If someone says Moroccan Food, most people will think immediately of Tajine. But, the Moroccan cuisine is so much more than this!
At Ilyana Surfhouse we mostly eat Moroccan. The breakfast will be served with a European twist to make sure you eat in the morning whatever you need to perform best with surfing! The dinners are homely cooked by the mother and sister of Ilyass. You will not find a more classic Moroccan way of cooking than at Ilyana Surfhouse. The recipes are taught to the mom of Ilyass’ by her mom, while she is taught to cook by her mom again, and so on and on. With a combination of dishes that I like best in some restaurants, hereby my top 10 Moroccan Foods!
Garchoef, Kgoch & Lamb-Meat
Translated; Green beans and celery with Artichoke and as an add on; lamb-meat. A very healthy dish which almost can’t get any greener! It is a traditional dish which can be prepared from March as then the season starts for the Artichoke. This dish can be prepared on the tajine or with a pressure-cooker.
Fun fact; did you know that Artichoke is not a vegetable but a thistle?
Harira Soup
The harira soup is together with the Bessara, the most famous soups in Morocco. It is the only kind of soup that Ilyass calls ‘food’ as it is a filing soup with lots of ingredients.
During the Ramadan and in classic towns in Morocco, the Harira soup can as well be consumed as breakfast. Traditionally served with dates, a boiled egg and chebakia (a sweet kind of cookie). The main ingredients of the Harira Soup are chickpeas, lentils and onion. Added as the filler of the soup is vermicelli or rice and the soup is seasoned with ginger, pepper, and cinnamon.
Tajine Kefta
The kefta tajine (meatballs) is a popular type of tajine. Simple and just with a few ingredients! Mostly the kefta-tajine is prepared with spiced meatballs cooked in a zesty shakshuka-like tomato sauce. Topped off with an egg, poached in the same sauce. Traditionally eaten by ripping off a piece of Moroccan bread and dipped into the sauce.
Couscous
Typically, the Moroccan eat couscous on Friday for lunch. Within the Islam, Friday is a special day. It is kinda the Sunday of Catholics. On a Friday you will have to be giving and forgiving. The Friday-around-lunchtime-prayer (also called Jumma) is the most important prayer of the week.
“O you who have faith! When the call is made for prayer on Friday, hurry toward the remembrance of God, and leave all business. That is better for you, should you know. And when the prayer is finished, disperse through the land and seek God’s grace, and remember God greatly so that you may be successful.” – Koran
After the mid-day prayer on Friday, you will find most shops closed until 5 in the afternoon. Most people will gather this afternoon and take their time to be with family and enjoy some good couscous. The couscous will be served on a big plate in the middle of the table. Ingredients: couscous (duh), eggplant, courgette, carrot, potatoes, celery, pumpkin and perhaps you will find some chicken as well. With a bowl of tfaya on the side, my day can’t go wrong anymore!
Sardines
Nothing better than the smell of the BBQ on the patio of our old house. The grandfather is preparing the freshly caught Sardines for a yummie dish with fries!
Generally, Moroccans eat more meat than fish. At the local market street in Rabat called ‘Boukroun’ (just around the corner of the home stay) you can find plenty of beautiful fishes in the morning. After lunch-time, fish is not available anymore on the market street as the fish is not fresh anymore. Only the freshest! That is also the reason that most Moroccans will only eat fish for lunch and not as dinner.
Recognise that one morning there is no fish? Then probably the waves were too big for the fishermen to go out at night.
Taktouka & Zaalouk
The best Moroccan dip as a starter, or as we would say in the Netherlands ‘lekker borrelhapje’. Enjoy it with a piece of Moroccan bread.
Taktouka is a salad prepared with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley and Zaalouk’s main ingredient is eggplant. Yummie Yummie!
Msemen & Tea
The most Yummy breakfast you can get in Morocco is Msemen with Moroccan Tea. The Moroccan pancake is prepared with flour, semolina, oil and a touch of Salt. The best thing of the Msemen is that you can put something sweet or savory on it. My favorite is chocolate spread, but others might prefer cheese. With a classic Moroccan tea with Mint or Verveine, my day starts perfectly.
Pastilla
Pastilla is a round pastry which looks sweet on the outside but is savory from the inside. This dish is most likely brought to Morocco by the Jewish Moors who left Spain to Morocco in the 16th Century. It’s full of surprises and can be prepared in different ways. Build-up from crispy layers of dough filled with either poultry or seafood. Topped off with a layer of almonds, sugar and cinnamon. The Pastilla is traditionally eaten on Moroccan weddings, but can as well be served as dessert, prepared with condensed milk.
Tajine Poulet Aux Citron
Ilyass’ all time favorite! Tajine Poulet au Citron. A very simple dish prepared with the most used spice in Morocco, Kurkuma. Together with onion and citron, the tajine gets a beautiful fresh flavor with a tasty broth to dip your bread in on the side. Served with some fries and olives on top, and done!
Rfissa with Lentils
All time favorite after a day of surfing! A super yummy taste, and lots of carbohydrates and protein. When you think you do not have the power for another day of surfing, after this dish you will feel perfectly fine again, or even better!
It is a dish prepared with the same pancakes as we eat at the breakfasts, but then cut into small pieces. Added into it are lentils, raisins and dates. Most of the time as well prepared with chicken, but as well a great dish for vegetarians.
I can keep writing about this amazing dish, but my mouth starts watering already. You just have to try it! 🤤