Top Local Dishes & Where to Try Them in Oujda-Angad, Oriental, Morocco
1. Harira (Oujda-Angad version)
Thick Moroccan soup with chickpeas, lentils, and meat or vegetables. Spiced with cumin, ginger, and saffron. Try it at Café Maarif.
- Unique Ingredients: Uses local spices like cumin, ginger, and saffron for a distinctive flavor.
- Traditional Recipe: Follows the traditional recipe of Moroccan harira but with slight variations to accommodate regional preferences.
- Healthy Option: Harira is a nutritious dish, packed with legumes and vegetables.
2. Mechoui (Oujda-Angad style)
Slow-cooked lamb prepared on a spit over hot coals. Served with potatoes, carrots, and preserved lemons. Best enjoyed at Festival de la Ferme.
- Cooking Technique: Lamb is cooked using traditional method of slow-roasting on a spit.
- Festival Specialty: A popular dish served during the Festival de la Ferme, showcasing local culinary skills and traditions.
- Taste Experience: The unique blend of flavors from the slow-roasted lamb and preserved lemons creates a mouthwatering experience.
3. B'ssara (Oujda-Angad version)
Traditional soup made from ground fava beans, olive oil, and spices. Served with bread for breakfast or lunch at local cafes.
- Local Ingredient: Made using locally-grown fava beans.
- Breakfast or Lunch Option: A hearty breakfast or lunch dish, perfect for travelers on the go.
- Traditional Recipe: Follows the traditional recipe of Moroccan B'ssara but with slight variations to accommodate regional preferences.
4. Baghrir (Oujda-Angad version)
Thin and soft Moroccan pancake made from fermented wheat batter. Served with honey or syrup for breakfast at local cafes.
- Local Ingredient: Made using locally-grown wheat.
- Breakfast Option: A popular breakfast dish, perfect for travelers starting their day in Oujda-Angad.
- Unique Texture: The unique texture of the Baghrir pancake, with its numerous small holes, is a delight to eat.
5. Rfissa (Oujda-Angad version)
Thick wheat porridge cooked with chicken or vegetables. Seasoned with saffron and ginger. Best enjoyed at local cafes.
- Local Ingredient: Made using locally-grown wheat.
- Breakfast or Lunch Option: A hearty breakfast or lunch dish, perfect for travelers on the go.
- Traditional Recipe: Follows the traditional recipe of Moroccan Rfissa but with slight variations to accommodate regional preferences.
6. Sfouf (Oujda-Angad version)
Sweet semolina cake flavored with turmeric and anise. Traditionally served during the Mawlid celebrations, but available year-round at local bakeries.
- Local Ingredient: Made using locally-grown semolina.
- Festival Connection: Traditionally served during the Mawlid celebrations, this dessert showcases local culture and traditions.
- Unique Flavor: The combination of turmeric and anise creates a unique flavor that's hard to find elsewhere.
7. Tajine (Oujda-Angad style)
Slow-cooked stew served in a conical earthenware pot called a tajine. Made with meat, vegetables, and spices. Best enjoyed at Chez Ali restaurant.
- Cooking Technique: Lamb or chicken is slow-cooked using traditional technique in a tajine.
- Regional Variation: The Oujda-Angad style of Tajine showcases the unique flavors of local spices and ingredients.
- Authentic Experience: Dining at Chez Ali restaurant offers an authentic Moroccan dining experience.
8. Khlii (Oujda-Angad style)
Preserved meat, usually camel or goat, prepared by burying it in the ground for months. Served with bread or couscous. Best enjoyed at local markets.
- Traditional Preservation Technique: The meat is preserved using a traditional technique, burying it in the ground for months.
- Regional Variation: The Oujda-Angad style of Khlii uses local ingredients and preparation methods.
- Taste Experience: The unique taste of Khlii, with its rich and earthy flavor, is a must-try for adventurous eaters.
9. B'Stilla (Oujda-Angad version)
Flaky pastry filled with chicken, almonds, and spices. Served with powdered sugar and cinnamon. Best enjoyed at Dar Bnou restaurant.
- Local Ingredient: Made using locally-grown almonds.
- Regional Variation: The Oujda-Angad version of B'Stilla showcases the unique flavors of local spices and ingredients.
- Authentic Experience: Dining at Dar Bnou restaurant offers an authentic Moroccan dining experience.
10. M'semmen (Oujda-Angad version)
Large, layered flatbread made from semolina dough. Traditionally served with tea or coffee for breakfast at local cafes.
- Local Ingredient: Made using locally-grown semolina.
- Breakfast Option: A popular breakfast dish, perfect for travelers starting their day in Oujda-Angad.
- Unique Texture: The unique texture of the M'semmen, with its multiple layers, is a delight to eat.
11. Mshakshouka (Oujda-Angad version)
Spicy tomato and vegetable stew with eggs. Served for breakfast at local cafes.
- Local Ingredient: Made using locally-grown tomatoes.
- Breakfast Option: A hearty breakfast dish, perfect for travelers on the go.
- Spicy Flavor: The spiciness of Mshakshouka adds a kick to your breakfast.
12. B'tatek (Oujda-Angad version)
Thick, creamy chickpea paste served with bread or vegetables. Best enjoyed at local cafes.
- Local Ingredient: Made using locally-grown chickpeas.
- Breakfast or Lunch Option: A hearty breakfast or lunch dish, perfect for travelers on the go.
- Traditional Recipe: Follows the traditional recipe of Moroccan B'tatek but with slight variations to accommodate regional preferences.
13. Karfoula (Oujda-Angad version)
Sweet pumpkin dessert cooked in honey and spices. Best enjoyed at local cafes during the autumn season.
- Seasonal Dessert: Available during the autumn season, this dessert showcases the bounty of local produce.
- Sweet Flavor: The sweet flavor of Karfoula, with its honey and spices, is a delightful end to a meal.
- Local Ingredient: Made using locally-grown pumpkins.
14. M'hanncha (Oujda-Angad version)
Sweet semolina dough filled with almonds and cinnamon, then shaped into a coil. Served during celebrations or at local cafes.
- Local Ingredient: Made using locally-grown semolina and almonds.
- Celebration Dessert: Traditionally served during celebrations, M'hanncha is a delightful sweet treat.
- Unique Shape: The unique coiled shape of M'hanncha is visually appealing and fun to eat.
15. Couscous (Oujda-Angad style)
Steamed semolina granules served with vegetables, meat, or fish. Best enjoyed at local restaurants during lunch.
- Local Ingredient: Made using locally-grown semolina.
- Regional Variation: The Oujda-Angad style of Couscous showcases the unique flavors of local ingredients and preparation methods.
- Authentic Experience: Dining at a local restaurant during lunch offers an authentic Moroccan dining experience.