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

Other names
Image Type Description
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]
Kebob Lamb kebab[1]
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]
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]
MChoui 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


Name Image Type Description
Moroccan salad Salad
Moroccan spreads Salad "Cooked salads."[10]
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


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
Dessert Fried dough "rose" dipped in honey and sesame seeds
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.


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


  1. 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.
  3. 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.
  5. 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.
  6. Khlea
  10. 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.
  11. Taktouka
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