These traditional homestyle dishes and street foods are appreciated by Moroccans as simple fare best enjoyed with family and close friends.
Any traditional steamed couscous dish qualifies as Moroccan comfort food, but this version is my family's favorite. Steamed couscous is piled high with stewed meat and vegetables – very delicious! You can omit the meat if you prefer to prepare a vegetarian couscous. See How to Steam Couscous if you've never used a couscoussier.
Zesty stewed lentils with or without meat are Moroccan comfort food at its best. Serve them as a side dish or entree. This vegetarian version of the recipe links to other versions made with either meat or khlea (khlii).
Saucy and just spicy enough, these stewed white beans are extremely satisfying whether eaten with a spoon or scooped up the traditional way with crusty khobz.
This zesty lentil, tomato and chickpea soup recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty harira which can be served as a light supper. Although it's especially popular in Ramadan, Moroccans enjoy it year-round and even serve it at breakfast.
Cracked wheat (dchicha dyal zraa') is used to make this easy, satisfying Moroccan soup. The measures below yield a somewhat peppery broth; reduce the ginger and pepper slightly for for a milder soup. Also try the porridge-like Dchicha Soup with Cracked Barley.
Kalinti (also called karane or karantika, and garantita in Algeria) is a flan- or quiche-like dish made from chickpea flour and eggs. It's popular in the north of Morocco, where it's sold by the slice as a street food.
Merguez sausage is both a convenience and comfort food which many families serve with eggs. Here, this simple dish is elevated by adding some onion, tomatoes and olives along with the meat.
Moroccan Meatball Tagine is a classic family dish that's good enough to serve to familiar guests. Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition. Use a traditional tagine or a deep, wide skillet with a lid.