Morocco is known for the large quantities of bread that are eaten. Khobz is very easy to make at home and the perfect item to accompany tajine.
Moroccan Food
Many people think that most Moroccan food has meat but the truth is a lot of the traditional recipes that people eat regularly have very little, if any meat. Morocco has a strong agricultural background and produce is plentiful and affordable. This has long been supplemented dried beans and grains. There are some staple beans …
Unlike Middle Eastern countries, Moroccans don’t eat hummus. At least not in the pureed form that people are used to. Hommos is the Arabic word for chickpea – and Moroccans DO eat chickpeas. One of the most common ways to see chickpeas used are cooked in couscous or used in harira soup. There’s also a …
You might only know of 5 minute couscous but let me assure you this is not a Moroccan couscous recipe! Most of the countries of North Africa claim couscous as their national dish and there’s a wide variety of preparation styles and toppings. Where did couscous come from? No one is certain where couscous originated …
The very first Moroccan “dish” that I learned how to make was Moroccan lentils or addis as they’re called here. I can remember MarocBaba and I had gone to Essaouira for two days by ourselves. We were 19 and 20 years old and frankly neither of us had any clue how to cook much of …
Beans for breakfast was not something that I ever imagined I would be eating but, in Morocco it’s a common dish for breakfast or lunch. You’ll most often find it served in small street food stalls and it’s very inexpensive. It’s seriously one of our favorite dishes! I would argue that the version cooked in …