Travel and living

Top Food Dishes to Sample when Visiting Morocco

The vibrant North African country of Morocco boasts some of the most mouth-watering cooking in the world - fragrant herbs and spices, fascinating combinations of flavour along with intriguing tastes that have resulted from influences such as Andalusian Spain and France, ensure your taste buds will be thrilled during your stay. The following guide by leading provider of beautiful villas in Morocco, PPA properties, outlines some of the outstanding flavours that you simply cannot miss out on.


Tagine dishes are a flavour sensation served with bread. In fact the term ‘tagine' is the name given to any recipe cooked in a clay pot with a conical lid - whether at a high-end restaurant or one of the many roadside cafés, you will always see tagines of flavoursome food bubbling away.

Chicken tagine is highly popular, while kefta tagine is a richer version comprised of beef or lamb mince mixed with garlic, tomatoes, onion, fresh coriander, parsley, cinnamon plus ground coriander rolled into balls and topped with eggs.

Fish Chermoula

Morocco benefits on both a beauty and culinary level by long Atlantic and Mediterranean coastlines. A wide range of outstanding fresh fish dishes can be had, among them chermoula which involves fish being marinated in a combination of herbs and spices used as a marinade and dipping sauce for fish that is lightly grilled over coals.


Traditionally served for breakfast, you will be sure to enjoy this simple yet rich soup of dried broad beans topped with a swirl of olive oil, a sprinkling of cumin and bread fresh still warm from the oven.


Another popular traditional dish, harira is eaten by locals to break their fast at sunset during the holy month of Ramadan. It features a wonderful combination of tomatoes, lentils, chicken, chickpeas and lamb, completed by a squeeze of lemon juice, some fresh chopped coriander, and a sweet, sticky pretzel called chebakkiya on the side.

Cous Cous

Called ‘seksu' by Moroccans, the fine wheat pasta called cous cous has grown rapidly in popularity in the West over the past decade because of its versatility when cooked with meat and vegetables. It is traditionally served is as a pyramid topping covering meat, with vegetables pressed into the sides, a garnish of sweet raisin preserve and sauce served separately. You will find a number of unforgettable dishes in Morocco that feature cous cous.


These small deep-fried potato balls dipped in a spicy harissa sauce are scrumptious and can are just the ticket from numerous local vendors while you browse the famous markets such as Djemaa el-Fna Square in Marrakech.


Zaalouk is a delectable smoked aubergine dip that is seasoned with garlic, paprika, cumin and a chilli powder. Since traditional Moroccan meals begin with at least seven cooked vegetable salads that are scooped up with bread, zaalouk is the perfect accompaniment.

Information Shared By

If you have any questions, please ask below!