Basic Moroccan meals may begin with a thick, very filling soup – most often the spicy, bean and pasta Harira, Alternatively, you might start with a salad (often very finely chopped), or have this as a side dish with your main course, typically a plateful of kebabs – either brochettes (small pieces of lamb on skewer) or Kefta, (minced lamb). A few hole-in-the wall places specialize in soup, which they sell by the bowlful all day long – such places are usually indicated by a pile of soup bowls at the front, As well as Harira, and especially for breakfast, some places sell a thick pea soup called Bisara, topped with olive oil.
Another dish you’ll find everywhere is a Tajine, essentially a stew, steam-cooked slowly in an earthenware dish with a conical earthenware lid. Classic Tagines include lamb or mutton with prunes and almonds, or chicken with olives and lemon. Less often, you may get fish or vegetable tagines, or a tagine of meatballs topped with eggs.