Moroccan cuisine mixes Amazigh (Berber), Arab, Andalusian and Mediterranean influences, with spices like cumin, saffron, cinnamon and ras el hanout. Meals are generous, shared and always end with sweet mint tea.
Here are the dishes we recommend to every guest, from the medina food stalls to a family dinner in a desert camp.
The classics
- Tagine: slow-cooked meat or vegetables in a clay pot, such as chicken with preserved lemon and olives, or lamb with prunes and almonds
- Couscous: traditionally eaten on Fridays with seven vegetables and meat
- Pastilla: a flaky pastry filled with pigeon or chicken, almonds and cinnamon, sweet and savoury at the same time
- Harira: a rich tomato, lentil and chickpea soup, eaten every evening during Ramadan
- Kefta: spiced minced meat, grilled or cooked in a tagine with eggs
Regional specialities
- Tanjia (Marrakech): beef slow-cooked for hours in a clay jar in the ashes of a hammam fire
- Medfouna (Rissani and Merzouga): the "Berber pizza", bread stuffed with meat, onions and spices, baked in the sand or a wood oven
- Rfissa: shredded msemen with chicken, lentils and fenugreek, a dish for celebrations
- Grilled sardines and fresh fish in Essaouira's port
- Mechoui: a whole lamb slowly roasted, often served at weddings and festivals
Breakfast and sweets
- Msemen and baghrir: square flaky pancakes and "thousand-hole" pancakes with honey and butter
- Amlou: a spread of argan oil, almonds and honey from the south
- Chebakia: honey and sesame cookies, especially during Ramadan
- Mint tea: green tea with fresh mint and sugar, poured from high to make foam
Street food tips
- Choose busy stalls where food is cooked in front of you
- In Jemaa el-Fna, agree on the price before you sit down
- Try the snail soup, fresh orange juice and grilled skewers
- Bread is used as a spoon: eat with your right hand
Vegetarians and special diets
Vegetarians eat well in Morocco: vegetable tagines, couscous with seven vegetables, lentil and bean dishes, salads and fresh bread. Just say "bla lham" (without meat). Tell us about allergies or diets before your trip, and we will inform your riads and camps.
Frequently asked questions
Is Moroccan food spicy?
Moroccan food is spiced but rarely hot. Harissa is served on the side if you like chili.
Can I drink alcohol in Morocco?
Yes, in licensed hotels, bars, some restaurants and supermarkets. It is not served in most traditional restaurants or in the medina food stalls.
What is a typical Moroccan breakfast?
Bread, msemen or baghrir with honey, butter, olive oil, amlou, olives, cheese, eggs, fresh orange juice and mint tea or coffee.
Planning a trip to Morocco?
Tell us your dates and wishes. Our local team will reply with a tailor-made itinerary and a free quote.
