It can be prepared with a multitude of ingredients, raisins, legumes, etc. but I advise you, especially if you travel during the summer, the couscous saykout , with whipped milk and butter, which is served chilled, and will give you a lot of energy.
El Tajín is another of the dishes that you will find everywhere. Like the couscous, you can eat it at a fairly cheap price in any restaurant, and the amount is usually considerable, so you can share between two. This delight owes its name to the container in which it is prepared, a clay pot with a cone-shaped lid, and there are different varieties, among which the Tajine de Cordero would stand out with legumes, almonds and plums, garnished with cinnamon or saffron, and Tajine de Pollo , with lemon, olives and a spicy tomato sauce very spicy.
The Pastilla or Bastela has been the great gastronomic discovery of my trip to Morocco, although it can also be found in Algerian or Tunisian food. Without a doubt, I recommend that you not fail to taste the perfect balance offered between sweet and salty, which is almost aphrodisiac. It is a very elaborate dish, with layers of puff pastry stuffed with slices of chicken or pigeon meat, interspersed with almond paste, all baked and seasoned with cinnamon and icing sugar.
The bissara is so popular in Morocco that it is even in its sayings, such as the one that says “it is so poor that you only eat bissara”, since it is a very simple dish, but the truth is that I loved it and it was most comforting . It is a simple puree of beans with a generous stream of olive oil that you can see serving in many places during breakfast or as a companion of other dishes. Do not miss the opportunity to eat it accompanied by the fluffy Moroccan bread.
This soup, very appreciated for being used to break the fast during the days of Ramadan for its great caloric intake, is made with lamb or veal meat, vegetables and tomato, seasoned with black pepper, cilantro and ginger, and is usually accompanied with dates . I must admit that it cost me to include such a strong dish in my menu during my trip, and because I did not stop trying it, I ended up having a snack, but it was definitely worth it.
Kefta is minced meat seasoned with pine nuts, onion, garlic, parsley, spicy paprika, cumin and olive oil, which is served in different ways and all are very good.
If you travel on a budget, the best is as a barbecue or kebab skewer accompanied by cheese that you will find anywhere, and restaurants usually prepare it as meatballs with tomato and fried eggs.
7. Touajen and Hout
For lovers of intense flavors, we have the touajen, a stew of pickled lamb or chicken, which can also be made with fish, but in this case it is called Hout.
8. Eggplant Zaalouk
The eggplant zaalouk is one of the typical and delicious salads of Morocco, especially from the city of Fez, and is also known as aubergine caviar.
The dish consists of boiled aubergine and cooked with a tomato and garlic sauce, seasoned with cumin, sweet red paprika and lemon juice. All this is left to cool and add black olives, chopped cilantro, olive oil, salt, and ready to eat!
Mechoui or meshwi is whole lamb roasted slowly in a ground oven until the meat comes off easily with your hands, and served with couscous, almonds and plums. Usually included in the menu of occasions, holidays or when they have guests.
10. Djaja Mahamara
Our last recommendation is a stewed chicken with raisins, semolina, almonds and raisins, which you should also try. The sweets and desserts are also incredibly rich, such as the famous kaab el ghzal or gazelle horn , which is usually offered along with green tea as a symbol of hospitality, so do not miss the opportunity to be educated and enjoy your pastries.