What Can you Eat at a Moroccan Restaurant?

Traditional Moroccan dishes used a range of delicious meats, fruits and spices that give them a unique texture and flavor. Beef is the most popular red meat in Moroccan dishes though lamb is also popular. Many meat dishes also include olives, lemons, prunes or apricots. Commonly used spices are paprika, cumin, coriander, fennel, garlic and cinnamon. Here are some of the most common dishes and different styles or cuisine on the menu at a Moroccan restaurant.

Moroccan Tagine Cuisine

A Tagine or tajine is a type Moroccan stew named after the terra cotta pot that it is baked in. The tagine comprises of two parts; a large bowl and a cone-shaped lid that covers the bowl. The tagine is seasoned prior to cooking, to cover the pores in the terracotta and facilitate cooking.

The mot popular tagines are made with whole chicken with lemon and olives. The chicken may also be replaced by lamb which is then combined with prunes and eggs. Many restaurants offer several variations on these tagine themes including lamb with apricot or pears or lamb with honey and almonds.

Bisteeya

Bisteeya is a Moroccan savory pastry. It consists of layers of filled with chicken, covered with a layer of eggs is lemon sauce and then topped with a layer of crushed almonds. The whole thing is wrapped in a layer of phyllo pastry and sprinkled with sugar and cinnamon.

Mechoui

This is a very popular Moroccan dish. It is made from roasted lamb seasoned with cumin, paprika and salt. It is roasted very slowly for about three hours to make it succulent and tender.

Couscous with Vegetables

Couscous is comprised of fine semolina granules made from Durham wheat. In this classic Moroccan dish it is spiced with paprika and salt and serves with freshly harvested seasonal vegetables.

Moroccan Eggplant Salad

This is a delicious salad then can accompany any Moroccan main course. The dish consists of juicy, fresh eggplants chopped and mixed with red onions, olive oils and parsley, sprinkled with ground cumin seeds.

Fish and Vegetable B'stillas

These are small, savory pies that are traditionally filled with squab but may be filled with any type of fish. They also contain bell peppers and garlic and are spiced with Harissa sauces, paprika, cinnamon, cumin and cilantro.