Moroccan cuisine is a fascinating blend of history, geography, and culture. Rooted in Berber traditions, it has evolved over centuries, influenced by Arab, Mediterranean, and even French culinary practices. The result is a cuisine that masterfully balances bold spices like cumin and saffron with the sweetness of dried fruits and honey. From bustling markets to family kitchens, each dish speaks of Morocco’s long-standing trade routes and its diverse cultural exchanges.
As we explore the rich variety of Moroccan dishes, you’ll uncover the heart of the country, a cuisine that’s as complex and varied as the landscapes, from the Atlas Mountains to the Sahara Desert. Each bite tells a story of the people, their traditions, and the land they call home. Dive in and discover Morocco’s culinary soul.
1. Chicken Tagine (Chicken Stew)
Tagine is perhaps Morocco’s most iconic dish, named after the clay pot it’s cooked in. This slow-cooked stew can be made with chicken, lamb, beef, or fish, combined with vegetables, dried fruits, and aromatic spices like cinnamon, saffron, and cumin.
The tagine pot allows for slow steaming, creating tender meat and a rich, flavourful sauce. Variations include chicken with preserved lemons and olives, or lamb with prunes and almonds. The taste is a perfect balance of savoury, sweet, and fragrant.
2. Harira (Tomato and Lentil Soup)
Harira is a rich and hearty soup that holds special significance during Ramadan, when it’s traditionally eaten to break the fast. Made with tomatoes, lentils, chickpeas, and lamb or beef, the soup is flavoured with coriander, parsley, and a hint of cinnamon.
It has a comforting, slightly tangy taste, with the lentils adding a satisfying texture. Harira is often served with dates and Chebakia, a sesame cookie, making it a complete, nourishing meal.
3. B’stilla (Savoury-Sweet Pie)
B’stilla is a Moroccan pie that uniquely blends sweet and savoury flavours. Traditionally made with pigeon, but often substituted with chicken or seafood, the meat is spiced with saffron, cinnamon, and almonds, then wrapped in delicate layers of phyllo dough.
The pie is dusted with powdered sugar and cinnamon, creating a surprising contrast between the savoury filling and sweet exterior. B’stilla is typically served at weddings and special occasions, showcasing the sophistication of Moroccan cuisine.
4. Mechoui (Roasted Lamb)
Mechoui is a traditional Moroccan dish where a whole lamb is slow-roasted, often over an open flame or in a clay oven. The lamb is typically seasoned with cumin, garlic, and butter, allowing the meat to become tender and fall off the bone.
Mechoui is often served during large gatherings and festivals, with its rich, succulent flavour being a centrepiece of celebration.
5. Bissara (Fava Bean Soup)
Bissara is a simple yet hearty fava bean soup, often eaten as a warming breakfast during colder months. The beans are pureed and flavoured with olive oil, cumin, and paprika, creating a smooth, creamy texture.
It’s usually served with fresh bread, offering a nutritious and filling start to the day.
6. Chebakia (Sesame and Honey Pastry)
Chebakia is a sweet pastry, traditionally made during Ramadan. The dough is shaped into intricate flower patterns, fried until golden, and then soaked in honey and sprinkled with sesame seeds.
The result is a crunchy, sticky treat that combines the nuttiness of sesame with the sweetness of honey. Chebakia pairs perfectly with a cup of mint tea.
7. Kefta (Spiced Meatballs)
Kefta are spiced beef or lamb meatballs, often grilled or cooked in a tagine. Flavoured with garlic, cumin, paprika, and fresh herbs like cilantro and parsley, kefta has a smoky, savoury taste.
They can be served on skewers, in sandwiches, or simmered in a rich tomato sauce with eggs, offering a variety of textures and flavours.
8. Baghrir (Moroccan Pancakes)
Baghrir, also known as “thousand-hole pancakes,” are soft, spongy pancakes made from semolina and yeast. Their unique texture comes from the tiny holes that form as they cook.
Baghrir is often served with a drizzle of honey and butter, creating a sweet, rich flavour. It’s a breakfast or snack staple, usually enjoyed with mint tea.
9. Sardines M’chermel (Spiced Sardines)
Sardines M’chermel is a popular coastal dish in Morocco, where fresh sardines are marinated in chermoula, a blend of garlic, cilantro, parsley, cumin, and paprika.
The sardines are then grilled or fried, creating a crispy exterior and tender, flavourful fish inside. The dish has a tangy, slightly spicy taste, perfect for seafood lovers.
10. Khobz (Traditional Moroccan Bread)
Khobz is a round, flat Moroccan bread with a crispy crust and soft, airy interior. Baked in communal ovens or at home, it’s a staple at almost every meal, used to scoop up food or served alongside stews and salads. The bread has a slightly chewy texture and mild flavour, making it versatile and essential to Moroccan dining.
11. Rfissa Medhoussa (Chicken and Lentil Stew with Bread)
Rfissa Medhoussa is a traditional dish of slow-cooked chicken, lentils, and fenugreek, served over torn pieces of flatbread. Flavoured with a blend of saffron, cumin, and other spices, the dish is hearty, comforting, and deeply satisfying.
It’s a popular dish for family gatherings, especially after the birth of a child, symbolizing nourishment and celebration.
12. Couscous Tfaya (Sweet and Savoury Couscous)
Couscous Tfaya is a variation of traditional couscous, topped with caramelized onions, raisins, and a sprinkling of cinnamon and sugar. The dish combines savoury and sweet flavours, often served with chicken or lamb.
The softness of the couscous contrasts beautifully with the sticky sweetness of the onions and raisins, creating a comforting and flavourful meal.
13. Mrouzia (Sweet Lamb Tagine)
Mrouzia is a special dish made with lamb, honey, almonds, and raisins, often prepared during the Eid celebrations. The lamb is slow-cooked with saffron, cinnamon, and ras el hanout, resulting in a sweet and savoury stew that’s rich in flavour.
The combination of tender lamb with the sweetness of honey and dried fruits creates a dish that feels luxurious and festive.
14. Amlou (Almond, Honey, and Argan Oil Spread)
Amlou is a rich, nutty spread made from ground almonds, honey, and argan oil. It has a creamy texture and is often served with bread for breakfast or as a snack.
The argan oil adds a slightly nutty, earthy flavour, while the honey gives it a sweet richness. Amlou is sometimes referred to as Moroccan peanut butter and is a favourite treat in homes across the country.
15. Ghriba (Moroccan Almond Cookies)
Ghriba are traditional Moroccan cookies made from almonds, sugar, and flour. They are crumbly, soft, and have a slight nutty sweetness. Often flavoured with orange blossom water, they are commonly served with tea during celebrations or as a simple treat to accompany a social gathering.
16. Loubia (White Bean Stew)
Loubia is a simple yet hearty stew made from white beans simmered in a tomato-based sauce with garlic, paprika, and cumin. It’s often eaten as a comforting, protein rich meal during the winter months and is usually served with bread. The flavours are warm and earthy, making it a satisfying and nourishing dish.
17. Meloui (Rolled Moroccan Pancakes)
Meloui are spiralled pancakes made from dough that’s folded and rolled to create flaky layers. They are typically served for breakfast with honey or jam and have a soft, slightly chewy texture.
Like msemen, meloui is enjoyed with tea and is a comforting snack that’s loved across Morocco.
18. Kaab el Ghazal (Gazelle Horns)
Kaab el Ghazal, or Gazelle Horns, are delicate crescent-shaped cookies filled with almond paste and flavoured with orange blossom water. The outer dough is thin and flaky, while the filling is sweet and aromatic. These cookies are a symbol of Moroccan hospitality, often served at weddings and other celebrations.
