Discover the Aromatic Flavours of the Traditional Moroccan Food

Morocco is a country rich in culture and history, and this extends to its cuisine. With a mixture of Berber, Arabic, Andalusian, and French influences, Moroccan food is a delicious fusion of flavours and aromas. From tangy tagines to spiced couscous, there’s something for everyone to enjoy. In this article, I will take you on a journey to explore the traditional dishes of Morocco and what you should try when you visit. Get ready to tantalize your taste buds and discover the flavours of one of the world’s most fascinating countries!

After wanting to visit Morocco for a long time, I finally made it to “the land where the sun sets” this year. Being the foodie that I am, I made sure to make a list with all the delicious traditional food that I wanted to eat in Morocco. I knew I was in for a treat even before setting foot on the plane that took me to Morocco, knowing that I will write this article about what to eat in Morocco upon my return.

About the Moroccan Cuisine

Moroccan cuisine has been influenced over the years by its Berber roots, its neighbours, as well as their conquers and conquerors, such as Spain and France. Most Moroccan cuisine is a mix of Arab, Berber and Andalucian cuisines, with an abundance of fresh fruits and vegetables grown on the fertile land of the country.

The most popular meat in Morocco is lamb, followed by chicken. Beef is popular as well and served mostly in couscous or grilled. Fish is consumed a lot in Morocco as well, especially around the coastal areas, where boats arrive every morning with their catch of the day. The most popular fish dishes are sardines, sole, swordfish, as well as tuna.

Moroccan food is flavoursome and aromatic, but not spicy. Usually harissa, which is Moroccan chilli paste, is served on the side, or you can ask for it separately. Many Moroccan dishes are cooked with Ras el Hanout and preserved lemons, two of the staple dishes of the local cuisine.

Staples of the Traditional Moroccan Food

There are a few ingredients that are essential in the preparation of Moroccan food. Without Ras el Hanout, preserved lemons or harissa, the flavours of Morocco would be so much different. These three ingredients stand at the base of many of the traditional Moroccan dishes.

Ras el Hanout

Ras el Hanout is the most traditional spice in Morocco. It is regularly used in many of the traditional Moroccan recipes and there is no tagine without it. Ras el Hanout is a blend of over 30 different spices, and each family has its own recipe for it.

Ras el Hanout is an aromatic condiment which includes nutmeg, cardamon, cinnamon, ginger, star anise, black pepper, among other spices. It differs from region to region and can include fragrant spices such as rose buds, fennel, and even dried berries. Ras el Hanout is not spicy, however because of its bold flavours, it makes a great ingredient for a lot of traditional Moroccan dishes, from tagine to stews, couscous, rice, and potatoes.

When you go to the spice market to buy Ras el Hanout, make sure you do a little aroma test on each one. You will notice that each vendor has a different version. Buy the one that appeals to you most, as the aroma reflects the taste of this spice. If you decide to do a cooking class in Morocco, as I did, you can buy Ras el Hanout directly from the chef. Our cook had Ras el Hanout made at home, by her aunt, and she was selling it cheaper than in the market. Expect to pay between 30-50 dirhams for a bag of Ras el Hanout. It is more expensive than other condiments, such as paprika or black pepper, which sell for 15 dirhams each.

The name of Ras el Hanout translates as “head of the shop”, meaning that it is the best blend that the seller has in their store.

Preserved Lemons

Preserved lemons are another staple ingredient of Moroccan cuisine, often used in making chicken tagines. On their own, the preserved lemons don’t taste very appealing. Cooked though, they give the dishes another layer of flavour, as well as season the food.

Making preserved lemons is very easy. All you have to do is cut the lemon in half, fill them in salt, put them inside a jar and cover with water. They are then left to practically pickle in their own juice and salt for at least three weeks.    

Harissa

Harissa is wonderful. And it’s ever more delightful when you buy it directly from the market, and it is homemade. Harissa is North Africa’s answer to hot chili paste, but better. It’s a mix of hot and sweet peppers, garlic, preserved lemons, olive oil and seeds such as coriander, caraway and cumin. Whilst harissa has a relatively medium heat, it packs a lot of body and flavour.

Harissa is usually added into some dishes, for a little bit of heat. It is also often served on the house in restaurants, alongside olives and bread.

Chermoula

Chermoula is another staple of Moroccan cuisine, often used to flavour fish but also different vegetable salads. I noticed that chermoula is more popular around the areas closer to the ocean rather than inland Morocco.

Chermoula is a blend of herbs, mainly coriander and parsley, mixed with garlic, sometimes thyme, and olive oil.  

Warqa

Warqa is a very thin dough, very similar to phyllo pastry. While walking around the souks, you will notice bakers rolling dough very thinly, and cooking it over a hot griddle. In fact, most Moroccans are buying the warqa directly from the market.

Once cooked, the warka has a very crispy texture. On its own it doesn’t taste like anything, but it is essential to making different Moroccan dishes such as pastilla or baklava.

The Most Delicious Traditional Moroccan Food:

Breakfast

The Moroccan Breakfast Spread

Moroccan breakfast is a spread fit for a king. I couldn’t believe how many things were dished out in front of me, on my first morning in Morocco, at my riad in Marrakech. There was bread, pancakes, semolina cakes, jam, butter, honey, raib (a traditional Moroccan drink), orange juice, mint tea and coffee.

At another riad, the breakfast included eggs, goat’s cheese, olives, harissa and even harira – a traditional Moroccan soup. In Essaouira, the local amlou dip was always served alongside the jam.

Khobz

Khobz is the traditional Moroccan bread, which you will find everywhere around the country. The Khobz has a round shape and it is relatively flat. Because of its shape, when you cut it in smaller pieces, it becomes a perfect edible spoon to scoop up dips or other Moroccan foods.

In the Medina of Marrakech you can go and visit a communal oven, to learn more about how khobz is made. Usually, in the morning people bring their dough to the oven to be baked, then collect it later. In the afternoon, the bakers are making and baking their own bread, which you can buy while it’s still warm.

Msemen

Msemen is a flatbread that is always present at the Moroccan breakfast. It is a squared shaped, flaky pancake which has a soft interior and a crispy exterior. On its own, it tastes buttery, reminding me of a croissant.

I loved eating the msemen in the morning, topped with jam or honey, alongside a glass of mint tea.

Harcha

Another Moroccan bread that you may receive for breakfast is the harcha. This bread is round and has a rough texture, very crumbly, because the main grain used to make the harcha is semolina. It is supposed to be eaten with plenty of butter and topped with honey.

Amlou

Amlou is a delicacy that you will find in and around Essaouira, where most of the Argan trees are growing. Amlou is a dip made from culinary Argan oil, honey and toasted almonds.

The locals will say that Amlou is similar to peanut butter, but much better. And I agree with them. Amlou has a soft texture, like a liquidy paste, with an intense nutty taste. It is usually served for breakfast, to be spread over pancakes or bread.

The Argan oil has a lot of antioxidants and nutrients, which makes amlou a healthy spread when consumed in moderation.

Moroccan Snacks and Salads

Harissa Olives

One of the most popular appetisers that is brought to the table in a restaurant, after you’ve ordered food, is bread and a bowl of harissa olives.

The green olives are mixed with the spicy harissa, resulting in a delightful snack to have whilst you wait for lunch or dinner.

Goat Cheese

Chefchaouen is famous for the fresh goat’s cheese called Jben, which you can only find here. Jben is made using raw, unpasteurized goat milk. What makes this milk special is the fact that the goats roam free and graze on mountain wild pastures where aromatic and medicinal plants grow. This Moroccan cheese is usually produced only by local farmers and sold in the souks, so it’s hard to find it anywhere else in Morocco. Jben rarely appears on the Chefchaouen restaurant menus either, but if you ask the waiters, they will always have some for their customers.

I tried Jben in two different restaurants in Chefchaouen, in two different ways. The first one was in a warm salad, served with honey, walnuts, and croutons. It was soft, salty, with a perfectly balanced sweetness. The second time was fresh, on its own, accompanied by roasted onions in a balsamic sauce. It was creamy, with a pungent flavour tamed down by the sweet onions. A proper delight!

Moroccan Salad

Moroccan salad differs from restaurant to restaurant. Sometimes it comes as a simple tomato, onions and peppers salad, and other times is an entire spread of different small salads on individual plates. I noticed that the latter was most common in and around Marrakech.

Moroccan Salad that comes as a spread has at least five different smaller dishes with individual salads such as avocado and herbs, chermoula potatoes, cooked lentils, white cabbage, zaalouk or roasted carrots.

Zaalouk

Although I am not really a fan of aubergines in general, I love the Moroccan zaalouk. This Moroccan dish is more like a spread rather than a salad, made from roasted aubergines cooked with tomatoes and seasoned with herbs, garlic and spices.

Zaalouk is usually a bit spicy, and it’s served with bread to dip in. It can be served either hot or cold. Either way, it’s delicious.

Caramelised Carrots Salad

Another simple salad that will surprise your taste buds is the caramelised carrots. This humble vegetable is cut in small pieces and simmered in butter with cinnamon, honey, and orange blossom water. The result is a sweet, delightful salad or side dish. This is a salad that usually is included in the Moroccan salad spread.

Potatoes with Chermoula

Another great tasting yet simple Moroccan food is the potatoes with chermoula salad. The potatoes are cut into small cubes and then boiled. When they are cooked, they are mixed with a refreshing chermoula marinade.

Briouats

I really wanted to try briouats during my trip to Morocco. These little crispy parcels are filled with either meat, fish, vegetables or cheese. There is even a version of sweet briouats, filled with almonds and dunked in a honey syrup.

I tasted the cheese briouats, which were wrapped in a crunchy warqa pastry. The cheese filling oozed out from the first bite. Let’s say they did not disappoint at all.

Moroccan Soups

Harira

Harira is the traditional Moroccan soup, a hearty dish packed with warming up spices. Harira can be eaten for breakfast, for lunch, or for dinner. It’s a versatile soup that contains chickpeas, lentils, tomatoes and onions. The soup is spiced with plenty of cumin, ginger, turmeric and cinnamon. Sometimes, the soup is thickened with vermicelli noodles or rice.

Harira is a vegetable soup, but you may find it with meat as well.

Bissara

Bissara is another popular Moroccan soup made from fava beans. It has a creamy consistency, because the beans are mashed to make this soup. Bissara is flavoured with garlic, cumin and olive oil.

This soup is served with olive oil, ground cumin, as well as harissa, for a punch of flavour.

Babbouche – Snail Soup

Snail soup is a favourite among the street food stalls around Morocco. Vendors set up their carts in the evening, and prepare this fragrant soup in front of the many customers who wait in line to enjoy it.

Snail soup is said to be a great remedy for colds because it contains a lot of spices with medicinal properties. As I had a cold when I visited Morocco, I did not say no to trying out this soup. And let me tell you, it was delicious. The first thing I could taste was the spicy ginger warming up my throat, all the way down to my stomach. Then, I could feel the aromatic taste of cinnamon and nutmeg.

The Babbouche is made with a combination of around 15 different spices. It is served in small bowls, with toothpicks to take the snails out of their shells. It is a very inexpensive Moroccan street food, and if you like French or Spanish snail dishes, you’ll love this one too. 

Traditional Moroccan Main Dishes

Couscous

Couscous is the national dish of Morocco and it is traditionally eaten only on a Friday. Making couscous is an entire process, the entire dish taking about three hours to cook. Don’t confuse the traditional Moroccan couscous with the packed one that you mix with water at home and it’s ready in 10 minutes.

The traditional Moroccan couscous is made in a special pot. While the meat and the vegetables are cooking at the bottom, the couscous is steamed at the top with all those lovely flavours.

Couscous is served on a sharing platter in the middle of the table, with each side decorated with meat and/or vegetables. On top, there is caramelised onion and raisins. This is a dish eaten at family gatherings or after mosque on a Friday. Traditionally, everyone has a spoon and eats the part of the couscous that is nearest to them.

It is important to remember that couscous is not a side dish, so don’t ask for it alongside tagine. Couscous is a stand alone dish.

Tagine

Tagine is one of the most traditional foods in Morocco. This dish is named after the clay pot it is made in, which is called the same, tagine. This is a traditional Moroccan ceramic pot with very low sides and a round base. It is covered by a conic lid which sits over the base whilst the dish is cooking. The purpose of the lid is to catch the steam that is produced during the cooking process and re-directs it back to the food as liquid. Practically, it’s like steaming and boiling the food at the same time, resulting in intense flavours and tender meat.

Tagine as a dish is a slow cooked meal, mostly stews and vegetable dishes. There are many different dishes that can be called tagine, which are different from each other. A lamb tagine for example will be very different from a chicken tagine. It’s all in the spices, the chef who taught me how to cook a tagine told me. She also said that it doesn’t matter if you use a traditional tagine dish, as long as you use the right spices and a pot with a lid, you will be able to cook a tagine no matter which part of the world you are in.

Below are a few of the traditional tagines I have tried in Morocco, and how I found they taste like.  

Chicken Tagine

Chicken tagine is one of the most popular stews in Morocco. It consists of chicken, vegetables and spices cooked with preserved lemons and olives. The flavour of the dish whilst rich, is also aromatic and tangy. This recipe uses chicken on the bone.

Lamb Tagine

Lamb tagine tasted very different from the chicken one. It is a slow cooked Moroccan food, sweet and savoury at the same time. The lamb is cooked alongside dried fruits such as prunes, dates, sometimes chickpeas and even oranges. The result is tender meat that melts in your mouth.

Goat Tagine

Goat tagine is very similar to the lamb one, the only difference being the meat. This is a typical Moroccan food from in and around Chefchaouen, where goat meat is more popular. The meat is very tender and the dish has a slight sweet taste. It is served with prunes.

Fish Tagine

Fish and seafood tagines in general are mostly cooked in cities close to the ocean. This is a fresh and light dish, with the fish cooked alongside onions, tomatoes and red peppers. Before cooking, the fish is marinated for at least two hours in fragrant chermoula. The dish is seasoned with saffron, as well as garlic, ginger and olive oil, and it is served with fresh olives.

Camel Tagine

Camel tagine is a specialty of the Merzouga area in the Sahara desert, one of the few places you will find it in Morocco. Whilst you may think this is a controversial type of meat, in Morocco it seems to be a normal choice. I have even seen a camel butcher in the souk of Fez, who advertised his meat with an entire chopped head hanging in front of his stall. It’s important to know that this meat comes from camels grown specifically for meat, just like cattle in our country. The camel meat is lean and doesn’t have much fat in it.

The camel tagine is cooked in a rich onion sauce and it is served with prunes.

Vegetables Tagine

This is the perfect option for vegetarians or vegans. The vegetable tagine is made with local ingredients such as carrots, potatoes, courgettes, parsnips, aubergines and tomatoes. The spice blend for this vegetable tagine includes Ras el Hanout, paprika, ginger, saffron, turmeric, and pepper. Fresh parsley and coriander are also added before serving.  

Tanjia

Tanjia is a typical dish from Marrakech. Similar to tagine, the name of this dish comes from the pot it is cooked in. Tangia is a pot that looks like an amphora, made from clay. What makes this traditional Moroccan food unique is the way it is cooked.

Most of the time the tanjia is made with lamb. Cubes of meat are mixed with cumin, garlic, preserved lemons, and put inside the pot, alongside other fatty pieces of meat. There is no liquid or oil added. Then, the tanjia is taken to the local hammam, to be cooked inside the massive ovens that heat up the water tanks. The pots are collected a few hours later, and then taken home to be eaten among friends and family. You can borrow the tanjia directly from the butcher, who will fill it with meat for you.

Of course, you can also order tanjia in restaurants, but only very few use this authentic cooking method.

Roast Lamb – Mechoui

Mechoui is another traditional Moroccan food that is specific to Marrakech. Just behind the famous Jemaa el Fna square, near the olive vendors, you will find a narrow alley that comes alive during lunchtime. This is the best place to go for roast lamb. The restaurants here, on what is known as the Mechoiu Alley ( Derb Semmarine on your Google Maps) are family owned. The most famous one is Chez Lamine, but all of them serve impeccable melt in your mouth roast lamb, slow cooked since morning in giant underground pits.

Up to 30 lambs are lowered inside the ovens, in the morning, and left to cook until about 12pm, when the first customers start to arrive. The lamb is roasted as it is, without any spice, herb or oil.

At lunchtime, you can buy whichever part of the lamb you want. The price is per kilo and includes cutting the meat up. The lamb is served with ground cumin and salt, alongside bread and mint tea. To eat, you must use your hands. Take a piece of lamb with the bread, dip it in cumin and then in salt, and eat it. It really is delicious!

If you want to try the lamb, make sure you get here before 2PM. When the lamb is gone, it’s gone! Also, this is a very popular place, so expect queuing, especially if you want to eat at Chez Lamine. In my opinion though, you can eat at any of the restaurants here as the meat is cooked the same way.

Lamb’s Head

Another speciality of the Mechoui Alley is the roasted lamb’s head. You can get the whole head, or just half of it. The brain is usually sold separately, cooked inside an aromatic broth and served sliced. The head otherwise is sold as it is, and you will have to pick the meat off it. The cheeks and the tongue are particularly flavoursome and very tender.

Again, I know that for many this is not an appetising dish at all, but it is a traditional Moroccan food which I enjoyed and I wanted to tell you about, as an option if you want to get out of your comfort zone and try something new.

Pastilla

Pastilla is a very intriguing traditional Moroccan food. This rustic pie is made using the thin warqa dough and filled with shredded chicken, pigeon, or seafood, and chopped almonds. It is seasoned with Ras el Hanout and warm spices such as cinnamon and ginger, making it a sweet main meal.

Pastilla is served with cinnamon and sugar sprinkled on the top. Whilst it is delicious and the combination of chicken and cinnamon is incredible, the pastilla that I tried was usually too big to finish in one go. If you are travelling with a friend, it’s best to only order one and share it between you.

Chermoula Sardines

When you visit Essaouira you have to taste the delicious chermoula stuffed sardines, a local speciality. Sardines are the most popular fish in Essaouira, and you can see the boats bringing it to shore in the mornings, in the city’s harbour.

In this Moroccan dish, the sardines are cleaned and deboned, and filled with a generous amount of chermoula. Then they are fried and served alongside rice, salad and slices of lemon. This is a very popular dish around the restaurants in Essaouira.

Grilled Trout

Another speciality food of Morocco is the grilled trout, which you will find in the area around the Middle Atlas Mountains. The fish is usually rubbed with herbs before being grilled and served alongside rice and different salads.

I only saw trout once on a menu of a restaurant during my three weeks trip to Morocco.

Brochettes

Brochettes are practically grilled skewers filled with beef or lamb. The meat is marinated with parsley, onions and olive oil before grilling. The skewers are popular all over Morocco and are served with fries and salad. You can find them in both restaurants or at street food stalls, where the grilled meat can be put inside bread and form a sandwich, if you are in a hurry.

Rfissa

Rfissa is a hearty Moroccan food consisting of stewed chicken served with lentils and onions on a bed of shredded msemen. The main spice that this dish is flavoured with is fenugreek. Other ingredients such as boiled eggs or dates can be added to the dish.

This is a very old Moroccan dish that you will rarely find in a restaurant. This is because it is associated more with culture and tradition, being mostly made on religious celebrations or for women who have just given birth. The only place where I noticed the Rfissa on a menu was in a restaurant in Ouarzazate.   

Liver Sandwich

One of the most delicious street foods I tried in Marrakech was the liver sandwich, from a stall on the alleyway to my riad. The seller was extremely friendly and even brought me and my friends chairs to sit down and enjoy the sandwiches. I went for the liver one, whilst my friends chose chicken.

The bread used to make these sandwiches is like a pita, with a large pocket where all the filling goes in. The meat is cooked in front of the customer, on a flat grill, and you can choose what other ingredients you want in (onions, tomatoes, eggs). At the end, the sandwich is topped with the sauces of your choice. A sandwich costs 20 dirhams and it’s a great choice for a filling lunch.

Berber Omelette

The Berbere Omelette was one of my favourite choices for lunch, whilst in the Sahara Desert. This dish blends in the fresh ingredients such as onions, peppers and tomatoes, with the delicate eggs, flavours brought together by aromatic spices.

The base of this dish are sauteed vegetables, cooked with herbs and spices. The omelette is cooked on the top, layering the vegetables underneath it. The first time I had this dish I was very surprised to find that there was something else under the eggs. The flavours of this traditional Moroccan food are fresh and the dish itself is very light.

Kalia

Kalia is an intriguing dish that I only found in Merzouga, in a Berber establishment. It consists of small pieces of preserved marinated lamb, cooked in a sauce made with peppers, onions, garlic and spices. The dish was served with a fried egg, alongside fries and salad.

Moroccan Desserts

Cookies

There are so many different cookies in Morocco that I am going to categorize them all under one item. The chances are that if you stay at a riad, you will be welcomed with a plate of different cookies, as well as a tea pot of mint tea.

The best place to go for cakes is the snack shops. These are small shops with a few tables inside and outside, that serve cookies, tea, coffee, and smoothies, besides milk or baking goods. When you see them first you may think they are shops, but if they have tables, they will act as confectionery as well.

Gazelle Horns

You are probably intrigued by the name of this cookie, Gazelle Horns, which is a bad translation of the original name, Kaab el Ghazal. This actually means the ankle of the gazelle. Whilst I can’t tell you the origins of the name and why the ankle has been replaced with horns in the translation. I can tell you how yummy these crescent shaped cookies are.

The Kaab el Ghazal look very innocent when you first see them. But don’t let that fool you. The inside of the dough is filled with a lovely almond paste flavoured with orange blossom water and cinnamon.

Medjool Dates

Dates are a fruit that grows all over North Africa and the Middle Easter. But Medjool dates are native to Morocco and are different. They are still referred to as the “fruit of the king”, as they were the royalty’s choice of fruit in the past.

Medjool Dates are quite large, with a delicate soft and sticky texture, that have a natural sweetness compared to sugar. They taste like caramel. I usually don’t like dates, but I liked the Medjool ones.

Chebakia

This dessert might not look like much when you see it around the streets of Morocco, but I tell you, it’s delicious. The fried dough is covered in a delicious honey and orange blossom glaze, and sprinkled with sesame seeds.

The shape of the Chebakia is supposed to resemble the petals of a rose. This dessert tastes intriguing, sweet but also extremely fragrant. It was a crunchy texture with a chewy middle.

Sfenj

I tried the sfenj during the food tour I took in Marrakesh, as a snack whilst walking from one location to another. These little donuts shaped like a ring are deep fried and then rolled through the most decadent sugar syrup.

The sugar coating hardens quickly, even before the vendor hands out the donuts, and transforms into the crunchiest thin glaze, giving this dessert texture.

Oranges with Cinnamon

I liked the fact that even though Morocco has some very indulgent desserts, there are also plenty of fresh fruits options. Many times, at the end of a meal in a restaurant, the waiters would just bring baskets of apples, bananas and oranges to the table.

One of my favourite fresh desserts that I had in Morocco, especially after a hearty meal, was the oranges with cinnamon. Slices of oranges are sprinkled with cinnamon and served as they are. This simple treat is the perfect healthy, light and refreshing way to end dinner.

Conclusion

In conclusion, traditional Moroccan cuisine is a rich and diverse array of dishes that reflect the country’s diverse cultural heritage. From the aromatic spices and flavourful stews, to the sweet pastries and mint tea, every bite is a delicious journey through the tastes and aromas of Morocco. Whether you’re in the bustling cities or the rural countryside, you’re sure to find a traditional Moroccan dish to suit your taste buds. So, next time you’re in Morocco, be sure to try some of these delicious foods and experience the flavours of this wonderful country for yourself.

For more articles about my trip to Morocco, check out the following:

• What to drink in Morocco – Typical Moroccan drinks
• The best places to eat in Essaouira
• Unique things to do in Marrakech

Like it? Pin it!

Disclaimer: Some of the links on this website are “affiliate links.” This means that if you click on the link and do a purchase, I will receive an affiliate commission at no extra cost for you. This helps me keep my website running and continue to share my travelling knowledge with you. I thank you for booking your flights or hotels using the links on my website. Regardless, I only recommend products or services I use personally and believe will add value to my readers.