Moroccan Couscous With Seven Vegetables :
Any traditional steamed couscous dish qualifies as Moroccan comfort food, but this one is especially good. Steamed couscous is piled high with stewed meat and vegetables. You can omit the meat if you prefer to prepare a vegetarian couscous.
Moroccan Stewed Lentils :
The Spruce Zesty stewed lentils with or without meat are Moroccan comfort food at its best. Serve them as a side dish or entrée. This vegetarian version also can be made with meat (khlea (khlii).
Morocan Stewed White Beans :
Saucy and just spicy enough, these stewed white beans are extremely satisfying whether eaten with a spoon or scooped up the traditional way with crusty khobz.
Moroccan Classic Harira :
This zesty lentil, tomato, and chickpea soup recipe yield a delicious, hearty harira which can be served as a light supper. Although it’s especially popular in Ramadan, Moroccans enjoy it year-round and even serve it at breakfast.
Moroccan Dchicha Soup With Cracked Wheat :
Cracked wheat (dchicha dyal zraa’) is used to make this easy, satisfying Moroccan soup. The recipe yields a somewhat peppery broth; reduce the ginger and pepper slightly for a milder soup.
Moroccan Kalinti (Karane) :
Kalinti (also called karane or karantika, and garantita in Algeria) is a flan- or quiche-like dish made from chickpea flour and eggs. It’s popular in the north of Morocco, where it’s sold by the slice as a street food.
Moroccan Bocadillo With Tuna :
The word bocadillo is Spanish, but Moroccans also use it to describe a hoagie-style sandwich which is sold as a street food and widely available in sandwich shops. This version features a popular combination of tuna, olives, onions, and boiled potatoes.
Moroccan Sausage and Egg Tagine :
Merguez sausage is both a convenience and comfort food which many families serve with eggs. Here, this simple dish is elevated by adding some onion, tomatoes, and olives along with the meat.
Moroccan Meatball Tagine (Kefta Mkaouara) :
Moroccan Meatball Tagine is a classic family dish that’s good enough to serve to familiar guests. Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition. Use a traditional tagine or a deep, wide skillet with a lid.
Moroccan Fried Liver and Onions :
Sliced liver is marinated with cumin and paprika and then cooked with a generous quantity of fried or caramelized onions. Make the dish spicier by adding cayenne pepper, and serve on a bed of mashed potatoes(puré de batata) for a satisfying, homestyle meal.
Morocan Lamb or Beef Brochettes :
Grilled meats are mostly enjoyed as simple, casual meals with khobz or batbout, Moroccan salad of roasted pepper and tomatoes, and steaming hot Moroccan mint tea. This recipe for marinated lamb or beef kebabs is very popular.
Moroccan Seffa Medfouna :
Seffa is a famous Moroccan dish which features a mound of steamed vermicelli or couscous sweetened with raisins, butter, and confectioners’ sugar. Ground fried almonds are a traditional garnish. In this recipe, a savory, saffron-infused preparation of meat or chicken is buried within the seffa, transforming it from a dessert course into a main dish.
Moroccan Tagine With Dried Apricots :
Tagines are slow-cooked stews traditionally prepared in clay or ceramic tagines. Although practically any tagine qualifies as comfort food, meat, and dried fruit tagines are especially satisfying with their blend of sweet and spicy flavors. This version with dried apricots can be made with lamb, beef or even chicken.
Moroccan Chicken Rfissa :
rfissa is often prepared as a special occasion dish, it also qualifies as comfort food at its best. A fragrant and flavorful chicken and lentil stew are seasoned with saffron, ginger, ras el hanout and fenugreek contribute to its unique flavor.
Moroccan Mrouzia :
Mrouzia—sometimes spelled m’rouzia—is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabirr. Lamb is most popular at this time, but beef or goat meat can also be used. Even when served outside of Eid, the dish tends to be enjoyed with much sentiment.
Moroccan Chicken Tagine With Preserved Lemon and Olives :
Chicken with preserved lemons and olives is a very popular family dish which is also often offered to guests. Marinating the chicken for a few hours or overnight is optional. This version of the recipe explains traditional preparation when cooking in an authentic tagine but links to similar recipes for conventional stovetop and slow-roasting methods .
Moroccan Mechoui Roasted Lamb Spareribs :
This is an easy, delicious way to prepare slabs of lamb spareribs. The meat is coated with a butter, herb, and spice mixture, and then slow-roasted in the oven to buttery tenderness. Optional basting with honey adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.