Yasmine El Idrissi · 8 min · Food
Tagines, street food stalls and centuries of trade routes make Moroccan cuisine one of the world’s richest.
Tagine — slow-cooked stews named after the conical clay pot they are prepared in — is Morocco’s best-known dish, with endless regional variations from chicken and preserved lemon to lamb and prunes.
Couscous, traditionally served on Fridays, is steamed rather than boiled in Moroccan kitchens, giving it a lighter, fluffier texture than most versions found abroad.
Street food is where the everyday flavours live: msemen pancakes, harira soup, snail broth, and grilled brochettes from Jemaa el-Fnaa’s food stalls in Marrakech.
A guided food tour is the fastest way to get past tourist-menu restaurants and into the stalls, bakeries and family kitchens that locals actually eat at — well worth building into your first days in the country.
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