If you’re looking for a tasty and exotic culinary experience, look no further than Moroccan food. This North African cuisine is full of flavor and spices, and there are plenty of dishes to choose from.
Moroccan food is known all over the world for its unique and interesting flavors and varieties.
Being an extremely old and diverse nation, the food in Morocco is expressed through centuries of cultural and religious influences.
Also, the geographical location of the country is on the border of Europe and Africa and the gateway to the Mediterranean.
If you combine all these influences, what you are left with is the result of a culinary big-bang, known today as Moroccan food.
- Tunisian Food: 30 Super Tasty Dishes To Try
- Malian Food: 15 Traditional Foods You Should Try
- Kenyan Food: 25 Best Best Dishes in Kenya
- Sudanese Food: 13 Traditional Foods To Try In Sudan
- Ghanaian Food: 28 Must Taste Foods in Ghana
Save This Post For Later!
No time to read this guide on the best food in Morocco? Click on the Pinterest save button to pin it for later!
This post might contain affiliate links which means if you purchase anything through our links, we will earn a small commission at no extra cost to you. Read our full affiliate disclosure here. We appreciate your support!
Delicious Moroccan Foods To Try
When it comes to food, Morocco is a land of endless possibilities. From tagines and couscous to pastries and salads, there’s something for everyone to love.
This section is divided into Speciality food or main courses, starters, pastries and sweets, and finally, drinks. You can jump straight to a section or just read through the whole post to not miss a single dish.
Now let’s get down to the list of the most amazing Moroccan food.
Some of these happen to be my personal favorites.
1. Moroccan Couscous
Couscous ‘Seksu’ is the national dish of Morocco. Every Friday after Jumuaa prayers, Moroccans around the world gather around a large clay plate to feast on the traditional Moroccan Couscous.
Originally a Berber dish, the Moroccan couscous is basically a steamed wheat grain (sometimes semolina grains) topped with 7 different veggies and meat or chicken previously cooked in a super tasty broth.
The couscous is usually served with Leben, a famous Berber drink that is made by letting milk ferment for a few hours and then shaking it until you get a sour delicious drink.
2. Tagine (Tajine)
Tagine is an age-old Moroccan Amazigh tradition of cooking food with a unique dome-shaped clay pot. The dish was named after this unique pot.
This world-famous food can be made with chicken or meat or vegetables-only if requested but not common for Moroccans since they LOVE their meat :P.
The Tagine is made by cooking the meat in a mix of exotic Moroccan spices, and onions, and then topping it up with either vegetable, green olives, or nuts.
What I like about the Moroccan Tagine is the beautiful presentation and that it is always served with bread (Khobz). I love the Moroccan Khobzzzz!
Another favorite food in Morocco is this one. Rfissa is a very popular dish in Morocco during celebrations. It is traditionally made with Msemen pastry bread (Found in Moroccan breakfasts), chicken, lentil, and chicken broth.
This Moroccan savory dish cannot be served without its two main ingredients, the Fenugreek spice, and Ras El Hanout a blend of several spices.
In addition to the mouthwatering taste, Rfissa is known to be good for health, especially for women recovering from childbirth and that’s why Rfissa is present at every newborn party in Morocco (S’boua)!
Don’t miss the opportunity to attend one of these to taste Rfissa.
4. Djaj Mhemer (Chicken With Preserved Lemon)
Chicken with preserved lemon and olives is another kind of dish that Moroccans love to serve on occasions such as weddings. It can be served in a Tagine or in a beautifully decorated plate.
As the name speaks for the dish, it is made with chicken slowly cooked with spices, garlic, onions, and flavored with homemade preserved lemon and green olives.
Sometimes, the chicken can be cooked with spices, then roasted or fried to get that dark brown color before serving it with lemon and olives.
Djaj Mhemer is served with Moroccan bread.
5. Lhem B brkoko (Meat with prunes)
Slowly cooked on a coal fire, that’s how Moroccans serve you the most tender and jaw-dropping meat dish. The meat is cooked with garlic, saffron, ginger, onions, and species then topped with syrup cooked prunes, and finally decorated with fried almonds.
Lamb or beef tagines with prunes are the best food you can try in the bustling restaurants in Morocco. However, this recipe is quite easy to try at home, and you don’t need a special pot. A conventional pot can do just fine.
6. Kefta Tajine (Meatball Tagines)
Meatball (Kefta) tagine is a heavenly delicious meal that you can have for lunch or dinner. The mincemeat is seasoned with a lot of cumin, paprika, and herbs before being shaped into small balls and cooked slowly in a tomato sauce.
The last 10 minutes is when the egg mix is poured to add a fabulous touch and taste to the meatballs.
The result is a light, delicious, and filling dish served with homemade Moroccan bread. It’s a must-try Moroccan food when you visit.
7. Tajine Hout (Fish Tagine)
Can I have a fish Tagine? Yep, you can! Moroccans are so creative with their Tagine recipes. They can make a tagine out of everything, even fish. You can have Sardine meatballs Tagine or a whole fish Tagine seasoned with veggies or just tomato sauce.
I like sardine meatballs more, so if you are a fish lover, try it on your next trip to Morocco.
8. Mechoui (Moroccan Roasted Lamb)
Lamb Mechoui is surprisingly one of the most delicious foods you can try in Morocco, especially in Marrakech. It is also a unique and crazy experience given how it’s cooked.
Usually, the Mechoui is made by wrapping a whole sheep like a popsicle and cooking in a very hot and big pit hole where they can stuff five sheep at a time (Wow!)
The result is insane, a jaw-dropping saucy and tender meat. And you can choose your cut from wherever you want, the leg, the shoulder, the head, the choice is all yours.
9. Boulfaf (Grilled Liver)
Eid Al Adha in Morocco wouldn’t be complete without Boulfaf. Boulfaf is a spiced and coal-grilled lamb liver and heart with fat (optional).
After the meat (liver and heart pieces)t are nicely grilled on a coal fire, they are cut into small cubes and then wrapped in pieces of fat and put again on fire for a few minutes, and finally seasoned with salt and pepper and served.
10. Bayd b Khlii (Eggs with Preserved Meat)
We know eggs but what is Khlii? Khlii (or Khlea) is a kind of dried and preserved meat or let’s say a type of jerky in Moroccan cuisine.
Traditionally it’s made by marinating beef meat in lots of spices and garlic. The meat is then sundried and finally preserved in fat. Sounds unhealthy right? WHO CARES!!! You should definitely try the Khlii and eggs dish for breakfast when visiting Morocco. It’s super tasty.
The Khlii meat is first sauteed for a few minutes then the eggs are added et voila Besehha as Moroccans say! On a serious note, khlii is not consumed in large quantities.
11. Tangia or Tanjia (Marrakesh Special)
If there is one food you shouldn’t miss in Morocco, it is Tangia (or Tanjia). This Marrakesh specialty dish can be hard to find outside Marrakech and even if you do find it, I believe it won’t taste as good as the one found in Marrakech.
Tangia is not to be confused with Tagine. It’s totally different. Tangia is traditionally a few chunks of nicely spiced lamb meat cooked in a clay amphora for hours in a traditional street oven.
When the meat is seasoned with various ingredients including herbs, spices, garlic, saffron, cumin, turmeric, and lastly Smen (a homemade salty butter) it is then put in the amphora, sealed, and sent to the oven to be buried in hot coal ashes.
After a few good hours, the clay amphora is taken out and served in a Tagine (the pot) with some homemade cooked break.
12. Moroccan Paella (Seafood Rice)
Paella is originally a Spanish dish from the Valencia region. However, the Spanish recipe has traveled all the way to its neighbor country Morocco and become one of its identity seafood dishes.
The Moroccan version of Paella is basically Chicken and shellfish (sometimes other seafood options are incorporated) marinated in Coriander Leaf, Cumin Seed, and Paprika, cooked with rice and stock for a delicious and tasty meal.
13. Grilled Sardines
Grilled sardines are common street food in Morocco and it’s usually found sold near beaches. Morocco enjoys its extensive coastline providing an abundant supply of seafood.
There are many ways of serving sardines in Morocco for example fried sardines, However, the grilled ones are healthier and way more delicious to enjoy on a beachy day in Morocco.
14. Lhem Rass (Steamed Sheep Head)
The sheep head is cleaned and steamed and cut into pieces then seasoned with salt, pepper, and cumin. This Moroccan dish is made every Eid Al Adha.
In Marrakech, you can purchase a whole head or even half and enjoy the soft and tender meat. My favorite part of the sheep’s head is the super-soft cheek meat.
15. Bread (Khobz)
You are probably wondering why Moroccan bread is in the main dishes section. Well, because Moroccan bread or Khobz is an integral part of every Moroccan table and it’s served with almost every meal of the day from breakfast to supper.
Unlike the Arabic bread, the Moroccan whole wheat bread is a thicker round bread, crusty from the outside and fluffy from the inside.
In Morocco, Khobz serves to eat all the main dishes by hand like the renewed tagines, salads, and more.
16. Pastilla/Bstila (Chicken or Seafood Pie)
Pastilla refers to a different type of food in Russia and the Philippines. However, in Morocco, Pastilla also spelled Bastilla means something very yummy, a crispy dough pie with meat fillings.
The Moroccan Pastilla has an unusual mixture of sweetness and salt that can wake your taste buds up for sure. There are two main versions of Moroccan Pastilla, one with poultry and one with seafood.
Pastilla is generally served as a starter for special meals and occasions including wedding celebrations.
Moroccan Briouats are sweet or savory stuffing wrapped in filo dough and deep-fried or baked in the oven. But the version sold in Morocco is the deep-fried one.
Briouat stuffings can be made of meat (chicken and beef) or simply cheese and vegetables. These triangle-shaped treats are usually served in restaurants as a starter with main Moroccan dishes along with other appetizers such as spiced olives and Zaalouk.
They are also Moroccan street food but those are stuffed mostly with tuna or chicken. If you visit Morocco in Ramadan, you will find Brouiat on every single Ramadan food table as they are an integral part of Ramadan food in Morocco.
18. Harira/H’rira (Tomato & Lentils Soup)
Harira is a traditional Moroccan soup made of tomato sauce, onions, lentils, chickpeas, spices, and a lot of fresh coriander and parsley.
Harira is considered a Ramdan special in Morocco. Ramadan Iftar (breakfast) can’t be complete without a bowl of Harira or two. Don’t worry! Harira is also made and served even out of Ramadan in some restaurants and cafes in Morocco.
Local Tip: To enjoy the Moroccan Harira even better try adding a sparkle of sweetness like Chebbakia or dates to the meal.
19. Bissara (Kidney Beans Soup)
While Harira stands out from the crowd for being a very famous soup in Morocco, Bissara deserves a mention for being a very much loved dip during the cold and snowy months in the country.
Bissara is made of pureed broad beans flavored with mainly olive oil, lemon juice, and lots of cumin, and it is commonly served for breakfast.
It might not be easy to find this dish everywhere but if you go to the countryside villages you will have better luck tasting it.
20. Zaalouk (Eggplant Salad)
Zaalouk is a Moroccan salad of cooked eggplants, tomatoes, and peppers. The eggplant and peppers are first grilled, peeled, and then mixed with the tomatoes and sauteed in olive oil, garlic, and spices.
This Moroccan easy dish is a great starter (salade) that goes with meat dishes like Lamb and chicken Tagine. The starter is usually served cold on small plates around the main dish and eaten ideally with Moroccan bread.
If this sounds delicious to you, worry not! because you won’t need to book a flight to taste Zaalouk, it is an easy recipe that you can make at home in 15 minutes. Try it!
21. Maakouda (Potato Fritters)
Maakouda refers to a Moroccan appetizer dish. It is traditionally prepared with mashed or grated potatoes, seasoned with sauteed onions, garlic, salt, cumin, and turmeric for the yellow color. The potato mix is then rolled into circle-shaped cakes and fried
There is also a version where tuna, meat, or cheese are added. Maakouda is considered famous street food in Morocco that might be eaten plain or in a sandwich.
22. A’dess (Lentil Soup)
Lentils dish in Morocco is usually served as a side dish or a starter. They are cooked with onions, tomatoes, and garlic with added spices like pepper, salt, turmeric, and cumin. The lentil soup in Morocco is a staple food that can be vegetarian or with meat.
23. Loubia (Moroccan White beans)
Loubia is made with white beans. They are soaked overnight and then cooked with onions, tomatoes, a lot of herbs, and spices (salt, pepper, and turmeric). It is also common to add meat or chicken.
This staple Moroccan dish is found in other cuisines around the world like Turkish cuisine for example.
The rose-shaped sweet pastry is a Ramadan must in Morocco. It goes so well with Harira soup and dates. Chebbakia is made of a special Chebbakia dough and rolled to get the unique shape and then deep-fried until golden, and finally dipped in a homemade syrup and sprinkled with sesame seeds.
25. Sellou/ Sfouf
Sellou, also called Sfouf is a rich dessert or a snack that goes with Moroccan mint tea or spiced coffee. Sellou is a mix of ground-fried almonds, ground-toasted sesame seeds, browned flour, and flavored with cinnamon powder, anise powder, and honey or sugar.
The nutty ground is then mixed with melted butter or warmed olive oil. Unfortunately, Sellou is not commonly served in restaurants and cafes but it can be found on the menu of some Riads in Morocco.
26. Kab El Ghzal (Gazelle Horns cookies)
Kab El Ghazal is a crescent-shaped cookie. The cookies are made by stuffing almond paste into a delicate pastry. The cookie is shaped like a crescent and baked in the oven.
The almond paste is flavored with rose or orange flower water and cinnamon which gives the cookies a unique taste. Kab El Ghazal is usually made on special occasions only such as weddings, and baby showers but is easily found in restaurants and bakeries.
27. Msemmen (Moroccan Traditional Pancakes)
Msemmen is a traditional flatbread served for Moroccan breakfasts and evening snacks. It is usually served with honey and Moroccan mint tea or spiced coffee.
Msemmen in Morocco can also be stuffed with meat or onion and tomatoes and it’s called “Msemen M’aamer” meaning Stuffed Msemen.
28. Beghir (Moroccan Semolina Pancakes)
Beghrir is spongy, melt-in-your-mouth Moroccan pancakes made from a crepe-like semolina batter. Also known as the million hole pancakes, Baghrir is usually served with honey-butter sauce for breakfasts, but certainly great anytime.
Beghrir can be found in all restaurants that have a Moroccan breakfast menu, also in the small local cafes that specialize in only pancakes and Moroccan tea.
29. Harcha (Moroccan pan-fried bread)
Harcha is perfect for breakfast or tea time snack. It is flatbread made of Semolina flour, butter and milk and cooked on a griddle.
Harcha commonly served with jams or honey and butter syrup.
30. Moroccan mint tea
A unique tea that combines fresh mint and natural gunpowder green tea. The process of making authentic Moroccan tea is awesome but the taste is another story!
The addiction is real!
31. Moroccan Nous Nous Coffee
You won’t be able to find your good morning cup of coffee in Morocco but I’m quite sure there are other good Moroccan coffee alternatives. the popular Nous-Nous is one of them. We wrote a whole post about coffee in Morocco check it out.
Leben is homemade fermented milk. The process of making Leben in Morocco is quite long and hard as it takes up to 2 days to get through the whole process of fermenting, shaking, and finally removing the butter.
However, the result is very delicious. You can buy Leben from Supermarkets in Morocco but the homemade one is the best you can have.
33. Fresh Sugarcane Juice
My husband and I love freshly made sugarcane juice. The sugarcane juice is extracted from peeled sugarcane sticks by crushing them in a machine. We also like adding the optional fresh ginger. A great kick to the sweet taste of the juice.
The juice is usually made and sold in the streets around Morocco. Amazing! A full cup of sugarcane will cost you 10Dh only (1$ ).
34. Zaazaa (Moroccan Dessert)
With a funny name that’s impossible to pronounce correctly, Zaazaa is a widely popular drink across Morocco. ZaaZaa literally means scary in Moroccan slang language which is true. This juice is scary for people that care about sugar levels.
The juice is basically loaded with a ton of sugary and sweet ingredients. It includes multiple levels each level has a type of ingredient.
The ingredients will vary from one cafe or restaurant to another but they all include fruits like strawberries, and bananas, dried nuts, and dates, Chocolates, and chocolate biscuits like Kitkat and Oreos, and fresh cream, a lot of creams really, chocolate syrup, and more.
This is definitely one of my favorite Moroccan food experiences. It’s a must-try
35. Babbouch (Snails Soup)
Snails soup and Ras El Hanout spice are a combination of spicy distinctive flavors.
The main ingredient of the soup is of course the snails. This Moroccan dish is made by stewing the snails in a broth with a mix of spices and herbs called Ras El Hanout which includes thyme, aniseed, Arabic gum, mint, caraway, and many more.
The rich dish is known to be very good for health to what it contains. The snail’s soup is generally a Moroccan street food that is sold by vendors with carts. They are usually found in traditional markets and busy areas in the city like famous streets.
I highly recommend trying this Moroccan food but if you can’t stand the idea of eating the snail try the soup instead. They normally serve the snails with the soup but you can request only the soup. However, don’t drink more than one cup as a start. It’s quite strong.
36. Sheep’s Brain
We mentioned the sheep’s head meat, right? But in Morocco, nothing goes to waste. They also make a hearty dish from the brain. And you know what, it’s crazy delicious if you can handle the zesty texture.
The dish is basically a sautee of the sheep’s brain with some tomatoes and herbs and that’s it.
Unfortunately, you can’t order this special Moroccan dish everywhere in Morocco. It’s mostly found in Jama El Fna in Marrakech.
37. Moroccan Doughnuts (Sfenj)
Sfenj is a type of doughnut in Morocco. It’s sold by street vendors only as it is hard to make at home. The Sfenj is made with a very sticky sourdough and shaped into rings before deep frying it in sunflower oil.
The traditional Moroccan doughnuts are crispy from the outside and fluffy from the inside. Sfenj goes very well with Moroccan mint tea.
38. Spiced olives
You will get a small plate full of spiced olives before or with every Tagine you order in Morocco. Morocco is one of the largest producers of olives and olive oil. They taste pretty good, to be honest, and I love olives.
39. Moroccan Tuna Bocadillo
Tuna Bocadillo sandwiches are a popular street food in Morocco. This Spanish influenced tuna sandwich can include a variety of stuffings including boiled potatoes, olives (black and green), onions, boiled eggs, and the spicy Harissa sauce if you choose to add it.
The bread used for the Moroccan Bocadillo is usually french bagettes but sometimes they use half a loaf of Khobz (round Moroccan bread).
40. Moroccan Ghoribas
Moroccan Ghoribas are one of favorite cookies. Its crunchy and yet melt-in-the-mouth goodness is so irresistible. In Morocco, you can distinguish a good Ghoriba cookie from its surface cracks. The more cracks it has the better it tastes.
The good news is that Ghoriba is literally sold everywhere even at local grocery shops. Don’t miss out the experience of trying this street food cookie.
Moroccan Food Tips
Morocco is famous as one of the best food destinations in Africa. That being said, traveling to Morocco meant me getting familiar with the food culture of Morocco: eating traditional Moroccan food, sampling traditional dishes from Morocco, and drinking typical Moroccan drinks.
- Make sure to pack some over-the-counter medication and pain relievers just in case. Eating Moroccan food gives you overwhelming pleasure but it can be also unbearable pain. Most Moroccan dishes are meat-based so eating too many things and mixing up all kinds of food can do injustice to your stomach.
- Always carry a hand sanitizer. Strolling around the souqs, touching all the nice goodies, and trying out clothes can be fun. However, make sure to wash your hands before eating. If that’s not possible a hand sanitizer you carry might come in handy.
How to find Moroccan food on Social Media?
To end, don’t forget to check out popular Moroccan food on Instagram (the #moroccanfood hashtag) for some Instagram food inspiration.
What is Special about Food in Morocco?
Local food in Morocco and Moroccan local cuisine were on my list of the top 100 things to do in Morocco. And tasting the traditional Moroccan mint tea and the Moroccan breakfast were the first two things on my Morocco bucket list!
Moroccan food is a mixture of all-natural ingredients. It includes a variety of vegetables, legumes, exotic spices, and of course, meat.
While vegetables are important in many dishes such as couscous and tagine and are an integral part of Moroccan cuisine and culture. No religious and social celebrations can be complete without these 3 main ingredients.
What is Moroccan Food known for?
Moroccan food is known for Couscous, Tagine, Moroccan mint tea, Harira, Tangia, Moroccan bread, olives and olive oil, and Argan oil.
What is the National Food of Morocco?
Couscous is widely accepted as the national dish of Morocco. But Tagine, Tangia, and Moroccan Harira are also considered among the national dishes of Morocco.
Moroccan cuisine experience
Some say that Moroccan food is similar to Arabian cuisine while others attribute it to Mediterranean traditions. However, Moroccan food is really its own thing.
The beauty of Moroccan food can only truly be experienced through the regional variations from place to place and by recipes passed down from generation to generation. Perhaps in the future, we could explore some of these traditions.
Which one of these foods would you try in Morocco? Is our Morocco food bucket list missing a dish that we need to try on our next trip? Please let us know in the comments below!
Also, check out below some really good Moroccan food cookbooks and Moroccan food tours for your next trip to Morocco. And just below that, you will find a much-needed food vocabulary about Moroccan food.
Moroccan Food Cookbooks
- The Food of Morocco
- Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
- Easy Tagine: delicious recipes for Moroccan one-pot cooking
- 150 Best Tagine Recipes: Includes Recipes for Spice Blends and Accompaniments
Moroccan Food Tours
- Rabat food tasting tour
- Casablanca food tasting tour
- Chefchaouen food tasting tour
- Tangier food tasting tour
Best Places to eat Authentic Food in Morocco:
Interested in tasting the real food in Morocco? Here are some places where you can find authentic Moroccan food:
- Jamma El Fena, Marrakech
- Lascala Restaurant, Casablanca
- Riad Idrissy, Fez
- La mamounia, Marrakech