Discover the most popular and scrumptious foods and drinks you must try before the end of 2020. Et VOILA!


Moroccans like to heartily season their ground beef or lamb (kefta) with cumin, paprika and herbs. In its simplest form the spiced kefta is shaped and then grilled or pan fried, but you'll also find kefta used extensively in other dishes, such as this popular Meatball tagine with poached eggs. Despite the ample tomato sauce, no pasta is required, but you will want some Moroccan bread to use in lieu of a fork. Moroccan kefta recipes will give you other ideas of how Moroccans have creatively transformed ground meat from boring to fabulous.


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The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence. You can keep things ultra simple and simply bake or grill whole sardines, but one of the most popular ways to prepare them is to stuff sardine fillets with a zesty marinade called chermoula and then fry them. It's a treat not to miss, whether as a sandwich filler or as an entree set out alongside other fish and seafood for a Moroccan fried fish dinner.

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Maakouda is one of Morocco’s safest street foods–you probably won’t need Imodium after enjoying these crispy potato fritters. No undercooked meat or unwashed vegetables here! You can find this snack practically anywhere, but maakouda also comes in a quiche-like form that can be enjoyed as a meal. This version is baked or cooked in a tagine rather than fried and includes eggs. Both variations pair nicely with ketchup or a spicy sauce. -Either way, you can’t go wrong with this one.

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The Amazigh flatbread is probably the most underrated dish in the country. Sure, it’s basically a sandwich, but who doesn’t love sandwiches? According to a BBC Travel feature, this ancient “Moroccan pizza” originated in the Erg Chebbi region of the Sahara Desert.

To make the pizza, Saharan bread dough is kneaded, rolled into a round shape, stretched over fillings, pinched closed, and baked. Imazighen originally baked the meal in a fire pit in the sand or in a mud oven, but now it is also cooked in large fire ovens.

 Fillings include beef, lamb, chicken, eggs, nuts, onions, and garlic. The quintessential Moroccan herbs and spices—including cumin, paprika, turmeric, ginger, and parsley–add even more flavor to the fillings. The flatbreads tend to be customizable, so there is an option for everyone. If you ever visit the Sahara, specifically the town of Rissani, don’t pass up the chance to sample this amazing age-old tradition.

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In Morocco, preparing and serving tea is a sacred ritual that represents culture, hospitality and friendship. The most popular tea in the country is Moroccan mint tea, also called Maghreb or Touareg mint tea. It is prepared using green tea leaves to a smooth and sweet consistency. Maghreb mint tea is also popular in other parts of North Africa such as Algeria, Libya, Tunisia, and Mauritania. 

To prepare Moroccan mint tea, simply mix green tea leaves and mint, which can also be bought premixed in a dried combination.  For basic Touareg mint tea recipe, follow the following steps:

  1.  Bring to boil, a half litre of water in a teapot

  2. Add two teaspoons of green tea leaves (gunpowder tea is the best). Let it steep for at least 15 minutes

  3. Filter the mixture into a different teapot to separate the leaves and course powder

  4. If you like sweet tea, add only a few lumps of sugar. Maghreb tea is normally sweet, so you require just a little sugar

  5. Bring the water to boil again and remove it to add fresh mint leaves into the teapot. Remove the fresh mint in two minutes

  6. As you pour into the glasses, hold the tea pot high to create a foam that enhances its flavours.

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Bissara is a Moroccan popular dish prepared from dried and peeled fava-beans or split peas ( for a greener color). This dish  is traditionally served for breakfast, lunch and even dinner…It’s light,creamy and somehow refreshing.

Go back to the roots and nourish your soul with this special Moroccan soup or dip, whether you call it bissara or payssar( the northern way to call it) ! This is by far one of the best soups that will warm the cockles during cold weather…What I mostly love about this soup is its texture and the way tou can easily turn it into a creamy dip by not adding water…

Try it now yourself and get to experience the morrocan cuisine!



  • 500 g of dried fava beans or split peas.

  • 3 tbs olive oil

  • 2 tbs  cumin

  • 1 tbs  paprika

  • 2 to 3 cloves of garlic

  • pinch of Salt

  • Water (enough to cover the beans)


  1. Cook the beans in water with salt and garlic cloves until they are soft. ( for 15 to 20 minutes)

  2. Add the spices and let it simmer for 15 minutes ( add water if needed).

  3. Use a blender to mix it, serve it hot with more cumin, paprika, olive oil and maybe some bread!

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If you haven’t ever tasted chicken pastilla, let today be the day that you do. This traditional Moroccan dish is a perfect combination of savory and sweet. A must-try dish.

 Pastilla is a delicious and unique dish, a crispy pie that combines sweet and salty flavors, it is often served at weddings and celebrations but can be cooked for a special family dinner.

The sweet-savoury meat stuffing is enveloped in a thin, crispy pastry called “warqa,” it can be bought in supermarkets as “feuilles de pastilla” or freshly made in the market. The same pastry is used for briwat. 

There are different forms of pastilla and the traditions vary from region to region. In coastal areas, for example, pastilla is more often made with seafood. Chicken and pigeon are also common fillings.

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