Moroccan Food

Beets are a tricky vegetable. You typically fall in one of two camps; you love them or you hate them. Rarely is there any in between. In most cases I fall into the later camp. However, every now and then I do enjoy this Moroccan salad.

I've gotten pretty good at roasting beets but I had never undertaken making this salad. So I asked my sister in law who is one of the best Moroccan cooks I know to show me how it's done.

How do you cook beets?

There are many different ways that beets can be prepared for this dish but the first and most important thing is that the beets are very clean. If not they most certainly will taste like dirt! I use a fresh piece of steel wool to really make sure all the dirt comes off but use whatever scrubbing method works for you.

To prepare the beets for the salad you can peel, dice and steam, peel and boil or roast. There's really no right or wrong way. The way that I prepared them for the salad is by cooking a pressure cooker to ensure the beets are tender. I've included the full instructions in the recipe instructions.

There aren’t a lot of chickpea flour recipes in Morocco, in fact this might be the only traditional recipe I’ve run across that uses it. Chickpeas aren’t as common in general as they are in the levant regions. They’re primarily used in couscous’, boiled and sold as a street snack, cooked on their own as a tajine or used in beef tajines. 

The name commonly used in Morocco, kalinte or kalinti, is the word for hot in Spanish. However you won’t find this dish in Spain. It’s similar to Italian farinata and French socca. Socca is often made thinner and more crispy. Farinita is a little closer to the consistency of kalinti. You may also hear the names karane or karantika used depending on where you are. 

I’ve tried to research why and how this dish came to be in Morocco. You’ll find it in the northern and eastern parts of the country but rarely anywhere outside that. It’s also eaten in western Algeria. But, the most surprising fact? It’s the “national dish” of Gibraltar where it’s known as kalantita! Perhaps the close proximity to Spain and the meshing of Spanish culture in the northern regions of Morocco and Algeria has something to do with this. 

I have eaten it a few times in Tangier and also Chefchaouen and each experience is been memorable because of how rustic it once. Bought off a cart in the medina of Tangier with heavy doses of paprika and cumin. Slipped through the small window of a bakery/shop in Chefchaouen to the street still warm along with chemiya, a local semolina and coconut snack similar in texture. 

One of the things I really like about this recipe is that it’s naturally gluten-free. There are VERY few items in Morocco that you can buy as is, off the street and not have to worry about gluten.

Sadly, my husband (who needs gluten free food) doesn’t enjoy this as much as I do but at least it’s an option! I also think this would make for great picnic food as it can be served at room temperature, eaten with your hands and you don’t have to worry much about it going bad. 

The overall texture of this is similar to flan. You can adjust how thick or thin your slices will be depending on the size of the pan you use for baking. But do note the thinner it is, the faster it will cook. I found it best to really keep an eye on this while it cooked. 

There’s a LOT of different ways I’ve found to make this but the base ingredients are chickpea flour, oil, egg, water, and salt. My recipe uses a few more items to build in a little more flavor. 

How do you eat kalinti? 

There’s options! You can eat it just as it is served hot or warm. You can add some cumin, paprika or harissa (or all of them) to the top. It can be stuffed into bread. You also could eat it as a slice of pie with a fresh or cooked Moroccan salad on the side. 

I made mine slightly less traditional by including chipotle powder and liquid smoke. I wanted to add a bit more flavor and get some smokiness that you would normally get when this is cooked in a wood fired oven. But you can just as easily leave them off. 

If you’re looking for a new idea for your next breakfast or brunch spread, this is a great idea for a main dish. Take regular eggs and jazz it up by incorporating tomato and onion salad, a Moroccan salad that’s full of flavors. Both recipes are very simple. You could also use the leftover taktouka or zaalook from your lunch or dinner mains another day. 

What is this tomato and onion salad?

My recipe is for a Moroccan salad that is made using tomatoes, onions and a very simple dressing. It can also be made using chopped up fresh bell peppers. While the original recipe doesn’t use hot peppers, there’s no reason that you couldn’t if you wanted to.

You'll find this simple recipe in a lot of different countries, especially in the Mediterranean and Middle East.

What if I don’t like omelettes?

While this recipe pairs the salad with an omelette you can serve it with any sort of egg you’d like. It’s a good side for fried eggs, use it as a base and top with some poached eggs or even boiled eggs. It’s completely up to you. 

How do you make a French omelette?

French omelettes are different then other types of omelettes. They consist of just two ingredients; butter and eggs. There are no fillings. Because they are so simple you really need to use good quality ingredients. I prefer salted butter over unsalted and room temperature eggs instead of eggs straight from the freezer. 

You’ll also need some basic equipment. (Note: I linked to some of my favorite products here in case you're looking for something new!) A non-stick pan and a rubber spatula make cooking and folding the omelette much easier. An 8” skillet is ideal for omelettes because it gives enough room for the egg to spread out and cook evenly as well as room for you to roll the omelette without it becoming squished. You’ll also want to have a bowl and whisk ready. 

How to Make Your Omelette

Crack two eggs into a bowl and whisk until everything is well combined and smooth. 

Set your skillet over low heat and add 1 Tbsp salted butter. The butter should melt slowly, it shouldn’t make a sizzling noise when you add it to the pan. Once it’s melted pour the eggs in, again they shouldn’t make any noise when hitting the pan.

Using your spatula, continue to mix the eggs while also shaking the pan. This combination of movements helps the omelette to set up properly and not just become scrambled eggs. Make sure to also scrape down the sides of the pan so everything is incorporated. Once you notice the top of the eggs get a tacky look, remove from the heat and let it sit for about one minute. 

To roll the omelette, tip the pan at an angle and slide the spatula under the edge, folding the egg onto itself in 1” increments. After the first inch has been folded place a half teaspoon of butter (or more up to you!) in the pan. It will run under the rest of the omelette making it easier to remove. 

Continue folding until all the egg is used up. Place onto a plate and serve with the salad and some goat cheese for an added touch. Of course don't forget the Moroccan mint tea as well.

Recipe for Moroccan Tomato and Onion Salad

Looking for more Moroccan breakfast ideas? I've got a bunch!

Before I moved to Morocco I had never eaten a sardine. I had only encountered them from a tin when my grandpa would eat them on saltine crackers as a snack. I would never touch them. But then I had a few different sardines recipes in Morocco and in Portugal and my opinion started to change a little. I’ll admit they are never my first choice but I also am open to trying them. 

This sardine meatball tajine is the precursor to the infamous sardine meatball sandwiches that make a regular appearance on our food tours. This is the original version of that albeit with fewer bells and whistles. You’ll find this tajine on a lot of menus in coastal cities across Morocco. In fact sardines are one of the food items you’ll find pretty much everywhere in Morocco. 

Trucks carrying this fish criss cross the nation daily. Even in remote regions it’s not strange to see sardine trucks. In neighborhoods you’ll often hear a man who rides a bicycle hawking fresh sardines from his improvised cooler. Here, you’ll pay $1 or less per kilo of sardines – which also makes it one of the most inexpensive “meat” options. 

Morocco is the world’s top exporter of canned sardines so chances are no matter where you are in the world if you pop open a tin of sardines to make this Moroccan tajine, you’re bringing a piece of Morocco to the recipe to begin with. Next time you’re at the store just check the labels to see, more than likely most of the sardines will have originated from Morocco!

Sardines are also really good for you – they’re packed with vitamins and minerals and the tinned version are usually inexpensive and last for a long time. Fresh sardines are easy to get in Morocco – and a lot of the Mediterranean – but I recognize that isn’t the case everywhere. While this recipe uses fresh sardines as the standard I’ve also included instructions for tinned sardines. Go with the lowest sodium option and stick to the ones packed in oil so that there’s no competing flavors. 

What to serve with this tajine?

There are a few different Moroccan salads that would work well with the tajine but of course feel free to choose based on your favorites.

• Taktouka (Tomato and Green Pepper)
• Charred Green Pepper and Preserved Lemon
• Arabic Salad (chopped cucumber and tomato
• Moroccan Khobz Bread

Many Moroccan dishes require little in the way of special ingredients. They rely heavily on staple foods and seasonal produce. However if you want to be prepared no matter the dish, the following items will help make sure you are prepared.

Many of the pantry items you can make at home and work well if you've got time. If you're more into purchasing ready-made items I will also share suggestions on where to buy them as well.

Moroccan Spices

I have always bought my spices pre-ground as I just don't want to have another appliance in my kitchen, however you can buy whole spices and grind them if you prefer to do it that way.

While recipes will give quantities to be used in a dish, in Morocco it's really more a liberal interpretation. Once you're comfortable feel free to play with the amounts to make things your own.

Is Moroccan food spicy?

One of the biggest misnomer's people have is around the idea of spices = spicy when it comes to Moroccan food. Overall Moroccan food is not spicy hot. It uses a lot of spices but they create a more layered flavor combination than a pepper-feast on your tongue.

If you're expecting a spicy heat flavor you will likely be disappointed. Instead what you'll find in many dishes is a play on sweet and savory flavor combinations. Hot flavors are only added sometimes as a “bump” to the dish.

Do I need to buy a lot of spices?

Not really. There are 8-12 core spices that are used in most dishes. Having a standard pantry of spices will help you create most dishes. I'll give two examples below; one that is the “starter” spices and then additional spices you can add to your arsenal as you go.

Moroccan Spices List for Beginners

• salt
• black pepper
• cumin
• ginger
• hot paprika
• cinnamon
• saffron threads
• turmeric

Moroccan Spices to Add to Your Pantry

All of the above spices plus the additional spices of;

• ras al hanout (you can make your own too)
• white pepper
• sweet paprika
• anise
• nutmeg
• fenugreek
• bay leaves

Moroccan Pantry Items

Once you stock your spice cabinet it's time to move on to the other pantry ingredients you will need. Instead of listing everything that might be used in different dishes, I'm going to list the items that are most common.

Non-Perishable Pantry Items

• Preserved Lemons (a MUST)
• Harissa
• Black Salt Cured Olives
• Green and/or Purple Olives
• Olive Oil
• Vegetable Oil
• Tomato paste
• Chinese Gunpowder Tea
• Mint (dry or fresh)
• White and/or whole wheat flour
• Semolina Flour
• Dry yeast
• Dry Chickpeas
• Dry lentils
• Dry White beans (cannellini)
• Dry fruits like apricot, prunes, and dates
• Packaged Couscous

Perishable Pantry Items

• onions
• garlic
• meat proteins – with bones left in
• cilantro
• parsley
• potatoes
• tomatoes
• carrots
• cucumbers
• green peas/green beans

There are of course many other vegetables and fruits that you'll find but most are based around what's in season. In many tajines and couscous' for example the vegetables are a bit interchangeable so you can use what you have on hand.

Other Moroccan Pantry Items

While the above will get you started cooking just about any Moroccan salad recipe or couscous recipe you fancy, there are several other condiments and Moroccan-inspired dishes you can make to accent your food as well. Not all of these are 100% traditional but they use Moroccan flavors and inspirations.

• Harissa Mayonnaise
• Charmoula Marinade
• Moroccan Spiced Olives
• Rose Petal Jam
• Stuffed Green Olives with Garlic Olive Oil
• How to Make Garlic Infused Olive Oil
• Homemade Mint Syrup
• Homemade Date Ketchup

Where can I Buy Moroccan Spices and Pantry Items?

In Morocco of course!

But, if you don't have plans or can't make it, you can buy a lot of these items online.

The Spice House is one of the shops that I've found online that carries nearly all of the spices you need for Moroccan cooking. Penzey's is another shop that I have used in the US to get good quality spices. Finally, if you go to a Mediterranean, Arabic, or Indian grocery store near you you'll find nearly everything on this list and usually MUCH cheaper than in a regular market.

For other pantry items I've got a list of options that include some of my personal favorite tried and tested brands and products.

What can I cook now?

Everything! But to get started check out my Moroccan Recipe Index or grab a copy of my digital cookbook!

Maybe you've been to Morocco and tasted a tajine or to a restaurant where it was on the menu. The flavors and combinations can seem difficult to replicate but the truth is – it's a lot easier to make these Moroccan tajine recipes at home than you think.

I started cooking Moroccan food shortly after my (Moroccan) husband and I married and made a LOT of mistakes. My recipes are adapted for more western kitchens and I use measurements to help you where I can. Of course if you cook with your eyes – go ahead!

What is a Moroccan tajine?

A tajine is two things; first it's a two-part clay vessel. The bottom is a flat dish shape with a lip. The top is a cone that fits snugly on the lip of the bottom piece. There is no hole or ventilating feature.

Secondly, it's the food that is cooked inside of the pot. Both refer to the same thing and this can be confusing. There are many, many different varieties of tajines.

Do you need a tajine pot to cook tajine?

The traditional way of cooking this dish is in the tajine pot. However even in Morocco many people don't cook this way regularly. Pressure cookers are often the way that the dish is prepared as they are much quicker and require less tending.

You can also make tajine in a slow cooker or instantpot, however I find that you have to be careful as many times you'll end up with a watery, basic sauce.

Is there a difference between tagine and tajine?

Nope! There are two different ways that you will see the word spelled and both are correct. So whether it's a tagine or tajine it refers to the same thing.

What are the main components of a tajine?

There are no hard and fast rules to this as there are dozens of varieties of tajines that exist. The vast majority have some type of meat + some vegetable(s). The meat is typically the smaller amount.

You also may see meat paired with dried (sometimes fresh) fruits. These tajines tend to have a sweet and savory contrast flavor. Dried fruits are rehydrated when serving usually with the liquid.

Many tajines use generous amounts of olive oil and onions as well as a mixture of spices that varies depending on the meat being used.

What do you serve with tajine?

Before sharing what goes with tajine, let's discuss what doesn't. Couscous and tajine DO NOT go together. They are not served together, nor is couscous served as a side dish to tajine. If you want to prepare a traditional Moroccan meal don't put couscous with it.

You will always find tajine served with some sort of Moroccan bread. It's not just a side accompaniment but the tool that is used to eat the dish. A tajine is meant to be eaten with bread to scoop it up – not with a knife and fork.

The other item you'll typically find with tajine are Moroccan salads. These are primarily cooked salads made with seasonal vegetables. The salads that are chosen are based on a few different things like the occasion or the main dish.

Here are a few posts that will help you get started cooking with tajines.

How to prepare a new tajine

Finding the best tajine pot for you

Cooking a tajine on a grill