If you’re heading to Morocco for trip or business, know that you’re in for a gastronomical treat. The food of Morocco ranks high on lists of the world’s best cuisines and is well worth exploring. There is an incredible variety, exotic seasoning and innovative ingredient combinations that await you.
One of the best ways to experience a country is by eating! Whether you’re sampling street food, savoring a cheap eat or indulging in a banquet, there are endless options to choose from wherever you are in the world.
Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arab, Andalusi, and Mediterranean cuisines, with slight European and sub-Saharan influences.
Taste the aromatic and spicy food of North Africa by taking our Morocco Food Adventure Tour, a vibrant country with strong traditions and a diverse landscape of bustling cities, mountain ranges and arid deserts.
Some of Moroccan dishes :
Tajine :
A tagine is a cone-shaped cooking container traditionally used in Morocco; it is made of either ceramic or unglazed clay. It is synonymous with Moroccan cooking. Chicken, olive and citrus is a well-known favorite, but there are endless variations using different meats, vegetables and seasonings. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home and are always served with bread.
Seafood dishes : Fish with Sharmoula
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. Fish is always prepared with Chermoula which is a mixture of herbs and spices used as a dressing cooking the fish. The ingredients are : Coriander, garlic, cumin, paprika, lemon juice and hot peper all grind to make a sauce on which the fish is dipped before the cooking
Harira
During the holy month of Ramadan, the fast is broken with a steaming bowl of Harira soup. Rich with tomatoes, lentils, chickpeas and lamb or chickens, it is finished off with a squeeze of lemon juice and served with a sweet called chebakkiya or with dates.
Couscous
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Couscous is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. Couscous is more than a dish. It is served originally on Fridays where the families meet and cherish the company of each other. It is a sign of gratitude to God. Feeding the poor and the homeless is done in mosques by serving Couscous. It is often served with vegetables and meat or chicken depending on regional varieties. Sometimes it includes everything from sweet raisins to spicy harissa or smoky almonds.
Bestilla
This very special pie represents the exquisite Fes cuisine. Layers of phyllo dough made in various layers filled with a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.
Fresh Fruit
Morocco has an amazing array of fruit available in the markets, shops and juice bars. Choose from bananas, mangoes, oranges, avocados or peaches – eat fresh or get them whipped up in a juice.
Mint Tea
While travelling through Morocco you’ll probably drink more sweet mint tea than ever before. Offered as a gesture of hospitality when visiting someone’s home or shop, it’s considered impolite to refuse, so accept graciously.
