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[ENG] Traditional Moroccan Menu / مائدة أطباق مغربية - CookingWithAlia

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Top 10 Moroccan Food You Should Try in Morocco

Top 10 Famous Moroccan Food You Should Try in Morocco.

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Couscous
Moroccan Mint Tea
Tajine
Tanjia
Rfisa
Bastila
Mechoui
Grillet Sardine
Harira
... The list is long because the Moroccan Food Culture is so rich....

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#moroccanfood #couscous #tajine #famousmoroccanfood #moroccandishes #morocco #moroccanculture #deliciousfood #traditionalfood #topmoroccandishes #topmoroccanfood #top10moroccanfood #bestofmorocco #moroccancuisine
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Top 10 foods to try in Morocco

For people who travel for food, few destinations stir the imagination quite like Morocco. It’s home to the colorful tagine and a dizzying number of exotic spices and seasonings. When you think of Moroccan food, you think of flavor. It’s an assault on the senses in the best ways possible.
From a tourism standpoint, Morocco needs little introduction. Year after year, it’s consistently one of the most visited countries in Africa. There are many reasons to visit Morocco but one of the best has to be the food.
If you’re the type of traveler who likes to experience a different culture through its food, then be sure to check out these 10 traditional dishes on your next trip to Morocco.
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25 Moroccan STREET FOODS Across Morocco!! FES Kebabs, MARRAKESH Tagine + SAHARA Couscous

Welcome to MOROCCO! Ancient medinas, vast and ever-changing landscapes, the Sahara desert!!! Morocco has so much to offer in terms of sightseeing, but it is also home to amazing MOROCCAN FOOD! We have been fortunate enough to travel deep into cities and villages across Morocco like: Marrakesh, Fes, Casablanca, Rabat, Imlil, Chefchaouen, Azrou, Merzouga, Dades Valley and MORE!! There is an endless supply of Moroccan street food, traditional cuisine and village foods to experience along the way. Because of that, here is a MASSIVE compilation of the 25 best Moroccan Foods to try when you’re in Morocco!

Morocco is a world-renown food destination, and should be on any foodie’s travel bucket list! Please let us know in the comments if you agree or if you thought we missed something! Thanks so much for tuning in and if you enjoyed this video, make sure to LIKE and subscribe so that you never miss an episode on our channel.

Video Chapters:
0:00-0:25 Introduction
0:26-1:23 Zaa Zaa
1:24-3:49 Medfouna
3:50-5:07 Herbal Tea
5:08-6:28 Pickle Cocktail
6:29-7:54 Babbouche
7:55-9:25 Camel Milk
9:26-11:14 Bissara
11:15-12:07 Chebakia
12:08-14:38 Couscous
14:39-16:37 Grilled Trout
16:38-17:50 Head Sandwich
17:51-19:43 Grilled Skewers
19:44-21:02 Halwa
21:03-21:51 Kalinté
21:52-22:32 Oysters
22:33-24:31 Fried Sardines
24:32-26:54 Stuffed Spleen
26:55-27:56 Chicken Tagine
27:57-29:11 Khlea
29:12-31:38 Steamed Camel
31:39-34:27 Moroccan Seafood
34:28-35:22 Pomegranate Juice
35:23-37:15 Camel Kebabs
37:16-39:12 Pastilla
39:13-41:24 Tangia
41:25-41:42 Outro
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We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
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Cooking TRADITIONAL MOROCCAN Food with a Family in the Mountains

Cooking TRADITIONAL MOROCCAN Food with a Family in the Mountains
Staying with this Amazigh family was a highlight of my time in Morocco. The Berbers - they prefer being referred to as the Amazigh people - are a North African community with their own culture and language: Tamazight. The family I stayed with isn't necessarily representative of the Amazigh community at large, but they are part of a sizeable community of people who live in the Atlas Mountains, far from the busy and vibrant cities of Morocco.
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Moroccan Food Safari | Moroccan Cuisine

Maeve journeys into the world of Moroccan food and meets a range of top chefs and home-cooks who are passionate about their delicious cuisine.

La Maison Arabe's Dada series - Moroccan Mint Tea / الشاي المغربي بالنعناع - CookingWithAlia

We are closing the La Maison Arabe Dada Series with a must: Moroccan Mint Tea prepared the traditional way with Soukaina.
INGREDIENTS:
-- For a large Moroccan teapot --
A large handful of fresh mint
2-3 teaspoons loose green tea (Gunpowder or Chun Mee)
3 tablespoons white granulated sugar, or to taste
Boiling water (to fill up 3/4 of tea pot + 2 extra cups for the process)
STEPS:
1- Boil the water.
2- Add the green tea to a large teapot and 1 cup of boiling water. Let rest for 1 minute then pour the water into a cup. Set aside. In Morocco, this tea water is called the spirit of the tea, which means it contains the first burst of flavors from the tealeaves.
3- Add another cup of boiling water to the teapot, swish around, then pour the water into a cup. Discard. This step is to clean the tea and you will notice that the water is darker the second time.
4- Pour back the spirit of the tea into the teapot. Add boiling water to the teapot until it is three quarters full.
5- Place the teapot on the stove and, on low heat, bring the tea to a boil.
6- Remove the teapot from the heat and immediately add the mint leaves and sugar to the teapot.
7- Mix all the ingredients by pouring the tea into a glass and then pouring it back into the teapot. Repeat this step 2-3 times.
8- Serve immediately. While pouring, hold the teapot high above the glass, to get the distinctive foam of Moroccan mint tea!

Moroccan Cuisine: A Cooking Course in Marrakech

Moroccan Cooking Course
Taking a cooking course in Marrakech Morocco
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Dave and Deb of The Planet D drop in to the beautiful Riyad El Cadi in Marrakech to learn and enjoy the flavours of Moroccan Cuisine. Three different salads, aubergine (eggplant), carrot and olive, and tomato and paprika before two tagines, beef and chicken. Moroccan food typically takes a long time to prepare, but the result is worth the wait!
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VIDEO TRANSCRIPT:

When living like a local
you have to learn how to cook like a local

What is the one thing someone should do
when they come to Marrakesh?

Take a cooking course

Of course!

We’re all ready for our cooking class here
we’re going to be cooking two different types of tagine
beef and chicken but first tea

We’l prepare three different salads
alright
the famous aubergine salad
oooh yum
and tomato salad and paprika
and we’ll have another salad which is carrots and olives

ta da!
Merci
what talent! I cut an eggplant!

So chef Tariq is now pummelling all the eggplant
and all of my bad chopping has disappeared
it’s perfect now

mmmmmm fantastique!

I find the longer a meal takes to prepare
the better it tastes
which means Moroccan cuisine tastes fantastic
it takes a long time to prepare
but really the reward is in the final product!

OK chef Tariq is now putting together all of the ingredients
for the tagine
the chicken is cooked
time to add the vegetables
oui?
oui
Wow we have a work of art here by chef Tariq
it’s a chicken tagine that’s about to go in the oven
it’s well…
it is just full of spices and aroma
thyme and hot pepper
and just all kinds of seasoning
and vegetables that are in season
and it looks gorgeous
I can’t wait to eat it
Ali is giving us a language lesson
perfect I love this!
it’s not just a cooking class
it’s a language class as well

Moroccan Food Tour! Family style shopping, cooking and eating!

We found this great food experience on Trip Advisor. It was an amazing time...don't miss out! Mohammad rocks!

La Maison Arabe's Dada series - Chicken Tagine with Preserved Lemon - CookingWithAlia

Tagine Chicken with Preserved Lemon and Olives is a staple dish in Moroccan cuisine. It is a must try! Recipe with Dada Iyada from La Maison Arabe (
WRITTEN RECIPE:
INGREDIENTS:
Serves: 2
Chicken base:
2 large chicken thighs, or another cut of your choice
Pulp of ½ preserved lemon (no rind), finely chopped
1 tablespoon vegetable oil
1 tablespoon olive oil
¼ teaspoon preserved butter (smen), or butter
¼ onion, chopped
2 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
A pinch of saffron threads
Pepper, to taste
Topping:
½ preserved lemon (no pulp, rind only), rinsed and sliced into two
10 green olives

RECIPE:
1- In a tagine plate, combine the vegetable oil, olive oil, preserved butter, chicken thighs, chopped preserved lemon pulp, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Note that there is no salt in this recipe due to the saltiness of the preserved lemon pulp.
2- Cover the tagine and cook on medium heat for a few minutes until the chicken changes color.
3- Add 1/4 cup (60 ml) of boiling water, cover the tagine, and continue cooking for around 20 minutes or until the chicken is done. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the chicken to fully cook.
4- Once the chicken is done, add the green olives to the sauce and top the chicken with the preserved lemon rind. Cover and continue cooking for another 5 minutes.
5- Serve immediately with crusty bread.

La Maison Arabe's Dada series - Berber Vegetable Tagine - CookingWithAlia

Let's continue the La Maison Arabe dada series this Berber Vegetable Tagine, a staple dish in Moroccan cuisine!
INGREDIENTS:
Vegetables
½ onion
1 medium red-ripe tomato
1 small carrot
1 small turnip
1 small zucchini
1 small potato
½ red bell pepper
100 grams (3.5 oz.) green beans
2 small cauliflower florets
A handful of green peas, shelled

Marinade
1 teaspoon paprika
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon finely chopped flat-leaf parsley
1 garlic clove, crushed
1 tablespoon vegetable oil
1 tablespoon olive oil
4 tablespoons water

RECIPE:
1- Prepare the vegetables:
- Onion: finely chop
- Tomato: peel, seed, and finely chop
- Carrot: peel, cut in half, slice each half lengthwise, remove and discard the core, then slice each quarter into medium strips
- Turnip: peel, slice in half lengthwise, then slice into medium strips
- Potato: peel and cut into quarters
- Zucchini: trim ends and cut into quarters
- Red bell pepper: trim ends, seed, and slice into medium strips
- Green beans: trim ends and cut into medium strips
2- To make the spice marinade, combine all the marinade ingredients in a bowl and mix well.
3- Place the chopped onion and tomato in the tagine plate. Add 2 tablespoons of the spice marinade, mix, cover the tagine and cook on medium heat for 5 minutes until the onion and tomato melt into a thick sauce.
4- Nicely display the vegetables in the tagine, starting with the vegetables that take the longest to cook (carrot, turnip, potato) then leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans, and green peas).
5- Pour the spice marinade all over the vegetables.
6- Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary, but only small amounts at a time. Also, occasionally, take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors.
7- Serve hot with crusty bread.
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Moroccan Delicious meals 1 :الأكلات المغربية الأصيلة

What is Traditional Moroccan Food?


Food in Morocco runs along the line of couscous and even more couscous, made from moistened semolina wheat, along with tagines - braised dishes cooked at low temperatures with chunks of meat, chicken or vegetarian...think pot roast.

Medfouna is a Moroccan pizza traditionally baked in the hot desert sands similar to a calzone. Spicy meat or vegetables tucked inside a double layer of crust. These were all good but my favorite Morocco foods were -- ready for this? -- the olives and bread. An infinite number of different and luscious olives sold throughout the country and crusty, hot, pita-style bread fresh from the wood burning oven. Yum, yum, yum... Please don't forget to Share, Like and Subscribe! Thanks.

Moroccan Food / المأكولات المغربية

Morocco, Live it is yours!

morocco : Les plats traditionnels Marocains / Traditional Moroccan dishes / أطباق مغربية تقليدية

- La cuisine marocaine est une cuisine méditerranéenne caractérisée par sa variété de plats issus principalement de la cuisine berbère, avec des influences arabes et juives
- Moroccan cuisine is Mediterranean cuisine characterized by its variety of dishes mainly from Berber cuisine, with Arab and Jewish influences
- المطبخ المغربي هو مطبخ متوسطي يتميز بتنوع أطباقه بشكل رئيسي من المطبخ البربري ، مع التأثيرات العربية واليهودية
- Die marokkanische Küche ist eine mediterrane Küche, die sich durch eine Vielzahl von Gerichten aus der Berberküche mit arabischen und jüdischen Einflüssen auszeichnet
- La cucina marocchina è la cucina mediterranea caratterizzata dalla sua varietà di piatti principalmente della cucina berbera, con influenze arabe ed ebraiche
- La cocina marroquí es la cocina mediterránea caracterizada por su variedad de platos principalmente de la cocina bereber, con influencias árabes y judías.
-モロッコ料理は、アラブ料理とユダヤ料理の影響を受けた、主にベルベル料理からのさまざまな料理が特徴の地中海料理です。
-摩洛哥美食是地中海美食,其特色是菜式多样,主要来自柏柏尔美食,并受到阿拉伯和犹太人的影响
- מטבח מרוקאי הוא מטבח ים תיכוני המאופיין במגוון המאכלים שלו בעיקר מהמטבח הברברי, עם השפעות ערביות ויהודיות
- मोरक्कन व्यंजन, भूमध्यसागरीय व्यंजन है, जिसकी विशेषता मुख्य रूप से अरब और यहूदी प्रभाव वाले बर्बर व्यंजनों से है
- Fas mutfağı, Arap ve Yahudi etkileriyle birlikte ağırlıklı olarak Berberi mutfağından çeşitli yemeklerle karakterize edilen Akdeniz mutfağıdır.


#Maroc #Morocco #Maroko #casablanca #marrakech #essaouira #fes #tanger #coucous #pastilla #tanjia #mechoui

La Maison Arabe's Dada series - Beef Tagine with Green Peas - CookingWithAlia

Let's continue our Dada's series with this staple Moroccan tagine of beef and green peas!
WRITTEN RECIPE:
INGREDIENTS:
Meat base
300 grams (11 oz.) beef fillet slices, cut into chunks
1 tablespoon olive oil
1 tablespoon vegetable oil
½ of onion, chopped
2 garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
Salt and pepper, to taste

Topping
100 gams (2/3 cup) shelled green peas
½ preserved lemon (no pulp, rind only), rinsed and thinly sliced
6 purple olives

STEPS:
1- In a tagine plate, combine the meat, vegetable oil, olive oil, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Mix well.
2- Cover and brown the meat, on medium heat, for around 10 minutes.
3- Add 1/2 cup (100 ml) of boiling water and the green peas to the meat. Cover the tagine and cook for another 15 minutes or until the meat is cooked. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the meat to fully cook.
4- Once the meat is done, top with preserved lemon pulp and olives. Cover and cook for another 5 minutes.
5- Serve immediately with crusty bread.
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The Amazing Food of Morocco

The Amazing Food of Morocco

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Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.

La Maison Arabe's Dada series - Fish Tagine With Vegetables - CookingWithAlia

Let's continue the Dada series with this amazing Fish and Vegetable tagine!
For 2 people
WRITTEN RECIPE:
INGREDIENTS:
Fish and vegetable base
200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks
1 medium red-ripe tomato
1 small green bell pepper
1 small carrot
1 small potato
½ lemon
A handful of green olives
1 bay leaf

Charmoula marinade
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper, to taste

RECIPE:
1- Prepare the vegetables:
- Tomato: thinly slice
- Carrot: peel and thinly slice
- Potato: peel and thinly slice
- Green bell pepper: trim ends, seed, and slice into thin strips
- Lemon: thinly slice
2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well.
3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes.
4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices.
5- Place the fish pieces on top of the tomato slices.
6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables.
7- Cover the tagine and cook on medium heat for 20 minutes.
8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes.
8- Serve hot with crusty bread.

La Maison Arabe's Dada series - Taktouka - Pepper & Tomato Dip - CookingWithAlia

Today we are making the very popular Moroccan dip: Taktouka, Green Pepper & Tomatoes cookies with spices. Recipe with Dada Rkiya from La Maison Arabe (
RECIPE:
Serves 1
INGREDIENTS:
1 green bell pepper
1 medium red-ripe tomato
1 tablespoon olive oil
2 garlic cloves, crushed
¼ teaspoon paprika
¼ teaspoon ground cumin
Cayenne pepper, to taste
Salt, to taste
STEPS:
1- Roast the pepper directly on a burner's low flame or in the oven at 400 F / 200 C.
2- While the green pepper is roasting, peel and chop the tomato into small pieces.
3- In a skillet, drizzle olive oil and add the chopped tomato. Cook on medium heat for 10 minutes or until the tomato becomes soft.
4- Add the spices and crushed garlic to the tomato. Mix.
5- Once the pepper becomes soft and nicely charred, place it in a plastic bag, close, and let it rest for 5 minutes.
6- Peel and seed the pepper. Slice into small thin strips.
7- Add the roasted pepper slices to the tomato. Mix and continue cooking for another 10 minutes.
8- Serve warm or hot with crusty bread.

Morocco Street Food And Drink - Morocco Traditional Food

Enjoy the best amazing Morocco and Moroccan Street Food ( Bread, Bessara, Crumbed liver, Steamed sheep head, Spicy sardines, Aubergine fritters, Brochettes, Snail soup, Stuffed camel spleen ) And Drink with travelling with IGoMorocco.com - I Go Morocco offers a wide range of tours, excursions , field trip , educational tours and activities across Morocco.

La Maison Arabe's Dada series - Moroccan Coconut Ghriba - CookingWithAlia

Today, Dada Habiba from La Maison Arabe is showing us how to make Coconut Ghriba, a staple Moroccan cookie!
RECIPE FOR 20 COOKIES:
INGREDIENTS:
150 grams (5.3 oz.) dried unsweetened coconut, finely shredded
50 grams (1/3 cup) semolina (you can replace with almond meal for a gluten-free version)
1 teaspoon baking powder
2 large eggs
2 tablespoons vegetable oil
1 tablespoon orange blossom water
50 grams (1/2 cup) powdered sugar
1 teaspoon vanilla sugar or vanilla extract
A pinch of salt
2 tablespoons apricot jam
Extra orange blossom water for rolling the cookies
Powdered sugar for dusting

RECIPE:
1- In a large bowl, combine the eggs, vegetable oil, orange blossom water, powdered sugar, vanilla sugar, and pinch of salt. Mix well.
2- Add the apricot jam and continue mixing.
3- Add the dry ingredients: dried coconut, semolina, and baking powder. Mix until all the ingredients are well incorporated into a smooth moist dough.
4- Cover the bowl with a plastic wrap and let the dough rest for 10 minutes.
6- Preheat your oven to 180 C / 350 F.
7- To shape the cookies, wet your hands with a little bit of orange blossom water (or just water), take some of the coconut dough, and make balls the size of a walnut. Flatten each ball slightly, dip one side into the powdered sugar, then place on a baking pan covered with parchment paper. Make sure to leave space between the cookies as they expand when baking.
8- Bake the cookies for 15 minutes.
9- Once the cookies are done, remove from the oven, and let cool completely before storing.

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