MOROCCAN FOOD 🇲🇦 Top 5 Best moroccan food that you must try

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this is 5 moroccan foods or moroccan dishes that you must try.

5 Tajine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit, spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread.

4 Harira is popular as a starter but is also eaten on its own as a light snack.
There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
It is usually served with hard-boiled eggs sprinkled with salt and cumin, dates and other favorite dried fruits like figs, traditional honey sweets and other home-made special breads or crepes.

3 Pastilla is a pie which combines sweet and salty flavours, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar.
The filling is made a day ahead, and is made by browning the meat pieces in oil. The pieces are then transferred to a bowl, and with the remaining oil, onions, water, parsley, and various spices are cooked. The liquid is then chilled, and after, thickened to form a custard-like sauce with beaten eggs. The flesh and skin from the bones is shredded and added to the sauce, and it is chilled overnight.

2. Zaalouk is one of the most basic salads of Moroccan cuisine, and there are a million ways of preparing it all across Morocco. From region to region or just from a family to another, the recipe often differs. Moroccan meals begin with at least seven cooked vegetable salads to scoop up with bread. They can include green peppers and tomatoes, sweet carrots or courgette purée, and a dish of local olives alongside.

1. Couscous, originated as a Maghrebi dish of small steamed balls of crushed durum wheat semolina, that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way, and the resulting dishes are also sometimes called couscous.

moroccan food | top 5 traditional moroccan dishes that you must try

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