Cuisine is an integral part of any local culture, and no trip to Casablanca is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Casablanca to help visitors better understand the local food culture and make an informed decision when trying them.
- Baghrir: Moroccan pancakes
- Briouat: savory stuffed pastries.
- Falafel: deep fried ball or patty made from ground chickpeas and/or fava beans.
- Harcha (harsha): Moroccan pan-fried bread made from semolina flour.
- Khobz b'Chehma: stuffed bread.
- Labneh: spicy yogurt dip.
- Maakouda: potato fritters.
- Morrocan cigars: phyllo pastry stuffed with flavored filling mass.
- Mslalla: marinated olives.
- Pastilla: pigeon or chicken meat cooked stuffed in pastry pie.
- Pomegranate-Glazed Carrots: carrots, pomegranate juice, cinnamon sticks, coriander seeds and seasonings.
- Bessara: fava bean soup.
- Chickpea Soup: a soup made with chickpeas.
- Chorba: vegetable and pasta soup.
- Dchicha: soup made of wheat.
- Harira: Ramadan stew.
- Hssoua Belboula: barley and milk soup.
- Moroccan Carrot Soup: carrots, onions, butter, cumin and allspice.
- Bakkoula Salad: spiced mallow salad.
- Moroccan Carrot-Apple Salad: salad made with carrots, apples and cilantro.
- Saalauk: made from courgettes, aubergines, paprika.
- Salade Marocain: made of tomatoes, cucumber and paprika.
- Shlada bi Lichine: orange and walnuts salad.
- Taktouka: flavored salad or dip.
- Zaaoluk: eggplant salad.
- Brik bil Lahm: lamb turnovers.
- Couscous: millet with vegetables and meat.
- Djej bil Einab: Chicken with grapes.
- Djej Kdra Touimiya: Chicken with almonds and chickpeas.
- Djej M'Chemel: Chicken with olives and lemon.
- El Lahm el Mahammer: lamb in a red sauce.
- El Lahm el M'Qalli: lamb with lemons and olives.
- Hut b'Noua: Fish with almond paste.
- Hut bu-Etob: Fish stuffed with dates.
- Kefta: Spiced meatballs.
- Lahm Mashwi: Lamb kebabs.
- Méchoui: Spit-roasted lamb.
- Merguez: spicy mutton- or beef-based fresh sausage.
- Moroccan couscous: millet with vegetables.
- Moroccan-Spiced Pastitsio with Lamb and Feta: pasta, meat and tomato sauce and bechamel.
- Mrouzia: sweeten-salted tajine with sweetened flavours of honey, cinnamon and almonds.
- Qamama: Lamb tajine with honey and onions.
- Rfissa: classic dish made from chicken and lentil.
- Tajine: meat and vegetables cooked in clay pot.
- Temrika Meslalla: Beef meat cooked with tomato sauce, garlic and olives.
- Tfaia: Lamb tagine with eggs and almonds.
- Amlou: dip made of honey and almonds.
- Chebakia: sesame and honey cookies.
- Fekkas: crunchy cookie made from almonds, sesame and raisins.
- Ghoriba: almond cookies.
- Griouche: sesame honey pastry.
- Haloua Tpolo: chocolate-sesame cones.
- Kaab el Ghazal: "Gazelle horn" marzipan pastry.
- Ma'amoul: small shortbread pastries filled with dates, pistachios or walnuts.
- Majoun: cannabis, honey and spice sweet.
- M'Hanncha: coiled almond pastry.
- Msemen: Moroccan pancakes.
- Seffa: sweet couscous with dried fruit.
- Sellou (or Sfouf): Ramadan dessert made from almonds, sesame seeds and flour.
- Sfenj: donuts.
- Zucre Coco: coconut fudge cake.
- Beet juice: is usually served mixed with apple, cucumber or carrot juice in order to dilute it.
- Coffee: is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant.
- Green tea: is made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing.
- Nana: traditional Moroccan mint tea.
- Sharbat Billooz: Moroccan almond milk.
- Touareg tea: green tea with mint leaves.
- Casablanca beer: premium lager.
Suggest new dish
<WikiThreadList forumid=135 />