Morocco’s history and culture are most aptly reflected in its food, which fuses the bold and vivacious flavours of the country’s Arab, Mediterranean, and French influences, extending far beyond the typical.
From bustling street stalls to elegant riads, the country’s culinary landscape is a delight that even the most discerning food enthusiast will enjoy exploring.
At the heart of Moroccan cooking is the tagine – a slow-cooked stew prepared in a traditional conical clay pot. Popular variations include chicken with preserved lemons and olives, lamb with prunes, and kefta (spiced meatballs) simmered in a zesty tomato sauce. The seasoning blend, ras el hanout, combines 12 spices and imparts the dish with an aromatic, complex depth of flavour.
Couscous, or seksu, is Morocco’s national dish, traditionally served on Fridays. The preparation involves steaming semolina granules for up to five hours, which results in a light and fluffy base. Typically accompanied by a medley of vegetables or meat all drenched in a flavourful broth, it’s no wonder seksu is a firm favourite amongst locals and travellers alike.
Marrakech’s Jemaa el-Fnaa square comes alive at night with an array of street food vendors. Here, you can savour brochettes (grilled skewers of spiced meat), babouche (snails in a spiced broth), and sfenj (Moroccan doughnuts), often enjoyed with a cup of mint tea, affectionately dubbed ‘Berber whiskey’ by locals. For those with a more adventurous palate, delicacies such as camel spleen and sheep brain are also on offer.
Moroccan pastries, meanwhile, are a testament to the country’s rich dessert heritage. Chebakia, a sesame and honey pastry flavoured with anise and saffron, is especially popular during Ramadan.
Whether dining in a luxurious restaurant or sampling vibrant street food, Morocco’s culinary offerings promise an unforgettable experience that reflects a rich cultural tapestry.
