You can find both exotic and familiar foods in Morocco. Traditional fare includes chermoula, tagine, and makouda, as well as couscous and mint tea. There are half a dozen different influences on Moroccan cuisine including Berber, Turkish, and Middle Eastern. That said, if you’re looking for fine dining, a lot of the best places will be a fusion between Moroccan and French cuisines. You can also find cooking workshops that will take you to the marketplace and teach you how to make a delicious and authentic Moroccan meal.
Below, we have provided brief descriptions of some popular Moroccan dishes. This will allow you to navigate nearly any restaurant menu—regardless of cuisine and price point.
Tajine: Also spelled “tagine,” this is a clay cooking pot with a conical lid. Much of Moroccan cuisine is cooked in these pots; as a result, it has also become the name of a popular dish. Variations include vegetable, chicken, and lamb tajine, and the base is often made of vegetables, stock, and coriander.
Chermoula: This is a combination of herbs and spices is used to marinade fish before grilling over coals. It can also be made into a dipping sauce.
Harira: This is a soup with tomatoes, lentils, chickpeas, and lamb, garnished with lemon juice and chopped coriander.
Kofta: This word translates to “meatball” and often includes beef, lamb, garlic, coriander, and parsley.
Couscous: Also known as “seksu,” this is a fine wheat pasta. Traditionally, it is rolled by hand, steamed over meat and vegetables, and served on top of vegetables. Couscous is often garnished with raisins or buttermilk.
Zaalouk: This is a smoked eggplant dip with garlik, paprika, cumin, and chili powder. It is eaten with bread.
B’Stilla: One of the country’s favorite desserts, this is a pie made of layers of paper-thin pastry, almonds, eggs, saffron, cinnamon, and coriander. Some variations include meat.