"Bastilla" is a savory and sweet pie that combines layers of leanpastry, usually filled with a blend of spiced chicken, almonds, eggs, and herbs. The top is dusted with powdered sugar and cinnamon, making a delightful balance of flavors.
"Chicken Tagine with Preserved Lemons and Olives" (Tagine Djaj b'Zitoun) is a classic Moroccan tagine combines chicken with the particular flavors of preserved lemons and green olives. The slow-cooking process in a tagine pot permits the chicken to absorb the citrusy and briny notes, resulting in a deliciously delicate and savory dish.
"Harira" is a traditional Moroccan soup, particularly popular during the holy month of Ramadan. It is a generous soup made with tomatoes, lentils, chickpeas, and a variety of herbs and flavors. Harira is regularly enjoyed as a comforting and feeding meal to break the fast.
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"Seffa" is a sweet and savory Moroccan dish made with broken vermicelli, sugar, cinnamon, and nuts.
The preparation of Seffa is considered an art in Moroccan cuisine, and it regularly involves time and attention to detail. The dish reflects the importance of hospitality in Moroccan culture
"Couscous" is a staple in Moroccan food, and this dish highlights couscous served with a flavorful stew of seven diverse vegetables, such as carrots, turnips, zucchini, chickpeas, and more. The vegetables are cooked with aromatic flavors, making a generous and satisfying meal.
