DishesTagine
The iconic conical clay pot and Morocco’s signature slow-cooked stew of meat, vegetables, olives, preserved lemon and spices.
MarrakechFesAtlas villages
Food & Gastronomy
Food & Gastronomy
Taste Morocco — tagines, couscous, pastilla, street food, pastries, tea and markets.
Dishes
DishesFriday Couscous
The national dish — steamed semolina crowned with meat and vegetables, shared by families after Friday prayers.
Nationwide
DishesPastilla (B’stilla)
A Fassi masterpiece of flaky warqa pastry, almonds and pigeon or chicken — sweet and savory in one bite.
FesMeknes
DishesMedfouna (Desert Pizza)
Berber bread stuffed with minced meat, herbs and spices, baked in the sand — a Sahara specialty.
MerzougaRissani
SoupsHarira Soup
A hearty tomato-lentil soup with chickpeas and herbs — the breaking-the-fast staple of Ramadan.
Nationwide
Street foodJemaa el-Fnaa Street Food
Snails (babbouche), harira, grilled skewers, stuffed spleen and fresh orange juice in Marrakech’s living square.
Marrakech
SeafoodEssaouira Seafood
Fresh-caught fish grilled at the port — sardines, sea bream and the day’s catch, eaten with bread and salad.
EssaouiraCasablanca
PastriesMoroccan Pastries
Kaab el-ghzal (gazelle horns), chebakia, ghriba and sellou — almond, honey and sesame in endless forms.
FesRabatMarrakech
Tea cultureMint Tea Culture
Atay b’naana — the ritual of hospitality: poured from height, three pours, served with sweets and a smile.
Nationwide
MarketsSouk Spice Markets
Pyramids of cumin, paprika, ras el hanout and saffron — the color and scent of every Moroccan medina.
MarrakechFesTangier
CookingArgan Oil & Amlou
“Liquid gold” pressed from argan nuts — eaten as amlou (argan-almond-honey spread) and used in Souss cooking.
AgadirEssaouira
CookingBerber Cooking Class
Shop the souk then cook tagine and pastilla with a local chef in a family riad — hands-on and delicious.
FesMarrakech