Loubia

White beans stewed in a sauce of tomatoes, onions, olive oil and spices. They are eaten on their own or with fish or meat, and in Morocco usually scooped up with bread.

What it is

Loubia are white beans stewed in a sauce; MWN Lifestyle counts the dish as part of Moroccan cuisine and writes that it is served with fish, with red or white meat, or on its own. In Morocco beans and sauce are usually scooped up with a piece of bread, otherwise eaten with a spoon.

In the study for WIPO and the Moroccan office OMPIC, white beans in tomato sauce appear among the small cold and warm dishes of the kemia, which come to the table in little bowls before or with family meals and feasts.

How it is cooked

RecipeLoubiaAfter Majda Bouzaroita in MWN Lifestyle RecipeLoubia with dried meat (gueddid)After the Moroccan TV cook Choumicha · serves 6

At a glance

Moroccan Arabic: لوبية بمطيشة (lubya bmaṭisha), white beans in tomato sauce

Where it comes from

At home throughout the country, with no place of origin named by a source.

Goes with it

Food and drinkAadessA dish of lentils cooked until soft with onion, tomatoes, garlic and spices, served as a side dish or as a meal in its own right. In the winter months it is popular all over Morocco.Food and drinkBissaraA thick soup of dried peas or broad beans with cumin, paprika and olive oil. It is a speciality of Tangier, very popular throughout the north and a dish for winter.Food and drinkKhobzMorocco’s round flatbread, which at the table often takes the place of knife and fork.

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Last checked on 30 Oct 2026. 4 sources, 1 of them primary (authority, UNESCO, operator).