A unique mixture of sweet and savory made everything we ate in Morocco delightful. Most dishes are spiced with cinnamon, ginger, cumin, paprika and saffron. The combination was one I had not tried anywhere else, and it made my pallet rejoice! Our Moroccan Foodie Guide shares all of our favorite Moroccan treats!
Moroccans rival the French when it comes to bread! We were blown away by the unique options. Local flatbreads, pancakes and crepes became part of our daily diet. We ate more bread in Morocco than anywhere else we’ve lived, except for France ;). There is an ancient, Moroccan proverb….“Manage with bread and butter until God sends honey”. Click To Tweet
It affirms that there is bread available to all groups in Morocco, and it is a key component of any Moroccan diet. We found the flatbread to be our favorite – perfect to wrap up any savory or sweet filling (I trended towards Nutella Banana!).
This ‘cuisine’ is named for a unique, clay cooking vessel. Tagine dishes are slow-cooked stews, and there are many options. The whole contraption, like a Moroccan crock-pot, is designed to keep whatever you throw in it moist and flavorful. Most of the dishes we tried included chicken, beef, lamb fish or a combination, with vegetables, fruit, rice and other fixings.
Influenced by the Spanish settlers (pastilla means ‘small pastry’), this elaborate meat pie proceeded almost every meal we had in Morocco. The outer layer is composed of crisp, thin layers of dough (werga dough – even thinner than phyllo!). The inside consists of savory, slow-cooked, spiced meat and shredded layers of ground almonds. The dish combines sweet and savory perfectly, with cinnamon and sugar spices combined with salty.
My favorite, Moroccan discovery! We were only able to find this unique dish at Tagine Tout Chaud (my favorite, Tangier restaurant). Rziza seems to be thin noodles, but we learned that it is a unique Moroccan crepe (that has been shredded). Rziza was named after a turban (royal headdress) as it resembles its twisted form. This delicate, noodle-like crepe is usually topped with chicken, lentil, as well as a beautiful combination of sweet and savory spices.
After all the flavors we’ve experienced around the world, it’s so exciting to fall in love with a new cuisine. Moroccan food is officially one of my favorites, with a combination of sweet and savory spices that I haven’t had anywhere else. We love the Tagine, Pastilla, and couscous, but our favorite is Rziza! This handmade, thin pasta dish is absolutely divine, and @taginetoutchaud makes the best!! We eat this almost every day #foodie😋 #Moroccan #Cuisine #Rziza #tangier
Most of the best restaurants in Tangier only serve couscous on Fridays. I used to get very excited for couscous Fridays! Couscous, a cuisine that hails from North Africa, is a dish of steamed, ground semolina that provides an amazing texture when combined with a stew of veggies and meat. Whether you’ve tried it before, or are a couscous novice, it’ll feel like the very first time when you sample the traditional version.
You’re on the coast, and many restaurants serve fresh fish daily based on what the fishermen were able to hook! The Spanish influence also makes Tangier a prime spot for fantastic, seafood paella. As you work your way down the coast towards Asilah, the paella seems to get better and better!
El Morocco Club: The fanciest restaurant in Tangier! Located high in the Kasbah – perfect for delicious food in a classy atmosphere.
Tagine Tout Chaud: My favorite Restaurant in Tangier – a quaint and lovely setting with friendly owners (say hello to Kamal for me!). We ate here daily. The Tagines are incredible, pastille is to die for and, above all, try the Rziza!
Do you have a favorite Moroccan treat? Scroll down and comment below!