In addition to the diversity of these dishes, the originality of Moroccan cuisine comes from a multitude of regions such as Arab cuisine, Berber cuisine, tajines and the sweet and savory mix, sub-Saharan African cuisine, Jewish or coming from South Asia, as well as all the kitchens of the Arab-Muslim world.

It is no coincidence that Moroccan gastronomy has been ranked 2nd best gastronomy in the world after French cuisine "even if we know that Moroccan cuisine is by far the best".

the must-haves of Moroccan cuisine

Moroccan cuisine is characterized by a great diversity of dishes: Couscous, tajines, pastilla, mechoui, soups, spices, olives, salads, teas, pastries ....

TANJIA

This recipe from the Marrakech region is named after the clay jar in which it is cooked. It is a dish that is traditionally prepared by putting pieces of lamb or veal. We add some spices, and we let it cook in the ground for a long time.

COUSCOUS 

Un plat typiquement marocain.Culturellement servi le vendredi pour le déjeuner. Composé d’un mélange de viande, de légumes et de semoule de blé cuite à la vapeur, les recettes de couscous sont toutefois très nombreuses. Il peut aussi être consommé seul,salé ou même sucrée.

PASTILLA

C’est incontestablement le plat emblématique des fêtes Marocaines. La recette traditionnelle se fait avec des pigeons, mais selon les préférences, on peut utiliser le poulet ou même du poisson. C’est un plat qui éveillera en vous des sensations magique.  Les feuilles sont utilisées comme contenant et on les fourre avec une farce aux amandes. Cannelle et fleur d’oranger sont de rigueur, le sucre en poudre lui sert à décorer le plat. Pour ceux qui préfèrent le salé, il existe la version poisson de ce plat.

TAGINE

An emblematic dish of Morocco, tajine holds a special place in Moroccan cuisine. There are a hundred tajine recipes. It is a sweet or salty preparation where all the meats, all the fish, the vegetables like the fruits have used it. Spices are the essential touch to give tajine flavor.

 RFISSA

A very popular dish in Morocco. Very fine msemmen leaves are cut into ribbons and drizzled with a chicken sauce garnished with lentils and fenugreek. Coriander, saffron, and ginger are a must for this recipe.

SOURCE : THE MOROCCAN COOKING: THE EMBLEMATIC DISHES OF THE COUNTRY​