One of the great cuisines of the world, Moroccan cooking abounds with subtle spices and intriguing flavour combinations. Think tart green olives paired with chopped preserved lemon rind stirred into a tagine of tender chicken, the surprise of rich pigeon meat pie dusted with cinnamon and icing sugar, or sardines coated with a flavourful combination of coriander, parsley, cumin and a hint of chilli. Influenced by Andalusian Spain, Arabia and France, Morocco’s cuisine is a delicious combination of mouthwatering flavours that make it unique.


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For inspiration on Moroccan delicacies, check out our Moroccan recipes.

Don’t leave Morocco without trying…

1. B’ssara

Bowl of broad been, yoghurt and mint soup

At a few pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with a swirl of olive oil, a sprinkling of cumin and bread fresh from the oven.

Try our broad bean, yoghurt & mint soup for a twist on this dish.

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2. Tagine

Pot of chicken tagine

A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.

Try making your own easy chicken tagine and then try our other tagine recipes.

3. Fish chermoula

Mackerel on a plate with chermoula, grated carrot and lemon wedges

With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.

Try making your own chermoula-marinated mackerel.

4. Harira

Bowl of harira chicken soup with cream and coriander on top

During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup. Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander, and served with a sticky sweet pretzel called chebakkiya.

Try making your own harira chicken soup

5. Kefta tagine

Bowl of meatball tagine in front of a bowl of couscous

Beef or lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce. Just before the dish is ready, eggs are cracked into depressions in the sauce and soon cook to perfection.

Try our Moroccan meatball tagine with lemon & olives.

6. Couscous

Moroccan mushroom tagine on a bed of couscous with green beans

‘Seksu’ or couscous is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of buttermilk.

Try our vegetarian Moroccan mushrooms with couscous, or if you can't sacrifice your meat, our Moroccan lamb meatballs with harissa & couscous. Check out our couscous recipes for more inspiration.

7. Makouda

Deep fried potato balls

Moroccan street food is legendary and the best place to sample the wide variety is Djemaa el-Fna square in Marrakech. Here beside the kebabs, calamari and grilled sardines, you will find the more unusual sweet cheek meat of sheep’s heads, snails cooked in a spicy broth that wards off colds, and skewers of lamb’s liver with caul fat. Makouda are little deep-fried potato balls, delicious dipped into spicy harissa sauce.

8. Zaalouk

Aubergine dip with paprika on top next to nachos

Moroccan meals begin with at least seven cooked vegetable salads to scoop up with bread. They can include green peppers and tomatoes, sweet carrots or courgette purée, and a dish of local olives alongside. Zaalouk is a smoked aubergine dip, seasoned with garlic, paprika, cumin and a little chilli powder.

For something similar, try our smoky aubergine & coriander dip. Check out more cooked vegetable salads with our warm salad recipes.

9. B’stilla

Chicken and apricot pie with a slice missing

This very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.

Try one of our similar spiced chicken & apricot pastilla, chicken & almond pastillas or duck, apricot & pine nut pastillas.

10. Mint tea

Glass of mint tea next to some biscuits and a teaspoon

Known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot. It is poured into a tea glass from a height to create a froth called the crown.

Try our fresh mint tea recipe for a refreshing warm beverage.

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Are you a fan of Moroccan cuisine? Do you agree with our selection or have we missed your favourite? Share your must-try dishes below…


Travellers are advised to read the FCO travel advice at for the country they are travelling to.

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