10-Moroccan Dishes To Try | Moroccan Food Names| Lists Facts & Culture | Everything YOU Want To Know In 2021-22

These little nuggets of charm are delightful, delicious and rich in flavor. While brewing away with a vegetable soup, they playfully take on many different shapes, as if dancing to the tune of your taste buds' wishes. Prepared in a traditional Moroccan fashion, couscous was first reserved for the privileged few and high society of its time. It is mostly associated with Morocco but it's also eaten throughout Africa and French West Africa. Moroccans eating this often use a specific spoon that serves as both a scooping device and pastry fork. You can purchase these at almost any culinary market around the world today - or you'll definitely find them at some wonderful restaurants!

Moroccan food is Mediterranean food in the broadest sense. Aside from a few old dishes, such as the typical chicken tajine with lemon and olives, you can find some of the best-known Moroccan food names just listed below at Tours-Morocco.

10-Moroccan Food Names YOU Want To Know In 2021-22


Moroccan khubz (bread) is also often served before meals. A typical Moroccan breakfast usually consists of French bread, butter, honey, and a mixture of jam. Each person will usually receive a slice of flat, crushed bread or Bagheri (pancake with a sponge).


Morocco is the 5th largest producer of olive oil in the world. You will probably find a small bowl of olive oil on top of every meal. And they fit in well with all Moroccan cuisine. If you are not an olive lover, it is best to get used to them in your diet!


This thick, creamy soup is made with chicken and usually contains whole chickpeas, noodles, and some pasta. Traditionally it is worshiped as a start or used during Ramadan to rest the evening fasting.

Moroccan Salads

It is not uncommon in Middle Eastern countries to serve a variety of cold “salads” (much like dips) as a pre-meal. A few of the most common include:


This cold-smoked salad is made from green peppers, tomatoes, garlic, and olive oil. Vegetables are chopped rather than cleaned like many other salads.


This Moroccan salad is made from boiled eggplant, tomatoes, and spices and can be eaten alone or collected in bread.

White Soup

This breakfast mixture is made with semolina, milk, water, olive oil, and spices. It looks like traditional porridge but does not have the same flavor. It is a small thing unless you add it with oil and spices.


It is probably the common food in Morocco and the food you will find in almost every restaurant in every city. It is a nutritious stew usually made from meat, poultry, fish, vegetables, or fruit.


Like samosa, sweet or flavored briouats are wrapped in warqa (filo dough) and fried. The concentrate is usually meat like chicken or beef, or just cheese or vegetables. They can be served with delicious fillings and made as a dessert (described below). They are usually triangular and are made as an appeal to a meal.


This tasty dish consists of small thick balls of ground durum wheat semolina (similar to rice), usually cooked with topped stew and some type of meat and vegetables. Traditionally it is prepared on Fridays (Islamic holy day), but you can find a couscous  at many of the best restaurants  on any day of the week.

The brains of sheep

If you head to Jama El Fna as the sun goes down, you will find many restaurants starting to fill up with tourists and locals alike. It is almost unthinkable that you have eaten a whole brain, so, fortunately, it comes to fragmentation. The texture is like gravy of the day or spam. If you get more sauce and can manage the gelatinous texture, it’s gonna be fun.

Snail soup

You’ll find booths across the country (but especially at Jama El Fna in Marrakech) with smoky snails for snail soup, and locals gathered together in small chairs. You will pull the snails out of their shells with a toothpick and drink the amazingly salty broth that many Moroccans believe is ready for digestion and the flu.

Mint Moroccan tea

This favorite Moroccan green tea, a handful of mint leaves, and a ton of sugar. Tea providers can smash a small glass from a foot or more above. The emerging bubbles are designed to make you more attractive and to show that the tea is ready to drink. It is usually eaten before meals, after meals, at all times, and at any time throughout the day (and at night).

Head of Goats

This is one of the delicacies offered at Jamaa El Fna dinner restaurants. And like the brain, if you move forward on the palate. But you can order quarterly, and it comes chopped into pieces. It is on the oily side and tastes like pork belly.

The stuffed msemen

Twisted goats are a square dough mixed with a mixture of peppers, onions, and tomatoes, which are then folded, folded, and served.


If you like sweets and salt all in one package, you should try pastilla! Traditionally stuffed with pigeons, this flying pie is served in hot tubs and topped with powdered sugar. But it is more likely to load a broken chicken than a chick these days. Check with your server before attempting to order, as most restaurants run out or don’t always have it (even if it’s in the menu).


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