Searching trips
Fes
A hearty tomato and lentil soup with chickpeas and lamb, often served with dates and lemon to break the fast during Ramadan.
Tangier
A thick fava bean soup pureed with garlic and olive oil, typically eaten for breakfast with bread and a drizzle of olive oil.
Marrakech
Slow-cooked lamb with prunes, almonds, and spices in a clay tagine, resulting in tender meat and a sweet-savory sauce, eaten with bread.
Fes
Chicken simmered with preserved lemons and olives in a tagine, creating a tangy and aromatic dish, served with bread or couscous.
Atlas Mountains
Steamed semolina topped with a mix of seasonal vegetables and tender meat, traditionally eaten on Fridays after communal prayers.
Fes
A celebratory dish of shredded msemen (flatbread) soaked in a rich broth with chicken, lentils, and fenugreek, often served at births and weddings.
Marrakech
A spicy beef or lamb stew cooked in a clay urn in a hammam's furnace, resulting in intensely flavored meat, eaten with bread.
Marrakech
Whole roasted lamb seasoned with cumin and salt, slow-cooked until crispy outside and tender inside, often served at feasts with bread.
Casablanca
Spiced ground beef meatballs cooked in a tomato and egg tagine, usually eaten with bread for dipping.
Fes
Preserved dried beef with fat, often cooked with eggs in a tagine for a rich breakfast, served with bread.
Fes
A hearty soup of green wheat (freekeh) and meat, sometimes with vegetables, eaten as a main meal with bread.
Fes
A thick soup made from crushed green wheat or barley cooked with milk or broth, often eaten for breakfast or as a comforting meal.
Tangier
A creamy fava bean dip-like soup, drizzled with olive oil and cumin, typically scooped up with crusty bread.
Fes
A sweet, nutty mixture of roasted flour, almonds, sesame, and honey, rolled into balls or eaten by the spoonful, especially during Ramadan.
Fes
A square, layered flatbread pan-fried until crisp, often served with honey and butter for breakfast or as a snack.
Fes
A semolina-based griddle bread, crumbly and golden, typically eaten for breakfast with jam, cheese, or honey.
Fes
Thousand-hole pancakes made from semolina, light and spongy, served with honey and butter for breakfast.
Casablanca
A cooked salad of eggplant and tomatoes with garlic and spices, often served as a dip with bread, but can be a meal with bread.
Casablanca
A cooked salad of roasted peppers and tomatoes, similar to zaalouk, eaten with bread as a starter or light meal.
Fes
Triangular filo pastries filled with spiced meat or cheese, fried until crispy, often served as an appetizer but substantial enough for a meal.