Some Moroccan dishes are well-associated with special occasions, celebrations, holiday gatherings and entertaining. These recipes are suggestions of what you might consider when hosting a special Moroccan meal or planning a feast for a large crowd. Many of the dishes can be prepped in advance, making it easy to get food on the table for your big event.
This savory and sweet chicken, almond and egg pie is a classic choice for special events such as wedding feasts, family celebrations or company dinners. It can be fully prepped in advance and then frozen until baking time. Although it traditionally is presented as a large communal pie, individual-sized bastillas may be made instead.
This seafood version of bastilla has become immensely popular in recent years, making it another impressive favorite to present for special meals. Shrimp, calamari, fish and a zesty rice vermicelli filling are stuffed within the warqa pastry leaves. Again, it can be fully prepped ahead of time and frozen until needed.
There are different ways to prepare this popular, classic dish – in a pot, in a tagine, or roasted in the oven as shown here – but this method is the easiest way to feed a crowd. Prep the chickens and cook the sauce the day before, and then roast your chickens in time to serve guests.
This Casablanca style couscous is a common offering at family and company meals. Couscous is steamed in a couscoussier and then topped with a fabulous meat and vegetable stew. It may seem like a lot of work if you've never made it, but after one or two times it will seem easy to put together even when hosting a special event. Save time by prepping the veggies earlier in the day or the evening before.
Another couscous favorite for family meals or when entertaining. Stewed chicken or lamb is served on a bed of couscous, then topped with a sweet and spicy caramelized onion and raisin mixture. Ras el Hanout contributes to the aromatic seasoning.
10. Chicken Rfissa
One of my personal favorites, this dish features very savory and aromatic chicken stewed with lentils, fenugreek, saffron, Ras el Hanout and other spices. It's served atop a bed of shredded mssemen or day old bread. I consider it comfort food that's elegant enough for company, and indeed the dish is one that might traditionally be prepared to honor guests.