Moroccan Food Tour

Morocco is mixt by many tribes ( Berbers Tribe, Arabe Tribe, Beduins, African black Tribes and Europen ) which means a lot of many local traditional dishes. In Morocco there are a common food and special food like in cermonies and envents.

So when you plan to travel to Morocco you should orgnise also your Moroccan food plan synchronized with your daily trip.

The main Moroccan dish most people are familiar with is couscous; beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables.

Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.

A typical meal begins with a series of hot and cold salads, followed by a Tagine or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables.

Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served.

So here are there top Moroccan Food to try and where excatly.

1- Tagin or Tajjin is an emblematic dish of Maghreb cuisine, particularly in Morocco, a kind of stew, in which vegetables and meat are cooked in. It is also named after the utensil, conical-shaped container, in which it is cooked. Although common in Algeria and Morocco, the tajine is of Berber origin and, according to experts. you can try Tajjin in everewhere in Morocco……

2- Couscous is originally a Arabe dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth. …..This dish high recommanded at local family not in Tourist Resturants. ( you can try it in all Moroccan cities and villages, but you have to ask about it before, its need more than 3 hours of cooking )

3- Bastila is a traditional meal and Moroccans serve it in special events like a wedding or in any happy events.

Traditionally, Moroccans made Bastila with pigeons and nowadays, they make it often with seafood or chicken.

4- Rfissa is a popular dish in Morocco and prepared in traditional celebrations. In general, they prepare it wuth chicken, fenugreek seeds, lentils, meloui, day-old bread or msemmen and the blend of ras el hanout. (explain)..

5-Mechoui This dish is slow-cooked (often overnight) in the underground oven where the whole lamb is placed to cook over the coals before falling off the bone and served directly with the lamb. Cumin and a pinch of salt provide the perfect seasoning to the tender Mechoui, which is often served during weddings,  You can find this dish  in Marrakech or you have to ask about it in Sahara Desert 2 days before arrival . Best washed down with a very sweet cup of tea, or three!

6-KHOBZ This crusty bread is typically baked in communal wood-fired ovens and served with a lot of meals. Also, be sure to check out all the other breads in Morocco, like the harcha (a buttery bread), rghaif (a flaky flat bread), or baghira (spongy crumpet). Yes, give me all the carbs!

Types of KhOBZ:

A- Msemmen or Rghayef or Meloui It’s a rich traditional, pancake like bread Morocco, it’s literally like the indian, paratha. You make your paste based on flour and oil into a flat folded square or round shape, to give it it’s crunchy texture in the edges and fluffy inside, after cooking it in a hot pan. Just a perfect bread for brunch, breakfast or even just an evening snack, that goes usually with some cheese or Jam or honey.

B-Krachel or Gorss or Brioche The moroccan Sweet Rolls, and this is such a common memory for us moroccans, when it’s freshly baked by your grandmother you just cut it in half and put some butter on it. The perfect snack for an afternoon tea with family or friends. The texture is so soft with some sesame seeds and granulated sugar on top just AMAZING !!

C- Battbout or Mkhamar It’s a soft and chewy texture, a perfect bread for some savory fillings, you can make them a one bite size or bigger like a sandwich, Or it can be also the breakfast bread with some jam or honey spreaded on the top of it. The recipe is similar to the Moroccan Regular Bread “Khobz” but it’s cooked in a Hot pan

D- El harrcha: Which means in Darija the moroccan dialect “the Rough one”, and the name is for it’s sandy texture referring to the grainy semolina we made the gallettes with. In the traditions this bread was made as a big round shape served on a big plate with a lot of honey and butter melting on top of it, of course with her fidel companion the moroccan mint tea. Now a days you will find it in a small individual shape, easy to serve and customisable.

E- Beghrir : The moroccan crepes, or the crepe with a 1000 hole, you might imagined the holes and how spongy and soft the texture will be, the perfect crepe is the one that has more holes. And this an essential component in Aid’s Table, the day that marks the end of Ramadan the holy month

F-Medfouna  Called also The Berber pizza, a flat round bread stuffed usually with onions and meat, and cooked in a special traditional clay and rocks oven, it’s originally a leftover dish prepared by the end of the week. A super tasty and rich kind of bread that you will find only in the south west of Morocco in Erfoud, Rissani and Rachidia. A pure dessert dish.

J – Medfouna in Sand ( ALMALA):

 

7- SPICY SARDINES and Sea food

As you may know, Morocco’s economy is based mainly on the fishing, agriculture and tourism sectors. The richness of the Moroccan coast is such that many countries (including Spain and Japan) try to take advantage of it. The country has over 3500 km of coastline in the Atlantic Ocean and the Mediterranean Sea with a maritime area of approximately 1.2 million km2 and a fishery potential estimated by the FAO at nearly 1.5 million tones. “Renewable every year”.

As for the fish appreciated by Moroccans, I quote the sacrosanct sardine whose reputation goes beyond the borders of the country, mackerel, hake, whiting, sole, pandora, sea bream to name only the most consumed

Morocco is the world’s largest exporter of sardines. Naturally, they serve it all over the country. Stuffed and cooked with a spicy chermoula sauce, they deep fry the fish for a tasty snack.

I leave you with a list of some previously posted recipes of fish and seafood with different cooking options:

  • Healthy grilled sardines
  • Fried sardines with chermoula
  • Fried whiting with chermoula
  • Dad’s grilled fish kofta
  • Small baked whiting with cumin
  • Stuffed and baked whiting fillets
  • Stuffing and baking a big fish the Moroccan way
  • Moroccan spiced prawns
  • Crevettes pil-pil
  • Moroccan stuffed squids in tomato sauce

8- MINT TEA Everyone has his or her own version of mint tea, which is the drink of choice in Morocco. It’s a green tea base with lots of mint leaves and sugar.

9- Harira is basically a Moroccan lentil soup usually served as a starter or used during Ramadan to break the fast at dusk.

10- Bissara is a rich and hearty soup made from dried fava beans and commonly served during breakfast. Typically it will be topped with fresh olive oil and a sprinkle of cumin.

11- BROCHETTES These tasty kebabs are rubbed in salt and spices and can be found in a lot of the markets. You can get chicken, lamb, or beef and the enormous clouds of smoke make for great photos

12- SNAIL SOUP

Snail soup is a Moroccan dish you can find all over the country. Use a toothpick to pick out the snails from the shells then slurp up to the soup. Locals believe the broth is good for digestion and fever.

13- TANJIA OR TANGIA

Tangia, like tagine, is a clay pot. These dishes are named after the cooking vessels they use. It’s traditionally filled with chunks of beef or lamb and a bunch of spices, then slow cooked in the embers of a furnace.

14- Moroccan Pastries You Have To Try

A- Kaab Alghzal :

These crescent-shaped cookies are usually associated with Morocco, but they can be found throughout Algeria and Tunisia in slightly different forms and under various names. Their name translates as gazelle ankles, but they are better known as gazelle horns.


They consist of a thin pastry shell that is wrapped around a sweet cinnamon-flavored almond filling. Both filling and the pastry dough are typically enriched with orange blossom water. The cookies can be coated in crushed nuts or optionally dipped in orange blossom water and then dusted with sugar, in which case they are typically referred as kaab el ghazal m’fenned.

B- El Fekkass:

These traditional Moroccan twice-baked cookies come in both sweet and savory versions. They are prepared with shortbread or yeasted dough that is usually enriched with orange blossom water, aniseed, or citrus zest, as well as toasted nuts and dried fruit such as almonds, walnuts, raisins, pistachios, or sesame seeds.


Often dubbed as the Moroccan biscotti, these crunchy treats are best paired with tea or coffee.

C- Ghoriba

Ghoriba are traditional Middle Eastern cookies that come in a few varieties – some can be chewy, while others have a shortbread-like, crumbly texture. The cookies are traditionally shaped into balls or disks, and often have characteristical cracks across their surface.


Ghoriba cookies usually consist of flour, sugar, butter, and almonds. It is recommended to serve them with a cup of tea or coffee on the side.

D-  Chebakia is a chewy, crunchy, and fragrant Moroccan pastry made by arranging strips of dough into a flower shape. It is then fried, coated in honey, and sprinkled with sesame seeds. This sweet treat is traditionally prepared during the month of Ramadan, and is typically served alongside harira.

E- Sellou is a popular Moroccan sweet consisting of oven-browned flour, fried almonds, and toasted sesame seeds. The dessert is not baked, as all of the ingredients are combined instead. Rich and nutty, sellou acts as food that restores energy and health, which is the reason why it is traditionally served during Ramadan and at celebrations or special occasions.