Glossary of Moroccan Food Ingredients, Cookware and More
'Arq Sous - Reglisse - Licorice
'Arq sous is the Arabic word for licorice. In Morocco, you may also hear it called by its French name, reglisse.
'Asal - Honey
'Asal is the Arabic word for honey.
'Assir - Juice
'Assir is the Moroccan Arabic word for juice.
'Attar - Spice Vendor
An 'attar is a Moroccan spice vendor.
Atarcha - La'atarcha - Robert Geranium and Scented Geraniums
Aatarcha is the Moroccan Arabic word for both a medicinal plant (Robert Geranium) and for wild scented geraniums (pelargoniums).
Atay is the Moroccan Arabic word for tea.
Azerg - Raha - Moroccan Stone Hand Mill
An azerg (or raha) is a Moroccan Berber stone hand mill used in the traditional production of argan oil and amlou.
Bayd – also spelled "baid" or "beid" – is the Moroccan Arabic word for eggs.
Bayd beldi is Moroccan Arabic for organic eggs, or eggs from free range chickens.
Belboula - Sha'ir - Barley
Belboula is the Moroccan Arabic word for barley. The Standard Arabic word sha'ir is also used.
Beldi is a Moroccan Arabic term used to denote something which is indigenous, traditional or produced locally or domestically.
Berrad is the Moroccan Arabic word for teapot.
Biloul - Broth
Biloul is the Moroccan Arabic word for broth.
Bisbas - Fennel
Fennel is an aromatic anise-flavored plant with edible bulbs, stalks, leaves and seeds.
Bisla - Onion
Bisla is the Moroccan Arabic word for onion.
Bouzroug - Mussels
Bouzroug is the Moroccan Arabic word for mussels.
Caille-Lait Universel Tablets
Caille-Lait Universel tablets are a form of Marzyme, a vegetable rennet.
Caul fat is a thin, lacy fatty membrane which surround the internal organs of some animals.
Chaariya - Broken Vermicelli
Chaariya is a very thin broken noodle (vermicelli) which may be steamed or simmered.
Chachnou - Arbouse - Strawberry Tree Fruit
Chachnou is the Moroccan Arabic word for strawberry tree fruit.
Citron Beldi - Traditional Moroccan Lemon Varieties
"Citron beldi" refers to traditional varieties of lemons found in Morocco.
Couscous - Definition
Couscous is regarded as Morocco's national dish.
A couscoussier is a type of cookware consisting of a base for cooking stews and a steaming basket for the traditional preparation of couscous.
Danjal - Braniya - Eggplant
Danjal and braniya are Moroccan words for eggplant.
Dchicha - Cracked Grains
Dchicha is the Moroccan Arabic word for cracked grains, usually wheat or barley.
Djaj - Chicken
Djaj is the Arabic word for chicken.
Fakya dyal Achoura
Fakya dyal Achoura is a snack mix of tiny cookies, nuts and dried fruits.
Feggous - Armenian Cucumber
Feggous is the Moroccan Arabic word for an Armenian cucumber.
Felfla - Pepper
Felfla is the Arabic word for pepper.
Ferran - Oven
Ferran is the Arabic word for oven.
Finot - Durum Flour
Finot (farine finot de blé dur) is durum flour.
Fliou - Pennyroyal
Fliou is the Moroccan Arabic word for pennyroyal.
Fromage Rouge - Fromage Hmar - Edam Cheese
"Fromage rouge" and "fromage hmar" refer to Edam cheese.
Fumitory - Fumeterre
Fumitory (fumeterre in French) is a medicinal plant which grows wild in Morocco.
Colloquial Moroccan Arabic for tanjra – cooking pot – or the stew prepared in it.
Garnina - Common Golden Thistle - Spanish Oyster Thistle
Garnina is a Moroccan Arabic word for a wild indigenous thistle.
Gsaa - Definition
A gsaa is a type of Moroccan kitchenware used to prepare doughs or voluminous foods; it can double as a serving dish.
Gum Arabic - Awerwar or Meska
Gum arabic, called awerwar or meska in Moroccan Arabic, is used as a stabilizer, thickener and binder.
Harissa is a Moroccan condiment.
Helba - Fenugreek
Helba is the Arabic word for fenugreek.
Helwa - Sweets
Helwa is an Arabic word which refers to sweets.
Hleeb - Milk
Hleeb is the Arabic word for milk.
Hummus - Chickpeas, Garbanzo Beans
Hummus is the Arabic word for chickpeas (or garbanzo beans).
Iftar - Ftour
Iftar and ftour are Arabic words for breakfast.
Ilane - Millet
Ilane is the Moroccan Arabic word for millet.
Janjlane - Sesame Seeds
Janjlane is the Moroccan Arabic word for sesame seeds.
K'seksou or Seksou
K'seksou is the Berber word for couscous.
Kahwa - Coffee
Kahwa is the Arabic word for coffee.
Kaki - Persimmon
Kaki is the word used by Moroccans for persimmon.
Karmouss - Figs
Karmouss is the Moroccan Arabic word for figs.
Karmouss El Hindi - Prickly Pears
Prickly pears – also called cactus fruit, cactus figs, Indian figs, barbary figs, and tuna – are the fruit of the Opuntia cactus plant.
Kasbour - Qesbor - Coriander
Kasbour is the Moroccan Arabic word for coriander, or cilantro.
Kbda - Liver
Kbda (or kebda) is the Arabic word for liver.
Kefta is the Moroccan word for ground meat.
Kesra - Moroccan Bread
Kesra is the Tamazight (Berber) word for bread.
Khadra, also spelled xdra, is the Moroccan Arabic word for vegetables.
Khamira - Yeast
Khamira is the Arabic word for yeast or leavening agent.
Kharkoum - Turmeric
Kharkoum is the Moroccan Arabic word for turmeric.
Khaylouta - Achawa
Khaylouta is a Moroccan eid tradition of young children preparing and cooking their own tagines.
Khlea (also called khlii) is a type of Moroccan preserved meat, usually beef.
Khobz - Moroccan Bread
Khobz is the Arabic word for bread.
Khorchouf - Kanaria - Cardoon
Khourchouf (or kanaria) is the Moroccan Arabic word for cardoon.
Khoubiza - Bakoula - Mallow
Khoubiza and bakoula are Moroccan Arabic words that refer to the common mallow.
Krafs - Celery
Krafs is the Moroccan Arabic word for celery. In Morocco, this is typically wild celery.
L'Hamd Marakad - Moroccan Preserved Lemons - Mssiyar
"L'hamd marakad" and "mssiyar" are Moroccan terms which refer to preserved lemons.
Lban or Laban - Buttermilk
Lben is the Arabic word for buttermilk.
Louiza - Lemon Verbena
Louiza is the Moroccan Arabic word for lemon verbena.
Luz - Almonds
Luz is the Arabic word for almonds.
Maadnous is the Moroccan Arabic word for parsley.
Marqa - Sauce
Marqa is the Moroccan word for sauce.
Mastic - Meska Horra
Meska horra is the Moroccan Arabic word for mastic.
Matesha - Tomato
Matesha is the Moroccan Arabic word for tomato.
Mehraz is a Moroccan mortar and pestle, typically made of brass.
Mejmar - Charcoal Brazier
Mejmar is the Moroccan Arabic word for a charcoal brazier.
Merdeddouch - Marjoram - Marjolaine
Merdeddouch is the Arabic word for marjoram.
Merguez is a spicy sausage of Tunisian and Algerian origin.
Meskouta - Moroccan Cake
Meskouta is a Moroccan Arabic word which refers to cake.
Mizan - Scale
Mizan is the Arabic word for scale.
Mloukhiya - Okra
Mloukhiya is the Moroccan Arabic word for okra.
Mzah - Loquat or Medlar
Mzah is the Moroccan Arabic word for loquat fruit or the medlar fruit.
Na'na - Spearmint
Na'na is the Moroccan Arabic word for spearmint leaves.
Nigella Seed - Black Seed, Sanouj, Black Cumin
Sanouj is the Moroccan Arabic word for nigella seed, which has both medicinal and culinary uses.
Nyaq - Vegetable Rennet
Nyaq is vegetable rennet traditionally obtained from the thistle or dried choke from wild artichokes.
Orange Flower Water (Orange Blossom Water)
A fragrant water derived from orange flower blossoms.
Qarfa - Karfa - Cinnamon
Qarfa is the Moroccan Arabic word for cinnamon.
Qodban - Skewer, Brochette
Qodban is the Moroccan Arabic word for skewer.
Quatran - Juniper Tar or Cade Oil
Quatran is the Arabic word for tar. In Morocco, the word is used to refer to juniper tar or cade oil.
Qôq – sometimes spelled qooq – is the Moroccan Arabic word for artichoke.
Raib is the Moroccan Arabic word for yogurt.
Rghaif - Moroccan Pastry Dough
Rghaif is a type of dough used to make pan-fried (and sometimes deep-fried) pastry-like flat bread or "pancakes."
Rouman (also romaan) is the Arabic word for pomegranate.
Roumi is a Moroccan Arabic word used to denote things which are non-traditional, imported or of Western influence.
Roz - Rice
Roz is the Arabic word for rice.
Safarjal is the Moroccan Arabic word for quinces.
Salmia - Sage
Salmia is the Moroccan Arabic word for sage.
Sheba - Wormwood
Sheba is the Moroccan Arabic word for wormwood.
Shlada - Salad
Shlada (also spelled "chlada") is the Moroccan Arabic word for salad.
Shriha - Dried Figs
Shriha is the Moroccan Arabic word for dried figs.
Siniya - Tray
Siniya is the Moroccan Arabic word for tray.
Skinjbir - Ginger
Skinjbir is the Moroccan Arabic word for ginger.
Slaouia - Bottle Gourd
Slaouia is the Moroccan Arabic word for bottle gourd.
Smen - Moroccan Preserved Butter
Smen is Moroccan preserved butter.
Smida - Semolina
Smida (or smeeda) is the Moroccan Arabic word for semolina.
Sukar - Sugar
Sukar is the Arabic word for sugar. Also learn the names for powdered sugar, granulated sugar, sugar cubes and more.
A tagine is a clay or ceramic cooking vessel with a conical shaped top. The same word is used to describe the stew-like dish which is prepared in the cookware.
Tagra - Moroccan Clay Casserole
A tagra is a type of unglazed clay cookware used in the Rif Mountain region of Morocco.
Tamazight - Berber Language
Tamazight is a Berber language spoken by some Moroccans.
Tangia - Tanjia
A tangia (or tanjia) is an urn-shaped Moroccan clay cooking vessel.
Tashelhit (Tachelhit) - Shilha
Tashelhit is a Berber language spoken by the Shilha people of Morocco.
Tedouira - Soup Thickener
Tedouira refers to a mixture of flour and water (and sometimes yeast or other ingredients) which is used to thicken soup.
Tmar - Date Fruit
Tmar is the Arabic word for date fruit.
UHT refers to milk that has undergone ultra-pasteurization at high temperatures.
Warqa (Ouarka) - Brick Pastry
Warqa (also warka or ouarka) is a paper-thin Moroccan pastry similar to phyllo dough or spring roll wrappers.
Za'atar - Wild Oregano or Thyme
Za'atar is the Moroccan Arabic word for wild Mediterranean oregano. The same word may also refer to wild thyme.
Za'fron is the Moroccan Arabic word for saffron.
Zaytun is the Arabic word for olives.
Zbib - Raisin
Zbib is the Arabic word for raisin.
Zebda - Butter
Zebda is the Moroccan word for butter.