Is a popular Moroccan sweet consisting of oven-browned flour, fried almonds, and toasted sesame seeds. The dessert is not baked, as all of the ingredients are combined instead.Rich and nutty, sellou acts as food that restores energy and health, which is the reason why it is traditionally served during Ramadan and at celebrations or special occasions.
- +212 612 776 657
- +34 644 95 54 28
- +52 777 360 6588
- +1 (781) 771-6301
Duration
13 Days
Min Age
12+ Years
Pick Up
Airport
Tour Type
Beach, Mountain
THE Best Moroccan Food Tours 2023
Best Moroccan Food Tours, Morocco is mixt by many tribes ( Berbers Tribe, Arabe Tribe, Beduins, African black Tribes and Europen ) which means a lot of many local traditional dishes. In Morocco there are a common food and special food like in cermonies and envents.So when you plan to travel to Morocco you should orgnise also your Moroccan food plan synchronized with your daily trip.The main Moroccan dish most people are familiar with is couscous; beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables.Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.A typical meal begins with a series of hot and cold salads, followed by a Tagine or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables.Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served.
1- Tagin or Tajjin
is an emblematic dish of Maghreb cuisine, particularly in Morocco, a kind of stew, in which vegetables and meat are cooked in. It is also named after the utensil, conical-shaped container, in which it is cooked. Although common in Algeria and Morocco, the tajine is of Berber origin and, according to experts. you can try Tajjin in everewhere in Morocco……
2- Couscous is originally
3- Bastila
4- Rfissa
5-Mechoui
This dish is slow-cooked (often overnight) in the underground oven where the whole lamb is placed to cook over the coals before falling off the bone and served directly with the lamb.Cumin and a pinch of salt provide the perfect seasoning to the tender Mechoui, which is often served during weddings, You can find this dish in Marrakech or you have to ask about it in Sahara Desert 2 days before arrival . Best washed down with a very sweet cup of tea, or three!
6-KHOBZ
This crusty bread is typically baked in communal wood-fired ovens and served with a lot of meals. Also, be sure to check out all the other breads in Morocco, like the harcha (a buttery bread), rghaif (a flaky flat bread), or baghira (spongy crumpet). Yes, give me all the carbs!.
7- SPICY SARDINES and Sea food
Morocco’s economy relies primarily on fishing, agriculture, and tourism. The country’s extensive coastline, stretching over 3500 km along the Atlantic Ocean and the Mediterranean Sea, covers a maritime area of about 1.2 million km². The FAO estimates a yearly fishery potential of nearly 1.5 million tons, which is renewable annually. Some countries, including Spain and Japan, seek to exploit this rich coastal resource.As for the fish appreciated by Moroccans, I quote the sacrosanct sardine whose reputation goes beyond the borders of the country, mackerel, hake, whiting, sole, pandora, sea bream to name only the most consumedMorocco is the world’s largest exporter of sardines. Naturally, they serve it all over the country. Stuffed and cooked with a spicy chermoula sauce, they deep fry the fish for a tasty snack.
8- MINT TEA
Everyone has his or her own version of mint tea, which is the drink of choice in Morocco. It’s a green tea base with lots of mint leaves and sugar.
9- Harira
is basically a Moroccan lentil soup usually served as a starter or used during Ramadan to break the fast at dusk.
10- Bissara
is a rich and hearty soup made from dried fava beans and commonly served during breakfast. Typically it will be topped with fresh olive oil and a sprinkle of cumin.
11- BROCHETTES
These tasty kebabs are rubbed in salt and spices and can be found in a lot of the markets. You can get chicken, lamb, or beef and the enormous clouds of smoke make for great photos
12- SNAIL SOUP
Snail soup is a Moroccan dish you can find all over the country. Use a toothpick to pick out the snails from the shells then slurp up to the soup. Locals believe the broth is good for digestion and fever.
13- TANJIA OR TANGIA
Tangia, like tagine, is a clay pot. These dishes are named after the cooking vessels they use. It’s traditionally filled with chunks of beef or lamb and a bunch of spices, then slow cooked in the embers of a furnace.
A- Msemmen or Rghayef or Meloui
It’s a rich traditional, pancake like bread Morocco, it’s literally like the indian, paratha. You make your paste based on flour and oil into a flat folded square or round shape, to give it it’s crunchy texture in the edges and fluffy inside, after cooking it in a hot pan. Just a perfect bread for brunch, breakfast or even just an evening snack, that goes usually with some cheese or Jam or honey.
B-Krachel or Gorss or Brioche
The moroccan Sweet Rolls, and this is such a common memory for us moroccans, when it’s freshly baked by your grandmother you just cut it in half and put some butter on it. The perfect snack for an afternoon tea with family or friends. The texture is so soft with some sesame seeds and granulated sugar on top just AMAZING !!
C- Battbout or Mkhamar
It’s a soft and chewy texture, a perfect bread for some savory fillings, you can make them a one bite size or bigger like a sandwich, Or it can be also the breakfast bread with some jam or honey spreaded on the top of it. The recipe is similar to the Moroccan Regular Bread “Khobz” but it’s cooked in a Hot pan.
D- El harrcha:
Which means in Darija the moroccan dialect “the Rough one”, and the name is for it’s sandy texture referring to the grainy semolina we made the gallettes with. In the traditions this bread was made as a big round shape served on a big plate with a lot of honey and butter melting on top of it, of course with her fidel companion the moroccan mint tea. Now a days you will find it in a small individual shape, easy to serve and customisable.
E- Beghrir
The moroccan crepes, or the crepe with a 1000 hole, you might imagined the holes and how spongy and soft the texture will be, the perfect crepe is the one that has more holes. And this an essential component in Aid’s Table, the day that marks the end of Ramadan the holy month
F-Medfouna
Called also The Berber pizza, a flat round bread stuffed usually with onions and meat, and cooked in a special traditional clay and rocks oven, it’s originally a leftover dish prepared by the end of the week. A super tasty and rich kind of bread that you will find only in the south west of Morocco in Erfoud, Rissani and Rachidia. A pure desert dish.
B- El Fekkass:
These traditional Moroccan twice-baked cookies come in both sweet and savory versions. They are prepared with shortbread or yeasted dough that is usually enriched with orange blossom water, aniseed, or citrus zest, as well as toasted nuts and dried fruit such as almonds, walnuts, raisins, pistachios, or sesame seeds.Often dubbed as the Moroccan biscotti, these crunchy treats are best paired with tea or coffee.
C- Ghoriba
Ghoriba are traditional Middle Eastern cookies that come in a few varieties – some can be chewy, while others have a shortbread-like, crumbly texture. The cookies are traditionally shaped into balls or disks, and often have characteristical cracks across their surface.Ghoriba cookies usually consist of flour, sugar, butter, and almonds. It is recommended to serve them with a cup of tea or coffee on the side.
D- Chebakia
Is a chewy, crunchy, and fragrant Moroccan pastry made by arranging strips of dough into a flower shape. It is then fried, coated in honey, and sprinkled with sesame seeds.This sweet treat is traditionally prepared during the month of Ramadan, and is typically served alongside harira.
E- Sellou
Book Your Tour
Fill out the form below to reserve your adventure