Mrouzia
Lamb slow-cooked with ras el hanout, cinnamon, saffron and garlic and caramelised with honey and raisins, served with toasted almonds.
What it is
Mrouzia is lamb that is marinated for a day in spices and garlic, then cooked slowly until tender and finally caramelised with honey and raisins. According to the television cook Choumicha, the traditional version is rich in fat and honey so that it keeps; that is why it is made in large quantities and eaten in the weeks after the Feast of the Sacrifice (Aid el-Kebir).
How it is cooked
Where it comes from
At home throughout the country, with no place of origin named by a source.
When you come across it
Goes with it
Food and drinkTagineA dish that shares its name with the lidded earthenware pot in which it is cooked and served. According to a study for WIPO and the Moroccan office OMPIC, chicken tagine with olives and preserved lemon is served at weddings, engagements and the feast that ends Ramadan.Food and drinkRas el-HanoutMoroccan spice blend of varying composition, often with more than twenty spices. The name means “head of the shop”.
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Last checked on 30 Oct 2026. 2 sources, 0 of them primary (authority, UNESCO, operator).