When we think of Moroccan gastronomy, our first thoughts often go to tagine, couscous or pastilla. But Moroccan cuisine cannot be summed up in these dishes and it would take dozens of pages of cookery books to cover all these traditional dishes. The diversity of its dishes is matched only by its influences: Arabic, Berber, Morisco, Jewish, African and even Asian. Moroccan cuisine is often ranked among the best in the world. Among all the flavours that Morocco has to offer, it was difficult for us to make a choice, but allow us to introduce you to some typical Moroccan dishes, perhaps less popular than the famous couscous, but which deserve to be known by the general public!
Rfissa (obviously, we start with a Casablanca dish!)
What is Rfissa?
It is a traditional Moroccan dish that is generally prepared for special occasions, such as the birth of a child (in this case it is eaten on the 3rd or 7th day of the child’s life).
This dish, which takes a long time to prepare, is made up of Trid (very thin msemen leaves) cut into ribbons which are then drizzled with a particularly tasty chicken sauce mixed with lentils, fenugreek and many other spices. Other regions of Morocco have a slightly different version of the dish and replace the msemen with bread: this dish is called Rfissa laamya.
Where can you enjoy a rfissa in Casa?
Usually, some restaurants offer Rfissa on wednesdays (and couscous on friday), you can try a good rfissa at La Sqala, or at Zayna in the Habbous for 90dh!
Khlii, or Moroccan dried meat
What is Khlii?
On of my favorite flavor discovered in Morocco (with the avocado juice). If nowadays we associate Khlii with “dried meat” or “candied meat”, it is above all the result of an ancestral technique of meat preservation. Indeed, at the time, cold preservation methods did not yet exist and Khlii allowed people to eat meat all year round (or even longer, as the meat can be preserved for up to two years).
Khlii is a speciality of the city of Fez and to this day, restaurateurs from all over the Kingdom come to the old city to stock up on Khlii.
Khlii is traditionally prepared with beef, but can be made with other meats such as camel meat and fat, as is the case in southern Morocco.
The first step in preparing Khlii is to marinate the meat and dry it in the sun. The meat is then cooked in a mixture of beef fat and olive oil, then stored in earthenware jars and covered with fat, all sealed.
Khlii can be incorporated into a multitude of recipes, Moroccan or not. It can be found in loubia (a dish made of white beans), in tagines (special mention for the Khlii and egg tagine), and even in omelettes.
Where to taste Khlii in Casa?
You can taste khlii in any traditionnal moroccan restaurant and also in any dairy shop.
For a taste of atypical dishes that include khlii, we recommend the green risotto with khlii meat and peas at Nkoa, a fusion restaurant that combines African and European flavours.
If you are a home cook, you can also decide to buy your own pot of Khlii and try out recipes at home! You can find some in Marjanne or Carrefour, or you can buy a high end at Chez Fakyati (35 Rue Ibnou Nafiss) or online on Vaina website.
Harira
What is Harira?
In Morocco, soups are diverse and varied depending on the region and are very popular, especially during the winter period. The term “soup” is used, but they are more like potage soups, with a thick base and particularly fragrant. Harira, a true culinary institution in the Kingdom, remains the best known. Indeed, it is a must during the holy month of Ramadan, traditionally served at the beginning of ftour, just after the breaking of the fast. It is made of legumes and tomatoes, flavoured with coriander and parsley, and is garnished with pieces of beef, mutton or chicken.
The recipe for harira varies from region to region, from family to family and even from individual to individual, but one thing is for sure: a Moroccan will always recognise a good harira!
Harira is so appreciated that it is served in popular restaurants as well as upscale ones.
Where to eat harira in Casa?
You can eat harira in almost any restaurant in Casablanca.
Moroccan snails – Babouch or Ghoulal
What is the Babouche / Ghoulal?
The spicy snail is one of the star of Moroccan street food: it can be found in every town in the Kingdom, whether at the market, in the alleys of the old medinas, near shopping centres and sometimes even in prestigious districts.
To prepare it, it is said that the snails are washed 7 times and then immersed in a hot boiling mixture of spices, seeds, herbs and roots (liquorice roots, green tea, mint, cumin, caraway, aniseed, hot pepper, thyme, bitter and sweet orange peels). Moroccans love this snail broth, especially in winter, to boost their immune system.
The snails are served, with their juice, in a bowl. You will also be given the necessary needle to get the snail from its shell.
Where to taste Moroccan snails in Casa?
Ain Diab or near the Morocco Mall.
Bessara
What is a Bessara?
Sold around 10-15 dirahms a bowl in popular restaurants, this rich soup of dried beans (or dried peas, as you prefer) is traditionally served for breakfast in winter, with a drizzle (or two) of olive oil, a pinch of cumin and freshly baked bread. Rich in protein, it is a comforting, simple and convivial dish. Bessara is also very present in Moroccan street-food. It is very common to come across street vendors selling Bessara in the souks, near the beaches or near construction sites. Copious and accessible to all budgets, this dish is particularly appreciated by Moroccans.
Where to taste a Bessara in Casa?
In the narrow streets of the Medina near the FAR avenue.
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