Food of Morocco

Slow-cooked stews of meat or vegetables in a conical clay pot, with olives and preserved lemon.

Steamed semolina grains topped with vegetables and meat, the traditional family gathering dish.

A flaky pie of shredded chicken, eggs and almonds dusted with cinnamon and sugar.

Meat slow-cooked in a clay urn with preserved lemon and spices, a Marrakech specialty.

Whole roasted lamb with cumin and butter, so tender it is pulled apart by hand.

Meatballs simmered in tomato sauce with eggs poached on top.

Shredded msemen bread with chicken and lentils in a fenugreek broth.

Sweet vermicelli or couscous with cinnamon, almonds and powdered sugar.

A classic tagine bright with olives and lemon.

Fish marinated in a herb, garlic and cumin paste and baked.

Square, flaky pan-fried flatbread served with honey.

Spongy semolina pancakes with a honeycomb surface, drizzled with butter and honey.

Pan-fried semolina rounds eaten with jam or cheese.

Spongy pancakes dipped in almond, argan oil and honey spread.

Preserved dried beef cooked with eggs.

A tomato, lentil and chickpea soup sold fresh in the markets.

Spiced potato fritters served in bread.

Fried ring doughnuts sold hot in the morning.

Small snails in a spiced broth, sold from evening stalls.

Crusty bread with grilled sardines or kefta.

The classic tomato and lentil soup.

Smooth fava bean soup with olive oil and cumin.

A light vermicelli soup with lamb and herbs.

Cooked eggplant and tomato salad with garlic and cumin.

Roasted peppers and tomatoes cooked with garlic and spices.

Cooked carrots with cumin, lemon and parsley.

Sliced oranges dusted with cinnamon and sweet orange blossom water.

Round, fluffy bread baked in village ovens.

Pocket bread cooked on a griddle.

Layered griddled bread, thicker than msemen.

Flower-shaped sesame cookies fried and glazed in honey.

Almond-filled pastry crescents scented with orange blossom.

A crumbly mix of toasted flour, almonds, sesame and honey.

Sweet steamed vermicelli with a hidden layer of chicken or almonds.

A light, refreshing dessert of sliced oranges and spice.

Green tea sweetened and brewed with fresh spearmint.

Sweet chilled drink with almonds and orange blossom water.

Cheap and sweet, pressed on every square.

A thick avocado and milk drink topped with nuts.

Dark coffee flavored with black pepper, cinnamon and nutmeg.

Sweet juicy oranges from Berkane and Souss.

Mejhoul and boufeggous dates from southern oases.

Sweet cactus fruit sold peeled in summer.

Nutty oil made from argan kernels, used in amlou.

Fresh and dried figs.

Table olives and oil from Meknes and Fes.

Tart seeds in salads and drinks.

Summer melons from the south.