's Signature Dishes and Where to Find Them

As home to countless cultural influences, it's no surprise that Morocco's cuisine can't be confined to one sole region or category. Take a look below for a glimpse into the origin behind some classic Moroccan dishes.

Fes:

Don't leave Fes without a bowl of Bissara! Bissara is a famed flavorful fava . It's a hearty and Tétouan: comforting dish, often made during colder months of the year but can also be found in all seasons in the The Northern Moroccan city of Fes Medina. Make sure to add olive , garlic Tétouan is home to the origin of the powder, and on top for the full flavor Moroccan Pastilla. Pastilla is meat, experience. poutlry or seafood layered with phyllo dough to create a sort of pastry or pie. Chicken pastilla tends to be sweet and cooked with and , whereas seafood pastilla is typically spicy. For dessert, check out pastilla layered with phyllo dough, cream, orange blossom, and almonds. Marrakech: Tangia

Tangia refers to both the urn- shaped terra-cotta cooking vessel, and the stew that cooks inside of it. Tangia can be sweet, savory, or even tangy depending on its ingredients which range from all Special Occasions: Rfissa kinds of meat, grains, vegetables, This one isn't exactly region-specific, but as a dish and spices. Tangia is a dish you'll known for its place in celebrations and special rarely find outside of Marrakech, occasions, we needed to add some recognition so make sure to try it if you're in for Rfissa. This combination of chicken, lentils, spices, the Red City. and onions over a bed of shredded m' is the epitome of comfort food. It's often enjoyed by women after giving birth, as it's known for restoring energy and nutrients. While it's a meal that you might not find daily, Rfissa is a widely enjoyed dish marking special occasions throughout Morocco.

Across Morocco: The Staples

Tagine Atay Khobz

No food article would be complete Chances are, one of the first things Khobz, traditional round without proper homage to the you'll try in Morocco is a glass of Moroccan bread, is a most famous delicacy of all-- piping hot Atay, also known as mint standard accompaniment Tagine! Like Tangia, Tagine refers tea. From riads, shops, neighbors' for any breakfast, lunch or to both the clay cooking pot and homes, and beyond, cups of tea are dinner. Semolina flour is the dish cooked inside of it. As the not restricted to cafes or the key ingredient for the national dish of Morocco, you'll shops in Morocco. Offering sweet trademark flavor and find tagine everywhere from gas mint tea is a trademark sign of texture of khobz. Bonus station food courts to luxury welcoming and warmth; two central tip: use khobz just how restaurants. A few classic components of Morocco's you would use a fork or combinations are savory chicken unparalleled hospitality. Heads up: spoon. It's the perfect with preserved lemon and olives, Moroccans often enjoy their mint tea vehicle for scooping up a sweet tagine with meat and very sweet. If you're looking for a bite of tagine, soaking up prunes, and if you're by the coast, less saccharine cup of tea than the bisara, or making sure a fresh fish tagine is a must eat. standard, make sure you ask for Atay that no sauce from the Bla Sucar meaning tea sans sugar. tangia is left behind.