My top 10 best food in Morocco

Hello guys & welcome back again,

Today I m going to talk about the top 10 foods you should try once in Morocco.

Moroccan cuisine is known to be rich and influenced by the Andalusian Spain, Arabia and France civilization that is presented in a delicious combination of mouthwatering flavors.

The list is too long believe me but I m going to precise 10 dishes that is a most try and is available all the time.

My number one and all time favorite soup Harira: 

Harira soup is the daily plate in Ramadan to break the fast, a plate rich with Tomatoes, lentils, chickpeas and lamb, adding to it a squeeze of lemon juice and some shopped coriander at the time of serving. It Can be found in all Moroccan houses during the holy month of Ramadan specially, as well as during the normal days of the year for diners.

Seffa:

Seffa is a well-loved Moroccan dish of steamed and sweetened couscous or broken vermicelli served with a sweet and savory onion sauce and chicken pieces topped with ground almonds, icing sugar and cinnamon.

Tagine:

A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, can be made with meat, chicken, fish, or veggies.

Rfissa:

It is traditionally served with chicken and lentils, made with msemen, meloui or day-old bread, it is an Arabian/Amazigh dish that is very popular in Morocco and is served during various traditional celebrations.

Bissara:

Made of dried broad beans can be served for lunch diner and even breakfast, topped with a swirl of olive oil, a sprinkling of cumin a little bit of chili if preferred and some fresh bread from the oven.

fish a la Marocaine (shermoula):

With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Shermoula is the combination of herbs and spices and lemon used to marinate the fish before frying, grilling or cooking in the oven.

Couscous:

Couscous or as we say in Darija 'Seksou' is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables & the chickpeas are placed around it. 

Zaalouk:

Zaalook is a Moroccan salad of cooked auberigine and tomatoes, seasoned with garlic, paprika, cumin and a little chili powder.

Maakouda:

 Maakouda is a sort of Moroccan potato beignet usually eaten as an appetizer, a side or as a filling in a crusty sandwich delicious dipped into spicy harissa sauce.

Pastilla:

Pastilla is a traditional Andalusian dish consumed in countries of the Maghreb. Andalusian people who migrated to Fez have popularized the dish throughout Morocco. It has also spread recently to Algeria and Tunisia.It is a pie which combines sweet and salty flavors; a combination of crisp layers of the crepe-like werqa dough (a thinner cousin of phyllodough), savory meat slow-cooked, in broth and spices or chicken and also fish, and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar.

And as i said earlier the list is still long for an enormous amount might talk about it in a new thread in the future as well as presenting the recipes too.

till then, bye my lovelies and stay tuned. 

#Morocco #food #bestlife #love #Moroccandishes #foodlovers