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Moroccan cuisine
Main dishes
Couscous
Tajine
Pastilla
Mrouzia
Tangia
Seffa
Rfissa
Khlea
Méchoui
Harira
Tqelia
Pastries and desserts
Gazelle ankles
Beghrir
Briwat
M'semen
Chebakia
Qrashel
Harcha
Sfenj
Khringu
Other foods
Tfaya
Sellou
Ma'quda
Pickled lemons
Sekok
Skefkef
Harissa
Taktouka
Zaalouk
Extinct dishes
Asmas
Senhaji
Beverages
Atay
Orange juice
Lben
Zaazaa
Raibi
Alcoholic beverages
Mahia
Beer
Wine
Anzir
See more
Dishes
Argan
Related cuisine
Arab
Algerian
Andalusian
Berber
Sephardic
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Moroccan cuisine (Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries.[1] Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences.[2] Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.[3]
According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC.[4]
Pork consumption is forbidden to Muslims in Morocco, in accordance with Islamic dietary laws.
^"The Art of Moroccan Cuisine". 10 October 2007.
^Howard, Herbert (2013-10-30). Ultimate African Travel - Morocco. Herbert Howard.
^McCann, Jennifer (2011-01-22). Vegan Lunch Box Around the World (Large Print 16pt). ReadHowYouWant.com. p. 29. ISBN 978-1-4596-0917-4.
^"Best Moroccan Chefs honored on a TV program, interview with Hossin Houari" (in Arabic and Moroccan Arabic). 21 January 2019.
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