Local Dishes

1. كسكسو

   ksksū

   Couscous

   Usage

   Steamed semolina topped with vegetables and meat. Families traditionally eat it on Friday at midday, and many restaurants serve it on Fridays.

   Grammar Note

   Spelled with a final و: كسكسو (not كسكس). "They eat couscous every Friday" is كاياكلو كسكسو كل جمعة.

2. طاجين

   ṭājīn

   Tagine

   Usage

   Both the cone-lidded clay pot and the slow-cooked stew made in it. Meat and vegetables are simmered gently and eaten with bread.

   Grammar Note

   The word names both the pot and the dish. Say the filling with ديال ("of"), for example طاجين ديال الدجاج.

3. طنجية

   ṭanjīya

   Tanjia

   Usage

   A Marrakech speciality: meat and spices in a clay jar cooked for hours in the embers of a hammam furnace.

   Grammar Note

   Not the same as Tangier (طنجة); it is a Marrakech dish.

4. بسطيلة

   basṭīla

   Pastilla

   Usage

   A pie of many thin pastry layers filled with pigeon or chicken and almonds, dusted with sugar and cinnamon. A fish version also exists.

   Grammar Note

   In Darija the fish version is called بسطيلة ديال الحوت.

5. بسطيلة ديال الحوت

   basṭīla dyāl l-ḥūt

   Fish pastilla

   Usage

   A coastal version of pastilla with fish, vermicelli and spices in thin pastry. Unlike the sweet chicken one, it is savoury and spicy.

   Grammar Note

   ديال ("of") links the filling after the dish. Composed from dictionary-verified words by regular grammar.

6. حريرة

   ḥrīra

   Harira

   Usage

   A thick soup of tomato, chickpeas and lentils. In Ramadan it is drunk at sunset with dates and chebakia.

   Grammar Note

   It is also the general word for soup.

7. رفيسة

   rfīsa

   Rfissa

   Usage

   Chicken stewed with lentils and fenugreek over torn pieces of thin flatbread. Served at celebrations and for new mothers.

   Grammar Note

   A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

8. مروزية

   mrūzīya

   Mrouzia

   Usage

   Lamb cooked sweet with raisins, almonds, honey and spice mix. Often made with the meat of Eid al-Adha.

   Grammar Note

   A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

9. بيصارة

   bīṣāra

   Bissara

   Usage

   A fava-bean soup topped with olive oil and cumin, eaten for breakfast in winter or at street stalls.

   Grammar Note

   A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

10. حرشة

    ḥarsha

    Harcha

    Usage

    A thick round semolina bread cooked in a pan, eaten for breakfast with butter, honey or cheese.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

11. مسمن

    msemmen

    Msemmen

    Usage

    A square layered flatbread, folded and griddled; eaten with honey, cheese or minced meat.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

12. بغرير

    bghrīr

    Baghrir

    Usage

    A soft pancake with many tiny holes on one side, eaten with butter and honey for breakfast or a snack.

    Grammar Note

    The Darija Wikipedia has no entry, so the Arabic Wikipedia spelling is used; DODa also writes it البخرير.

13. زعلوك

    zaʿlūk

    Zaalouk

    Usage

    A cooked salad of eggplant and tomato spiced and mashed, served cold with bread as a starter.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

14. شرمولة

    sharmūla

    Chermoula

    Usage

    A marinade of coriander, parsley, garlic, cumin and lemon, used mostly on fish.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

15. كفتة

    kafta

    Kefta

    Usage

    Spiced minced meat, grilled on skewers or cooked in a tagine with tomato sauce and eggs.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

16. بريوات

    brīwāt

    Briouat

    Usage

    Small triangular or cylindrical pastries, fried or baked. They come savoury, with meat or cheese, or sweet, with almonds.

    Grammar Note

    The word looks plural, but this is the form used for the dish.

17. خليع

    khlīʿ

    Khlea

    Usage

    Beef or other meat spiced, dried and preserved in fat; fried with eggs for breakfast.

    Grammar Note

    The Darija Wikipedia lists it as "خليع (ماكلة)". The same word can also mean "scary" in other uses.

18. ببوش

    babbūsh

    Snails (babbouche)

    Usage

    Snails cooked in a spiced broth, sold in small bowls at stalls in Marrakech and elsewhere and eaten with a toothpick.

    Grammar Note

    The dictionary meaning is "snails"; it is used as a collective noun for the whole serving.

19. سردين

    sardīn

    Sardines

    Usage

    A staple of the Atlantic ports, grilled over charcoal or fried at harbour stalls in Safi and Essaouira.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

20. لحم مشوي

    laḥm mashwī

    Grilled meat

    Usage

    Meat grilled over charcoal. At market stalls and eateries you choose the cut and it is grilled for you.

    Grammar Note

    Laḥm (meat) + mashwī (grilled). Composed from dictionary-verified words by regular grammar.

21. سفة

    seffa

    Seffa

    Usage

    Sweet fine vermicelli or couscous with sugar, cinnamon and almonds, served at celebrations or on Fridays.

    Grammar Note

    A noun naming the item. The spelling is checked against dictionaries, Wikipedia and DODa; said alone it works as the name.

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