The imperial cities offer plenty of renowned dishes perpetuated from generation to generation. Heir to the thirteenth century Arab-Andalusian cuisine, Moroccan culinary art combines deliciously the sweet and salted, expertly using all sorts of spices and condiments: cumin, coriander, saffron, paprika, cinnamon… Morocco is a crossroad between Africa, Europe and the Middle East which gives the Moroccan food a real sense of variety and richness. From traditional dishes to the famous pastries that Moroccan women only know the secrets, you can have Moroccan cuisine without moderation.
Moroccan cuisine is a lot more than just couscous and tagines. From cooked vegetable salads and slow-cooked meats to fresh fruits and flaky pastries laced with orange-flower water, the flavors on offer are mouth-watering. While different regions have their specialties — seafood in the coastal cities, rustic bread, and stews near the Atlas Mountains — Morocco’s flavors run deep.
What better way to get to know the country than through your palate?
Here are some of the most traditional Moroccan dishes to sink your teeth into on a trip around this North African country.
19 Most Popular Foods You Have To Eat In Morocco
Don’t leave Morocco without trying…
1 Moroccan Tagine: The sky’s the limit when it comes to tagine, the famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it’s traditionally cooked in. The dish can contain an assortment of vegetables, meat, poultry, and seafood. One of the most popular tagines contains chicken and lemon. The dish takes a fairly long time to cook, traditionally over coals, and the addition of herbs, spices, dried fruit, and olive oil makes it even more flavorful. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies, and sauce.
2 Couscous: A traditional North African dish with Berber roots, couscous is often eaten in Morocco on Fridays. Its name originated from the Berber word Seksu, meaning “well rolled”. The small balls are made from soft wheat or barley flour and steamed in a special pot. It is served with various meats and vegetables. The most famous Moroccan couscous is seven-vegetable couscous. As the name suggests, the dish has seven different types of vegetables, though it also contains meat as well. Couscous is typically eaten with the hands with everybody sharing from a communal dish, though more families are starting to use cutlery today.
3 Moroccan Beef (or Lamb) with Prunes: Even if you don’t normally reach for prunes when grocery shopping, don’t be put off by this particular combination of sweet and savory. Your palate will be well rewarded for venturing into new Moroccan territory with this Lamb or beef with prunes recipe. The meat is cooked until buttery tender with saffron, ginger, and onions, and then topped with prunes which have been poached in syrup with cinnamon and honey. And it’s normally served for special occasions such as birth celebrations or weddings.
4 Pastilla : A Fes specialty, where the flaky pastry is stuffed with pigeon and almonds and flavored with a variety of spices including saffron and cinnamon…This is a must on every special occasion in Morocco. If you are a fan of a sweet and salty combination, then our Pastilla is the best choice for you while you are in Morocco. A seafood version is also available, stuffed with shrimp, calamari, fish, and vermicelli noodles.
5 Tanjia: A Marrakech specialty, another Moroccan dish takes its name from the type of urn-like pot that it is cooked in. This Marrakesh dish has been dubbed the bachelor’s dish, as it was originally cooked by single men who would put chunks of meat, garlic and cumin into a terracotta pot, or chicken and a blend of spices and preserved lemon, and take it to the local communal oven or hammam (known as the Farnatchi) to slow cook in the hot coals.
6 Rfissa: Don’t worry; ladies–Moroccan women get a special meal, too! It is a type of stew made from lentils, chicken, fenugreek seeds which seasoned with saffron, parsley, coriander, ras el hanout, ginger, garlic, turmeric, salt, and pepper. The stew is served on top of a bed of shredded crepes. It is full of flavor and has an interesting texture. It’s especially popular in the winter months and at celebrations.
7 Harira: You’ll find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country. The main ingredients are chickpeas and lentils, with tomatoes and seasonings as a base. Other vegetables, such as onion and celery, may be added, and some people like to also include small pieces of chicken or lamb for extra protein and flavor. Each family may have a slightly different way of preparing the soup, so don’t be surprised if no two bowls taste the same. its taste and aroma are truly enticing and if you are a soup lover, then this should be in your bucket list.
8 Mechoui: A common item at wedding feasts and large celebrations, Mechoui is traditionally a whole lamb, marinated with spices and slow-roasted for hours in an underground oven until it falls off the bone and melts in the mouth. Perfect for groups, although, it’s possible to get a smaller portion of shoulder or leg. Best washed down with a very sweet cup of tea, or three!
9 Sardines: Morocco’s Atlantic and Mediterranean coasts are famous for their bountiful varieties of fresh seafood. Seeing ad Morocco is the world’s top producer of canned sardines, and largest exporter of tinned sardines, it comes as no surprise that sardine-based dishes are particularly famous in the Kingdom. So it is only proper to try it while you are in our country. You can keep things ultra-simple and simply bake or grill whole sardines, but one of the most popular ways to prepare them is to stuff sardine fillets with a zesty marinade called chermoula and then fry them.
10 Berber flatbread (madfouna): A meal worth crossing the desert for, this ancient “Moroccan pizza” originated in the Erg Chebbi region of the Sahara Desert and its areas. In Rissani, there is one popular dish to be served in all restaurants, called Medfouna or Berber Pizza, a stuffed flatbread that contains a wide range of meats, (cow or lamb), or chicken, eggs, nuts, onions, and garlic. The quintessential Moroccan herbs and spices—including cumin, paprika, turmeric, ginger, and parsley–add even more flavor to the fillings. Bake in a fire pit for 30-60 minutes (depending on size) but many restaurants & local Berber families bake it in a mud oven.
11 Makouda : Another small snack available throughout the medinas, particularly in the north – Meknes, Fes, Moulay Idriss – and in Essaouira, makouda is essentially a deep-fried potato patty, with egg, often used to bind the potato together. People may cook it at home but it is also very common street food. It can be eaten alone, sometimes dipped in tomato ketchup, used to stuff a sandwich, or alongside a salad, either way, you can’t go wrong with this one.
12 Kefta Meatball Tagine: Kefta is Moroccan meatballs. The balls of minced lamb or beef are often grilled or barbecued, though there are several ways to cook them. The meat is seasoned before cooking, usually with varying amounts of salt, pepper, cumin, paprika, coriander, parsley, and onion, depending on the preferences of the cook. But you’ll also find kefta used extensively in other dishes, such as this popular Meatball tagine with poached eggs.
13 Moroccan Salad: Simple yet flavorful, Moroccan salad is made with just a few key ingredients — tomato, pepper, and onion, all chopped into fine pieces, flavored with cumin and coriander and drizzled with a splash of olive oil makes the perfect partner to a hearty tajine.
14 Bissara: Just in case you are in Morocco during the cold season this soup is the best to eat because it gives the body energy. Bissara is an especially popular dish in the northern and eastern regions of Morocco.A thick, hearty, and comforting soup, it is typically eaten as a filling breakfast. Made from fava beans, it is seasoned with salt, cumin, and chili. And it is often breakfast food during those cold winter nights.
15 Chicken with Preserved Lemon and Olives: This classic, versatile dish is also one of Morocco’s most famous and ubiquitous. And no wonder! It’s utterly delicious and works beautifully for any occasion. You’ll find it offered in homes, restaurants and even on the street in tiny outdoor dining venues. It is a Roasted chicken with preserved lemons and olives presentation and lots of onions are cooked to a puree-like consistency with saffron and ginger.
16 Brochette: Moroccan kebabs are a firm favorite, rubbed with salt and spices, grilled on a skewer and served with khobz (Moroccan bread) and harissa (hot chili paste), cumin and salt. Among the most popular varieties are lamb, chicken, kefta and the flavorful ‘mixed meat’ (usually lamb or beef plus heart, kidney and liver).
17 Moroccan mint tea: Jokingly referred to as “Berber whiskey”, mint tea is Morocco’s national drink. It is woven into the country’s most ancient practices of hospitality and serving it is an art form. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot. It is poured into a tea glass from a height to create a froth called the crown. Moroccan tea is also a very popular tea served when visiting a Moroccan household or establishment.
18 Berber omelet: Forget about your favorite smashed eggs -Berber omelet might just change your life. Served and cooked in a tagine, this little guy will make you one happy traveler. Infused with every spice under the sun, tomatoes and mixed veg, this is a true winner.
19 Briouats: Similar to samosas, briouats are a sweet or savory stuffing wrapped in warqa (filo dough) and fried. The stuffing is generally some sort of meat like chicken or beef, or simply cheese or vegetables. They can be served as appetizers or deserts depending on what you put in them. These bite-sized snacks come in different shapes like triangles, long spring rolls or squares.
These 19 dishes are just a few of the mouth-watering meals you’ll encounter in Morocco. There are many types of delicious bread, something of a staple in Morocco, and an abundance of sweet treats. And, there’s no shortage of sweet mint tea to wash everything down with!
