List of Moroccan dishes

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This is a list of dishes in the Cuisine of Morocco. Entries in beige color indicate types of generic foods.

Main dishes

Name Other names	Image	Type	Description
Baghrir Beghrir, or Rghayif		Entrée	A yeasted semolina pancake.[1]
Briouat		Entrée	Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)[2][3]
Brochette Boulfaf		Kebob	Lamb kebab[1]
Bourekas Burek		Entrée
Couscous		Main course	Semolina meat vegetables"usually 7"
Ferakh Maamer		Entrée	A dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.[4]
Harsha		bread	Fried buttery bread made of semolina[3]
Kwah		Kebob
Kefta magawara		Main course	Kefta tajine served with tomato, eggs[1]
Kemia			An array of small dishes[3]
Khlea khli[1] or Kleehe[5]		Breakfast	Preserved dried meat[6]
Moroccan Cigars		Appetizer	Ground beef wrapped in dough
Moroccan Couscous		Main course	An imperial dish consisting of couscous with seven vegetables[1]
Lentil soup		soup	Soup made with lentil
Merguez			A spicy lamb sausage[1]
Mechoui M’Choui or Mashwi		Main course	Roasted lamb
Milina		Entrée	Chicken/Eggs
Moroccan Flatbread (Khobz)		bread	Flatbread
Mrouzia		Main course	A sweet dish of lamb with raisins, almonds and honey
Mqualli		Entrée	Chicken/Citron
Pastilla		Entrée	Chicken/Almonds/Seafood
Rfisa			A dish made with shredded pieces of pancake and chicken (djej beldi)
Sardine		Entrée	Sardines with preserved lemon
Tanjia		Entrée	Red meat with preserved lemons (a typical dish of Marrakech)

Lamb Dishes ^[7][8][9]

Name	Image	Type	Description
Harira		Entrée	Thick soup based on tomatoes (beans, lentils and other products can be added)
Tajine		Main course	Meat, vegetable
Moroccan lamb soup		Entrée	Lamb soup with 14 ingredients
Moroccan lamb with apricots, almonds & mint		Entrée	This hearty and healthy stew is perfect to share with your friends and family
Make-Ahead Moroccan Lamb Stew		Entrée	Spices and flavors used in a Moroccan cuisine one-dish meal

Salads

Name	Image	Type	Description
Moroccan salad		Salad
Moroccan spreads		Salad	"Cooked salads."[10]
Chakchuka Taktouka		Salad	Grilled tomato and green pepper salad[11]
Lhzina		Salad	Oranges/Paprika/Black olives
Zaalouk		Salad	Cooked mixture of eggplant and tomatoes[10]

Condiments and sauces

Name	Image	Type	Description
Charmoula			A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
Leems			Pickled lemons

Desserts

Name	Image	Type	Description
Baklava		Dessert	A rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
Briouat bil luz		Dessert	Pastry stuffed with almond paste[3]
Faqqas		Dessert	A type of macaroon made with semolina flour.[1]
Ghoriba (Ghriyyaba)		Dessert	Biscuits flavored with aniseed and sesame seeds, or almonds and raisins.[1]
Keneffa		Dessert	A variety of bastila dessert[1]
Kaab el ghzal		Dessert	Almond Paste/Sugar[1]
Limun bel-Qerfa o khayezzou mahekouk(carrotte)		Dessert	Oranges/Cinnamon
Ma'amoul		Dessert	Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Milk Pastilla		Dessert	Pastilla/Milk/Almonds/Vanilla
Rozz bel Hleeb (Rice pudding)		Dessert	Milk/Rice/Orange Blossom Water
Chebakia Shabbakiya[1]		Dessert	Fried dough "rose" dipped in honey and sesame seeds
Seffa Sfaa[3]			Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds.[1] It is served with cream.[3]
Sellu		Dessert	Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients[1]
Sfenj		Dessert	A doughnut sprinkled with sugar or soaked in honey.

Drinks

Name	Image	Type	Description
'Asseer Rumman			Pomegranate/Orange Blossom Water
'Asseer Limun			Orange juice
Diks			Moroccan 'nus-nus' or 'half-half'
Green tea			Tea/Mint
Beet Juice			Beets/Orange Blossom Water
Grape juice			White grapes
Maghrebi mint tea

See also

• Moroccan cuisine

References

1. Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1-86450-024-7.
2. http://moroccanfood.about.com/od/soupsandappetizers/r/Chicken_Briouat.htm
3. Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco. Lonely Planet. p. 74. ISBN 1-74059-974-8.
4. http://www.cuisinenet.com/digest/region/mediterranean/moroc_dishes.shtml
5. Kitty Morse; Danielle Mamane; Owen Morse (2001). The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Ten Speed Press. p. 98. ISBN 1-58008-269-6.
6. Khlea Saveur.com
7. http://allrecipes.com/recipe/make-ahead-moroccan-lamb-stew/
8. http://www.bbcgoodfood.com/recipes/3256/moroccan-lamb-with-apricots-almonds-and-mint
9. http://www.taste.com.au/recipes/27441/moroccan+lamb+soup
10. Zeldes, Leah A. (Nov 11, 2009). "Eat this! Zaalouk, a cooked salad from Morocco". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Nov 12, 2009.
11. Taktouka