Chicken Tagine
Often eaten: Usually for lunch or dinner.
Known for: Common across Morocco
Family MealSpecial Occasion
Photo: Jafri Ali (CC BY-SA 4.0)
3 dishes to discover
Food of Morocco
Morocco is known for its tasty and colorful food. Moroccan dishes often include spices, fresh fruits, and vegetables, making each bite full of flavor. Sharing meals is a special time in Morocco where families and friends come together to enjoy each other's company. The warmth of Moroccan hospitality shines through in every meal.
Featured Dishes
Meal Culture
In Morocco, meals are very special times to share with family and friends. People take their time to enjoy the food and each otherβs company. They often eat together from a big shared plate, using their right hand and bread to scoop up the food.
Eating Etiquette
In Morocco, it's respectful to eat with your right hand and to try a little bit of everything served. If someone offers you food or drink, it's polite to accept it. Before eating, people often wash their hands to be clean and ready.
When People Eat It
Traditional Couscous
Often eaten: Often eaten on Fridays and at family celebrations.
Known for: North Africa
Family MealCultural Tradition
Harira Soup
Often eaten: Usually enjoyed during Ramadan, especially for breaking fast.
Known for: Popular throughout Morocco
Cultural TraditionSpecial Occasion
Make It Yourself
π©βπ³ Cook together! Always ask a grown-up to help with hot or sharp steps.
Chicken TagineΨ·Ψ§Ψ¬ΩΩ Ψ¨Ψ§ΩΨ―Ψ¬Ψ§Ψ¬
Makes 4 servingsIngredients
- 1.5 lb (680 g)Chicken pieces
- 1 onionOnion, sliced
- 1 lemonPreserved lemon (or fresh lemon)
- 1/2 cup (75 g)Green olives
- 1 tsp eachGinger, turmeric, cumin
- 1/4 cup (10 g)Fresh cilantro
How to Make It
- 1Toss the chicken with the ginger, turmeric, and cumin.
- 2Ask a grown-up to soften the onion in a tagine or heavy pot.
- 3Add the chicken and a cup of water.
- 4Cover and simmer gently for about 40 minutes, until very tender.
- 5Add the lemon and olives and cook 10 more minutes.
- 6Sprinkle with cilantro and serve with bread or couscous.
Traditional CouscousΩΨ³ΩΨ³ ΨͺΩΩΩΨ―Ω
Makes 4 servingsIngredients
- 2 cups (350 g)Couscous
- 2 cups (475 ml)Vegetable broth, hot
- 2 eachCarrots and zucchini
- 1 cup (160 g)Chickpeas
- 2 tbsp (30 g)Butter
- 1/2 tspCinnamon
How to Make It
- 1Put the couscous in a bowl and pour the hot broth over it.
- 2Cover and let it sit for 5 minutes, until the grains are soft.
- 3Fluff the couscous with a fork and stir in the butter.
- 4Ask a grown-up to steam the carrots and zucchini until tender.
- 5Warm the chickpeas with a pinch of cinnamon.
- 6Pile the vegetables and chickpeas over the couscous and serve.
Harira SoupΨΨ±ΩΨ±Ψ©
Makes 6 servingsIngredients
- 1 cup (200 g)Lentils
- 1 cup (160 g)Chickpeas
- 3 tomatoesTomatoes, chopped
- 1 onion, 2 stalksOnion and celery
- 1 tsp eachGinger and turmeric
- 1/2 cupFresh cilantro and parsley
How to Make It
- 1Ask a grown-up to soften the onion and celery in a big pot.
- 2Add the tomatoes, ginger, and turmeric and cook for 5 minutes.
- 3Stir in the lentils, chickpeas, and about 6 cups of water.
- 4Simmer for about 40 minutes, until the lentils are soft.
- 5Stir in the fresh herbs and a little salt.
- 6Ladle into bowls β a warming soup served at Ramadan.
Vocabulary
Unlike fast-paced meals in some cultures, Moroccan meals are leisurely and meant to be shared and enjoyed slowly.