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Couscous aux Sept Légumes
Traditional Friday meal featuring steamed semolina with seven types of vegetables and tender meat.
The must-try food that defines Casablanca, MA's culinary culture
Traditional Friday meal featuring steamed semolina with seven types of vegetables and tender meat.
Crispy phyllo pastry stuffed with shrimp, calamari, fish, and vermicelli, iconic to coastal Casablanca.
Slow-cooked fish stew with chermoula marinade, potatoes, and bell peppers, highlighting the city's port heritage.
Hearty tomato-based soup with lentils, chickpeas, and fragrant herbs, often served during Ramadan.
A savory dish of shredded msemen pancakes served with chicken, lentils, and aromatic fenugreek seeds.
Freshly caught sardines seasoned with sea salt and grilled over charcoal, a staple street food at the Casablanca port.
Small triangular puff pastries filled with savory spiced meat or almond paste for a sweet version.
A cooked salad made from roasted eggplants and tomatoes, seasoned with garlic, cumin, and paprika.
Spiced lamb or beef meatballs simmered in a rich tomato sauce and topped with freshly poached eggs.
Square-shaped, laminated flatbread with a buttery texture, served with honey and tea for breakfast.
Spongy, 'thousand-hole' pancakes made from semolina, perfect for soaking up honey and melted butter.
Refreshing mix of finely diced tomatoes, cucumbers, and onions with fresh parsley and olive oil.
Whole lamb slow-roasted in a traditional oven until the meat is incredibly tender and succulent.
Deep-fried potato patties seasoned with garlic and herbs, often served in sandwiches or as a snack.
A comforting and popular stew made from white kidney beans, tomatoes, and aromatic Moroccan spices.
Thick, creamy soup or dip made from dried fava beans, drizzled with olive oil and a dash of cumin.
Flower-shaped cookies fried and coated in honey and sesame seeds, essential for festive occasions.
Sweet and savory dish of steamed vermicelli topped with powdered sugar, hiding spiced chicken beneath.
Crescent-shaped pastries filled with sweet almond paste and scented with orange blossom water.
Sweet and savory lamb stew cooked with caramelized prunes, toasted almonds, and sesame seeds.