Moroccan coucous is often made with vegetables such as pumpkin, cabbage, carrots, and potatoes, topped with tender chicken or meat, and served with leben, a tangy fermented milk drink, and tafaya, sweet caramelized onions cooked with raisins, honey, and cinnamon. Like many Moroccan dishes, couscous is usually served in a large communal dish, where the unspoken rule is to eat from the section closest to you, either with utensils or directly with your hands.
Regional Specialties
Different parts of Morocco are known for their own special foods. The city of Fes is famous for its Fassi breakfast, which includes eggs and khlii, a type of beef preserved in olive oil. The city of Marrakech is known for tanjia, slow-cooked meat with honey that melts in your mouth. In the city of Tangier, you can find tasty bocadillos, sandwiches filled with anything from pasta to tuna to olives.
Would You Try It?
Moroccan food is a feast for the senses with its richness in taste, color, and texture. Whether it’s a warm bowl of harira, a plate of tender tajine, or a sweet bite of chebakia, each dish fills the stomach and the heart with warmth and satisfaction.
So, do you think you would like to try Moroccan food?
One of my favorite dishes is harira. It is a heavily spiced, tomato based soup usually eaten often eaten with hard boiled eggs, dates, and delicious sweets called shebakia.
