Indeed, Moroccan foods are the face of Morocco – a colorful and delightful country in North Africa. With the abundant cultural heritage, these delicacies are also rich in flavors that you will be wowed from the first taste.
These delectable Moroccan dishes will take you to either a fine-dining restaurant or uproarious streets to enjoy the most authentic food in the Moroccan spirit. So prepare yourself to dig into the world of this amazing cuisine. Let’s get started!
Moroccan Food Guide With Perfect Appetizers, Side Dishes, Or Snack
There are plenty of Moroccan ideas for side foods, appetizers, or snacks. But here are 12 special treats that capture the soul of Moroccan cuisine.
With 2 main subclasses in this category, you will have more food options to enjoy in several ways or those in cake and bread style. Keep reading to see what they are.
6 Simple Moroccan Starters, Accompaniments, Or Snacks In Various Styles
First of all, these dishes are very versatile since you can enjoy them in various ways based on your preference. With these delicacies as salad, soup, couscous, and meat dishes, you will see the diversity in the cooking of Moroccan people.
1. Couscous
Speaking about Moroccan foods, couscous is the national dish of this country. Couscous is also a highly regarded dish in Algeria, Tunisia, and Mauritania. They can be made in different ways, but they are truly a cultural treasure in North African cuisine in general.
Until now, the origin of couscous is still unknown. Many food researchers think couscous was an ancient food in the Masinissa domination millennia ago, while others claim it is a dish of the Berbers who lived in Morocco and Algeria from the end of the 11th century under the dynasty of Zirid.
In reality, Moroccan people love to enjoy couscous every Friday. They are, technically, a kind of grain that looks like rice or quinoa. You can cook them with anything you want. And it only takes minutes to create a healthy dish with this ingredient.
Couscous also makes a fantastic side dish. Herbed couscous, for example, is a famous side dish in Brazilian cuisine. Or even simple plain couscous can make amazing accompanying food for beef stews instead of white rice.
On the other hand, some people also serve couscous for their dessert. In which couscous will be steamed a few times to have pale color and fluffy texture, then they sprinkle some cinnamon, sugar, or almonds on the top.
How to prepare the most famous food – Couscous in a native’s way? Check it out!
2. Taktouka (Moroccan Cooked Salad)
Taktouka is a light dish to start your meal or a wonderful accompaniment to any grilled dish, or Chermoula dishes, which I will explain in more detail in the main course part. In the Eastern areas of Morocco, natives also call Taktouka Flifla.
They are a genuine Moroccan-spirit salad made from cooked bell peppers, tomatoes, paprika, and olive oil. You can cut the veggies into smaller pieces or grind them together.
Overall, Taktouka is one of many Moroccan finest treats packed with flavors and aroma. And there are more choices in serving condition, as you can consume them semi-warm, or cold, depending on what you like.
3. Harira (Moroccan Tomato-based Soup)
Harina is another classic soup from North Africa. They are especially famous in Algeria and Morocco. Because of the difference in nations or cultures, Harina can come in different recipes. Moreover, the natives really like to serve this soup during Ramadan.
In general, it is a tasty soup that you can consume as an appetizer or a light snack. Cooking Harina is also simple.
They combine some authentic ingredients like Tadouira – a thickening agent composed of flour and water, lentils, chickpeas, fava beans, tomatoes, rice, eggs, and small portions of meat (ideally chicken, beef, or lamb).
These components will be cooked in broth, normally lamb stock, and seasoned with turmeric, cinnamon, or even saffron to make Harira have a stunning color.
Come with this soup are a few slices of lemon (or lemon juice), figs, crusty bread, or Chebakia – a Moroccan cookie that I will introduce later.
A short introduction and cooking instruction of Harira that you should not skip.
4. Zaalouk (Moroccan Eggplant Salad)
Like Taktouka, Zaalouk is also a cooked salad with different components like tomatoes and eggplants. They are normally eaten as a warm dip to enjoy bread in the Moroccan way. And they are a great starter, particularly in the cold season.
In addition, many specialists found the taste of Zaalouk somehow resembled the flavor of Chermoula, a special marinade of Moroccan citizens.
To make it, people will grill eggplant, then combine it with fresh tomatoes, garlic, and spices. Zaalouk is a healthy yet tasty food that highlights the savor of this cuisine. With a little bit of lemon juice, the flavor in Zaalouk is so contrasting yet so enchanted that you can not forget.
5. Bissara (Moroccan Split Fava Beans Dip or Soup)
Fava beans have been traced back from 18,000 years ago in North Africa; Bissara is a 100% North African specialty. Moreover, the initial form of the term “Bissara” was “Bees-oro”, which means “cooked beans”. With a long history, Bissara has become a part of Moroccan foods nowadays.
You can see them in various ways, like those in the menu or Middle Eastern food or Egyptian cuisine, which reflect the different cultures based on the geographic location. But regardless of what version they are, Bissara is an impressive dish to many travelers.
Bissara in Morocco style has two variations: one is in the form of split pea soup, which is perfect for chilly days, and two, is made of dried fava bean to create a delicious dip, which is more famous in the Northern regions of Morocco.
However, the ingredients for both versions are quite similar, but their textures are different. For more information, if you want to enjoy Bissara in a dip form, pair it with Taktouka, dishes made with fishes, or Moroccan bread, like Khobz or Harcha.
Let’s check this short review about a Bissara right in Morocco and see how delightful it is.
6. Méchoui (Moroccan Slow-roasted Lamb’s Leg or Shoulder)
Little head-ups: Vegans might find this dish a little bit disturbing.
Why? Because Méchoui is a roasted dish with a whole lamb or sheep. The animal will be pierced by a tree branch and roasted slowly with a spindle over a wood fire to evenly distribute heat.
Additionally, the term “méchoui” comes from the Arabic word “šawā”, which means roasting or grilling. And it is an iconic food in North African countries in general.
Its popularity is especially emphasized in Morocco. However, instead of serving it as the main dish, Méchoui is actually an appetizer. And as it comes with a whole animal, it will take around four to five hours for cooking.
7 Authentic Starters, Accompaniments, Or Snacks In Bread, Cake, and Puff Pantry Style
Bread is a basic accompaniment in many meals, but there are more options to increase your list of ideal Moroccan starters, side foods, or light snacks. And the following delicacies will show you another aspect of Moroccan foods.
7. Briouats (Moroccan Puff Pastry)
Briouat (or Briwat) can come in sweet and savory varieties, and they play an essential role in this cuisine. The word “Briwat” is, in fact, a plural form of “Briwa”, which means “letters”. They are a familiar food in all Moroccan families that carry the special taste of this country.
In this part, I mainly focus on the savory version, which is made with meat (lamb or chicken), cheese, pepper, and lemon. Plus, as Briouats are wrapped with a thin dough (called warpa) and shaped into a cylinder or triangular form, you can feel how flaky and delicate they are after one bite.
They are a tasty deep-fried appetizer to stimulate your taste bud. And like many other dishes, Briouats are popular during the month of Ramadan.
8. Khobz (Moroccan Bread)
Khobz is a round bread with significant popularity in this nation. Although their origin was from the Middle East, nowadays, you can find many similar versions of Khobz around North African and Middle Eastern countries.
Another name of Khobz is Kesra, or Agroum in the Berber language. They are a kind of flatbread with a specific round shape, but Khobz is normally thicker than traditional flatbread (around 1-inch thickness).
Many people prefer to buy them in the bakeries, while others love to prepare Khobz at home, then cook it in the oven, or utilize the public oven called “Ferran”.
With coarse texture inside, it would be better to eat by hand. And they pair perfectly with salads or Tagines – a secret food of Moroccan cuisine that I will reveal later.
Khobz carries a long history. Now, let’s see how the natives make them in their own method.
9. Maakouda (Moroccan Potato Cake)
Many people refer to Maakouda as a French fried dish in Moroccan style. But instead of having long, thin pieces, this one looks like small patties or fritters.
The etymology “Maaqouda” is translated as “thick” or “bound”. The root of this treatment is still in debate, but today, they are a common food sold on Moroccan streets. In native restaurants, they can also act well as a side or appetizer.
They are good on their own, or they can be a perfect sandwich filling for bread, like Khobz. If you eat them plain, Maakouda is an ideal gluten-free addition to your menu.
On the other hand, others also like to enjoy Maakouda stuffed with ground meat, fish, or cheese. But no matter which way you choose to eat them, I guarantee they are the excellent solution to please everyone, even the pickiest ones.
10. Harcha (Moroccan Semolina Bread)
If you have known awesome Lebanese dishes, you might have known semolina. It is a familiar ingredient in many Middle Eastern dishes, so are Moroccan delicacies.
Apparently, Harcha (or Harsha) is made from semolina, a purified durum wheat product. Harcha is native to the Middle Atlas, the mountain range in Morocco.
It is a pan-fried bread with a small-and-round appearance of English muffins while sharing the texture and flavor of cornbread. Such a great combination, right?
Harcha’s recipe is varied, but the main components are fine semolina, milk, and butter. They are easy to prepare and cook. Harcha can be a snack or breakfast with mint tea. Or you can even crumble and use this bread as a base for your stew.
Want to learn how to prepare Harcha right in your kitchen? Don’t skip this guidance.
11. Batbout (Moroccan Pita Bread)
Pita bread has been an accomplished food in the Middle East, Mediterranean, as well as Morocco and its neighboring countries. They originated in the Middle East during the Stone Age from 14,500 years ago.
But in Morocco, it has a name as Batbout, which is the Berber language. Batbout features a chewy but soft texture that can go well with other foods, for example, Bissara, or you can serve them for your starter too!
The recipe to make this treat is pretty simple, like yeast, flour, semolina, water, oil, and water. Unlike Middle Eastern pita bread made by an oven, this version is acceptable to cook on a stovetop or griddle. If you have a good griddle to make pancakes, you can make this bread with it.
12. Krachel (Moroccan Sweet Rolls)
This is a bite-sized bread roll that I guess you would love from the first bite. Yes, it is Krachel, a traditional Moroccan sweet roll (or brioche) made with dough, orange flower water, anise seeds, and sesame seeds.
What I love about Krachel is they are not too sweet. They are fragrant food with a distinctive taste. You can pair Krachel with any meal you like or consume them for your Moroccan-originated breakfast with the companion of butter, cream cheese, jam, coffee, or tea.
But it might take time to prepare because you have to wait for the yeast to work and make your dough rise.
Krachel – Moroccan sweet roll or Moroccan brioche, is an amazing food for accompaniment, light snack, or breakfast.
13. M’semen (Moroccan Flatbread)
M’semen (or Msemmen) is a common flatbread with the root of the Maghreb regions. It is a kind of puff pastry with a nice golden color.
There are many ways to eat this flatbread, but you might find them most on a Moroccan breakfast table with a cup of morning coffee or tea. You can also serve them with Rfissa – an outstanding main dish that I will introduce in the next part.
Additionally, M’semen’s flavor is varied based on their recipes, but all of them have a buttery taste with a soft texture that is so hard to resist. And you can also make them at home because their ingredients are easy to find, like flour, semolina, yeast, water, sugar, and salt.
Superb Moroccan Main Dishes To Enrich Your Culinary Knowledge
Main dishes are the most crucial treats to ensure your tummy is happy in any meal. But with the foods below, they not only satisfy you but also make you feel like you are visiting Morocco right from your home.
These main courses have revealed the culinary secret about why Moroccan foods are so mesmerizing with their refinement. Wait no further; let’s begin with the first category about dishes with meat, poultry, or eggs. And following are those made with fish or seafood.
Joining Moroccan Foodie Tour With Meaty, Poultry, Or Egg-based Main Foods
The first part is about those main dishes with meat, poultry, or eggs that you can enjoy for your magical Moroccan night treats. Here are 6 delicacies with different cooking styles, ingredients, and deliciousnesses, but they all show the abundance in this country’s gastronomy.
14. Tagine (Moroccan-style Stew)
Tagine (or Tajine) is a typical North African food cooked in an earthenware pot. It also has a long history from Harun al-Rashid in the year 700s. Some specialists also believe they appeared from the 9th century in a famous Arabic story – One Thousand and One Nights.
There are several methods to cook Tagine with different ingredients, but it is an iconic one-pot slow-cooked stew made with vegetables and meat in Morocco. In addition, the dish is also popular in Libya, Algeria, and other North African countries.
Tajine is a flavor-packed dish as they are seasoning with many spices, like cumin, cinnamon, saffron, ginger, and turmeric.
This comforting food is also a spicy food with the appearance of chili and paprika. And do not forget to serve bread or salad along with this stew for the most enjoyable lunch in the Moroccan way. I am sure they will rock your tummy with flavors.
Do you want a hearty stew with chicken for this weekend? I believe you will love this dish.
15. Shakshuka (Moroccan Poached Eggs With Spicy Tomato Sauce)
Moroccan, Turkish, Libyan, etc., have debated the true origin of Shakshuka. Still, according to Joan Nathan – an American newspaper journalist and cookbook writer, Shakshouka is native to Ottoman North Africa from the mid 16th century.
She believes this dish appeared right after Hernan Cortés – a Spanish conquistador introduced tomatoes as the exchange of the Columbian. Indeed, it is a one-skillet treat with the perfect combination of poached eggs, tomatoes, green peppers, garlic, onions, and spices.
Nowadays, you can find this hearty dish with eggs as the main star in many Middle Eastern nations like Egypt, Palestine, Israel, etc. You can make them at home with ease because it only takes around 30 minutes to prep and cook.
16. Tangia (Moroccan Clay-Pot Stew)
Though this one is also a slow-cooked food with a pretty similar name as Tangie, these are two different main dishes. The meaning of Tangia is “daughter of ashes”.
Interestingly, Tangia is also the name of an urn-shaped cooking vessel made of clay. And people also use tangia for cooking Tangia. This is a well-loved food in Marrakesh – an economic center city in the west of Morocco.
But a delightful fact about this dish is they were more famous among men, especially unmarried ones, that’s why people refer to them as “bachelor’s stew”. If you do not have a tangia pot, you can use another clay-based pot or a Dutch oven.
The ingredients to cook Tangia are diverse. You can use various types of meat, like chicken, lamb, or rabbit. They can include or not include veggies. The flavors of Tangia are also different. Some are savory; some are sweet as there is a sweet variation of Tangia.
Let’s check and see why Moroccans are so into Tangia through this interview.
17. Rfissa (Moroccan Chicken and Lentils)
Rfissa is an extraordinary Arab Moroccan delicacy with chicken, lentils, onions, fenugreek seeds (in the Arabic language is Helba), saffron, and spices.
It has a close association with Tharid – a classic Arab dish prevalent in UAE and Saudi Arabia. Until the 1990s, this dish officially appeared in Moroccan cookbooks. You might find them not too elegant, but it is one of the goodness to serve on many special occasions.
Indeed, many individuals choose it to prepare for their family parties. Rfissa is also a special food on the third day after a baby’s birth since fenugreek is well-known for fostering mothers.
While there are several fantastic ways to use rice cookers to prepare lentils, you should stew them with onions, marinated chicken, and other ingredients. Serve this mouthwatering dish on a bed of shredded M’semen – a flatbread of Moroccan, trid pastry, or different kinds of bread.
18. Bastilla (Moroccan Chicken or Pigeon pie)
Bastilla (or Pastilla) is traditionally a poultry pie. Its name is derived from the Spanish word “Pastilla”, meaning “small pastry”. But after that, they altered the “p” into “b” to better fit the Arabic language.
The root of this deliciousness was from many centuries ago. Some historians claim it was from the 10th century in Al-Andalus in the Iberian Peninsula. But the other documents show it was introduced to North Africa by Arabs.
In addition, Bastilla’s translation is “pigeon pie”, as they were made with pigeon meat in the past. You can also find its version with fish. Overall, Bastilla is a true specialty in Morocco and Algeria, so it would be a pity if you do not try Bastilla if you have a chance to visit Morocco.
There is no reason to show off your cooking skill with this Bastilla idea.
19. Brochettes (Moroccan Kebabs)
Brochettes in Morocco are basically kebabs. The word “brochette” is a French word to refer to skewers. Other Arabic words of Brochettes are Qotban, Sfafed, or Qodba. They are a famous food to consume in Eid al Adha – the official Islam holidays.
Besides Morocco, other African countries also share a love for this dish. It’s considered an important dish of the food culture in Gabon, Togolese, and many more.
The significant part that decides the success of this dish is how you marinate the meat to ensure they come out moist, juicy, and flavorful. And the meat can be chicken, beef, or lamb.
Plus, you might find Brochettes easier on the streets or coffee shops rather than a luxury restaurant. But you can still make Brochettes right in your kitchen effortlessly. They mostly come with fresh salad or fries, depending on your favorite.
And Other Moroccan Main Courses With Fish Or Seafood For A Bit Of Ocean Vibe
Morocco is bordered by the Mediterranean sea and North Atlantic ocean; therefore, their foods must be closely associated with fish or seafood. So keep rolling down and check how they typically cook with these auspicious foods.
20. Fish Chermoula
Chermoula is a well-known thick marinade to increase the flavor of fish or seafood dishes in Northwest African regions, including Morocco. Aside from being a staple African dish, chermoula is also widely used in Libyan, Tunisian, and Algerian culinary recipes.
On the other hand, people also use Chermoula in their meats or veggie dishes. But here, let’s see how Morrocan make their fish Chermoula and how tasty it is.
Chermoula itself has many variations. Morocco’s recipe consists of cumin, paprika, parsley, and seasonings like salt and pepper. Then mix this mixture with fish and let them sit for a day in a fridge to optimize the flavor absorption.
Also, they are normally served with rice. Feel free to choose quality brown rice if you need a healthier solution instead of normal white rice.
21. Moroccan Stuffed Fried Sardines
Do you know Morocco is one of the biggest sardine suppliers to the European market? They are also the number one canned sardine exporter worldwide. That’s why stuffed fried sardine is so special on this nation’s menu.
It is mostly found as classic street food in Morocco. Sardine is a staple component in Moroccan people’s diet, particularly those who live near the coast.
But you can still buy them in non-coastal areas in this country, like in Marrakesh, or Medina of Fez – an old town in Morocco that is listed on the World Heritage Site.
This treat includes fish filets flavored with chermoula (the marinade I mentioned above). Then you need to coat them with butter and flour before frying. People love to enjoy them as a main meal, or you might find them as a starter in many Moroccan-authentic parties.
22. Babbouche (Moroccan Snail Soup)
“Eww” might be some of your first expressions about this soup, but trust me, if you do not try it, you would not know what you would miss. Snail might not be a well-liked food in some Western countries, but let this authentic food change your mind.
Like many amazing Vietnamese cooking ideas with snails, Babbouche is a Moroccan-based soup with the main ingredient – obviously, snail. It is common street food, especially in Marrakesh.
The snails in this dish will be cooked in broth with various ingredients like mint, thyme, licorice, caraway, and aniseed. Therefore, the soup seems to be a flavorful and hearty dish to highlight the uniqueness of this cuisine.
And do not even ask for a fork to eat the snail. Instead, you will need a toothpick to get the snail meat out of its shell.
The idea of eating snails might scare you, but Babbouche can change your bias.
9 Ideal Moroccan Desserts For Your Sweet Tooth
What is the first thing that comes to your mind about the greatest Moroccan desserts? Have no clue? Then you have to check these ideas below to broaden your horizon about how irresistible they are.
23. Sfenj (Moroccan Donut)
Stenji is a spongy doughnut with the origin of the Maghrebi (Northwest Africa); therefore, their appearance in Morocco is undoubted. In Arabic, Stenji also means “sponge”.
On the other hand, some paper shows this sweet treat was from Al-Andalus, the Iberian Peninsula’s Muslim-dominated area. And it was a product of a mistake when the baker accidentally dropped a ball-shaped dough into a hot oiled pan.
Nowadays, it is an indispensable food in all of North Africa. And people usually enjoy it as a dessert or breakfast with a cup of tea. Equip yourself with a decent and functional donut maker so that you can whip up Moroccan donuts with ease.
They are good on their own, with a little bit of sugar or dip in honey. Honestly, Stenji is super spongy and fluffy with a crispy exterior and airy interior that I can hardly stop myself from eating.
Let’s make some of them for your next Hanukkah holiday.
24. Chebakia (Moroccan Sesame Cookie)
Chebakia (or Shebakia) is a 100% Moroccan-originated delicacy with a pretty golden-brown color. Indeed, they are a deep-fried pastry dessert made of dough strips and shaped into a flower.
They are also coated with honey and sprinkled with sesame on the top. You can find them during Ramadan or any big events in this country. So clearly, Chebakia has played an important role in Moroccan specialty.
However, this dish is time-consuming as you will need to spare a lot of time to shape them, particularly when you want to prepare a big batch of them. But the outcome is stunning for sure.
25. Kaab el Ghazal (Moroccan Gazelle Ankle Cookies)
Kaab el Ghazal, which means “gazelle ankles” in Arabic, is another traditional Moroccan dessert. It is also famous in French names as Cornes de Gazelle or Gazelle Horns. On the other hand, you can also see them in Algeria and Tunisia.
Unlike other cookies with a round shape, this treat has a crescent form. They are made of flour dough with the filling of almond paste and orange blossom water, then baked to have a golden outside layer.
Moreover, with a touch of flavorful cinnamon, you will sense the deliciousness and warmth at the same time when enjoying these cookies. People normally serve them on special occasions, like weddings, because Kaab el Ghazal is quite expensive due to the almond ingredient.
26. Almond Briouats (Moroccan Pastries)
Let me introduce a sweet version of Briouat with almond paste. Like I mentioned above, Briouat has two versions: savory ones for appetizers and sweet ones for dessert. Similarly, they have a flaky pastry exterior with sweet almond paste inside.
It is also a classic dessert that you can enjoy all year round with tea or special events. Therefore, when you travel to Morocco, you need to list this food in your must-try Moroccan dishes.
You can fry them in oil or bake them in the oven. Either way, they all come out amazingly to impress everyone. They are also an ideal breakfast or afternoon snack. You can enjoy them during Ramadan, besides your Sellou or Chebakia.
Check out the making process of these Moroccan pastries with almond Briouats.
27. Sellou (Moroccan Unbaked Sweet)
Sellou (or Slilou, or Sfouf) is Morocco’s popular unbaked sweet course. They are a perfect dessert for those who need a nutty flavor from ground-fried almonds and toasted sesame with roasted flour.
Plus, it is an ideal flavor package since it includes cinnamon and anise, 2 iconic spices with a strong yet mesmerizing aroma. There are several ways to shape Sellou. They can be round, or molded by a mould, or you can form them into small balls or square-shaped desserts.
Similar to the Chebakia treat, Moroccan people also love to serve it during their holy month – Ramadan. But it takes time to make as well. So if you have a lot of leisure time, you can try them.
28. Ghoriba Bahla (Moroccan Shortbread Cookies)
Here is another melt-in-your-mouth cookie from this beautiful country that I would like to introduce. It is Ghoriba Bahla, a shortbread cookie in Moroccan style.
I can never forget these cookies after my trip to Morocco because of their name translation. Do you know that Ghoriba Bahla literally means “silly stranger” in English? Let me tell you why they have this name.
They are called “silly” because of the cracks on the cookies’ surface, which look like crooked smiles. But frankly, no matter how “silly” its name is, once you take a bite of them, you will sense these cookies’ goodness.
But you might not need to travel to this country to enjoy them as you can easily make some at home with some key ingredients like almond paste, butter, sesame seed, flour, and others. I am sure the result is so delectable with a nutty flavor and crunchy texture.
Don’t limit your skills with these shortbread cookies. It is time to amaze others.
29. Kaak D’Essaouira (Moroccan Cookie With Anise)
Kaak D’essaouira is a type of cookie named after a Western city in Morocco – Essaouira. They are the combination of North African ingredients for making cookies like flour, sugar, anise, orange blossom water, and more.
Moreover, you do not need eggs to prepare them, making Kaak D’essaouira an excellent food for vegans. These cookies are usually sold on many Moroccan streets, but it will not take too much effort to make them yourself.
Like most cookie recipes, you will need an ideal baking pan or baking tray and an oven. With a mixed dough, you shape them into a ball, then roll back and forth to form a rope-like shape.
After that, you need to fold the rope and turn them into wreaths for attractive looks. Then bake them in the oven at 350 F degrees in 30 minutes. Voila! Now you have a big batch of delicious cookies with anise to enjoy with your family.
30. Moroccan Cinnamon Oranges
You can imagine how this dessert tastes like right from its name. Yes, with 2 key ingredients as cinnamon and oranges, they are something between the earthy warmth of cinnamon and the juiciness of oranges.
Technically, it is a type of salad served as a dessert. With plenty of orange variation in Morocco available all year, they are an easy and affordable food to refresh your mind and tummy.
With minimal prep, all you have to do to make this dessert is peel and slice oranges, then sprinkle a bit of cinnamon and orange blossom water to garnish.
31. Maghrebi (Moroccan Mint Tea)
Mint tea? Why does it appear in this list while it is already a familiar drink around the world? Actually, if you can visit Morocco, you should not miss this brewed beverage because they are more special than the regular mint tea that you usually have.
Maghrebi mint tea is a special drink made from green teas, sugar, and spearmint leaves in this country. Basically, this drink is famous throughout North African countries, but it has a special connection with Moroccan history.
However, there is a debate about its exact origin, but most people claim Maghrebi was introduced to Moroccan citizens in the mid-19th century by the British. This beverage is usually served to guests or at many social activities.
For more information, mint tea in Morocco might be flavored with flowers, herbs, or orange blossom water. Especially in cold months, adding warm herbs to mint tea is a wonderful idea.
What makes this Moroccan mint tea differ from other mint teas? This demonstration will give you the answer.
Let’s Wrap Up The Ultimate Guide To Morocco Through Their Cuisine
Isn’t learning about another country’s cuisine the best way to know them? So I hope these amazing foods have partly shown you Morocco’s wonderfulness.
And if you love my post with all the information about these delicacies, please do not hesitate to give me a thumbs up in the below part. Moreover, I would love to hear your opinion or experience with the 31 foods above.
Thank you for your time! See you in the next foodie article.
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