Morocco Food Guide: Delicious Foods You Need to Try

One of the many reasons I love travelling is getting to try new foods, and Morocco certainly didn’t disappoint! In fact, it was the food that first caught my attention when looking into Morocco as a travel destination and I loved it so much I’ve been back quite a few times and travelled all over the country. If you’re heading to this beautiful country, here are some delicious Moroccan foods you definitely need to try.

Savoury Dishes

Tagine

You simply can’t visit Morocco without trying a tagine, the country’s most iconic dish. Named after the conical clay pot it’s cooked in, tagines are slow-cooked stews packed with tender meat or vegetables, often flavoured with ingredients like olives, preserved lemon, prunes, or apricots. Whether you go for chicken, lamb, or even a vegetarian version, the rich, fragrant sauce and melt-in-your-mouth texture make tagines a staple of Moroccan food culture.

Couscous

Couscous, or Seksu, is probably the second most well known Moroccan food. While many think of couscous as a simple side dish, in Morocco it’s a beloved Friday tradition and often the star of the meal. Typically served with meat and a variety of vegetables, Moroccan couscous is steamed to perfection and topped with a fragrant broth.

Bread

Bread plays an essential role in Moroccan cuisine and is served with nearly every meal. The most common type is khobz, a round, thick, crusty loaf with a soft, airy centre that’s perfect for scooping up tagines, salads, and dips. Baked fresh daily in neighbourhood ovens or at home, Moroccan bread is more than just a side, it’s a utensil, a staple and a symbol of hospitality.

Pastilla

Pastilla is one of the most surprising dishes I tried in Morocco and quickly became one of my favourites. It’s a sweet and savoury pie traditionally made with pigeon although now chicken and almond is the most common version. The filling is wrapped in layers of crisp, flaky pastry and dusted with powdered sugar and cinnamon to give it a sweet taste. The dish originates from Fes but is served all over Morocco.

Seffa

Seffa is a lesser-known Moroccan dish that’s traditionally served during celebrations and family gatherings. It is either made with vermicelli noodles or angel hair pasta, that are flavoured with powdered sugar, cinnamon and ground almonds. Sometimes the dish conceals a layer of spiced chicken beneath the surface in a variation called Seffa Medfouna.

Olives

Olives are a staple of Moroccan meals and are often the first thing to appear on the table. Since Morocco is the second largest producer of olives, they come in a rainbow of colours and flavours and a variety of marinades. You’ll find bowls of them served as appetisers, tucked into tagines, or sold by the kilo at vibrant souks.

Harira

Harira is a tradirtional Moroccan sup that is especially popular during Ramadan but is delicious any time of year. The recipes tend to vary but the dish is usually rich in tomatoes, chickpeas, lentils, spices and finished off with a squeeze of lemon. No matter what style you get, it’s filling, nourishing and full of flavour.

Sardines

As Morocco is the world’s largest exporter of sardines, it’s no surprise that these little fish are popular amongst locals and can be found all over the country. They are usually deep fried to make a tasty snack or side dish.

Kofta

Kofta, or kefta, is a dish made by grinding meat, usually beef or lamb, before mixing it with common Moroccan spices. The meat is generally rolled into meatballs and cooked in a tomato based sauce with onions. You’ll quite often find them served with a fried egg on top.

Aubergine Fritters

Aubergine fritters are a popular Moroccan street food made with aubergine (or eggplant) slices of that are dipped in a seasoned flour or chickpea batter, then shallow-fried until crisp on the outside and soft in the middle. Flavoured with garlic, cumin, and paprika, they’re incredibly moreish and often served as part of a mezze-style spread or eaten straight from the pan. You’ll often spot them sizzling away in market stalls and cafés, especially around lunchtime.

Bessara

Bessara, or Bissara, is a humble yet hearty Moroccan soup made from dried split peas or fava beans, blended into a thick, creamy purée. It’s especially popular in the north and often eaten for breakfast, topped with olive oil, cumin, and a sprinkle of paprika or chilli. It’s a favourite among locals on chilly mornings and often served with fresh bread for dipping.

Zaalouk and Moroccan Salad

Moroccan salads play a big role in Moroccan cuisine as side dishes. Unlike Western salads, the vegetables are cooked. The most common is Zaalouk which is cooked aubergine, tomatoes, garlic, olive oil and spices.

Snail Soup

Vendors selling snail soup can be found all across Morocco. Unlike traditional French snails which are cooked heavily in garlic, Moroccan snails are cooked with spices. Snail soup is typically eaten with a toothpick to get the snails out of the shell before slurping down the broth.

Camel

Riding a camel is something on many tourists Moroccan bucket list but for the locals, camels are also a source of food. They can be cooked in a variety of ways with stuffed camel spleen being a popular choices amongst locals. Camel burgers are also starting to become a trendy option on menus for tourists.

Msemen

Msemen is a square-shaped Moroccan pancake that’s made by folding layers of dough with oil and semolina before being cooked on a hot griddle, resulting in a chewy texture with crispy edges. Often eaten at breakfast or as a snack, msemen is typically served with honey or jam, although savoury versions exist too.

Brochettes

These Moroccan meat skewers are a popular street food found all over the country. Usually made with beef, lamb or chicken, the meat is marinated in spices like cumin and paprika and then grilled over charcoal for a delicious smoky flavour. Served with warm bread, olives and sometimes harissa, brochettes are simple, satisfying, and perfect for a quick bite while exploring the medina.

Maakouda

Maakouda are deep-fried Moroccan potato cakes that are crispy on the outside and soft and fluffy in the centre. Made with mashed potato mixed with garlic, herbs, and spices like cumin and turmeric, they’re shaped into patties and fried until golden. You will quite often seen them served up as a street food snack although it is common for Moroccan’s to use them as a sandwich filling (especially in a baguette with harissa).

Beghrir

Beghrir, or baghrir, are light and spongy pancakes made from a crepe like batter. They are typically served at breakfast and eaten with jam or honey. The yeast in the batter causes bubbles to rise to the surface, creating it’s distinctive texture. In fact, in French they are referred to as le crepe aux mille trous (the crepe with a thousand holes).

Sheep Heads / Brains

Not one for the faint hearted but popular amongst locals. Sheep heads are steamed for five hours ready in time for lunch. As none of the sheep goes to waste, you’ll often also find sheep brains on sale next to the sheep heads.

Briouats

Briouats or briwats, are delicious Moroccan pastries made with thin warqa pastry (similar to filo) and usually trinagle in shape, although sometimes they can be cylinder shape. They are filled with either savoury or sweet fillings and then fried or baked until crisp. Savoury versions are often stuffed with minced meat, spiced chicken or cheese, while sweet briouats are filled with almonds and honey.

Sweet Dishes

Oranges with Cinnamon

Desserts in Morocco are usually seasonal fresh fruit and the most common dish is orange slices sprinkled with cinnamon, sugar and orange flower water. It’s sweet, refreshing and the perfect way to end a meal.

Chebakia

Chebakia are made of strips of dough that have been folded to resemble a rose. They are then deep fried and coated with a honey syrup and sesame seeds. These fragrant cookies are traditionally made during ramadan to break the fast.

Carrot in Orange Juice

A simple yet refreshing dish in Morocco is a carrot and orange salad. Made with fresh oranges, grated carrots and cinnamon, this dish can be served as a starter or a dessert.

Flan

Flan is a popular dessert in Morocco, especially in cafés and casual restaurants, where it’s often served as a simple yet satisfying end to a meal. This creamy caramel custard has a silky texture and a delicate vanilla flavour, topped with a layer of golden caramel sauce that pools beautifully on the plate. While it may not be unique to Morocco, it’s a favourite across the country and often appears on set menus or as part of a home-cooked dinner.

Dates

Dates can be found all over Morocco and the most common date consumed is the Medjoul date which is soft, sweet and has a velvety flavour. They can be eaten on their own, added to dishes and quite often, stuffed with almonds.

Moroccan Cookies

Walking around the souks and medinas there will be plenty of cookies and biscuit treats to tempt you. Chewy and delicious, crispy and flavourful, you’re bound to find something that excites your tastebuds.

Rziza

Rziza is one of Morocco’s more visually striking pastries, made from coiled strips of thin dough that look almost like a nest or tangled ribbon. It’s typically served at breakfast or as a teatime treat, drizzled with honey or sometimes topped with butter and served warm. The layers are delightfully chewy with crispy edges.

Sfenj

Sfenj are light, airy and slightly chewy rings of deep-fried dough, often sold hot and fresh from street vendors. They’re usually eaten plain or sprinkled with sugar, although you’ll sometimes see them dipped in honey for an extra indulgent treat.

Moroccan Drinks

Magrebi Mint Tea

No trip to Morocco would be complete without trying Maghrebi mint tea. The tea is a drink traditionally offered to guests as a sign of hospitality. If offered, it is considered impolite to refuse. Be warned though, that Moroccan mint tea is a lot sweeter than traditional mint tea. Although locals are usually happy to made one with either less sugar or non at all.

Fresh Fruit Juice

Morocco is a paradise for fruit juice lovers, with stalls on nearly every corner offering freshly squeezed juices made from oranges, pomegranates, avocados and more. Orange juice, in particular, is incredibly popular and often squeezed right in front of you. You’ll also find delicious blends like avocado with milk and almonds or seasonal favourites like watermelon in summer.

Moroccan Beer

While Morocco is a muslim country, they do brew a few beers. While you might not find them available at every riad or restaurant, they can be easy to track down. The most common beer found in Morocco is Casablanca Lager. Others you might find include Stork Lager, Casablanca Citron, Flag Pils and Flag Speciale Gold. The most common international beers you will find are Heineken and San Miguel.

I hope this list of Moroccan food has made you hungry enough to want to visit this amazing country. Have you tried Moroccan food before? What’s been your favourite? Or what are you most excited to try? Let me know in the comments

Morocco Inspiration

Planning your trip to Morocco? These may help:

• Rabat Food Tour
• Riad Star Review – Marrakech
• Riad Toyour Review – Fes
• Riad Marhaba Review – Rabat

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