The cuisine of Morocco is a delight for connoisseurs of gastronomic travel. Arab, Berber, Mediterranean, and European flavors are blended here. To understand the country, you should start with the food: every Moroccan national dish is a story.
Want to taste Morocco’s cuisine in its most spectacular setting? Go for dinner in the Agafay Desert: sunset, Berber cuisine, mint tea, and a live show – just as it should be.
» READ MORE – What to bring from Morocco: 10 purchases that won’t disappoint
Morocco’s national specialities – definitely worth a try
Moroccan cuisine is unthinkable without spices. They are used generously and imaginatively, turning any dish into a flavorful masterpiece. The main star is a mixture called Ras el Hanout, which means «the best from the shop.»
Each family, chef, or spice seller has their own recipe. Some add more cardamom, others highlight rose or nutmeg. The classic lineup includes coriander, cloves, and pepper, but the list can grow to 30 ingredients. Ras el Hanout in Morocco is used in nearly everything – from meat dishes to vegetable stews. It’s not just a seasoning, but a true hallmark of local cuisine.
If you want to really get a feel for Morocco’s culinary soul, start with the classics – those national dishes that no table is complete without.
Tagine (طاجين)
Not just a dish, but a philosophy of slow, mindful eating. It’s cooked in earthenware with a tall, cone-shaped lid, which gives the dish its name. The shape of the lid creates a stewing effect: steam circulates inside, allowing meat, vegetables, and spices to stew in their own juices, becoming tender and intensely flavorful.
If you’re looking for a beautiful souvenir, choose mini tagines – they’re perfect for serving sauces, nuts, or even as stylish salt holders.
Tagines are often brought home from Morocco. Real Moroccan ceramics are not only beautiful but also functional. The key is to distinguish between decorative tagines and those designed for cooking: for stovetop or oven use, you need dishes with non-metallic glaze.
Harira (حريرة)
A thick bean or pea soup with meat, tomatoes, celery, and herbs. Harira is especially popular during Ramadan but is eaten year-round. Alongside harira, another hot dish worth trying is babbouche (ببوش) – a soup made from snails, cooked right in the markets.
Briouat (بريوات)
Triangular pastries made of ultra-thin dough, filled with meat, fish, cheese, or sweet fillings. The triangular shape is symbolic – it represents fertility and offers protection against the evil eye. Briouats are typically deep-fried until golden.
Pastilla (بسطيلة)
Triangular pastries made of ultra-thin dough, filled with meat, fish, cheese, or sweet fillings. The triangular shape is symbolic – it represents fertility and offers protection against the evil eye. Briouats are typically deep-fried until golden.
Medfouna (مدفونة)
A closed pie often called «Berber pizza.» The filling includes meat, vegetables, spices, and sometimes cheese. Medfouna is always cut into eight pieces. It’s most popular in the south, in the oasis regions.
Rghaif (رغايف) and Baghrir (بغرير)
Rghaif are thin pancakes with savory or sweet fillings – meat, cheese, or honey – served hot for breakfast. Baghrir are their semolina «cousins,» known for their sponge-like texture. They’re typically dipped in butter and honey or served with sauces.
Mechoui (مشوي)
Roast lamb is a centerpiece of the Moroccan feast. Traditionally cooked on a spit or in an underground oven – pits as deep as two meters – the slower the heat, the more tender and juicy the meat becomes.
Roast camel – Camel Mechoui or Lahm Jamel Mashwi (لحم جمل مشوي)
A rare festive dish prepared by Bedouins in the desert. A whole carcass is stuffed with meat, fish, nuts, rice, and dried fruits, then baked in a sand pit. You’ll only see this at major celebrations, such as weddings.
Couscous (كسكس)
Steamed semolina served with vegetables, meat, dried fruits, and spices. In Morocco, couscous is more than food – it’s a tradition. On Fridays, it’s on every café and household menu. Even restaurants offer discounts for couscous on this day.
Bissara (بيصارة)
A creamy legume soup richly flavored with olive oil and lemon. In cafés, it’s usually eaten by dipping bread or flatbread into the thick soup. Spoons are optional.
Zaalouk (زعلوك)
A warm salad of roasted eggplants and tomatoes, seasoned with garlic, coriander, and spices. Served as an appetizer or side dish with meat. A simple and beloved staple that’s easy to make at home.
Chebakia (شباكية)
Thin strips of dough twisted into rose shapes, deep-fried, then dipped in a syrup of honey and rose water. No Ramadan feast is complete without chebakia.
Where to find authentic Moroccan cuisine
The country reveres food. Moroccans even have a saying: they live to eat. But there’s a catch – many eateries in tourist areas adjust dishes to suit European palates. That means fewer spices, less richness, and sometimes less soul.
So here’s a tip: if you want to taste Morocco’s authentic dishes – rooted in centuries of tradition – go where the locals go.
If you want to experience real Moroccan cuisine, step away from postcard-perfect restaurants with European menus. The most authentic flavors are found in markets, street stalls, and family-run eateries. They may not be Instagram-worthy, but they’re delicious, hearty, and true to tradition.
The secrets of the Moroccan tea ceremony
In this Muslim-majority country — where 99% of people don’t drink alcohol – the range of non-alcoholic beverages is wide and creative. Locals favor:
- Orange, cane, and pomegranate juices – fresh, cold, and sold on the street
- Ribe – a thick, yogurt-based fermented milk drink, both refreshing and nourishing
- Avocado smoothie – rich and creamy, almost like dessert, often with nuts or dates
- Cardamom coffee – strong, spicy, served in small cups
- Orange tea – a caffeine-free citrusy alternative
- Rose tea – delicately scented with rosewater, often served on special occasions
But the true ruler here is mint tea
Moroccan mint tea is more than a sweet, invigorating drink. It’s a gesture of hospitality, a way of saying: «You’re welcome here.»
Made from green tea, fresh mint, sugar, and water, its distinctive flavor comes not just from the ingredients, but from how it’s prepared. The signature flourish? Repeatedly pouring the tea from kettle to glass and back again until foam forms on top – proof that the technique has been properly followed.
Rules of the Moroccan tea ceremony
- The host pours the tea as a sign of respect
- The oldest guest is served first
- It’s traditional to sip slowly from small glasses and enjoy the conversation
- Out of courtesy, you should drink at least three glasses
Moroccans drink mint tea leisurely – either on its own or accompanied by sweets like dried fruits, nuts, pastries, or flatbreads. There are no rigid rules, but one principle is sacred: the table must be calm, friendly, and unhurried.
As with food, tea in Morocco isn’t just a beverage – it’s part of the cultural fabric. Over mint tea, people exchange news, share jokes, and rest their minds. It’s an invitation, a sign of respect and openness, and a gentle prompt for heartfelt conversation. Mint tea has long outgrown the label of «drink» – it’s a living symbol of hospitality and connection.
Daniel Wanke / Pixabay 
Jonathan Reichel / Pixabay
Daniel Wanke / Pixabay
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