Our favourite Moroccan dishes and drinks (and where to try them)

Whether savoury or sweet, Moroccan cuisine is rich and varied. Here are 15 of our favourite culinary specialities to try during your next visit.

Savoury

Moroccan cooking is all about using the right combination of spices. Seasoning plays a crucial role, with closely guarded family recipes passed down through generations. Commonly used spices include cumin, saffron, cinnamon, paprika, cloves, ginger, pepper and coriander.

Rfissa. Stewed chicken, lentils, fenugreek and spices served over shredded Msemmens (a type of Moroccan pancake/flatbread), trid pastry, or even day-old bread. Rfissa is one of the specialities of Casablanca.
La Tanjia Marrakchia. Veal shank seasoned with spices such as cumin, saffron, turmeric and preserved lemon and slow cooked in a special clay pot or urn. Traditionally it was cooked in the embers of hammams (bathhouses). A specialty of Marrakech.
A Pastilla. A flaky phyllo pastry pie made with pigeon meat (you can also substitute it with chicken or beef) and seasoned with onions, parsley, coriander and cinnamon.
Tajine. Vegetables and meat or fish, slow cooked in a traditional serving dish of the same name, with cinnamon, nutmeg, coriander, niora (a type of sweet red pepper), parsley, lemon and olive oil.
Couscous is the Moroccan dish that’s probably most consumed outside Morocco. Durum wheat semolina is ladled with a vegetable broth and garnished with meat. There are several versions of this dish, including a traditional version with seven vegetables and one with chicken.
Mechoui. Lamb or mutton meat seasoned with paprika, cumin, ginger and other spices (depending on the individual family recipe) and slow cooked in an earthen oven.
Harira is a hearty soup usually made with lamb, parsley, onion, celery, coriander, chickpeas, lentils, tomatoes and sometimes also vermicelli.

Sweet

Morocco’s sweet specialities are equally as enticing as their savoury cousins. Common flavours used in Moroccan desserts include orange, cinnamon, almonds, honey, dried fruits and nuts.

Gazelle Horns. Crescent-shaped cookie with an almond paste and orange blossom filling.
Briouat is a small triangular puff pastry turnover filled with almonds, cinnamon, and honey. (There is also a savoury version.)
Harcha. A wheat semolina pancake, eaten either with honey or butter or plain.
Ktefa or milk pastilla is a refined sweet treat that consists of paper-thin layers of warqa pastry, sweetened almonds and custard cream.

Drinks

After a day of sightseeing there’s nothing better than a refreshing drink.

Mint tea, an institution in Morocco, is consumed at almost any time of the day. At the end of a meal, it is enjoyed as a digestive.
Almond milk flavoured with orange blossom or honey is commonly sipped in the morning, especially during Ramadan, but can be enjoyed at any time.
Assir is an avocado and orange blossom smoothie, widely consumed in Marrakech.
Wine. Morocco is also a great destination for wine lovers. To complement your meal, we recommend wines from estates like Les Celliers de Meknès, Domaine Ouled Thaleb, Château La Ferme Rouge, Castel, and Les Deux Domaines.