Hungry for a change? Colorful, exotic and loaded with fresh, nutritious herbs and spices, Moroccan cuisine is sure to satiate the curious and daring foodie locked deep within us all. Go ahead, turn the key with some of these unique, savory Moroccan dishes, and set your inhibitions free.
An interesting twist on traditional Moroccan tagine, this thick and savory stew is served over rice or couscous and utilizes camel meat in lieu of fish, beef or chicken.
Meat of your choice spiced to perfection, tightly rolled into a filo pastry cigar shape and baked to a crispy golden brown.
Red Snapper with Cumin Seeds
This enticing roasted fish entree is bursting with flavor thanks to a palatable combination of lemon, cumin seeds, garlic, tomatoes and mild green chilies.
Lamb or beef liver is marinated in cilantro, olive oil, garlic and vinegar overnight, then dusted with flour and cooked on a hot skillet. Served hot or cold over mashed potatoes or rice, or even in a sandwich.
A popular street food in Morocco, these scrumptious fried potato cakes are often combined with egg and stuffed into a flatbread sandwich.
Served historically at weddings and other festive occasions, this sweet and savory pigeon pie is traditionally enriched with scrambled eggs, almonds, cinnamon and sugar.
The Moroccan version of minestrone soup, chorba utilizes the entire summer vegetable harvest with succulent chunks of lamb and a bit of pasta. Flavorful and healthy, it's impeccably balanced with turmeric, onions, parsley and cilantro.
Prawns with Couscous
Prawns are skillet-cooked to perfection then combined with mixed veggies and capsicum. Smothered in a lemon, garlic, coriander, cumin, mango and ginger sauce, then served over a bed of couscous garnished with red currants.
Quinoa Pistachio Salad
Of the endless combination of ingredients to toss into a salad, the Moroccan chefs nailed it with this one. Light, nutty and gluten-free.
Another popular street food, Moroccan snail soup is a delicious fall or winter snack. The broth is infused with such spices as anise, mint, tarragon and fennel. A toothpick or pin is used to extract the snail meat from the shells.
Chickpea and Aubergine Stew
Perfect for the vegetarian or vegan, this hearty stew combines chickpeas, eggplant and diced tomatoes in stock fortified with onions, garlic, cumin, chili powder and a dash of cinnamon. Served over rice, couscous or pasta, it's a wonderful winter dish.
Resembling a large sausage, lamb, beef or camel spleens are stuffed with ground meat, rice, herbs and spices. They are then grilled, baked or cooked to precision in a saucepan.
Bean dip made generally from broad beans (also known as fava or faba beans) is rich with all your favorite Moroccan spices in addition to lemon, garlic and coriander. Served cold as part of a mezze plate with flat bread and black olives.
Steamed Sheep Head
Nothing is wasted after the seasonal slaughter in Morocco. The fur and skin are charred and scraped off. The brains are cooked separately as the head and tongue are steamed together in herbs and spices.
A rare find in Morocco, sea urchins are briefly cooked, unlike in the orient where they are consumed raw. The large, spikey balls are difficult to break into, but once you're in you'll delight in the gooey, pungent center.
At Kous Kous Moroccan Bistro in San Diego, we pride ourselves in using the highest quality, freshest ingredients available to prepare your cuisine. Open 5pm-10pm daily. Make a reservation today!