Moroccan Food Terminology

Introduction

Moroccan cuisine is one of the world's most diverse and flavorful, blending Berber, Arab, Moorish, Middle Eastern, Mediterranean, and African influences. This comprehensive glossary covers dishes, ingredients, cooking methods, dining vocabulary, and culinary traditions essential for understanding and enjoying Moroccan food culture.

Iconic Moroccan Dishes

Main Dishes

Tagine (طاجين)

• Pronunciation: tah-ZHEEN
• Definition: Slow-cooked stew named after the conical earthenware pot in which it's cooked
• Varieties:
  • Tagine djaj (Chicken tagine)
  • Tagine kefta (Meatball tagine)
  • Tagine bidaoui (White tagine without saffron)
  • Tagine mrouzia (Sweet lamb with honey and almonds)
  • Tagine m'chmla (with caramelized onions and raisins)
• Cultural Note: The cone-shaped lid creates condensation that bastes the ingredients
• Serving: Traditionally eaten with bread from communal pot

Couscous (كسكس)

• Pronunciation: koos-KOOS
• Definition: Steamed semolina granules served with meat and vegetables
• Varieties:
  • Couscous bidaoui (Casablanca style - seven vegetables)
  • Couscous tfaya (with caramelized onions and raisins)
  • Couscous belboula (made from barley)
  • Couscous seffa (sweet couscous with cinnamon and sugar)
• Preparation: Steamed traditionally in couscoussier (steamer pot)
• Cultural: National dish, traditionally served Friday
• Regions: Each region has unique preparation style

Pastilla / B'stilla (بسطيلة)

• Pronunciation: pah-STEE-lah / b-STEE-lah
• Definition: Savory-sweet pie traditionally made with pigeon or chicken
• Layers: Warqa pastry (paper-thin pastry), spiced meat, almonds, eggs
• Topping: Powdered sugar and cinnamon
• Occasions: Weddings, celebrations, special events
• Variants: Seafood pastilla (coastal), chicken pastilla (common)
• Origin: Andalusian influence from medieval Spain

Harira (الحريرة)

• Pronunciation: hah-REE-rah
• Definition: Hearty soup traditionally eaten to break fast during Ramadan
• Ingredients: Tomatoes, lentils, chickpeas, lamb, herbs, lemon
• Accompaniments: Dates, chebakia (honey cookies), hard-boiled eggs
• Seasoning: Tadouira (thickening agent of flour and water)
• Regional: Each family has own recipe variation
• Timing: Prepared year-round but essential during Ramadan

Tangia (طنجية)

• Pronunciation: tahn-ZHEE-ah
• Definition: Marrakech specialty of slow-cooked meat
• Vessel: Urn-shaped clay pot
• Cooking: Buried in ashes of communal hammam furnace
• Ingredients: Lamb, preserved lemon, garlic, spices, smen (preserved butter)
• Tradition: Prepared by men, cooked 4-5 hours
• Occasion: Lunch dish, especially for all-male gatherings

Tanjia Marrakchia (طنجية مراكشية)

• Pronunciation: tahn-ZHEE-ah mah-rah-KSHEE-ah
• Definition: Authentic Marrakech tangia
• Meat: Usually lamb shoulder or shank
• Unique: No vegetables, pure meat and spice
• Serving: With fresh bread

Rfissa (الرفيسة)

• Pronunciation: r-FEE-sah
• Definition: Shredded msemen layered with lentils and chicken
• Msemen: Traditional square flatbread
• Broth: Fenugreek (helba) chicken broth
• Occasion: Postpartum mothers (believed to aid recovery)
• Regional: Casablanca and surrounding areas
• Serving: Eaten communally from large platter

Mechoui (المشوي)

• Pronunciation: meh-SHWEE
• Definition: Whole roasted lamb
• Preparation: Cooked in underground oven or over coals
• Seasoning: Cumin, salt, butter
• Occasions: Major celebrations, weddings, festivals
• Serving: Meat falls off bone, served with cumin salt
• Cultural: Symbol of generous hospitality

Mrouzia (المروزية)

• Pronunciation: m-roo-ZEE-ah
• Definition: Sweet lamb tagine with honey, almonds, and raisins
• Spices: Ras el hanout, saffron, cinnamon
• Sweetness: Honey, raisins
• Occasions: Eid al-Adha, special celebrations
• Preservation: Traditionally preserved with honey and oil
• Origin: Fes specialty

Kefta (كفتة)

• Pronunciation: KEF-tah
• Definition: Spiced ground meat (usually beef/lamb mixture)
• Forms:
  • Kefta tagine (meatballs in tomato sauce with eggs)
  • Kefta mchermel (in tomato and paprika sauce)
  • Kefta kebabs (grilled on skewers)
  • Kefta mkaouara (in spicy tomato sauce)
• Spices: Cumin, paprika, parsley, cilantro, onion
• Serving: With bread or rice

Djaj Maammer / Djaj M'chermel (دجاج محمر)

• Pronunciation: d-ZHAZH mah-ah-MER / d-ZHAZH m-sher-MEL
• Definition: Roasted or caramelized chicken
• Maammer: Caramelized onion and honey version
• M'chermel: Paprika and preserved lemon version
• Cooking: Slow-braised then crisped
• Occasions: Friday couscous, special meals

Zaalouk (الزعلوق)

• Pronunciation: zah-LOOK
• Definition: Cooked eggplant and tomato salad
• Preparation: Eggplants charred, flesh mashed
• Seasonings: Garlic, cumin, paprika, olive oil
• Serving: Cold or room temperature as salad
• Accompaniment: Bread for dipping
• Similar: Taktouka (peppers and tomatoes)

Taktouka (التكتوكة)

• Pronunciation: tahk-TOO-kah
• Definition: Cooked tomato and bell pepper salad
• Preparation: Roasted peppers and tomatoes
• Seasoning: Garlic, olive oil, cumin
• Texture: Chunky or smooth
• Serving: As side salad (mezze)
• Regions: Popular nationwide

Bissara (البصارة)

• Pronunciation: bee-SAH-rah
• Definition: Thick split pea or fava bean soup
• Ingredients: Dried split peas/favas, garlic, cumin, olive oil
• Serving: For breakfast, drizzled with olive oil, cumin, paprika
• Accompaniment: Khobz (bread), olives
• Season: Winter warming dish
• Regions: Northern Morocco specialty

Seffa Medfouna (السفة المدفونة)

• Pronunciation: SEF-fah med-FOO-nah
• Definition: Sweet couscous with almonds, cinnamon, and sugar
• Layers: Couscous "buried" with chicken or lamb
• Topping: Powdered sugar, cinnamon, toasted almonds
• Occasions: Celebrations, weddings
• Taste: Sweet and savory combination
• Serving: As main course or dessert

Street Food & Snacks

Msemen (مسمن)

• Pronunciation: m-SEM-men
• Definition: Square, layered flatbread (like a thick crepe)
• Preparation: Folded and fried on griddle
• Serving: Breakfast with honey, jam, cheese
• Variations: Stuffed with onions, spices, vegetables
• Alternative name: Rghaif (especially when stuffed)

Baghrir (البغرير)

• Pronunciation: bahgh-REER
• Definition: Thousand-hole pancakes (semolina pancakes)
• Texture: Spongy with many tiny holes on top
• Serving: Soaked in honey-butter mixture
• Breakfast: Traditional morning meal
• Also called: Ghrayef
• Cultural: Ramadan breakfast favorite

Harcha (الحرشة)

• Pronunciation: HAR-shah
• Definition: Semolina flatbread/griddle cake
• Texture: Slightly crumbly, corn-bread-like
• Ingredients: Semolina, butter, milk
• Serving: Breakfast with honey, jam, butter, amlou
• Accompaniment: Mint tea

Briouat / Briouates (البريوات)

• Pronunciation: bree-WAHT
• Definition: Triangular savory or sweet pastries
• Wrappers: Warqa pastry or phyllo
• Fillings:
  • Meat (beef, chicken, lamb)
  • Cheese and herbs
  • Seafood (shrimp common)
  • Almond paste (sweet version)
• Cooking: Fried or baked
• Occasions: Ramadan, celebrations, tea time

Sfenj (السفنج)

• Pronunciation: s-FENZH
• Definition: Moroccan donuts (fried dough rings)
• Texture: Spongy, chewy interior, crispy exterior
• Serving: Fresh, hot, plain or with sugar/honey
• Time: Breakfast or snack
• Street food: Sold from carts
• Cultural: Popular during Ramadan

Khobz (الخبز)

• Pronunciation: KHOBZ
• Definition: Traditional round bread
• Types:
  • Khobz dyal dar (homemade round bread)
  • Khobz tabouna (from earth oven)
  • Khobz m'tloua (thick traditional bread)
  • Khobz dial ferran (bakery bread)
• Cultural: Sacred, never thrown away
• Use: Utensil for eating, scooping food

Batbout (البطبوط)

• Pronunciation: baht-BOOT
• Definition: Pita-like bread cooked on stovetop
• Shape: Round, flat, pocket forms when cooked
• Cooking: Pan-fried, not baked
• Serving: Stuffed with fillings like sandwiches
• Popular: Breakfast, snack
• Fillings: Cheese, vegetables, meat

Maakouda (معقودة)

• Pronunciation: mah-KOO-dah
• Definition: Potato fritters/cakes
• Preparation: Mashed potatoes, spices, fried
• Seasoning: Cumin, parsley, garlic
• Serving: As sandwich filling or side dish
• Street food: Popular snack

Bocadillo (from Spanish)

• Pronunciation: boh-kah-DEE-yoh
• Definition: Sandwich (usually on French-style bread)
• Common: Tuna, sardines, kefta, merguez
• Influence: Spanish/French colonial
• Popular: Quick lunch, street food

Kaab el Ghazal (كعب الغزال)

• Pronunciation: kahb el-ghah-ZAHL
• Definition: "Gazelle ankles" - crescent-shaped almond pastries
• Filling: Almond paste with orange flower water
• Dough: Thin, delicate pastry
• Occasions: Celebrations, weddings, holidays
• Also called: Cornes de gazelle (French)

Ghoriba (الغريبة)

• Pronunciation: ghoh-REE-bah
• Definition: Crumbly cookies
• Types:
  • Ghoriba bahla (plain butter)
  • Ghoriba dial louz (almond)
  • Ghoriba dial jenjlane (sesame)
  • Ghoriba dial kakaw (cocoa)
• Texture: Cracked surface, crumbly
• Occasions: Tea time, celebrations

Chebakia (الشباكية)

• Pronunciation: sheh-BAH-kee-ah
• Definition: Sesame cookies shaped like flowers, fried and dipped in honey
• Shape: Intricate folded design
• Coating: Honey and sesame seeds
• Flavor: Anise, cinnamon, orange flower water
• Occasion: Ramadan specialty
• Preparation: Labor-intensive, made in batches

Sellou / Sfouf (السلو)

• Pronunciation: sel-LOO / s-FOOF
• Definition: Toasted flour, almonds, sesame confection
• Texture: Crumbly, nutty
• Ingredients: Toasted flour, fried almonds, sesame, honey, spices
• Occasions: Ramadan, childbirth (energy food)
• Storage: Keeps for months
• Eating: Spoon or formed into balls

Salads (Moroccan Style - Usually Cooked)

Salade Marocaine (السلطة المغربية)

• Pronunciation: sah-LAHD mah-roh-KAYN
• Definition: Finely diced tomato and cucumber salad
• Ingredients: Tomatoes, cucumbers, onions, peppers
• Dressing: Olive oil, lemon, cumin, salt
• Serving: Fresh, as starter or side
• Variations: Each region adds own touch

Salade Cuite (السلطة المطبوخة)

• Pronunciation: sah-LAHD KWEET
• Definition: Cooked salad (general term)
• Concept: Most Moroccan "salads" are cooked, not raw
• Examples: Zaalouk, taktouka, carrot salad
• Serving: Room temperature as mezze

Khoubiza (الخبيزة)

• Pronunciation: khoo-BEE-zah
• Definition: Mallow plant cooked as salad/side
• Preparation: Boiled greens with chermoula dressing
• Taste: Mild, slightly earthy
• Nutritious: High in vitamins
• Season: Spring greens
• Traditional: Rural/traditional dish

Bakoula (البقولة)

• Pronunciation: bah-KOO-lah
• Definition: Cooked mallow leaves with preserved lemon
• Similar: Khoubiza but different preparation
• Dressing: Olive oil, preserved lemon, paprika
• Serving: Cold, as salad

Matisha Meslouqa (الطماطم المسلوقة)

• Pronunciation: mah-TEE-shah mes-LOO-kah
• Definition: Boiled/stewed tomato salad
• Preparation: Tomatoes cooked down with spices
• Seasoning: Garlic, cumin, paprika, olive oil
• Texture: Chunky sauce-like
• Use: Side dish, dip for bread

Felfel Hloo (الفلفل الحلو)

• Pronunciation: fel-FEL h-LOO
• Definition: Sweet pepper salad (cooked)
• Preparation: Roasted peppers, tomatoes
• Similar: Taktouka but sweeter
• Flavor: Natural pepper sweetness enhanced

Breakfast Foods

Amlou (أملو)

• Pronunciation: ahm-LOO
• Definition: Argan oil, almond, and honey spread
• Ingredients: Toasted almonds, argan oil, honey
• Texture: Like thick nut butter
• Origin: Berber/Souss region
• Serving: Spread on bread, with aghroum
• Health: High energy, nutritious

Jben (الجبن)

• Pronunciation: zh-BEN
• Definition: Fresh white cheese (like ricotta/feta hybrid)
• Texture: Soft, crumbly or creamy
• Use: Breakfast spread, in pastries
• Preparation: Fresh, unsalted or lightly salted
• Serving: With olives, olive oil, bread

Zitoun (الزيتون)

• Pronunciation: zee-TOON
• Definition: Olives
• Varieties: Green, black, purple
• Preparations: Marinated, spiced, preserved
• Breakfast: Essential breakfast item
• Flavors: Cumin, lemon, chili, herbs

Khlii (الخليع)

• Pronunciation: kh-LEEH
• Definition: Preserved meat (beef or lamb)
• Preservation: Dried, spiced, stored in fat
• Use: Breakfast, added to tagines, couscous
• Flavor: Intense, salty, spiced
• Storage: Lasts months when preserved properly
• Traditional: Made during Eid al-Adha

Ingredients & Components

Spices & Seasonings

Ras el Hanout (رأس الحانوت)

• Pronunciation: rahs el hah-NOOT
• Definition: "Head of the shop" - complex spice blend
• Ingredients: Can contain 20-30+ spices
• Common: Cinnamon, cumin, coriander, cardamom, nutmeg, mace, cloves, peppercorns, ginger, turmeric, paprika, fenugreek, rose petals
• Use: Tagines, couscous, mechoui
• Variations: Each spice merchant has unique blend
• Quality: Best when freshly ground

Cumin (الكمون - Kamoun)

• Pronunciation: kah-MOON
• Definition: Essential Moroccan spice
• Forms: Whole seeds, ground
• Use: Nearly every savory dish
• Pairing: Often with salt as condiment
• Cultural: Most ubiquitous spice

Saffron (الزعفران - Za'faran)

• Pronunciation: zah-fah-RAHN
• Definition: Precious red threads from crocus flowers
• Origin: Taliouine region famous for Moroccan saffron
• Use: Tagines, couscous, rice, pastilla
• Quality: Taliouine saffron highly prized
• Cost: World's most expensive spice by weight

Paprika (فلفلة حلوة - Felfel Hloo)

• Pronunciation: fel-FEL h-LOO
• Definition: Sweet or smoked red pepper powder
• Types: Sweet (mild), hot (spicy), smoked
• Use: Tagines, chermoula, grilled meats
• Color: Adds vibrant red to dishes

Cinnamon (القرفة - Qarfa)

• Pronunciation: KAR-fah
• Definition: Sweet warm spice from tree bark
• Use: Sweet and savory dishes
• Forms: Sticks (preferred), ground
• Dishes: Mrouzia, pastilla, sweet couscous, tea

Ginger (سكنجبير - Skinjbir)

• Pronunciation: sken-zh-BEER
• Definition: Pungent rhizome spice
• Forms: Fresh, dried, ground
• Use: Tagines, tea, sweets
• Pairing: Often with cinnamon

Turmeric (الخرقوم - Kharkoum / Quekoum)

• Pronunciation: khar-KOOM
• Definition: Yellow spice from root
• Use: Color, flavor, preservative
• Health: Anti-inflammatory properties
• Dishes: Tagines, couscous

Coriander Seeds (الكزبرة - Kazbour)

• Pronunciation: kahz-BOOR
• Definition: Aromatic seeds
• Use: Ground in spice blends
• Leaves: Called cilantro/coriander greens (also kazbour)
• Flavor: Citrusy, sweet

Caraway Seeds (الكروية - Karwiya)

• Pronunciation: kar-WEE-ah
• Definition: Small curved seeds
• Use: Breads, vegetable dishes
• Flavor: Licorice-like, slightly bitter
• Tea: Digestive infusion

Anise Seeds (الحبة الحلاوة - Habbat Hlawa)

• Pronunciation: hah-baht h-LAH-wah
• Definition: Sweet aromatic seeds
• Use: Sweets, chebakia, breads
• Flavor: Licorice, sweet
• Tea: Digestive infusion

Black Pepper (الإبزار - Ibzar)

• Pronunciation: eeb-ZAHR
• Definition: Pungent peppercorns
• Use: All savory dishes
• Form: Freshly ground preferred
• Note: "Ibzar" can mean spice generally

Fenugreek (الحلبة - Helba)

• Pronunciation: HEL-bah
• Definition: Small yellow-brown seeds
• Use: Rfissa (essential), some tagines
• Flavor: Slightly bitter, maple-like
• Health: Believed to aid lactation, digestion

Sesame Seeds (الجنجلان - Jenjlane)

• Pronunciation: zhen-zh-LAHN
• Definition: Small nutty seeds
• Use: Bread toppings, chebakia, ghoriba
• Forms: White, black, toasted
• Oil: Sesame oil used in some dishes

Nigella Seeds (الحبة السوداء - Habbat Sawda / Sanouj)

• Pronunciation: hah-baht SOW-dah / sah-NOOZH
• Definition: Black seeds (black cumin)
• Use: Breads, some pastries
• Health: Traditional medicine uses
• Flavor: Slightly bitter, onion-like

Herbs & Aromatics

Cilantro / Coriander Leaves (قصبور - Kazbour)

• Pronunciation: kahz-BOOR
• Definition: Fresh green herb, essential in Moroccan cooking
• Use: Nearly all savory dishes
• Flavor: Fresh, citrusy
• Cultural: As essential as parsley in Western cooking

Parsley (المعدنوس - Ma'dnouss)

• Pronunciation: mahd-NOOSS
• Definition: Fresh flat-leaf parsley
• Use: Salads, tagines, chermoula, tabbouleh
• Type: Flat-leaf (Italian) variety
• Pairing: Often combined with cilantro

Mint (النعناع - Na'na')

• Pronunciation: nah-NAH
• Definition: Fresh mint leaves
• Varieties: Spearmint most common
• Use: Mint tea (essential), salads, some tagines
• Cultural: Symbol of Moroccan hospitality
• Growing: Fresh bunches in markets

Preserved Lemons (الحامض المرقد - Hamed Mraqed)

• Pronunciation: HAH-med m-rah-KED
• Definition: Lemons preserved in salt and lemon juice
• Preparation: Takes 3-4 weeks minimum
• Use: Tagines (quintessential), salads, fish
• Flavor: Intense lemon, slightly fermented, salty
• Usage: Usually only rind is used, flesh discarded
• Essential: Defines Moroccan cuisine

Green Olives (الزيتون الأخضر - Zitoun Akhdar)

• Pronunciation: zee-TOON ahkh-DAR
• Definition: Unripe olives, cured
• Varieties: Picholine, local varieties
• Preparations: Cracked, whole, with herbs
• Use: Tagines (chicken with olives), salads
• Famous: Meknes region olives

Garlic (الثوم - Touma)

• Pronunciation: TOO-mah
• Definition: Pungent bulb essential in Moroccan cooking
• Use: Nearly all savory dishes
• Forms: Fresh cloves, preserved in oil
• Pairing: With cilantro, parsley, cumin

Onions (البصل - Bsal)

• Pronunciation: b-SAHL
• Definition: Essential aromatic vegetable
• Types: Yellow, red, white
• Use: Base of most tagines, soups
• Caramelized: Key in tfaya, mrouzia

Tomatoes (الطماطم - Matisha / Tomatem)

• Pronunciation: mah-TEE-shah / toh-MAH-tem
• Definition: Fresh or cooked in many dishes
• Forms: Fresh, grated, concentrated paste
• Use: Base for sauces, salads
• Concentrate: Tomato paste (concentré) used widely

Specialty Ingredients

Argan Oil (زيت الأركان - Zit Argan)

• Pronunciation: ZEET ahr-GAHN
• Definition: Oil from argan tree nuts (endemic to Morocco)
• Types: Culinary (roasted, nutty), cosmetic (unroasted)
• Use: Amlou, drizzling, dips
• Origin: Souss region (southwestern Morocco)
• Production: Labor-intensive, traditionally by women's cooperatives
• Value: Expensive, prized globally

Smen (السمن)

• Pronunciation: s-MEN
• Definition: Preserved clarified butter (aged, fermented)
• Preparation: Butter salted, aged weeks to years
• Flavor: Strong, funky, cheese-like
• Use: Tagines, couscous (small amounts)
• Cultural: Longer aged = higher status
• Similar: Ghee, but aged longer

Orange Flower Water (ماء الزهر - Ma Zhar)

• Pronunciation: MAH zhahr
• Definition: Distilled water from orange blossoms
• Use: Sweets, pastries, some tagines, tea
• Flavor: Floral, delicate, perfumed
• Occasions: Special dishes, celebrations
• Origin: Bitter orange blossoms (not sweet oranges)

Rose Water (ماء الورد - Ma el Ward)

• Pronunciation: MAH el WARD
• Definition: Distilled water from rose petals
• Use: Sweets, tea, rice pudding
• Flavor: Delicate floral
• Origin: Roses from Dadès Valley (Valley of Roses)
• Festival: Rose harvest festival in May

Warqa (ورقة)

• Pronunciation: WAR-kah
• Definition: Paper-thin Moroccan pastry sheets
• Preparation: Hand-stretched, dabbed on hot surface
• Use: Pastilla, briouates
• Skill: Requires mastery to make
• Alternative: Phyllo dough (not authentic but easier)

Khlea / Khlii (الخليع)

• Pronunciation: kh-LEEH
• Definition: Preserved dried meat in fat
• Meat: Usually beef, sometimes lamb
• Spices: Coriander, garlic, cumin
• Storage: Can last months at room temperature
• Use: Breakfast, flavoring tagines, couscous

Vegetables

Qaraâ (قرع - Pumpkin/Squash)

• Pronunciation: kahr-AH
• Definition: Pumpkin or winter squash
• Use: Sweet tagines, couscous
• Preparation: Usually cut in large chunks
• Pairing: With honey, cinnamon, raisins

Batata (بطاطا - Potato)

• Pronunciation: bah-TAH-tah
• Definition: Potatoes
• Use: Tagines, maakouda, vegetable dishes
• Types: White, yellow

Jazar (جزر - Carrot)

• Pronunciation: zhah-ZAR
• Definition: Carrots
• Use: Couscous, salads (cooked), tagines
• Salad: Cooked carrot salad with cumin popular

Koks (خرشوف - Artichoke)

• Pronunciation: khar-SHOOF (Arabic) / KOKES (French influence)
• Definition: Artichokes
• Season: Spring
• Use: Tagines, salads (cooked with preserved lemon)
• Preparation: Usually preserved or fresh

Lebsal (البصل - Onion)

• Pronunciation: leb-SAHL
• Definition: Onions (all types)
• Essential: Base of most dishes

Flefla (فلفلة - Peppers)

• Pronunciation: flef-LAH
• Definition: Bell peppers or hot peppers
• Types: Sweet, hot, green, red
• Use: Salads, tagines, stuffed

Khizou (جزر - Turnip)

• Pronunciation: khee-ZOO / left
• Definition: Turnips
• Use: Couscous, some tagines
• Flavor: Mild, slightly sweet

Karafs (كرفس - Celery)

• Pronunciation: kah-RAFS
• Definition: Celery
• Use: Flavoring soups, stews

Khyar (خيار - Cucumber)

• Pronunciation: KHYAHR
• Definition: Cucumbers
• Use: Fresh salads (one of few raw salads)

Badenjan (باذنجان - Eggplant)

• Pronunciation: bah-den-ZHAHN
• Definition: Eggplant/aubergine
• Use: Zaalouk, tagines, stuffed
• Preparation: Usually roasted or fried first

Lebia (اللوبيا - Beans)

• Pronunciation: LOO-bee-ah
• Definition: Beans (green beans, fava beans, white beans)
• Types: Fresh green beans, dried favas, white beans
• Use: Bissara (fava), salads, tagines

Fruits & Nuts

Louz (اللوز - Almonds)

• Pronunciation: LOOZ
• Definition: Almonds
• Use: Pastries, tagines, amlou, milk
• Forms: Whole, blanched, ground (almond paste)
• Origin: Tafraoute region famous

Karya (الكاوكاو - Walnuts)

• Pronunciation: KAH-ryah / Kaoukaou
• Definition: Walnuts
• Use: Pastries, some tagines

Zbib (الزبيب - Raisins)

• Pronunciation: z-BEEB
• Definition: Raisins/dried grapes
• Use: Sweet tagines, couscous tfaya, pastries
• Type: Usually golden or dark

Tamr (التمر - Dates)

• Pronunciation: TAHR
• Definition: Dates
• Varieties: Medjool, deglet nour, others
• Use: Eaten fresh, in tagines, breaking fast
• Occasions: Ramadan essential
• Regions: Saharan oases

Teffah (التفاح - Apples)

• Pronunciation: tef-FAH
• Definition: Apples
• Origin: Middle Atlas (Midelt, Azrou)
• Use: Eaten fresh, some pastries

Lemon (الحامض - Hamed)

• Pronunciation: HAH-med
• Definition: Lemons
• Use: Preserved (essential), fresh juice, zest
• Preserved: See Preserved Lemons

Limoun (الليمون - Lime/Lemon)

• Pronunciation: lee-MOON
• Definition: Citrus (can mean lime or lemon)
• Context: Determines which citrus

Tina (التين - Figs)

• Pronunciation: TEE-nah
• Definition: Figs
• Forms: Fresh (summer), dried
• Dried: Takmart (Berber)
• Use: Eaten fresh, in pastries, tagines

Rumman (الرمان - Pomegranate)

• Pronunciation: room-MAHN
• Definition: Pomegranates
• Use: Juice, molasses (in some dishes), garnish
• Season: Fall
• Cultural: Symbol in Moroccan art

Bortugal (البرتقال - Oranges)

• Pronunciation: bor-too-GAHL
• Definition: Oranges
• Use: Fresh juice, salads, some tagines
• Bitter: Orange blossoms for ma zhar
• Sweet: Eating and juice

Mesh Mesh (المشمش - Apricots)

• Pronunciation: mesh-MESH
• Definition: Apricots
• Forms: Fresh, dried
• Use: Eaten fresh, in tagines, pastries
• Dried: Common in winter

Kermous (الكرموس - Prickly Pear)

• Pronunciation: ker-MOOSS
• Definition: Prickly pear cactus fruit
• Season: Summer
• Preparation: Carefully peeled (spines!)
• Use: Eaten fresh, juice
• Street food: Sold by vendors who peel them

Cooking Methods & Techniques

Mherres (محرس)

• Pronunciation: m-HER-res
• Definition: Slow-cooked, braised
• Method: Low heat, long time
• Examples: Tagines, mrouzia
• Result: Tender, falling-off-bone meat

Meshwi (مشوي)

• Pronunciation: mesh-WEE
• Definition: Grilled, roasted
• Methods: Charcoal grill, oven
• Examples: Kebabs, mechoui, fish
• Cultural: Outdoor grilling popular

Meqli (مقلي)

• Pronunciation: mek-LEE
• Definition: Fried
• Methods: Deep-fried, pan-fried
• Examples: Sfenj, briouates, maakouda
• Oil: Usually vegetable oil, sometimes olive oil

Mefour (مفور)

• Pronunciation: meh-FOOR
• Definition: Steamed
• Method: Couscousier (steamer)
• Examples: Couscous (essential method)
• Result: Fluffy, separate grains

Mhermel (محرمل)

• Pronunciation: m-her-MEL
• Definition: Caramelized
• Preparation: With honey, butter, sugar
• Examples: Djaj maammer, tfaya onions
• Finish: Glazed, sweet coating

M'charmel / M'chermel (محرمل)

• Pronunciation: m-char-MEL / m-cher-MEL
• Definition: Cooked with preserved lemon and paprika
• Style: Specific Moroccan flavor profile
• Examples: Chicken m'chermel, kefta mchermel
• Flavor: Tangy, savory, vibrant red

Kemmoun (كمون)

• Pronunciation: kem-MOON
• Definition: Seasoned with cumin (method)
• Serving: Cumin salt as condiment
• Pairing: Grilled meats, mechoui

Tbikha (طبيخة)

• Pronunciation: t-BEE-khah
• Definition: Stewed, cooked in sauce
• General: Home cooking style
• Examples: Vegetable stews, bean dishes

Shlada (شلاضة)

• Pronunciation: shlah-DAH
• Definition: Salad (usually cooked in Morocco)
• Serving: Room temperature
• Examples: Zaalouk, taktouka, carrot salad

Meslouk (مسلوق)

• Pronunciation: mes-LOOK
• Definition: Boiled
• Examples: Vegetables, eggs
• Salads: Meslouka (boiled salad vegetables)

Meal Times & Structure

Ftour (الفطور)

• Pronunciation: f-TOOR
• Definition: Breakfast
• Time: Usually 7-9am
• Foods: Khobz, olive oil, olives, jben, honey, amlou, mint tea, msemen, baghrir
• Ramadan: Also means breaking the fast

Ghda (الغداء)

• Pronunciation: GHEH-dah
• Definition: Lunch
• Time: 12-3pm (often quite late by Western standards)
• Main meal: Traditionally largest meal
• Common: Tagine, couscous (especially Friday)

Asha (العشاء)

• Pronunciation: ah-SHAH
• Definition: Dinner
• Time: 8-10pm or later
• Foods: Lighter than lunch, or sometimes hearty tagine
• Family: Time for family gathering

Shay (الشاي)

• Pronunciation: SHAY
• Definition: Tea time
• Time: Anytime, especially afternoon (4-6pm)
• Serving: Mint tea with cookies, pastries
• Social: Important social ritual

Suhoor (السحور)

• Pronunciation: soo-HOOR
• Definition: Pre-dawn meal during Ramadan
• Time: Before fajr (dawn) prayer
• Purpose: Last meal before fasting day
• Foods: Hearty to sustain fast

Iftar (الإفطار)

• Pronunciation: if-TAHR
• Definition: Breaking the fast (Ramadan)
• Time: At sunset (Maghrib prayer)
• Tradition: Dates and milk first, then harira
• Full meal: Follows initial breaking

Restaurant & Market Vocabulary

Ferran (الفران)

• Pronunciation: fer-RAHN
• Definition: Community oven/bakery
• Function: Bakes bread, tagines brought by locals
• Cultural: Social hub, neighborhood gathering
• Service: Bake your own prepared dishes

Moul l-hanout (مول الحانوت)

• Pronunciation: MOOL el-hah-NOOT
• Definition: Shopkeeper
• Respect: Respectful term
• Spice shop: Attar (عطار)

Souk (السوق)

• Pronunciation: SOOK
• Definition: Market
• Types: Food souk, spice souk, textile souk
• Days: Weekly souks in rural areas
• Bargaining: Expected in traditional souks

Kissaria (القيسارية)

• Pronunciation: kee-sah-REE-ah
• Definition: Covered market (often for textiles/goods)
• Location: Center of medina
• Historical: Historic trading center

Hanouti (حانوتي)

• Pronunciation: hah-NOO-tee
• Definition: Small grocery shop
• Neighborhood: Corner store equivalent
• Goods: Basics, snacks, some produce

Khodar (الخضر)

• Pronunciation: KHOH-dahr
• Definition: Vegetables/vegetable seller
• Market: Fresh produce vendor
• Shopping: Daily for fresh ingredients

Jazzar (جزار)

• Pronunciation: zhah-ZAHR
• Definition: Butcher
• Halal: All meat is halal in Morocco
• Service: Will cut to specification

Samak (السمك)

• Pronunciation: sah-MAHK
• Definition: Fish/fishmonger
• Coastal: Fresh fish markets in coastal cities
• Variety: Wide variety of Mediterranean fish

Tben (طبن)

• Pronunciation: t-BEN
• Definition: Straw (but also street vendor)
• Street food: Informal food stalls
• Snacks: Quick eats, sandwiches

Doukkana (الدكانة)

• Pronunciation: doo-KAH-nah
• Definition: Small shop/stall
• Traditional: Old-style shops in medina

Qahwa / Café (قهوة)

• Pronunciation: kah-WAH / kah-FAY
• Definition: Coffee shop/café
• Social: Male-dominated social spaces (traditional)
• Modern: Western-style cafés more mixed

Dining Etiquette Terms

Bismillah (بسم الله)

• Pronunciation: bis-mil-LAH
• Definition: In the name of God
• Usage: Said before eating
• Respect: Always say before meals

Alhamdulillah (الحمد لله)

• Pronunciation: al-ham-doo-lil-LAH
• Definition: Praise be to God
• Usage: After finishing eating
• Gratitude: Shows thankfulness

Bsaha (بصحة)

• Pronunciation: b-sah-HAH
• Definition: To your health / Bon appétit
• Usage: Said to people eating
• Response: Allah y'atik s-saha (May God give you health)

Shebaa (شبع)

• Pronunciation: she-BAH
• Definition: To be full/satisfied
• Usage: "Shbaât" - I'm full
• Polite: Shows appreciation for meal

Sharraft-na (شرفتنا)

• Pronunciation: shar-raf-T-nah
• Definition: You honored us
• Usage: Host to guest
• Hospitality: Expression of honored hosting

Regional Specialties

Marrakech

Tangia Marrakchia - Slow-cooked urn meat Tanjia - Bachelor's stew Snail soup - Street food (boiled snails)

Fes

Pastilla fassia - Fes-style pastilla (pigeon) Rfissa - Msemen with chicken and lentils Harira fassia - Fes-style harira (thicker)

Casablanca

Couscous bidaoui - Casablanca seven-vegetable couscous Hout - Fish dishes (coastal)

Essaouira

Sardines - Fresh grilled sardines Fish tagine - Seafood tagine Oysters - Fresh Atlantic oysters

Tangier

Spanish influence - Tapas-style small plates Seafood - Mediterranean catch

Rabat

Zalouk rbati - Rabat-style eggplant salad Fish - Coastal seafood

Tetouan

Andalusian influence - Spanish-Moorish fusion Pastries - Spanish-influenced sweets

Saharan regions

Madfouna - "Berber pizza" (stuffed bread) Dates - Fresh dates from oases Nomad bread - Sand-baked bread

Atlas Mountains

Berber dishes - Traditional Berber cooking Tagulla - Unleavened barley bread Amlou - Argan, almond, honey spread

This comprehensive food glossary provides essential vocabulary for understanding and enjoying Moroccan cuisine, from ingredients to preparation methods to dining customs.