A trip to Morocco is much more than a simple exploration of its enchanting landscapes and historic monuments. It’s also a gustatory journey through a cuisine rich in flavors, spices and traditions. Whether you’re strolling through the bustling streets of the medinas or relaxing in a traditional riad, here’s a list of must-try dishes for an authentic and memorable culinary experience.
Salty dishes emblematic of Moroccan cuisine
Tagine
Tajine, with its connotations of authenticity, is a staple of Moroccan cuisine. Prepared in a terracotta vessel of the same name, tagine is a slow-cooking method that allows flavors to blend harmoniously. Taste the lamb tagine with prunes, where the sweetness of the prunes contrasts with the richness of the meat, or try the vegetable tagine for a flavorful vegetarian experience.
Couscous
Couscous is a true icon of Moroccan cuisine. Served with vegetables, chickpeas and chunks of juicy meat, Moroccan couscous is a treat for the taste buds. Its versatility means it can be enjoyed in many ways, from the traditional version to more modern and creative variants.
The pastilla
The pastilla is a delicate sweet-and-sour pie that embodies the ingenuity of Moroccan cuisine. Filled with pigeon or chicken meat, almonds, spices and eggs, it is wrapped in thin layers of puff pastry and sprinkled with powdered sugar and cinnamon. This exquisite fusion of textures and tastes is a culinary masterpiece.
Harira
Traditionally offered to break the fast during Ramadan, harira is a soup from Morocco. Made with tomatoes, lentils, meat and spices, harira is an explosion of flavors. Accompanied by dates and sweet pastries, this comforting soup embodies the tradition and generosity of Moroccan cuisine.
Moroccan kebabs
Moroccan kebabs and grills are a testament to the beauty of simplicity. Meat, whether lamb, beef or chicken, is often marinated in a blend of spices before being grilled to perfection. These dishes are often accompanied by fresh bread and fresh salads, creating a balance of flavors and textures.
Zaalouk
Zaalouk is a Moroccan salad made with eggplant, tomatoes, garlic and spices. Cooked until the ingredients melt, this salad is then garnished with olive oil and fresh herbs. Zaalouk is often served with fresh bread as a light and tasty starter.
Briouates
Briouates are triangles or rolls of filo pastry stuffed with meat, vegetables, cheese or almonds, then fried until crisp and golden. These delicious and versatile snacks are perfect for a gourmet break during the day.
Mechoui
Mechoui is a meal made with spit-roasted meat, typically mutton or lamb. The meat is marinated with spices and herbs before being slowly cooked, making it tender and flavorful. Mechoui is frequently offered during festivities and celebrations.
Maakouda
Maakouda are spicy fried potato fritters. These fritters, which have a crispy outside and a soft interior, are frequently served as an appetizer or snack. They are delicious with a spicy sauce or harissa.
Rfissa
Rfissa is a festive Moroccan dish made with chicken, lentils and msemen (sheets of puff pastry). Cooked slowly with spices, this complex preparation is a tribute to Moroccan culinary generosity. Rfissa is often served on special occasions and at family gatherings.
Typical Moroccan sweet specialities
Gazelle horns
Gazelle horns are emblematic Moroccan pastries. These small almond-filled croissants, delicately scented with orange blossom, are often dusted with powdered sugar Their shape, which resembles a gazelle’s horns, gives them their name. These pastries are a true symbol of Moroccan sweet craftsmanship.
Ghribas
The ghriba is a family of varied Moroccan cookies, each with its own flavors and ingredients. Ghribas can contain walnuts, almonds, coconut, sesame seeds, honey and more. Their crunchy outside and melt-in-your-mouth inside texture makes them irresistible treats.
Baghrir
Baghrir, often known as “crepes with a thousand holes,” are soft, airy Moroccan crepes. These small holes allow the dough to absorb the honey and melted butter with which they are traditionally drizzled. A delicious and cozy dessert, baghrir are typically had for breakfast.
Sellou
Sellou, also known as zamita or sfouf, is a sweet and nutritious pastry made from almonds, sesame seeds, toasted flour, cinnamon and honey. This dense paste is often eaten at special celebrations and is a traditional source of energy.
Chebakias
Chebakias are rose-shaped pastries made from dough rolled into a distinctive shape, then fried and dipped in honey scented with orange blossom. These sugary confections are frequently consumed on special occasions and throughout Ramadan.
Makrouts
Makrouts are pastries made with semolina and filled with almonds or dates. They are then fried and dipped in a sweet syrup after being cut into lozenges. Makrouts are symbols of Moroccan sweet art and are often found on tables at celebrations and festivities.
Mint tea
Mint tea, called atay in Arabic, is more than just a drink in Morocco. It’s a deeply rooted social ritual, an expression of hospitality and conviviality. Green tea is brewed with fresh mint leaves and sugar, creating a refreshing, aromatic drink that embodies the warm soul of Morocco.
