The Westin Abu Dhabi Golf Resort & Spa, Khalifa City , Khalifa City , Abu Dhabi, UAE

02-4459600

0 stars - based on 0 reviews

Moroccan Restaurants


, Arabian Ranches , Dubai, UAE

04-3617070

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

, Silicon Oasis , Dubai, UAE

04-3264949

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

Food Court 1 , Jebel Ali , Dubai, UAE

04-8816088

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

, Ibn Battuta Mall , Dubai, UAE

04-3636567

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

Uptown Mirdiff , Mirdif , Dubai, UAE

04-2847665

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

, Green Community , Dubai, UAE

04-8859900

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

Springs , Emirates Hills , Dubai, UAE

04-3614441

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

, Motor City , Dubai, UAE

04-4478930

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

, Dubai Outlet Mall , Dubai, UAE

04-4229186

0 stars - based on 0 reviews

Lebanese Restaurants, Moroccan Restaurants


More Details Call
Non-Veg

Page 1 of 4

Moroccan Restaurants

Moroccan cuisine is extremely diverse due to its influence of other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine. Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa, kamoun, kharkoum, skinjbir, libzar, tahmira, anise seed, sesame seeds, qesbour, and zaafran beldi. Common herbs include mint and maadnous. The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. Moroccan Mint Tea or jokingly which called as Moroccan whiskey. It is the national icon for hospitality. The ingredients are simple, since the tea used is a standard Chinese gunpowder tea. However, the preparation and service are fine-tuned and essential when welcoming a guest. Just like many Asian countries, Morocco has a tea ceremony of its own. People drink tea informally all day in between meals. But any time a visitor enters a house, the first thing that he or she must be offered is tea. When members of two different tribes meet to discuss issues of the region or politics, a tea ceremony is required before getting into politics. Mint tea is traditionally served in small glasses, although some tea shops will serve it to you in tall glasses with the mint inside. When it is served, the person pouring the tea holds the teapot high above the glasses so as to create a little foam in each person’‘s glass. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions. The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed. North African sheep breeds store most fat in their tails, which means that Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastilla, Tajine, Tanjia and Harira. Harira is the most important soup in Morocco as it serves as the breaker of the fast during the whole month of Ramadan. During this month, at the break of the fast, harira is accompanied by dates, warm milk, juices, bread and traditional Moroccan pancakes. At the moment of the call to prayer, Moroccans all over the country utter bismillah, bite into a date and sip a spoonful of harira. Soup is considered as their first taste of food after a long day of fasting. Harira is a tomato-based soup with chick peas, meat, lentils and small noodles. Moroccan salads can be divided into two types: cooked salads and raw salads. Raw Moroccan salad is made of finely diced tomatoes, cucumber, onions, green pepper and cilantro. It is topped with a regular oil and vinegar sauce. Cooked salads, such as zaalouk, bakoula and choukchouka are made of different combinations of vegetables and spices all cooked together in a pan. Soup is considered as most delicious dish which is served with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam. Salads include both raw and cooked ingredients, served either hot or cold. Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka a mixture of tomatoes, green peppers, garlic and spices. The seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal, a pastry stuffed with almond paste and topped with sugar. Another is Halwa shebakia, pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia is cookies eaten during the month of Ramadan. Coconut fudge cakes, Zucre Coco are popular. The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps. Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving Bocadillo is Spanish word for a sandwich, widely used in Morocco. Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, fish (usually tuna), or omelette. The Moroccan cuisine has all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants. Later several multinational fast-food franchises opened restaurants in major cities.