Starters
Starters
Starters in Moroccan cuisine are used more as accompaniments, served at the same time as the main course.
People at the table usually alternate bites of the main course and accompaniments.r
These starters are usually made with vegetables (often seasonal), by mixing hot and cold temperatures, cooked and raw.

Saykouk

Semolina with fermented milk

Couscous , Others
8.6k views
Mhancha
8.4k views
Chlada

Moroccan salad

Vegetables
8.4k views
Zaalouk

Mashed eggplant

Vegetables
7.8k views
Tkelia
7.7k views
Harira dial illane

Millet soup

Soups
7.6k views
Foule mchermel
7.2k views
Sardine chrikate
7.1k views
Boulfaf
6.9k views
Herbel
6.7k views
Chiflor mchermel
6.2k views
Bide blkhlii

Eggs with confit meat

Meats , Tajines
6.2k views
Bissara
5.9k views
Aloubya mcharamla
5.5k views
Algaraa maassla

Mashed pumpkin

Vegetables
5.5k views
Jalbana belbid
5.5k views
Bide bmaticha
5.3k views
Kefta dserdine
5.1k views
Barbouche
4.7k views
Chakchouka
4.6k views
Khobbiza
4.5k views
Maticha m3essla
4.5k views
Sardine fel farane
4.3k views
Slaouia mchermla

Bottle gourd salad

Vegetables
4.2k views
Loubya
4k views
Laadess

Lentils

Vegetables , Soups
3.9k views
Msemmen maammer
3.5k views
Btata mchermla
3.3k views

The guide of gastronomy of Morocco