Morocco, a country of multiple influences such as Arabic, European, Jewish and even Berber offers a variety of their delicacies. Some are also of their native origins but the tastes are just as delicious!

We have put a list of what we think are the best that anyone who visits Morocco must try!

Couscous

Couscous is often considered as Morocco’s national dish. It is made from soft wheat formed into balls and then steamed. Various vegetables and even meat are added. It is often prepared on the Muslim holy day which is Friday, or during occasions but it can be served on any day at restaurants and cafes.

Photo by tookapic

Tagine

This dish takes a long time to cook in a clay pot with herbs, spices, dried fruit and meat. It is served in a conical lid, giving it its distinction from other dishes. The famous variety is made with chicken and lemon. Bread is often served alongside the dish

Photo by Mouhcine Bahassa

Bastilla

If you are fond of the sweet and salty combination, Bastilla is a must try! It is a specialty from Fez, a pie made with pigeon or chicken meat with fillings of spices such as cinnamon and saffron and even lamb meat. It is also served on special occasions.

Photo by Mouhcine Bahassa

Harira

Commonly eaten at dawn to break the fast during Ramadan, Harira is a filing and delicious chicken with lentil soup. The soup is made with tomato, lamb meat, chickpeas, and extra vegetables such as onion and celery.

Photo by Steve Tsang

Zaalouk

Zaalouk is a Moroccan salad of seven cooked vegetables to scoop up with bread. It is made of cooked aubergine dip, paprika, garlic, cumin and even a little chili powder.

Photo by Tara Donne

Kefta Tagine

This dish is the Moroccan Kefta Tagine, a dish of small lamb or beef meatballs with spiced homemade tomato sauce. Eggs are added in the last minute of simmering. It is also served alongside with crusty bread like the other Moroccan dishes.

Tangia

Photo by Thiébaud Faix

Tangia is served more commonly in Marrakesh. The stew made of lamb or beef, cumin, lemon, garlic, ground ginger and olive oil is cooked in an urn shaped cooking vessel. Its name goes by Tangia, its cooking vessel. Covered in parchment, and slipped in the urn overnight, it is then cooked slowly in a coal of fire the following day.

Brochettes

Inspired with the French influence, Brochettes is one of Morocco’s favourites. It is made of boneless chicken marinated overnight, prepared into skewers and served with garlic sauce, tomatoes, zucchini and pita bread. Its name can be used as a metonym of ‘chicken skewers’ which refers to the entire food system served in skewers.

Maakouda

Potato cakes or fritters named Maakouda are a popular Morrocan street food. It is deep fried and served in spicy harissa sauce, often eaten as an appetizer or as a sandwich filling.

Photo by Holger Langmaier

Mint Tea

Also known as Morocco’s whisky, it is the most beloved and common drink in Morocco. Individuals who have visited Morocco but have yet to try it is highly suggested to do so! Both the locals and foreigners who tried the drink have attested to loving it and coming back for more.

Photo by congerdesign

What do you think of these food? Have you tried them before? Share us your thoughts in the comments!

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