A colorful table with tagines, couscous, and mint tea
Excerpt: Moroccan food is a sensory experience. Here’s your introduction to the spices, dishes, and
flavors you can’t miss.
A Guide to Moroccan Cuisine: Spices, Street Food, and Soul
Moroccan cuisine is a celebration of flavors—rich, aromatic, and deeply rooted in tradition. Here’s
your guide to some of the most iconic dishes and ingredients:
Tagine
Named after the clay pot it’s cooked in, this slow-cooked stew comes in endless variations: lamb with prunes, chicken with preserved lemon, or vegetarian with apricots.
Couscous
A Friday ritual in many households. Traditionally steamed and served with meat, vegetables, and broth.
Harira
A comforting lentil and tomato soup, often served to break the fast during Ramadan.
Pastilla
A sweet-savory pie made of phyllo pastry, often filled with pigeon or chicken, almonds, cinnamon, and sugar.
Moroccan Salads
Fresh and flavorful—like zaalouk (eggplant), taktouka (pepper-tomato mix), and grated carrot with orange blossom.
Mint Tea (Atay)
More than a drink, it’s a symbol of hospitality. Served hot and sweet, often poured from a height into small glasses.
Street Food You Must Try:
Msemen: Flaky pan-fried flatbread
Snail soup: A medina specialty
Briouats: Fried pastry filled with meat or cheese
Fresh orange juice: A staple in every souk
Pro Tip: Join one of our culinary tours to taste, cook, and photograph your way through Moroccan food culture.