Lifestyle
11.22.2023
Pastilla, chermoula, briouate… Top 5 Moroccan culinary specialties
Travelling to Morocco doesn’t have to involve a plane ticket. There’s a simpler, more economical way: gastronomy! From pastilla to harira to chermoula, you’re on board for this Maghreb country in no time. Ready for take-off? Here are our top 5 Moroccan culinary specialties.
1 – Pastilla
How can you resist this delicious sweet and sour pie? Imported from Spain by the Moors at the end of the 15th century, pastilla is made of brick pastry sheets on the outside. At its heart, shredded pigeon (or chicken) fuses with almond stuffing, sugar, parsley and cinnamon. A staple of Moroccan cuisine, it’s usually served at the start of a meal. Confusing, but so good!
Voir cette publication sur Instagram
2 – Chermoula
While Italians swear by pesto, Moroccans twist their dishes with chermoula. This green condiment combines garlic, spices, lemon juice, parsley and coriander with olive oil. This sauce is used to marinate fish, seafood, poultry and potatoes. Suffice to say, it will work wonders on your gilthead bream!
Voir cette publication sur Instagram
3 – Briouate
Sweet or savory, briouates are triangular turnovers made from sheets of brick pastry. As an aperitif or main course, they can be filled with meat, vegetables or tuna. For dessert, on the other hand, briouate is made with honey and almonds! Ideal with mint tea.
Voir cette publication sur Instagram
4 – Tagine
You’re probably familiar with tajine, the emblematic Moroccan dish in which ingredients are stewed in a terracotta container. The container is fitted with a conical lid, enabling it to be cooked without water. As a result, the ingredients retain their flavor, while remaining ultra-melting. Chicken with lemon confit, lamb with prunes or beef with almonds, the recipes are endless!
Voir cette publication sur Instagram
5 – Harira
Nutritious and comforting, harira is served during the month of Ramadan to break the fast. And with good reason: this delicious Moroccan soup – based on broth and tomato coulis – contains chickpeas, mutton or lamb and vermicelli. But that’s not all! To thicken the mixture, we add a binding agent called tadouira, made from flour, water and lemon. Enough to fill you up!
Voir cette publication sur Instagram
popular
