Moroccan cuisine is full of flavour, with influence from Berber, Jewish, Arab, and French cultures. Spices like cumin, ginger, paprika and cinnamon are right at the heart of it all, so you can expect dishes that really stir your senses.

From the coast of Casablanca to the Atlas Mountains, just outside Marrakech, Morocco showcases a range of diverse dishes using both ingredients from the sea and from the land. And whether you’re tucking into a tantalising tagine or relishing hearty bowls of colourful couscous, Morocco’s gastronomy is sure to impress.

Must-try dishes

Tagine

A flavoursome meat and vegetable hotpot

A regular on Moroccan menus, this delightful dish is tenderly cooked in a clay pot of the same name. Choose from chicken, beef or vegetables on a bed of perfectly cooked veggies and grains – usually carrot, courgette, potato and chickpeas.

Couscous

Small steamed balls of semolina flour

Whether eaten as a main dish or a side, you can’t come to Morocco without trying some couscous. This fluffy grain is a staple in the cuisine, often made with raisins, roasted veggies and nuts, along with cumin and turmeric for that fragrant kick.

Chicken pastilla

Tender shredded chicken with aromatic spices, wrapped in crisp pastry layers

This crispy dish is a real treat for the taste buds! Pastilla, or bastilla, is a Moroccan pie made with meat, onion and almonds and encased in warqa dough, which is similar to filo pastry. Sometimes it’s sprinkled with something like cinnamon for a brilliant blend of sweet and savoury.

Msemen

Traditional flatbread with multiple internal layers

Love pancakes? You’ll love Moroccan msemen. These traditional flatbread-meets-pancakes are folded into squares, with multiple internal layers and cooked on a griddle. They’re often served for breakfast, slathered in honey or butter. Yum!

Baghrir

Sweet, fluffy Moroccan pancakes with tiny holes on top

Baghrir’s bubbly appearance bears a striking resemblance to the humble British crumpet, but it’s more like a scotch pancake in texture and taste. Whether you top them with honey or butter, the tiny holes soak up all that flavour, making it a truly tasty treat any time of the day.

Khobz

Moroccan bread

Known for its distinctive round, flat shape, khobz is served with pretty much every meal in Morocco. It’s often enjoyed using the hands and to scoop up sauces or soup.

Zalouk

Vegetable spread

Typically served with khobz, this common side dish is a chunky spread made up of aubergine, tomatoes, garlic, olive oil and spices.

Divine drinks of Morocco

Mint tea

Gunpowder green tea with spearmint leaves and sugar

Here you have the drink of choice in Morocco, but it’s not just a drink – it’s a sign of hospitality and friendship. So don’t be surprised if you’re offered it when you arrive at a hotel or riad. Made with fresh mint, sugar, water and gunpowder tea, it’s super-energising.

Moroccan wine

Red, white and rosé varieties

Morocco produces the largest proportion of North Africa’s quality wines, mainly in the north, where French companies have planted extensively. The most common varieties are syrah, cabernet and merlot.

Casablanca beer

National beer

While alcohol isn’t hugely popular across Morocco, they do still produce their own national beer. Casablanca is a refreshing lager, often served by the bottle – the ideal choice for a drink in the sunshine.