Top 3 Moroccan Vegetable Dishes

Loubia is a traditional North African dish consisting of stewed white beans. This dish is very popular in Moroccan, Tunisian, Algerian, and Libyan homes, where the beans that have been simmered in a zesty tomato-based sauce are typically scooped up with homemade flatbread. It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish - especially when used as an accompaniment to fried fish. Simple, quick, and delicious - it is unsurprising that loubia is commonly found in homes throughout Maghreb region.Expand

Bissara is a comforting Egyptian and Moroccan dish made with puréed beans – either split peas or dried fava beans. It can be prepared in the form of a soup or porridge, while the thicker versions are commonly used as a dip. The puréed beans are typically seasoned with olive oil, lemon juice, and garlic, and the dish is often served with paprika and cumin on the side, while crusty bread is almost mandatory. Bissara is traditionally served for breakfast, and it is especially popular during winter.Expand

Though its origins presumably lie in Morocco, matbucha is also a favorite in Israel, where it was brought by Jewish immigrants. The dish consists of roasted bell peppers and tomatoes seasoned with garlic and ground paprika. In Morocco, it is typically enjoyed as meze—assorted small dishes—while Israelis typically think of it as an appetizer. Matbucha should always be served drizzled with a generous amount of olive oil, accompanied by a warm flatbread on the side.Expand