Between fragrant marinades, colorful verrines, toast and crunchy puff pastries, here is your invitation for a taste journey to the other side of the Mediterranean, to the kingdom where the weather is always nice.
In Morocco, as in many Mediterranean countries, traditional recipes and dishes are served in generous quantities, in a spirit of sharing and conviviality. The individual format, specific to the aperitif, is therefore rather rare in the country’s gastronomy. However, nothing prevents you from drawing inspiration from the essentials of Moroccan cuisine and creating unique appetizers with flavors worthy of the banquets offered in the heart of the medinas.
Puff pastries that rhyme with festivities
Impossible to miss the legendary triangular-shaped briouates. Generally prepared for festive occasions, they come with all kinds of toppings such as minced meat, cheese, fish, or even chicken with preserved lemon. With their miniature format and their flaky envelope, briouates are easy to eat, and never last long on platters during evenings (especially those with goat cheese!)
Beautifully decorated with various spices, pastilla is another traditional recipe often served on special occasions. For a proper Moroccan aperitif, it is available in a miniature version, which is stuffed with a choice of fillings such as cinnamon-scented chicken or fish vermicelli.
A festival of colors
In Morocco, there are an infinite number of fresh seasonal salads, and very simple to make. Most of them contain very few ingredients, seasoned with spices and herbs, like for example the famous Moroccan tomato and onion salad. In an aperitif version, these recipes by the thousands are perfectly available in individual format. To do this, simply slip a small quantity of salad into gourmet spring verrines. Cucumber and oregano, beetroot and onion, or carrots with cumin… the possibilities are endless. And to leave nothing to chance, why not use miniature tea glasses as verrines? A detail that will make all the difference!
For homemade aperitif toasts, there are, again, a multitude of traditional cold vegetable purees, which can be served in a small bowl, alongside slices of toast. Zaalouk for example, made with eggplant, tomato and spices, is an essential recipe, which capsizes hearts in the four corners of the country.
Marinades to keep
For an aperitif that’s ready in no time, you don’t need to look any further than the classic olives marinated in oil, garlic, pepper and harissa. Cook everything in a pan for a few minutes before reserving in a jar in the refrigerator for several hours so that the olives fully absorb the sauce. This recipe, very popular in Morocco, can be varied as desired and some also add candied lemons or cumin seeds.
Very popular in the north of the kingdom following the Spanish influence, fried anchovies also have their place among other dishes and are the perfect option for an express aperitif. In the marinated version, we love the addictive combo of anchovies, olive oil, lemon juice, garlic and parsley.
Without forgetting of course to prick the food each time using a wooden stick, which will make tasting easier for your guests.
Original drinks
Who says aperitif says drinks of course, and to go all the way, we toast a Casablanca in hand. This Lager-type beer, brewed in Morocco, is a nice way to give a nod to the famous film of the same name, released in the 40s, but also of course to the coastal city, the economic capital of the country.
On the strong alcohol side, mahia is a brandy historically produced by the country’s ancient Jewish families from figs. It is enjoyed as a digestif, or as a base for cocktails, accompanied for example by pomegranate juice, mango or ginger syrup, to tone down its rather strong taste. All to be consumed in moderation, of course.
In case you weren’t already addicted to the concept, here are 10 Moroccan recipes to use in an aperitif version to impress your guests.
Zaalouk
© Malika A. Black from the Cuisine Culinaire blog
A tasty eggplant caviar that is unanimously appreciated in Morocco.
Discover the recipe here
Dates stuffed with cheese

© Brittany Mullins from the Eating bird food blog
A sweet and salty appetizer, ready in no time.
Discover the recipe here
Marinated olives

© From the blog Culinaire Amoula
Leave the jar in the refrigerator so you always have some on hand.
Discover the recipe here
Briouates with shrimp and vermicelli

© Salma from the blog Cooking in color
Allow around 3 to 4 briouates per person.
Discover the recipe here
Verrines of raw turnips with orange

© From the Amoula Culinary Blog
An original way to pay homage to turnips.
Discover the recipe here
Briouates with cheese and spinach

© Salma from the blog Cooking in color
A classic combo that works every time.
Discover the recipe here
Chicken pastilla

© Saléha from the blog Aux Délices du Palais
You can cover everything with cinnamon and icing sugar to decorate.
Discover the recipe here
Taktouka, pepper and tomato salad

© Edda from the blog A sunny lunch
Spread on small pieces of toast.
Discover the recipe here
Briouates cheese onions

© Salma from the blog Cooking in color
Your guests will make short work of it!
Discover the recipe here
Zaalouk revisited

© Ricardo from the blog Ricardo cuisine
A tasty puree flavored with mint, which transports us in just one bite.
Discover the recipe here