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
25–36 of 39
Pastilla
A Moroccan layered pastry traditionally filled with seasoned poultry, eggs, onions, and almonds, then baked and dusted with sweet spices and sugar.
Rfissa
A Moroccan dish of shredded flatbread topped with chicken, lentils, onions, and a fragrant fenugreek-spiced broth.
Sardines Chermoula
Sardines chermoula are sardines marinated in a Moroccan herb-and-spice mixture with garlic, coriander, cumin, lemon, oil, and salt before cooking.
Seffa Medfouna
A Moroccan steamed wheat-vermicelli dish hiding a savory chicken and onion filling beneath a sweet garnish of sugar, cinnamon, almonds, and dried fruit.
Sellou
Sellou is a Moroccan toasted flour confection blended with almonds, sesame, sugar, and butter into a dense, crumbly mixture.
Sfenj
Sfenj is a North African ring-shaped yeast-raised wheat dough fritter, fried until crisp outside and soft inside.
Tagine Mqualli
A Moroccan slow-cooked tagine, commonly made with chicken, preserved lemon, green olives, onion, and warmly seasoned sauce.
Tagine Mrouzia
A Moroccan festive lamb tagine slow-cooked with honey, raisins, almonds, onion, and aromatic spices.
Tagine Tfaya
Tagine Tfaya is a slow-cooked Moroccan chicken dish topped with sweet caramelized onions, raisins, warm spices, and often almonds.
Tagoula
Tagoula is a Moroccan Amazigh barley-flour porridge cooked with water and salt and commonly finished with olive oil or honey.
Tajine Lham-Lahlou
Explore the dish and its connections.
Taktouka
A Moroccan cooked salad of softened green peppers and tomatoes seasoned with garlic, olive oil, cumin, and coriander.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.