Moroccan cuisine is a delectable fusion of civilizations, drawing heavily on Mediterranean, Arabic, Berber, and Andalusian culinary traditions. Traditional recipes use a distinct blend of spices, fresh fruit, and meat or fish. Yet, being a vegetarian does not preclude one from finding adequate cuisine alternatives in Morocco.
A traditional Moroccan meal begins with a selection of hot and cold salads made with both cooked and raw vegetables. The typical tajine, a meat and vegetable stew cooked in a cone-shaped clay pot, follows, with precise components varied depending on regional and seasonal changes. Bread is served with the meal and also functions as a tool. The last meal is mint tea, which is brewed with green tea, fresh mint, and a lot of sugar.
Vegetarians in Morocco have several wonderful alternatives to these traditional dishes. Morocco’s food sector has grown increasingly cognizant of vegetarianism as tourism has expanded, and many of its traditional recipes have been altered to suit vegetarian diets. They’ve also included new meals to meet the nutritional needs of all Moroccan guests. Here are some of the top vegetarian dishes to try in Morocco:
Vegetable tagine is a famous Moroccan meal that consists of a variety of vegetables cooked in a spicy tomato-based sauce. The tagine pot, a classic Moroccan cooking utensil with a conical cover that helps retain moisture and infuse the tastes of the contents, inspired the dish’s name.
Carrots, potatoes, bell peppers, zucchini, and eggplant are popular vegetables used in a vegetable tagine, although the vegetables used might vary based on the season and the cook’s desire. Typically, the veggies are sliced into big pieces and placed in the bottom of the tagine pot.
To make the spicy tomato sauce, sauté onions, garlic, and ginger in olive oil before adding a combination of Moroccan spices including cumin, paprika, and cinnamon. Next, chopped tomatoes are added to the saucepan and cooked until the sauce thickens and the flavors combine.
The sauce is poured over the veggies in the tagine pot, and the meal is gently cooked over low heat until the vegetables are soft and the flavors have blended. Vegetable tagine is traditionally eaten with couscous or bread, and it may be topped with fresh herbs and a splash of lemon juice to accentuate the tastes.
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Harira soup is a classic Moroccan soup that is often offered to break the fast during Ramadan. Although the soup is generally cooked with lamb or chicken, vegetarian alternatives are available that are just as tasty and filling.
1 cup dry chickpeas, soaked and drained overnight 1 onion, coarsely chopped 2 garlic cloves, minced 2 tbsp of olive oil 2 tablespoons tomato paste 1 tablespoon cumin powder 1 tablespoon coriander powder 1 teaspoon ginger powder 1/2 teaspoon cinnamon powder 1 teaspoon turmeric powder 1/4 teaspoon cayenne pepper 8 cup vegetable stock 1 drained can (14.5 oz.) chopped tomatoes 1/2 cup washed and drained brown lentils 1/2 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped To taste, season with salt and freshly ground black pepper.
Stir in the fresh herbs just before serving, and season with salt and freshly ground black pepper to suit. For a filling and fulfilling lunch, serve the vegetarian harira soup hot with crusty bread.
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Zaalouk is a traditional Moroccan side dish eaten with bread or as part of a mezze spread. This delectable vegetarian meal is created with eggplant and tomatoes and is seasoned with a delightful and fragrant spice combination.
2 big peeled and sliced eggplants 4 diced ripe tomatoes 2 minced garlic cloves 1/4 cup olive oil 1 teaspoon cumin powder 1 smoked paprika teaspoon 1/2 teaspoon cinnamon powder To taste, season with salt and freshly ground black pepper.
Mash the eggplant and tomato mixture together with a potato masher or the back of a wooden spoon until it is a chunky, spreadable consistency. Season to taste with salt and freshly ground black pepper.
If preferred, garnish the zaalouk with fresh parsley or cilantro and serve warm or at room temperature with crusty bread or as a side dish for a Moroccan-inspired dinner.
Couscous is a common side dish in Moroccan cuisine, and it is often used as a basis for stews and tagines. Couscous with veggies is a popular variant that is savory and healthy, quick to cook, and can be adjusted to your desire.
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2 couscous cups 1 tablespoon olive oil 2 cups water or veggie broth 1 onion, chopped 2 garlic cloves, minced 2 carrots, peeled and diced 1 red bell pepper, seeded and diced 1 zucchini, diced 1 cup chickpeas, drained and rinsed 1 teaspoon cumin powder 1/2 teaspoon coriander powder paprika, 1/2 teaspoon To taste, season with salt and freshly ground black pepper.
Meanwhile, in a large pan over medium heat, sauté the onion and garlic until the onion is tender and transparent. Stir together the carrots, red bell pepper, zucchini, chickpeas, and seasonings in a pan. Sauté the veggies for 10-15 minutes, or until soft and the flavors have combined.
Transfer the couscous to a large serving bowl and fluff with a fork. Toss in the cooked veggies and toss to mix. Season the couscous to taste with salt and freshly ground black pepper. If preferred, garnish with fresh parsley or cilantro and serve the couscous warm as a side dish or a light and nutritious main meal.
Briouats are a famous Moroccan snack prepared with meat and spices and wrapped in phyllo dough. But, you can simply create a vegetarian version of briouats by replacing the meat with veggies or cheese. Here’s a recipe for vegetarian briouats filled with a tasty blend of veggies and spices.
1/2 cup carrots, grated 1/2 cup zucchini, grated 1/2 cup mushrooms, chopped 1/2 cup finely chopped onion 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/2 teaspoon cumin powder 1/2 teaspoon cinnamon powder To taste, season with salt and freshly ground black pepper. 12 phyllo pastry sheets 1/2 cup olive oil or melted butter Honey, for drizzling (optional) To begin making the filling, sauté the grated carrots, zucchini, mushrooms, and onion in a large pan over medium heat until soft and translucent. Stir in the chopped parsley, cilantro, cumin, cinnamon, salt, and black pepper to mix. Simmer for a few minutes longer, until the spices are aromatic and the flavors have merged.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush one sheet of phyllo dough gently with melted butter or olive oil and place it on a clean work surface. Fold the phyllo sheet over a dollop of the veggie filling to form a triangle. Fold the dough in a triangular form until you reach the end of the sheet, tucking any extra pastry in as you go. Rep with the rest of the phyllo sheets and filling.
Brush the briouats gently with melted butter or olive oil and place them on the prepared baking sheet. Bake for 20-25 minutes, or until the briouats are golden brown and crispy.
Serve the vegetarian briouats hot with a drizzle of honey, if preferred, for a sweet and delicious appetizer that will not disappoint.
In Morocco, mechoui is generally cooked with roasted lamb or sheep, but you can simply create a vegetarian version of this meal by substituting a variety of vegetables. Here’s a vegetarian mechoui dish that combines roasted veggies with Moroccan spices and aromas.
2 big sliced eggplant circles 2 zucchini rounds, cut 2 seeded and sliced bell peppers 1 big chopped onion 3 minced garlic cloves 1 tablespoon olive oil 1 teaspoon cumin powder 1/2 teaspoon coriander powder paprika, 1/2 teaspoon To taste, season with salt and freshly ground black pepper. 1/2 lemon juice chopped fresh parsley or cilantro (optional) Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare the veggies. Drizzle olive oil over the cut eggplants, zucchinis, bell peppers, and onion on the baking sheet. Toss the veggies with the minced garlic, cumin, coriander, paprika, salt, and black pepper to cover evenly.
Roast the veggies for 20-25 minutes, or until soft and gently browned in a preheated oven. Take the veggies out of the oven and sprinkle with lemon juice. If preferred, garnish with fresh parsley or cilantro and serve the vegetarian mechoui hot with bread and additional side dishes like as roasted potatoes or a salad.
Batbout is a traditional Moroccan bread that goes well with a number of foods, including tagine, couscous, and kebabs. Batbout is traditionally prepared with a mix of semolina and wheat flour, but a vegetarian version may be readily produced using all-purpose flour and water. Here’s a recipe for soft, fluffy, and simple vegetarian batbout.
3 cups regular flour 1 tbsp. instant yeast 1 teaspoon salt 1 tablespoon sugar 1 tablespoon vegetable oil 1 cup hot water To begin making the dough, combine the flour, yeast, sugar, and salt in a large mixing basin. Stir the dry ingredients until well mixed. Mix in the vegetable oil after adding it to the dry ingredients. Pour in the warm water gradually, stirring frequently, until a soft, sticky dough forms.
Knead the dough for 5-10 minutes on a floured surface, or until it is smooth and elastic. Split the dough into 8-10 equal pieces and roll each one into a ball. Let the dough balls to rest for 10-15 minutes, covered with a moist towel.
Warm a medium-high nonstick skillet or griddle. Each dough ball should be rolled into a thin circle approximately 1/4 inch (0.5 cm) thick. Cook the rolled-out dough in the heated skillet for 1-2 minutes on each side, or until the bread is lightly browned and puffy.
Continue with the remaining dough balls, adjusting the heat as needed to keep the bread from burning. Serve the vegetarian batbout with your favorite Moroccan cuisine, or create sandwiches or wraps with it.
These are just a handful of the numerous vegetarian recipes available in Morocco. Given its rich culinary tradition, there are several delectable and tasty alternatives to try.
