1.B’stilla
One of the highlights of Fassi cuisine (originating from Fez), this flaky pastry pie is stuffed with steaming tender pigeon meat, almonds and eggs and spiced with aromatic saffron, cinnamon and fresh coriander. Traditionally served at weddings and celebrations, it’s recently become a street food staple. The ultimate Moroccan sweet-savoury combination.
2.Tagine
Arguably the national dish of Morocco, and certainly its most ubiquitous culinary export, these slow-cooked stews are named after the distinctive claypot with a conical earthenware lid that they’re prepared in. Tagines vary from region to region, and season to season, but are always served with bread to mop up those smoky, hearty juices. Chicken slow-cooked with green olives and preserved lemons is perhaps the classic base, but lamb with plums and allspice is another local favourite.
3.Harira
During the holy month of Ramadan, every day the fast is broken at sunset with a hearty bowl of harira soup, prepared with lamb broth, tomatoes, red lentils, chickpeas and other pulses, topped with a squeeze of zesty lemon juice and a handful of chopped coriander. It’s generally served alongside sweet dates and chebakia, a sticky, sesame and honey baked pretzel.
SOURCE : http://www.independent.co.uk/travel/top-five-foods-to-try-in-morocco-a7474576.html
