Food to Try While You Are in Morocco

Couscous - the flagship of Moroccan cuisine

Morocco was part of the famous spice route, so even in its most common foodstuffs, generously scented spicy foods are common. Couscous is made from tiny grains of wheat or barley similar to rice or quinoa, and usually prepared with the Moroccan Ras el Hanout spice blend - a mixture of ground coriander, turmeric, cinnamon, cumin, cloves, cardamom and nutmeg among others - and might be flavoured additionally with lemon juice and mint. It is a common meal in Moroccan homes, with each household proud of its own recipe and spice mix to flavour the vegetables and meat. A huge pyramid of couscous is topped with deliciously spiced ingredients of vegetables and meat. It is often garnished with raisins, coriander or parsley.

Tagine - a cornucopia of traditional Moroccan flavours

As far as Moroccan cuisine is concerned, tagine takes pride of place. It is a slow-cooked dish made in a clay cooking pot with a conical lid which involves slowly stewing meat, such as chicken, lamb or beef, and accompanying it with a wide variety of vegetables, fruit and other ingredients. The most fascinating thing about tagine is the pot in which it is cooked. It is cooked in a traditional ceramic or terracotta dish with a funnel-shaped lid with an opening at the top and a round base. The meat and vegetables are arranged conically to match the dish in which they are cooked, and left to gently cook until tender. Tagine is served in the same dish in which it is cooked and is usually eaten directly with bread. A good example of the earthy deliciousness of Moroccan meals.

Harira - healthy, authentic classic soup

It is a well-known Moroccan soup that is served as a starter but can also be eaten as a main meal usually accompanied by bread. Harira is a tomato-based soup containing chickpeas, lentils, vegetables and meat and is much loved by Moroccans. The soup is also combined with rice and fine broken noodles. Traditionally this soup is a popular dish during Ramadan as a dish which is used to end the fast. But it is also served in all Moroccan restaurants and also street-vendors.

>>> 10 things to do in Marrakech

Bastilla - one of the country's most exquisite dishes

It is one of the most exquisite dishes of Morocco inspired by Farsi cuisine. Layers of paper-thin pastries with tenderly cooked pigeon meat, accompanied by an omelette accented with fresh herbs and a generous portion of fried almonds. This dish is both sweet and savory, providing a unique gastronomic sensation. Bastilla is also cooked with chicken. This pie will not fail to surprise you and is without a doubt one of the very best Moroccan dishes to choose from.

Mint Tea - the most popular drinks

Known as "Moroccan Whisky", this tea is hugely popular. It is highly loaded with powdered sugar derived from sugar cane. Mint tea is made from green tea and is stuffed with mint leaves. The typical way to serve the tea is to pour it from the height from the teapot onto glass cups. The bubbles that form when the tea is poured from this height make it light and airy. Mint tea is taken before a meal, after a meal and also generally throughout the day.

Briouat - delicious common street food or starter

It is a sweet and savoury puff pastry wrapped in thin (fila) dough. Similar to the Indian samosa street food, Briouat is usually made with a filling of chicken, lamb or beef. But it is also made with simple cheese and vegetables. It is served as an appetizer most of the time but can also be eaten as a snack, and represents fantastic Moroccan street food, so don't be surprised to find them in and around the country's famous souks. Briouats are also served as a common dessert with a sweet filling of nuts drizzled with honey.

>>> A guide to the climate of Marrakech

>>> Explore our exclusive selection of luxury riads and beautiful villas in Morocco