Morocco’s food is without a doubt one its biggest draws. Years of cultural interchanges has made its cuisine rich and diverse.
Morocco’s cuisine is one of a kind, a convergence of Berber, Arabic and Mediterranean influences. Simplicity and refinement in its preparation are combined with the combination of salty and sweet flavors and an intensive use of spices and seasonings.
One of the most pronounced features of Moroccan cuisine is its family style, with people often sitting around the table and talk with friends and family.
Among the best known main dishes, two stand out: couscous, made with wheat semolina, usually served with vegetables, chicken or lamb. The second is the tajine, the name given to everything that is cooked in a special clay dish with a conical lid whose function is to keep in heat and steam during and after cooking.
Cumin and ras el hanout (a mixture of condiments that are sold wholesale in the markets) are two frequently used spices. Another ingredient that stands out is phyllo dough, used to make the famous pastilla.
Grains and bakery goods are everywhere, bread baked in a wood-fired oven being the undisputed king. Honey and almonds are a fundamental part of Moroccan pastries and are the usual way to finish off a nice lunch with a tea.
The seasonal fruits and vegetables make their way into tasty salads, juices and smoothies. In the coastal cities, you’ll find high quality and good value fish and seafood.
When it comes to meat, of course pork is prohibited in Islam, so the main options are chicken and especially lamb, which is one of the favorite dishes for entertaining guests. The Festival of the Lamb is also one of the most typical local celebrations.
Tea is not only the preferred drink of the Moroccans, but also one of the greatest representatives of its cuisine and culture. More than just a drink, sitting down to tea is allowing oneself to revel in simplicity and a unique philosophy of life.
Although of course the best way to enjoy authentic cuisine is to taste it in its place of origin, we hope the recipes below will give you a taste of Morocco.
Try a banana and avocado smoothie, one of the best ways to stay cool and to imagine you’re at the food stalls of Djemaa el-Fnaa.
Seafood briouats are a variant of the most common briouat, and are stuffed with shrimp, mussels and rice noodles, all seasoned with harissa.
Zaalouk, also known as eggplant salad, is one of the most traditional and characteristic starters in Moroccan cuisine.
Harira is one of the most common and balanced Moroccan dishes, reaching its maximum expression in Ramadan, during the breaking of the fast.
Seffa is sweet couscous widely used in celebrations and other special occasions, served between dishes to cleanse the palate.
Try this kefta, tomato and egg tajine recipe to see one of the most common ways to use the tajine in Moroccan cuisine.
If you want to try a unique tajine, check out this beef, apples and raisin tajine by Juana, from the blog “La Cocina de Babel (Babel Kitchen)”
An interesting variation of one of the most famous Moroccan dishes is the milk bastilla, often seen in celebrations.
Where to eat in …
If you enjoy tasting Moroccan food more than cooking it, you will be interested in the following articles, where we show you the best places to eat in each city of Morocco.
Discover where to eat in Chefchaouen: we recommend some traditional restaurants and places to snack, even where to have a beer!
Check out the best traditional, fish and fast food restaurants in Marrakech, and even where to sip on some tea while getting a henna tattoo.