Moroccan Appetizers, Snacks and Finger Food

Delicious Moroccan Party Food Ideas to Impress Your Guests

Although the traditional Moroccan way to entertain is to treat your guests to a sit-down multi-course meal, finger foods are a perfect way to feature Moroccan delicacies at your next party. Here's a list of snacks and appetizers to get you started.

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    Olives for sale in souks in medina (old walled city) of Marrakesh, Morocco.
    Steve Casimiro/The Image Bank/Getty Images

    Olives are used in Moroccan cooking, served as condiments or starters, and of course, set out for snacking. Almost any kind of cured olive will work on your appetizer table, but consider buying imported Moroccan olives such as those found at Mustapha's Moroccan online store.

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    Photo © Christine Benlafquih

    This Dutch import to Morocco, dubbed "red cheese" because of its colorful paraffin wax coating, has become a standard, all-purpose cheese in Morocco. Add slices to miniature sandwiches, or cut it into small cubes when serving it as part of a cheese plate.

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    Photo © Christine Benlafquih

    These savory stuffed croissants can be prepared in advance with either unleavened puff pastry dough or leavened croissant dough. In Morocco, merguez sausage is very popular, but you can substitute another variety if you like. Bake and freeze ahead of time, then pop them into the oven to reheat.

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    Photo © Christine Benlafquih

    These lovely puff pastry wedges with savory cheese, herb and olive filling will melt in your mouth. The addition of cured or cooked meat is optional. The pastries can be assembled in advance and frozen until baking time.

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    Photo © Christine Benlafquih

    Easy to make ahead of time, this black or green olive tapenade can be served as a dip or offered already spread on crackers or small rounds of crusty bread. You'll want to have a little on hand to give the tapenade its signature kick.

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    Briouats

    Photo © Christine Benlafquih

    These little fried pastries can be stuffed with sweet or savory fillings. In Morocco, they're made with a special paper-thin pastry called warqa, but outside of Morocco you can substitute phyllo dough or spring roll wrappers. Fry them ahead of time and reheat in the oven.

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    Stuffed Msemen

    Photo © Christine Benlafquih

    This tutorial will walk you through the process of making the delicious stuffed "pancake" known as msemen. The one shown here features a spicy onion filling, with the tutorial also linking to a recipe for a ground beef filling. All types of msemen, plain or stuffed, can be made ahead of time for easy reheating. Cut each pastry into quarters for bite-sized servings.

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    Stuffed Harcha

    Photo © Christine Benlafquih

    Harcha is a semolina bread which is cooked stove-top. This version is stuffed with a savory herb and cheese filling.

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    Moroccan Style Puff Pastry Strata

    Photo © Christine Benlafquih

    This quiche-like strata is completely enclosed in puff pastry. Layered with sauteed veggies, smoked turkey, and cheeses, it's sure to be a crowd-pleaser. Arrange pre-cut squares on a platter, or simply place the casserole on the buffet for guests to serve themselves.

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    Kefta Puff Pastry Wrap

    Photo © Christine Benlafquih

    These savory kefta and cheese wraps make the perfect finger food to offer as a party or tea-time refreshment. Bake them ahead of time and then reheat when needed. Serve warm or at room temperature.

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    Photo © Christine Benlafquih

    Fragrantly seasoned with ginger, saffron and cinnamon, this omelet-like chicken dish can be cut into small wedges or squares.

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    Photo © Christine Benlafquih

    Fekkas are crunchy little gems that might take on a savory, cracker-like form such as the spicy fekkas shown here, or they may be presented as a sweeter, biscotti-like cookie. All fekkas work well for snacking or to set out as a munchy when casually entertaining.

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    Photo © Christine Benlafquih

    These cooked salads and bean purees are traditionally served as dips with crusty Moroccan bread (khobz). Shown here is a popular Moroccan spinach salad which may also be prepared with common mallow leaves.

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    Photo © Christine Benlafquih

    This stuffed Berber flatbread is oven-baked. For party purposes, you may want to prepare several small loaves which can be cut into petite wedges. The Berber pizza can be baked ahead of time and then reheated in the oven before slicing.

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    Moroccan Goat Cheese Dip. Photo © Nisrine Merzouki, Licensed to About.com

    Honey, almonds, orange flower water and spices blend with goat cheese to make an appealing spread for Moroccan bread or crackers.

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    Photo © Christine Benlafquih

    Very easy to prepare, salted and roasted almonds are a popular snack or tea time offering. Present them alone in the dish, or alongside other nuts and dried fruit such as raisins.

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    Photo © Christine Benlafquih

    This stove-top stuffed bread gets its well-loved, classic flavor from an onion, parsley and suet filling. It's absolutely delicious and can be served cut into small wedges or prepared as personal-sized loaves.

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    Photo © Christine Benlafquih

    Cooked stovetop, this Moroccan "pita" bread puffs up creating a pocket that's perfect for stuffing with sandwich fillers of all kinds. Batbout can be made as small or as large as you want. For a party, consider making them bite-sized for a single serving, or into 3-inch or 4-inch rounds which can be cut in half.

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    batbout-kefta-1.jpg
    Batbout Stuffed with Kefta and Caramelized Onions. Photo © Christine Benlafquih

    Caramelized peppers and onions combine with seasoned kefta to make a pleasing, savory filling. The batbouts are stuffed prior to cooking, making them ideal to offer as ready-to-eat appetizers or sandwiches.

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    Batbout Stuffed with Chickens, Onions and Peppers

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    Stuffed Batbout with Chicken, Onions, Peppers and Cheese. Photo © Christine Benlafquih

    These stuffed, ready-to-eat sandwiches can be fully prepped in advance of serving, then reheated when needed. Make the seasoning as zesty as you like.

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    Candied peanuts are another popular snack food in Morocco. They're not difficult to make, but be sure to cook slowly over a low heat to avoid burning (and ruining) the sugary coating.

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    Photo © Christine Benlafquih

    Skip the Swedish meatballs and try offering Moroccan sardine balls instead. Traditionally shaped into petite, marble-sized balls, they can be picked up with a toothpick or appetizer fork, or stuffed into small wedges of bread. Also, consider serving the following dishes in the same manner:

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    Moroccan Brochettes

    Photo © Christine Benlafquih

    These flavorful kebabs can be threaded onto mini skewers to make perfectly sized, perfectly delicious finger food. Prep them ahead of time, then grill or broil just prior to serving.

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    Photo © Christine Benlafquih

    Orange flower water and cinnamon are used to flavor the traditional almond paste filling in this easy stuffed dates recipe. Add them to your finger food spread for a sweeter touch.

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    Photo © Christine Benlafquih

    Seasoned ground beef (kefta) and olives are used to stuff soft sandwich rolls prior to baking them. They can, of course, be made ahead of time and frozen until needed.

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    Photo © Christine Benlafquih

    La Vache Qui Rit (Laughing Cow Cheese) is very popular in Morocco. Here, it's used to make a cheesy ground beef filling for tender baked pastries. You can substitute another favorite soft processed cheese if you like. Have them on hand in your freezer for easy reheating.

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    Photo © Christine Benlafquih

    Bocadillos are Spanish-influenced sandwiches. This one features tuna, cheese, rice, eggs. olives and veggies. Prepare it on a long baguette, then slice into 2-inch-wide portions for easy eating.