Moroccan cuisine is one of the richest in the world: spices, nuts, seasonal vegetables and recipes passed down from generation to generation. These are the dishes you cannot miss on your trip.
Main dishes
- Tagine: the most famous dish, slow-cooked in a clay pot with a conical lid. There are chicken with lemon and olives, lamb with prunes and almonds, kefta (meatballs) with egg, or vegetable tagines.
- Couscous: steamed wheat semolina with vegetables and meat. Traditionally eaten on Fridays, with the family.
- Pastilla (bastilla): a flaky pastry filled with chicken or pigeon, almonds and cinnamon, topped with icing sugar. Typical of Fez.
- Tanjia: the specialty of Marrakech: beef cooked for hours in a clay jar in the embers of the hammam.
- Mechoui: whole roast lamb, very tender.
- Berber pizza (medfouna): bread stuffed with meat, onion and spices, typical of the Rissani and Merzouga area.
Soups and starters
- Harira: tomato, lentil and chickpea soup, essential during Ramadan.
- Moroccan salads: several small dishes of cooked and spiced vegetables, such as zaalouk (aubergine) or taktouka (peppers).
- Bissara: dried fava bean soup with olive oil and cumin, ideal for breakfast in winter.
Sweets and drinks
- Mint tea: the drink of hospitality. Refusing it may seem impolite.
- Almond and honey pastries: such as chebakia or gazelle horns.
- Orange juice: freshly squeezed at the stalls of Jemaa el-Fna.
Tips
- Try the food at the Jemaa el-Fna stalls in the evening: choose the ones with the most local customers.
- Bread is used as cutlery: eat with your right hand.
- In the desert, don’t miss dinner by the fire at the camp.
Recommended trips
- Tours from Marrakech
- 3-day tour from Marrakech via Merzouga
- 10-day tour from Fez to Marrakech
- 12-day tour from Casablanca to Merzouga
Travel with Vamos a Marrakech
Our trips include traditional meals and we recommend the best places to eat. Write to us and we will plan a tailor-made trip for you.