Moroccan Cuisine
The fragrant food of Morocco - slow-cooked tagines, fluffy couscous, spiced grills and sweet pastries, with the endless ritual of sweet mint tea poured from on high.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
Moroccan cuisine is one of the most fragrant and refined in the world, a blend of Berber, Arab and Mediterranean traditions rich with spices, dried fruit and slow cooking. The iconic tagine, a stew cooked in a conical earthenware pot, comes in endless forms, alongside fluffy couscous, spiced grills, harira soup and sweet, flaky pastries, all accompanied by the endless ritual of sweet mint tea.
What you actually see
- The tagine - the slow-cooked stew in its conical earthenware pot.
- Couscous - the fluffy steamed semolina, traditionally a Friday dish.
- Mint tea - the sweet green tea poured theatrically from on high.
- The pastries and street food - the sweet pastries and grilled snacks.
When to go
Year-round; a long, shared meal in a riad or restaurant, or street food in the markets and the great square of Marrakech. Friday is traditionally the day for couscous, and the mint-tea ritual accompanies every occasion.
Honest expectations
Tourist-strip restaurants can serve bland, watered-down versions, so seek out a busy local place, a riad dinner or a home-cooking experience for the real thing. The mint tea is very sweet. Street food is delicious but choose busy, fresh stalls to avoid stomach trouble in the heat.
Nearby
Every region has its specialities; Marrakech and Fes are famous for their food and cooking classes.
What to pack for Moroccan Cuisine
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
