Northern Africa
Food of Morocco
The 8 most iconic national dishes of Morocco — real photos, key ingredients and tasty facts behind every plate.
Africa
Couscous
Morocco’s best-known celebratory dish features tiny steamed semolina grains topped with tender meat and a heap of vegetables in fragrant broth. It is hearty yet delicate, with warm spice and a comforting, fluffy texture.
Did you know?
In many Moroccan homes, couscous is especially associated with Friday, when it is traditionally served after midday prayers.
Tagine
A slow-cooked stew named after the conical earthenware pot it is cooked in, tagine combines meat, poultry or fish with fruit, olives and spices. The result is richly aromatic, savory-sweet and deeply tender.
Did you know?
The distinctive cone-shaped lid helps return condensed steam to the dish, keeping the stew moist during slow cooking.
Pastilla
Pastilla is a flaky pie of paper-thin pastry filled traditionally with spiced pigeon or chicken, almonds and eggs, then dusted with sugar and cinnamon. Its famous contrast of savory and sweet is a hallmark of classic Moroccan court cuisine.
Did you know?
Pastilla is strongly associated with the city of Fez, where it became a showpiece of refined Andalusi-influenced cuisine.
Harira
Harira is a rich tomato-based soup with lentils, chickpeas and herbs, often finished with a silky thickening. It is warming, tangy and filling, especially beloved for breaking the fast in Ramadan.
Did you know?
During Ramadan, many Moroccans traditionally break the daily fast with harira, dates and chebakia.
Mechoui
Mechoui is whole lamb or large cuts of lamb slow-roasted until the meat becomes succulent inside and crisp outside. It is typically seasoned simply, letting the flavor of the roast and spices shine.
Did you know?
In Marrakech, mechoui has long been famous enough to have whole streets and market areas known for specialist roast-lamb vendors.
Chebakia
Chebakia is a flower-shaped sesame cookie, fried until crisp and then coated in honey. It is perfumed with spices and orange blossom water, giving it a sticky, floral sweetness.
Did you know?
Chebakia is one of the most emblematic sweets of Ramadan in Morocco, when it is commonly served alongside harira.
Bissara
A traditional Moroccan fava bean soup or purée, especially associated with cooler weather and humble home cooking. It is often finished with olive oil and spices and eaten with bread.
Did you know?
Bissara is widely eaten in Morocco but remains relatively little known internationally compared with couscous or tagine.
Tangia
A Marrakesh specialty of meat slow-cooked in a clay urn with preserved lemon, garlic, and spices. It is an old-fashioned regional dish closely tied to the city’s culinary identity.
Did you know?
Tangia is traditionally cooked in the residual heat of a hammam furnace.