Usually served at the beginning of meals, Moroccan starters are presented as an accompaniment to main dishes. They vary from one region to another, but generally consist of a Moroccan salad of either raw or cooked vegetables, Briouates stuffed with chicken or minced meat, a ratatouille of peppers and tomatoes – the so-called Tektouta – and the famous Zaâlouk which is an eggplant puree. Each recipe has a special seasoning, and brings out its own flavour and colour.

Main dishes

Tajine

Amongst the most sought-after dishes in Morocco is Tajine. With a very particular cooking method and multiple versions, this dish never ceases to delight the most demanding gourmets ! Food such as fish, chicken, meat, vegetables, and sometimes nuts, plums and apricots, are steamed with a bit of spices that enhances its flavour.

Couscous

Steming from the Amazigh tradition, couscous is a staple dish of Morocco ! Served in all homes and restaurants, this super versatile and convivial dish is traditionnally eaton on Fridays. Depending on the region, it’s either served with meat, vegetables, fish or chicken, and sometimes sweets. It’s often served with a vegetable broth “marqa” to enhance its flavors.

Harira

A typical Moroccan soup known for its nutritious formula which is composed of a subtle mixture between pulses, tomatoes, pasta and flour. It’s traditionnally eaten during the month of Ramadan, and it’s served in most restaurants.

Pastilla

Served in puff pastry form, the pastilla is either filled with fish, chicken, pigeon, or with almond. This finger licking pastry is light and subtle perfectly made for sweet and savoury lovers.

Méchoui

Steming from Turkish culture, Mechoui is a traditional way of cooking a whole lam or sheep smothered in a clay oven.

R’fissa

Also known as “Trid”, the R’fissa originates in Casablanca. It is one of the deep-seated traditions of Moroccan dishes. This dish is made with Moroccan flaky pancakes or msemmens, chicken with onion broth, coriander, ras el hanout, lentils and fenugreek. It’s steeped in flavour and beautifully aromatic with spices.

Tanjia

Traditionally prepared with lamb or veal in a terracotta jar, Tanjia is the staple dish of Marrakech. Long hours are necessary for its cooking, which is done in the local oven. The so tender and flavoursome meat is delights the most discerning gourmets.

Bread

Bread is the main staple of Morocco, that is mostly served with all traditional main dishes. White bread, wholemeal bread, sourdough bread, there are for all the tastes.

Pastry

Chebakia

Being the second staple of Morocco, Chebakia is the most popular and most favourite cake in the country. It is served with Moroccan soup or as a side-dish to tea, and is traditionnally prepared in the sacred month of Ramadan.

Gazelle horns

It’s hard to talk about Moroccan pastries without mentionning the famous « Gazelle horns ». Made of crushed almonds perfectly wrapped in a thin paste with a smell of orange blossom. It is the perfect side-dish to a thirst-quenching green mint tea.

Ghriba

These delights top of the list of all pastries that are steming from Maghreb and oriental cuisine. In own, you’ll find ones in pastries, but also in small shops in the medinas. Made from almonds and semolina, they are often sprinkled with sesame seeds for added flavour.

Beverages and desserts

Fruit juice

The Jemaa-El-Fena square in Marrakech is full of small stalls selling fresh fruit juices that you can make up according to your taste ! This magical place, alone, is home to more than twenty fruit juice, water and soda vendors organized in horse-drawn carriages.

Mint tea

More than just a tea, green mint tea is a ceremonial beverage deep-rooted in the Moroccan traditions. This thirst-quenching tea is served in a small, colourful glass. Whether it’s served in the city or in the countryside, gren mint tea is traditionally poured one metre high. Mint tea is often used to welcome guests in a friendly atmosphere.

Dairy delights

Set out for a culinary journey beautifully aromatic with exquisite and rare flavours ! In every region, you’ll be served Lben (fermented milk) as a side dish to your couscous, and Raïb (traditional Moroccan yoghurt) to delight your taste buds. In the north of Morocco, goat’s cheese is mostly consumed. As for the Sahara, camel cheese is a real delicacy !