Moroccan Food Guide: What to Eat and Drink in Morocco

Overview

Traditional Moroccan dishes

Moroccan cuisine is built on a foundation of slow-cooked dishes that layer spices, herbs, and regional ingredients. These classics reveal how traditional cuisine across cities takes on regional character while staying rooted in the country’s culinary identity.

Signature dish

Tagine

A slow-cooked stew named after the conical vessel it's cooked in. Tagines combine meat or fish with fruits, vegetables, and warm spices like cinnamon and ginger.

Friday tradition

Couscous

Steamed granules of durum wheat, typically served with a rich broth and vegetables. Couscous is a staple across Morocco and varies by region and occasion.

Festive specialty

Pastilla

A crispy pastry filled with meat (usually pigeon or chicken), almonds, and eggs, dusted with cinnamon and powdered sugar. A signature festive dish.

Ramadan staple

Harira

A warming soup made with tomatoes, lentils, chickpeas, and meat, often eaten during Ramadan to break the fast. Rich, hearty, and deeply flavored.

Celebration dish

Mechoui

Slow-roasted lamb or goat, seasoned simply and served tender. Often enjoyed at celebrations and special occasions.

Family comfort

Rfissa

A Fes specialty made of shredded dough layered with meat, lentils, and a spiced broth. Traditionally served during celebrations and after births.

Marrakech specialty

Tanjia

A slow-cooked pot of meat, potatoes, garlic, and ginger, traditionally prepared by locals and cooked in communal ovens. Common in Marrakech.

Daily essential

Moroccan bread

Round flatbreads baked in communal ovens. Bread is a staple at every meal and varies by region, from plain to sesame-topped.

Moroccan sweets & cookies

Moroccan sweets are often enjoyed with tea and represent craftsmanship and celebration. These pastries, cookies, and confections showcase layers of texture and warmth from traditional spices.

Ramadan sweet

Chebakia

A spiral-shaped pastry fried and dipped in honey and sesame seeds. Sweet, fragrant, and commonly enjoyed during Ramadan.

Almond pastry

Gazelle horns (Kaab ghzal)

Crescent-shaped pastries filled with almond paste and orange blossom water. Delicate, slightly nutty, and traditionally made for celebrations.

Tea-time cookie

Ghriba

Soft cookies flavored with coconut, sesame, or almond. Simple but deeply flavorful, often enjoyed with mint tea.

Moroccan drinks

Moroccan beverages range from the iconic mint tea to fresh juices and smoothies. Drinks are an important part of hospitality and daily life, reflecting local produce and traditions.

National drink

Moroccan mint tea

Strong green tea sweetened with sugar and fresh mint. Served hot throughout the day as a gesture of hospitality and a social ritual.

Fresh street drink

Fresh orange juice

Freshly squeezed orange juice available at street stalls and cafés. Often blended with other fruits like strawberry or pomegranate.

Modern favorite

Avocado smoothie (Panaché)

A creamy blend of avocado, milk, and sugar. Popular in cities and often served as a breakfast or post-meal drink.

Where to eat by destination

Explore Morocco's food scene by destination, from street food and market stalls in Marrakesh to traditional medina cuisine in Fez and seafood along the Atlantic coast.

Marrakesh

Marrakesh's food scene ranges from tanjia in local neighborhoods to fine dining riads. Don't miss the medina food stalls, where Moroccans eat, and the famous Jemaa el-Fnaa square for street food.

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Fez

Fez is known for refined Moroccan cuisine and traditional pastries. The medina is home to generations-old family recipes. Try local specialties like r'fissa and explore the traditional bakeries.

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Essaouira

A coastal city famous for fresh seafood and Moroccan-European fusion. Visit the harbor for grilled fish, and explore the medina for local pastries and fresh fruit juices.

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Frequently asked questions