List of Moroccan dishes
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This is a list of dishes in the Cuisine of Morocco. Entries in beige color indicate types of generic foods.
Main dishes
Name Other names |
Image | Type | Description | |
---|---|---|---|---|
Baghrir Beghrir, or Rghayif |
Entrée | A yeasted semolina pancake.[1] | ||
Briouat | Entrée | Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)[2][3] | ||
Brochette Boulfaf |
Kebob | Lamb kebab[1] | ||
Bourekas Burek |
Entrée | |||
Couscous | Main course | Semolina meat vegetables"usually 7" | ||
Ferakh Maamer | Entrée | A dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.[4] | ||
Harsha | bread | Fried buttery bread made of semolina[3] | ||
Kwah | Kebob | |||
Kefta magawara | Main course | Kefta tajine served with tomato, eggs[1] | ||
Kemia | An array of small dishes[3] | |||
Khlea khli[1] or Kleehe[5] |
Breakfast | Preserved dried meat[6] | ||
Moroccan Cigars | Appetizer | Ground beef wrapped in dough | ||
Moroccan Couscous | Main course | An imperial dish consisting of couscous with seven vegetables[1] | ||
Lentil soup | soup | Soup made with lentil | ||
Merguez | A spicy lamb sausage[1] | |||
Mechoui M’Choui or Mashwi |
Main course | Roasted lamb | ||
Milina | Entrée | Chicken/Eggs | ||
Moroccan Flatbread (Khobz) | bread | Flatbread | ||
Mrouzia | Main course | A sweet dish of lamb with raisins, almonds and honey | ||
Mqualli | Entrée | Chicken/Citron | ||
Pastilla | Entrée | Chicken/Almonds/Seafood | ||
Rfisa | A dish made with shredded pieces of pancake and chicken (djej beldi) | |||
Sardine | Entrée | Sardines with preserved lemon | ||
Tanjia | Entrée | Red meat with preserved lemons (a typical dish of Marrakech) |
Lamb Dishes [7][8][9]
Name | Image | Type | Description |
---|---|---|---|
Harira | Entrée | Thick soup based on tomatoes (beans, lentils and other products can be added) | |
Tajine | Main course | Meat, vegetable | |
Tangia | Main course | Meat, vegetable | |
Moroccan lamb soup | Entrée | Lamb soup with 14 ingredients | |
Moroccan lamb with apricots, almonds & mint | Entrée | This hearty and healthy stew is perfect to share with your friends and family | |
Make-Ahead Moroccan Lamb Stew | Entrée | Spices and flavors used in a Moroccan cuisine one-dish meal | |
Salads
Name | Image | Type | Description |
---|---|---|---|
Moroccan salad | Salad | ||
Moroccan spreads | Salad | "Cooked salads."[10] | |
Chakchuka Taktouka |
Salad | Grilled tomato and green pepper salad[11] | |
Lhzina | Salad | Oranges/Paprika/Black olives | |
Zaalouk | Salad | Cooked mixture of eggplant and tomatoes[10] | |
Condiments and sauces
Name | Image | Type | Description |
---|---|---|---|
Charmoula | A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. | ||
Leems | Pickled lemons |
Desserts
Name | Image | Type | Description |
---|---|---|---|
Baklava | Dessert | A rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. | |
Briouat bil luz | Dessert | Pastry stuffed with almond paste[3] | |
Faqqas | Dessert | A type of macaroon made with semolina flour.[1] | |
Ghoriba (Ghriyyaba) | Dessert | Biscuits flavored with aniseed and sesame seeds, or almonds and raisins.[1] | |
Keneffa | Dessert | A variety of bastila dessert[1] | |
Kaab el ghzal | Dessert | Almond Paste/Sugar[1] | |
Limun bel-Qerfa o khayezzou mahekouk(carrotte) | Dessert | Oranges/Cinnamon | |
Ma'amoul | Dessert | Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). | |
Milk Pastilla | Dessert | Pastilla/Milk/Almonds/Vanilla | |
Rozz bel Hleeb (Rice pudding) | Dessert | Milk/Rice/Orange Blossom Water | |
Chebakia Shabbakiya[1] |
Dessert | Fried dough "rose" dipped in honey and sesame seeds | |
Seffa Sfaa[3] |
Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds.[1] It is served with cream.[3] | ||
Sellu | Dessert | Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients[1] | |
Sfenj | Dessert | A doughnut sprinkled with sugar or soaked in honey. |
Drinks
Name | Image | Type | Description |
---|---|---|---|
'Asseer Rumman | Pomegranate/Orange Blossom Water | ||
'Asseer Limun | Orange juice | ||
Diks | Moroccan 'nus-nus' or 'half-half' | ||
Green tea | Tea/Mint | ||
Beet Juice | Beets/Orange Blossom Water | ||
Grape juice | White grapes | ||
Maghrebi mint tea |
See also
References
- 1 2 3 4 5 6 7 8 9 10 11 12 13 Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1-86450-024-7.
- ↑ http://moroccanfood.about.com/od/soupsandappetizers/r/Chicken_Briouat.htm
- 1 2 3 4 5 6 Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco. Lonely Planet. p. 74. ISBN 1-74059-974-8.
- ↑ http://www.cuisinenet.com/digest/region/mediterranean/moroc_dishes.shtml
- ↑ Kitty Morse; Danielle Mamane; Owen Morse (2001). The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Ten Speed Press. p. 98. ISBN 1-58008-269-6.
- ↑ Khlea Saveur.com
- ↑ http://allrecipes.com/recipe/make-ahead-moroccan-lamb-stew/
- ↑ http://www.bbcgoodfood.com/recipes/3256/moroccan-lamb-with-apricots-almonds-and-mint
- ↑ http://www.taste.com.au/recipes/27441/moroccan+lamb+soup
- 1 2 Zeldes, Leah A. (Nov 11, 2009). "Eat this! Zaalouk, a cooked salad from Morocco". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Nov 12, 2009.
- ↑ Taktouka
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