In the realm of gastronomy, Moroccan culinary art shines once again. The recently published ranking by Taste Atlas highlights the diversity of Moroccan cuisine, both sweet and savory.
The dishes of the kingdom all share a unique characteristic: authenticity and a symphony of delights that they present. This renowned website, known for its meticulous exploration of global flavors, has placed four Moroccan dishes among the top ten most renowned dishes in Africa.
At the top of this culinary accolade sits the famous Moroccan couscous. Recognizable among a myriad of flavors due to its unique taste and multiple variations, this traditional dish embodies the cultural heritage and generosity of the Moroccan people towards their guests.
Following closely behind couscous, the tajine occupies the second place. Under its terracotta cover, a blend of captivating flavors entices and enchants visitors in search of the Moroccan touch. This emblematic dish subtly combines Moroccan flavors in a specially designed cooking vessel to preserve each aroma and texture. With its enchanting spices and slowly simmered tender meats, the tajine is a true ode to Moroccan culinary tradition.
Another unbeatable savory dish is the pastilla, which Taste Atlas also reserves a special place for in its ranking. This hearty dish is a delicious sweet, and savory pie that delicately blends the flavors of chicken, almonds, and cinnamon. Symbolizing refinement and expertise, pastilla is often served during grand occasions and family celebrations in Morocco.
In addition to savory dishes, the Egyptian sweetness of Kunafah has managed to secure sixth place in the ranking. A refined dessert, symbolizing millennia of culinary craftsmanship. Comprising crispy layers of kataifi pastry or grated kunafah, filled with a cream cheese flavored with orange zest and cardamom, Kunafah is a true sweet delight that delights even the most discerning palates and increasingly permeates Moroccan cuisine.
Other culinary treasures from Africa have been celebrated by the ranking of the specialized portal, such as the Ethiopian “wat,” a spicy stew served with injera (a kind of large crepe, characteristic of Ethiopian and Eritrean cuisine), or Tunisian dishes “chakchouka” and “brik,” confirming the gastronomic richness of the continent.
This international recognition confirms once again that Moroccan cuisine, rich in history and diverse influences, continues to charm the palates of the world. An invitation to travel and discover the authentic flavors of Africa, where each dish celebrates the culinary riches of a millennia-old country.