10 Moroccan Dishes to Try While Visiting the Country
If you’re a foodie travelling to North Africa, discover 10 Moroccan dishes to try during your culinary adventure.
Bursting with flavour, Moroccan cuisine blends Andalusian, Arabian and French influences, as well as traditions from the indigenous Amazigh people.
The country’s culinary heritage has long been celebrated beyond its borders. In fact, there are restaurants around the globe focusing on this North African cuisine.
But I guarantee you there’s nothing quite like sampling Morocco’s masterful interplay of aromatic spices and mouthwatering flavours within the country itself.
If you’re planning a trip to Morocco, you’re in for a treat, whether feasting at street food vendors, indulging at fine-dining restaurants or enjoying an intimate meal in the comfort of your riad.
There are also plenty of opportunities to get hands-on during a Moroccan cooking class. And with the country’s legendary hospitality, there’s a good chance you’ll be invited into someone’s home to eat.
In this article, discover 10 Moroccan dishes to try while visiting the country, from hearty soups to fragrant tajines and spicy dips.
Looking for itinerary inspiration? Check out my 10-day Morocco itinerary for solo travellers.
Harira
When we go to potluck dinners and friends ask us to make something Moroccan, this is usually what we bring. Harira is a nourishing and hearty soup that is traditionally eaten to break fast during the holy month of Ramadan. While it’s sometimes made with lamb, it’s also possible to find vegetarian versions of harira for non-meat eaters.
The foundation of harira is a tomato-based broth that’s spiced with cumin, paprika, turmeric and cinnamon. Added to that are lentils, chickpeas and broken-up noodles, as well as a bit of flour mixed with water to help thicken the soup.
All of this is cooked to perfection before being garnished with coriander, parsley and a squeeze of fresh lemon juice.
Travelling to Morocco on a budget? Discover some of the best ways to save your dirhams while exploring the country.
B’ssara
Another Moroccan soup that my husband loves is b’ssara, which centres around the humble fava bean. These protein-rich pulses are slowly simmered with aromatic onions, garlic and warming spices, with the long, gentle cooking process allowing the beans to break down and transform into a creamy consistency.
Topped with olive oil and a sprinkle of cumin, b’ssara is traditionally enjoyed at breakfast, often alongside freshly baked bread straight from the oven.
At just a few pennies per bowl, this simple yet satisfying dish is a testament to the ingenuity and resourcefulness of North African cuisine. Every day, affordable ingredients are transformed into a comforting and deeply satisfying meal.
Zaalouk
During Moroccan meals, it’s not uncommon to have an array of shared plates that kick off the dining experience before the main meal is served. At the heart of these celebratory feasts are cooked vegetable “salads”. These are usually served with freshly baked Moroccan flatbreads that are used to scoop up their deliciousness.
Among my favourites is zaalouk, a smoky dip made from grilled and mashed eggplants. The eggplants are charred over an open flame until their skin is blackened and their flesh is soft and creamy.
They are then combined with ripe tomatoes and seasoned with a fragrant blend of garlic, paprika, cumin and a touch of chilli powder. The result is pure heaven, particularly for eggplant enthusiasts like me!
Planning to visit the Sahara? Check out my suggested itinerary from Marrakech to Fes, which is ideal for solo travellers.
Chermoula
Originating from the Maghreb region, chermoula is a delicious marinade that’s used to infuse other ingredients with flavour. While chermoula is most commonly associated with seafood, its applications extend far beyond. In fact, it’s a staple in the preparation of meats, poultry and even roasted vegetables.
Typically, this marinade features a combination of fresh parsley, coriander, garlic, cumin and paprika, plus the juice and zest of lemons or limes. These ingredients are finely chopped and combined with olive oil to create a thick, paste-like consistency that can be used to coat the surface of the protein before cooking.
I particularly love eating chermoula with grilled sardines, with the saltiness of the fish balanced by the zest of the marinade. If you have never eaten fresh sardines, Morocco is the place to do it!
Tagine
The tajine is an iconic piece of North African cookware that has become synonymous with Moroccan cuisine.
This distinctive clay pot, with its signature conical lid, not only lends its name to a vast array of stews, braises and slow-cooked specialties. It also plays a vital role in imparting the complex and layered flavours that define Moroccan, Algerian and Tunisian cuisine.
From Morocco’s bustling roadside cafes to its finest dining establishments, the sight of a tagine slowly simmering is a ubiquitous sight. The tagine’s unique design, with its domed cover, ensures that moisture is continually recycled, gently steaming the ingredients and infusing them with the fragrant aromatics that are their hallmark.
When someone says: “You must try a tagine while in Morocco”, it’s important to remember that this isn’t a one-time dish that can be ticked off your list. That’s because the tagine presents itself in so many forms and with such a diverse array of ingredients.
Each reveals the depth of flavour that can only be achieved through this time-honoured method of slow, gentle cooking.
Kefta
Kefta is a flavourful blend of ground beef or lamb that is infused with an aromatic array of spices and herbs. The meat mixture is first combined with garlic, fresh coriander, parsley, cinnamon and ground coriander. Then, it’s carefully rolled into small, uniform balls.
Then, it’s either grilled on skewers or gently cooked in a savoury tomato and onion sauce, usually in a tajine.
If prepared in a tagine, the cook will usually make small depressions in the sauce just before the dish is ready to serve and crack fresh eggs directly into them. The eggs quickly cook to a perfect, runny consistency, adding an extra, creamy element to the dish.
Many street-side restaurants offer kefta tajines as they are so popular with Moroccans. So you don’t have to go far to find them.
Couscous
Couscous is an integral part of Moroccan culture as it’s usually served as a communal meal after Friday prayers. Family, friends and neighbours will gather together to share in this ritual and passing travellers are often invited to participate (don’t be afraid to say yes!)
No matter how much couscous has been prepared, there is ALWAYS enough to share. You can learn more about the ritual of Friday couscous in my detailed article here.
Couscous is a delicate, fluffy pasta that is traditionally crafted by hand (no packet couscous here). The cook carefully rolls and shapes the tiny semolina grains into uniform pellets.
Then, it’s gently steamed above a fragrant stew of meat, vegetables and aromatic spices, which is later served in a mound atop the couscous.
In Amazigh tradition (and in my family’s household), a bowl of tangy buttermilk is also offered, with its refreshing qualities cutting through the richness of the dish.
Travelling to Fes? Discover some of the best food tours and experiences in this ancient city.
Msemen
This beloved flatbread is a staple in Maghrebi cuisine and is often served at breakfast in Moroccan hotels and riads. When being made, the msemen dough is layered and folded, delicately stretching and manipulating it to bring out its inherent flakiness.
The result is a square-shaped pancake that’s cooked on a griddle before being served warm.
The msemen’s soft, pillowy texture is a perfect canvas for the rich, sweet toppings that are usually served alongside. My favourite is undoubtedly amlou, a peanut butter-like spread made from argan oil, almonds and honey. As an accompaniment, you can’t go past a steaming glass of Moroccan mint tea.
Sometimes, msemen is stuffed with savoury fillings, such as aromatic khlea (cured meat) or a blend of onions and tomatoes.
B’stilla
Also known as pastilla, this flaky “pie” has its origins in Fassi cuisine, hailing from the ancient city of Fes. Traditionally, its layers and layers of paper-thin pastry were filled with pigeon meat. But it’s more common to see chicken on Moroccan restaurant menus today.
The first time I tried b’stilla, it was a seafood version, which my auntie-in-law made especially for me as I don’t eat meat.
In addition to chicken, pigeon or seafood, the spiced filling also features ground almonds and a scrambled egg mixture, as well as finely chopped dates.
Once the pie is baked to golden perfection, it is dusted with a light coating of icing sugar and cinnamon. This adds a subtle sweetness that perfectly balances the savoury core.
B’stilla is a time-consuming dish to make, but it is most definitely worth trying if you see it during your travels.
Travelling to Tangier? Discover some of the best food tours and experiences in Morocco’s northern gateway.
Chebakia
While exploring Moroccan souks, you’ll come across sweet stalls with cookies and other sugary treats piled high. It can be hard to know where to start! If I have one recommendation, it would be chebakia. This sweet Moroccan delicacy is synonymous with Ramadan and other special celebrations.
Twisted into flower-like shapes, these honey-coated sesame cookies are delicious! The dough is carefully folded and fried to achieve a crisp, golden exterior. This is then submerged in a fragrant honey syrup infused with aromatic orange flower water.
After being rolled in toasted sesame seeds, the result is a sticky-sweet confection that must be tried at least once.
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I’m Malika, an Australian-born travel writer with an intense love for Morocco. I first travelled here solo in 2014 and after meeting (and marrying) a local, I made this North African gem my home.
Over the last 10 years, I have explored the country extensively, travelling to all corners with my partner, friends and solo.
