The main Moroccan dish that people are most familiar with is couscous. Lamb is the most popular meat in Morocco, usually eaten in a tagine with a large selection of vegetables. Chicken is also very often cooked in a tagine or fried. Dishes are enriched with additional ingredients such as plums, boiled eggs and lemon. Tagine is a national dish, seasoned with popular spices such as saffron, cumin, cinnamon, ginger and coriander, as well as ground red pepper.
Moroccan cuisine is rich in seafood. European sardines are caught in large but decreasing quantities. Other fish species include mackerel, anchovies, sardinella and horse mackerel.

Other popular dishes in Morocco are pastilla, tanjia and rifsa.

Bread is an essential part of the daily diet. In Morocco, bread is mostly made from durum wheat, called khobz. Bakeries are scattered throughout Morocco, and fresh bread is a daily staple in every city, town, and village. The most common is a coarse bread made from dark or white flour, or a baguette. We can find both regular and sweet fried loches. Along with all this, Moroccan cuisine also features smoked meats such as khlea and g'did (mostly lamb), which are used as a condiment for tagine or in el rghaif.

27 January 2025, Monday | 723