A FOOD TRADITION
Moroccan Cuisine
A diverse North African cooking tradition shaped by Amazigh, Arab, Andalusian, Jewish, and Mediterranean influences, known for slow-cooked stews, couscous, breads, salads, pastries, and spice blends.
Dishes linked to this cuisine
1–12 of 39
Babbouche
Explore the dish and its connections.
Baghrir
Baghrir is a Moroccan fermented semolina pancake cooked on one side until its surface develops many small holes.
Bakoula
A Moroccan cooked mallow-leaf salad seasoned with garlic, olive oil, cumin, coriander, preserved lemon, and sometimes sesame.
Batbout
Batbout is a Moroccan yeast-risen flatbread cooked on a griddle and commonly split for stuffing or serving with accompaniments.
Bissara
A smooth North African fava-bean purée seasoned with garlic and cumin and finished with olive oil.
Briouat
Moroccan briouat are crisp folded pastry parcels filled with savory seasoned meat or a sweet almond mixture and commonly finished with honey or sugar.
Brochettes
Brochettes are skewered grilled foods. In Burundi, commonly served kebab versions include beef, goat, and chicken; in Morocco, brochettes are also established as street food.
Chebakia
Chebakia is a Moroccan sesame pastry shaped into a flower, fried until crisp, and coated with honey.
Couscous
Algerian couscous consists of steamed wheat semolina served with vegetables, chickpeas, and often lamb in a seasoned broth.
Fekkas
Fekkas is a Moroccan twice-baked, crisp cookie typically prepared with flour, eggs, sugar, almonds, raisins, sesame, and aromatic spices.
Ghriba
Ghriba is a Moroccan baked cookie commonly made with sugar, eggs, flour, and almond or other nut-based ingredients, with regional versions using sesame or coconut.
Harcha
Harcha is a Moroccan semolina griddle cake made from a rich dough or batter and browned on a hot pan.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.