Madeleine Hull
Moroccan cuisine is a blend of unique and familiar flavours influenced by its interactions with other cultures and nations. It is a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with some European and sub-Saharan influences. Moroccan food is rich, aromatic, and earthy, with a subtle sweetness from spices like cinnamon and ginger. The Mediterranean diet, which focuses on whole foods and healthy fats, has gained global recognition and is a way of life for Moroccans. This diet includes extra virgin olive oil, local fresh fruits and vegetables, lean proteins like chicken and lamb, whole grains, nuts, and fish rich in omega-3 fatty acids. Moroccan dishes are known for their generous use of spices and herbs, and the country's most famous exports are couscous and tagine.
| Characteristics | Values |
|---|---|
| Influences | Arab, Berber, Andalusi, Mediterranean, French, Spanish, Middle Eastern, and sub-Saharan |
| Staples | Stews, soups, meat or fish dishes, couscous, vegetables, bread |
| Common Meats | Beef, goat, mutton, lamb, chicken, seafood |
| Flavorings | Lemon pickle, argan oil, preserved butter, olive oil, dried fruits |
| Staple Grains | Rice, wheat, barley |
| Fruits | Oranges, lemons, grapes |
| Traditional Cooking Fats | Butter, animal fat, olive oil |
| Common Spices | Cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, sesame seeds |
| Common Herbs | Mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage, bay laurel |
| Common Desserts | Kaab el ghzal (pastry stuffed with almond paste and topped with sugar), halwa chebakia (a pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds), jowhara (fried waraq pastry, cream, and toasted almond slices), coconut fudge cakes |
| Common Drinks | Moroccan mint tea, fresh orange juice |
Moroccan breakfast
A typical Moroccan breakfast is simple and usually includes carbohydrates. Bread is a cornerstone of Moroccan cuisine and is eaten with every meal, including breakfast. The most staple type of bread is Khobz, a round, flat variety made with whole wheat and barley flour. It is often served with olive oil, which is poured into small plates for guests to dip their bread into. Dark olives are also served as a side dish, and Moroccan olive oil and olives are considered some of the best in the world.
Another common breakfast food is pancakes, specifically Beghrir, which are small, soft semolina pancakes soaked in a mix of honey and butter. These are often served with a Moroccan mint tea, which is made with Chinese gunpowder and mint, and other herbs and aromatics.
Other breakfast foods include eggs, which are boiled, poached, or fried in olive oil and seasoned with salt, cumin, and paprika. Jben, a soft, fresh Moroccan cheese, is also popular and often served with honey.
Some other Moroccan breakfast dishes include:
- Harsha—a crunchy, slightly salty pastry made with semolina
- Bissara—a thick soup made with fava beans, often eaten during the winter months
- Msemmen—square pancakes made with durum wheat, folded, layered, and fried
- Shakshuka—a North African dish of poached eggs in a tangy, spicy tomato base
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Lunch and dinner options
Lunch Options:
- Salads: Moroccans often enjoy a series of hot and cold salads as a starter, such as zaalouk (an aubergine and tomato mixture) and taktouka (a mixture of tomatoes, smoked green peppers, garlic, and spices). Another option is bakoula or khoubiza, a cold salad made with braised mallow leaves, spinach, or arugula, mixed with parsley, cilantro, lemon, olive oil, and olives.
- Chicken Tagine: A flavourful dish made with chicken, preserved lemon, and olives, often served with couscous.
- Moroccan Salad: A wholesome bowl filled with mixed greens, cherry tomatoes, cucumber, lettuce, and olives. It can be dressed with a simple vinaigrette made from olive oil, lemon juice, and black pepper or cumin.
Dinner Options:
- Grilled Moroccan-Spiced Chicken: This dish is often served with a side of bakkoula, a spinach-like side seasoned with preserved lemon and Moroccan spices.
- Harira Soup: A traditional Moroccan soup made with fresh tomatoes, parsley, celery, chickpeas, and lentils. It is usually spiced with cinnamon, cumin, and ginger. Harira is commonly eaten during the winter to warm up and is also served during Ramadan.
- Couscous: The national dish of Morocco, couscous is often served with lamb or chicken and a variety of vegetables. It is a versatile dish that can be adapted to personal preferences.
- Pastilla (Basteeya or Bestilla): A savoury pie made with a flaky crust and a rich, warm filling. The filling typically includes chicken or squab, caramelized onions, and almonds and/or pistachios.
- Seafood Dishes: Morocco has a wide range of seafood options, including sardines, anchovies, mackerel, shrimp, and more. These can be incorporated into tagines, pastilla, briouat, and paella.
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Snacks and street food
Morocco's street food scene is a culinary adventure, offering a diverse range of flavours and textures. Here is a guide to some of the most popular snacks and street foods to be found in Morocco:
Tagine
The tagine is an iconic Moroccan dish. This hearty stew is named after the clay pot in which it is cooked. It is slow-cooked to perfection, with a variety of meats, vegetables, and aromatic spices such as cumin, saffron, and cinnamon. The result is a tender, melt-in-your-mouth delicacy.
Bocadillos
These savoury Moroccan sandwiches are filled with spicy merguez sausage and grilled vegetables. They are a popular choice for a quick, filling snack.
Maakouda
Maakouda is a thick, crispy potato fritter packed with flavour. They are perfect as a snack on their own or as a filling for a sandwich.
Shawarma
Moroccan shawarma is a mouthwatering dish of tender, marinated meat piled high in warm bread with fluffy hummus, fiery harissa sauce, and fresh vegetables.
Fried Fish
In coastal areas like Essaouira and Agadir, freshly caught fish such as sardines or sea bass are seasoned with herbs and spices, then coated in batter or breadcrumbs and deep-fried to a golden crisp. They are typically served with a squeeze of lemon and a side of bread or fries.
Bastilla
Bastilla is a unique and delicious Moroccan pastry. It combines sweet and savoury flavours with a filling of shredded meat (usually pigeon or chicken), almonds, spices, and eggs, encased in layers of flaky phyllo dough.
Briouate
These triangular or cigar-shaped pastries are filled with a variety of sweet or savoury fillings, such as spiced ground meat, seafood, cheese, or almond paste. They are then fried to a golden crisp.
Sfinj
Sfinj are Moroccan doughnuts. They are light, fluffy, and often served with a dusting of powdered sugar and a hint of orange blossom water.
Moroccan Bread
Khobz, the traditional Moroccan bread, comes in various types, including wheat, white, fluffy, and flatter versions. It is often served with cream cheese or honey and makes for a filling snack.
Harira
Harira is a tomato-based soup, traditionally served during Ramadan but available all year round. It is filled with chickpeas, lentils, noodles, and spices, offering a hearty and affordable meal.
Brochettes
Brochettes, similar to shish kebabs, are another popular street food option. You can choose from a variety of spiced meats and have them grilled to your liking.
Moroccan Olives
Moroccan olives are a must-try, with their variety of flavours and colours. They are used in traditional dishes like tagines, served as a side, or enjoyed as a snack.
Harcha
Harcha, or Harsha, is a popular Moroccan pastry made with semolina. It is often enjoyed with traditional Moroccan mint tea and can be paired with honey and cheese.
Moroccan Yogurt
Raib, or Moroccan yogurt, is a rich, natural probiotic yogurt similar to Kefir. It can be enjoyed plain or sweetened with different flavours.
Snails
Ghlal, or Moroccan snails, are cooked in a broth with special spices and herbs, believed to offer health benefits. They are served in small bowls, and the meat is extracted using a toothpick.
Nougat
Colourful nougat carts can be found in the Fes medina, offering a variety of flavours such as pink, green, and white with nuts. It is a sweet treat, best enjoyed in small quantities.
Moroccan Donuts
Sfenj, the Moroccan version of American doughnuts, are made with white flour-based dough, fried, and served either plain or topped with sugar. They are best enjoyed fresh.
Oranges with Cinnamon
A classic Moroccan treat, oranges sprinkled with cinnamon combines the natural sweetness of oranges with the warm, aromatic flavour of cinnamon.
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Drinks
Morocco's drinks are an integral part of its culture and reflect the country's cultural and geographical diversity. From refreshing herbal teas to tasty fruit juices, these beverages offer a delicious way to explore Moroccan cuisine.
Mint Tea
Also known as "Moroccan whiskey" or "Berber whiskey", mint tea is an iconic Moroccan beverage. It is traditionally served in small glasses and is consumed on almost every social occasion. Made from green tea leaves, fresh mint leaves, and sugar, the tea is often shared from a common pot, creating a beautiful social custom that makes one feel part of the Moroccan culture. The host usually pours the tea from a height to create a frothy top.
Fruit Juices
Morocco offers a variety of fresh fruit juices, including orange, grapefruit, peach, lemon, and pomegranate. Pomegranate juice is a seasonal specialty, available from November to January, capturing the essence of ripe, juicy pomegranates. Sugar cane juice, available in medinas and popular districts, is another popular choice—freshly squeezed from a cane, it is sweet, natural, and refreshing.
Coffee
Moroccan coffee is strong and served in small cups, often accompanied by dates or Arab sweets. Arabic coffee, served after meals, is prepared with finely ground coffee beans, hot water, and a pinch of spices such as cardamom. It is a strong, aromatic drink, enjoyed slowly during conversations.
Herbal Teas
Morocco also offers a range of herbal teas, such as ginger tea (Chiba tea) and rose tea (Atay warda). Ginger tea is an infusion made with grated fresh ginger and hot water, known for its digestive properties and spicy taste. Rose tea, made from dried rose petals, has a delicate, floral taste and is believed to have soothing properties, making it popular during Ramadan.
Alcoholic Beverages
Although alcohol is not as freely available in Morocco as in European countries, it can be found in specialised shops and hypermarkets. Morocco produces wine, with the best-known regions being Meknes, Casablanca, and the Guadalquivir Valley. Moroccan wine is appreciated both domestically and internationally, with a wide variety of reds, whites, and rosés. Beer is also consumed in Morocco, with local brands such as Casablanca, Flag Speciale, and Stork.
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Desserts
Moroccan desserts are a delightful mix of flaky pastries, rich cakes, and sticky sweets. They are often flavoured with ingredients such as sesame, honey, orange blossom, cinnamon, and almonds. Here is a selection of mouth-watering Moroccan treats:
Moroccan Lemon Cake (Meskouta)
A zesty and tangy cake, often served plain but can be decorated with almonds or orange slices.
Halwa Chebakia: Moroccan Sesame Cookies with Honey
These cookies are a perfect blend of sweet and savoury, with sesame and honey creating a unique flavour profile.
Mille-Feuille (French Napoleon Dessert)
A French-influenced dessert, the Mille-Feuille is a flaky pastry delight that is sure to satisfy any sweet craving.
Moroccan Coconut Snowball Cookies (Richbond Cookies)
These cookies are a tropical treat, with coconut as the star ingredient, creating a sweet and crispy cookie.
Moroccan Sellou (Sfouf or Zmita)
A traditional Moroccan dessert, Sellou is a sweet flour-based dish often served during Ramadan. It is made with roasted flour, almonds, and sesame seeds, creating a nutty and crumbly texture.
Ghoriba Bahla Moroccan Shortbread Cookies
Ghoriba Bahla are melt-in-your-mouth shortbread cookies that are often flavoured with almonds or other nuts. They have a delicate, crumbly texture and a buttery taste.
Kaab el Ghazal (Gazelle Horns)
These crescent-shaped pastries resemble gazelle horns and are filled with a sweet paste, often made from almonds or other nuts, and sometimes include orange blossom water.
Moroccan Baklava with Almonds and Orange Flower Water
A twist on the traditional baklava, the Moroccan version includes almonds and orange flower water, adding a unique aroma and flavour to this sweet, flaky pastry.
Sfenj: Moroccan Doughnuts
Sfenj are fluffy and airy doughnuts that are a popular street food in Morocco. They can be eaten plain or sprinkled with sugar and are best enjoyed fresh out of the fryer.
Moroccan Almond Snake Pastry (M'hancha)
M'hancha is a coiled pastry filled with a sweet almond paste and often sprinkled with cinnamon. It is a visually striking dessert and a popular choice during Ramadan.
Almond Briouats (Sweet Moroccan Snacks)
Briouats are small, filled pastries that can be savoury or sweet. The sweet version is filled with a delicious almond paste and fried or baked, resulting in a crispy treat.
Moroccan Orange & Almond Cake
This moist and sticky cake is infused with orange blossom water and spices, creating an aromatic and flavourful dessert. It is an easy-to-make treat that is sure to impress.
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Frequently asked questions
The Moroccan diet is a variation of the Mediterranean diet, which focuses on whole foods such as fruits, vegetables, legumes, whole grains, nuts, lean proteins, and healthy fats. It minimises processed foods, added sugars, and unhealthy fats. Key components include extra virgin olive oil, local fresh produce, and moderate consumption of lean proteins.
Common ingredients in Moroccan cuisine include a variety of spices such as saffron, cumin, turmeric, cinnamon, ginger, paprika, coriander, and cayenne pepper. Additionally, meats like beef, goat, mutton, lamb, and chicken are frequently used, along with seafood. Common grains are rice and wheat, used for bread and couscous.
Morocco's national dish is couscous, typically served with vegetables and a protein such as lamb or chicken. Other popular dishes include tagine, harira soup, mint tea, and bastilla (a savoury pie).
Moroccans traditionally eat with their hands and use bread as an integral part of their meals. Dining is a communal activity, with people gathering to share meals and engage in conversation. Seasonal fruits are often served at the end of a meal instead of cooked desserts.
