What are typicel dishes from morocco??

Answer 1

lol...too many people pulled their answers from the net and didn't seem to find an all to accurate site.

I have never seen cous cous served with tagine. Not to say it is impossible but just not likely. Gross actually.
When a Moroccan says they are having cous cous that means they made actual granules of cous cous and a meat and vegetable that go on top of it.
Tagine is the name of the pot but it is also the name of the meal (yes named after the dish it is prepared in but nonetheless still the name). Tagine can be fish, chicken, lamb, beef, or vegetable (which you see more often depends on what part of the country you are in and what economic level of people you are eating with).
Bastilla (as mentioned above) is very Moroccan. It is a sweet/savory (almost like a giant samosa). Traditional it is made with pigeon but more common now is chicken and seafood (seafood being on the rise as #1 to serve and does not have a sweet part to it like the chicken one which is often sprinkled with a light dusting of powder sugar and cinnamon).
Zalook (eggplant, zucchini, roasted pepper pate of sorts).
Rice is not a big dish here like in the middle eastern countries though of course used but mostly in cold salads.

Answer 2

Couscous - with vegetables and meat (any variety or combination)
Tagine - name of the vessel and the dish cooked in it. A stew of sorts, bread is used to scoop up the food to eat it.
Bistella - pigeon (or chicken) pie made with warka a type of phyllo dough
Mechoui - roasted lamb
And lots of different kinds of salads....

In restaurants here I have seen tagines served over rice since Americans don't eat with bread. And I get what Sarah is saying about the tagine on Couscous but if you really think about it...the meat and vegetables that go on couscous is sort of like a tagine.

Answer 3

Ooh, i just literally got back from a week in Morocco and i mainly ate in foreign restaurants because the food is very bland or sweet! Breakfast consists of sweet cake slices with maple syrup and a sweet, set yoghurt. I went to a Moroccan restaurant and had lemon chicken and 'haricot verte' (green beans) and lamb shoulder as well. All with little pots of cumin and salt on the side for your own seasoning. Certainly not the spicy dishes i expected!

Answer 4

Tagine (or at least I think thats how it is spelt). Its named after the pot it is cooked in. Its comparable to what we would think of as a stew. It usually consists of lamb or chicken alongside potatoes and other assorted vegetables. Very tasty too. Its often served with Cous Cous, another staple of the North African diet.
Chris - "Peasant food". What a shocking attitude. You've clearly never been.

Answer 5

COUS-COUS: a grain from semolina which is steamed adn topped with veggies and meat, MARKAH: A saucy dish cooked in a pressure cooker or tagine with meat or chicken and usually with veggies. It is eaten with bread. The bread serves as your fork! PASTELLA or BASTELLA: A round and sweet and savory dish of chicken topped with eggs and sweetened almonds , carefully wrapped in special "paper", warkah, similiar to phylo dough. This is usually served on special occasions. There are others too but since you said typical, I think I'll stop here.

Answer 6

I don't like KusKus but there is nothing better in this world than a tangine marocaine. If yopu are January/February there you have to try theyr Oranges --- splended.
Greetings from Hamburg, Germany
Heinz

Answer 7

Cous-cous?

Answer 8

Lamb tagine - its like a casserole and it has apricots in it. Also couscous, kebabs and rice.

Answer 9

Cous Cous is one. Or a terrine. Isn't that Moroccan. Mind you a terrine is a type of cooking pot, not so much the dish itself. They probably eat goats and camels too.

Answer 10

lamb tangine which is cooked in atraditional north african tangine pot. which usually made of apricots and spices and usually served with cous cous