Morocco Guide · Culture
Exploring Moroccan Food: A Guide to Traditional Flavors
A practical introduction to the dishes, ingredients and rituals that shape the Moroccan table.
Taste Morocco
Moroccan Food at the table.
Moroccan cooking brings together Amazigh, Arab, Andalusian and Mediterranean influences, with slow cooking and generous hospitality at its heart.
Signature dishes
Tagine
A slow-cooked stew of vegetables, meat or fish prepared in its conical earthenware pot.
Couscous
Steamed semolina traditionally shared with vegetables and a savoury broth.
Pastilla
A flaky sweet-and-savoury pie seasoned with cinnamon and almonds.
Flavors to look for
Spices
Cumin, saffron, ginger, paprika and ras el hanout give depth to Moroccan cooking.
Mint tea
Sweet green tea is a welcoming ritual throughout the country.
Market ingredients
Olives, preserved lemon, argan oil and seasonal produce give each region character.
Eat well
Helpful tips.
- Eat where there is a steady local crowd.
- Ask about ingredients if you have dietary requirements.
- Try a traditional Friday couscous when possible.
Travel with flavour