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
13–24 of 39
Harira
Harira is a richly seasoned Algerian soup commonly prepared with tomato, chickpeas, lentils, onion, celery, herbs, flour, vermicelli, and lamb or other meat.
Kaab el Ghazal
Kaab el Ghazal is a Moroccan crescent-shaped pastry filled with almond paste flavored with orange blossom water and enclosed in a thin flour-based dough.
Kefta Mkaouara
Moroccan meatballs are simmered in a seasoned tomato and onion sauce, with eggs often poached in the sauce.
Loubia
Loubia is an Algerian white-bean stew cooked with tomatoes, onion, garlic, cumin, and oil until richly flavored and tender.
M'hancha
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Maakouda
Maakouda is a Moroccan potato fritter made from seasoned mashed potato formed into patties and fried until crisp.
Mderbel
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Mechoui
Mechoui is an Algerian slow-roasted lamb dish, traditionally cooked as a whole lamb and seasoned simply with salt and spices.
medfouna
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Meloui
Meloui is a Moroccan coiled and layered flatbread prepared from wheat dough enriched with semolina and fat and cooked on a griddle.
Moroccan Khobz
Moroccan Khobz is a round, yeast-leavened bread made primarily from wheat flour and baked until lightly browned.
Msemen
A North African layered flatbread made from wheat dough, stretched with oil, folded, and cooked on a griddle.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.