Moroccan Food

Some Moroccan food to try

B'ssara

• a rich soup of dried broad beans that is traditionally served for breakfast, topped with a swirl of olive oil, a sprinkling of cummin and bread fresh from the oven

Harira

• During Ramadan harira is served each night during the Iftar

• a soup rich with tomatoes, lentils, chickpeas and lamb, finished off with a squeeze of lemon juice and some chopped coriander

• can be served with a sticky sweet pretzel called chebakkiya

Kefta tagine

• beef or lamb mince with garlie, fresh coriander, parsley and cinnamon rolled into balls and cooked in a tomato and onion sauce, just before the dish is ready eggs are cracked into the sauce to cook

Makouda

• little deep-fried potato balls, best dipped into a spicy harissa sauce

• street food that can be found in the medina in Marrakesh

Zaalouk

• Moroccan meals begin with at least seven cooked vegetable salads to scoop up with bread.

• They can include green peppers and tomatoes, sweet carrots, courgette puree, local olives, smoked aubergine dip

B'stilla

1. a special pie that comes from Fez

2. layers of paper thin pastry with a filling of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, then dusted with icing sugar and cinnaon

Mechoui

1. a spicy lamb roast

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