Moroccan cooking blends Arab, Amazigh, Mediterranean and Andalusian influences, with spices such as cumin, ginger, saffron and cinnamon, and a mix of sweet and savory flavors. If you are visiting, or just curious, these are eight dishes worth knowing.
1. Tagine
The tagine takes its name from the conical clay pot in which it is slow-cooked. Popular versions include chicken with preserved lemon and olives, and lamb with prunes and almonds.
2. Couscous
Steamed semolina served with vegetables and meat. In Morocco, couscous is traditionally the Friday family meal, shared after midday prayers.
3. Pastilla
A pie of thin pastry filled with pigeon or chicken, almonds and spices, and dusted with sugar and cinnamon. It is a classic of festive meals, especially in Fez.
4. Harira
A soup of tomatoes, lentils and chickpeas, often served with dates and sweets to break the fast during Ramadan.
5. Msemen and baghrir
Two breakfast favorites: msemen is a layered, square pan-fried bread, and baghrir is a spongy pancake with many small holes. Both are eaten with honey, butter or olive oil.
6. Mechoui
Lamb roasted slowly until it is tender, often seasoned simply with salt and cumin. It is common at celebrations and in market restaurants.
7. Zaalouk
A cooked salad of eggplant and tomato with garlic and spices, served as a starter with bread. It is one of many Moroccan salads that arrive at the table before the main dish.
8. Mint tea
Green tea with fresh mint and plenty of sugar, poured from a height into small glasses. Offering mint tea is a sign of welcome in Moroccan homes and shops.
Where to eat
For street food, the stalls of Jemaa el-Fnaa in Marrakech are the best-known option. Elsewhere, look for busy restaurants where locals eat, ask the price before you order, and try the dish of the day. Planning a trip? Read our guide to the best time to visit Morocco.
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