While the landscapes and historical sights of Morocco are breathtaking, it is the food that most travelers are left impressed by when they travel to Morocco. Moroccan cuisine is a blend of Amazigh (Berber) culture, Arabic elements, Mediterranean influences and a hint of French. While eating in Morocco is about eating, it is also about hospitality, family and stories shared around the table.
If you’re planning your trip, here are the dishes you absolutely should not miss:
Tajine – The Slow Cooked Classic
Tajine is the dish most people think of when they think of Morocco. It gets its name from the clay pot it is cooked in. Tajine is slow-cooked meat (likely lamb or chicken) with vegetables, dried fruits, and spices including saffron and cumin.
Try: Chicken with preserved lemon and olives or lamb with prunes and almonds.
Best enjoyed: in a small local restaurant, or even better, in a family home.
Couscous with Seven Vegetables
Couscous, traditionally made on Fridays, is more than a dish; it is an institution. The grains of semolina—in this case—are plated sky-high with seasonal vegetables (carrots, zucchini, pumpkin, cabbage, chickpeas) and meat that naturally falls off the bone.
In Amazigh villages, couscous is served with love and often taken from a common dish.
Fun tradition: In some villages, like mine, we would hide a date pit in the couscous on Yennayer (Amazigh New Year) and whoever found it would have good luck for the year.
A salad isn't always heavy; Moroccan salads are fresh and vibrant.
Zaalouk—smoky eggplant and tomato dip.
Taktouka—peppers, tomatoes and olive oil.
Served hot or cold with a drizzle of olive oil.
Khobz – Moroccan Bread
Bread is a massive part of life in Morocco, you will find round loaves, kamoun, and batbout baked fresh every morning and there are communal ovens and bakeries selling bread almost everywhere. The bread is eaten with almost every meal, often as a "spoon" to scoop up tajine.
Make sure to also try msemen (layered flatbread, amazing with honey for breakfast).
Pastilla (Bastilla) – Sweet Meets Savory
This pastry layers flaky crust, shredded chicken or pigeon, almonds, cinnamon, and a dusting of powdered sugar. It sounds strange, but the combination of sweet and savory flavors offers a unique experience.
Moroccan Mint Tea - A Drink of Hospitality
You haven't really been to Morocco until served mint tea. Known as "Berber whiskey", it is green tea with fresh mint and lots of sugar. The height when pouring it into the glass isn't just for pizzazz-some frothing takes place.
Fruits & Sweets
Thanks to the climate in Morocco, there is delicious and abundant fruit—including fresh pomegranates, figs or dates plucked from the palm trees. For dessert, locals eat chebakia (a sesame cookie dipped in honey) or simple orange slices with a sprinkle of cinnamon.
Note to Travelers:
On our Sahara Adventure Tour trips, many guests tell us that sharing a meal with local Amazigh families was the highlight of their journey. Whether it’s a Friday couscous or fresh bread baked in a clay oven, it’s not just about the food—it’s about connection and hospitality.
One of our favorite routes takes you to Tafraout Sidi Ali, a village far from the usual tourist paths. Here, travelers can enjoy a home-cooked meal with locals before continuing by off-road track to the remote Ouzina Desert.
👉 If you’d like to experience this for yourself here is our:
🐪 Explore the 5-Day Marrakech to Merzouga Desert Tour