Morocco - Famous Dishes
Discover the best famous dishes in Morocco
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Bissara
, a thick glop made from split peas and a generous wallop of olive oil can be found bubbling away near markets and in medinas in the mornings. Rarely available in touristy places.
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Couscous
, made from semolina grains and steamed in a colander-like dish known as a couscoussière is a staple food for most North Africans. It can be served as an accompaniment to a stew or tagine , or mixed with meat and vegetables and presented as a main course. Manual preparation (i.e. not "instant couscous") takes hours. Any restaurant that has couscous on the regular menu should be avoided, it will not be the real thing.
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Fish
on southern beaches is usually very fresh (caught the same day) and cheap. A mixed fish plate comes for about 25 dirham at stalls in the markets of fishing villages, a huge plate of grilled sardines is 15-20 dirham. If bought fresh at the fish market, a kilogram of fish is 5-20 dirham (the latter for a small kind of tuna). Most restaurants in fishing towns have a BBQ in front and will grill any fish you bring them fo
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