Top 7 Foods to eat in morocco

Morocco is a place where north meets south, Africa meets Europe as thousands of tourists visit each year to experience the vibrant country still full of strong traditions and good food.

It is one our most popular trips and the food alone explains it. Combining influences from France, Arabia and southern Spain, Moroccan cuisine is as flavourful as it is mouthwatering.

1. Tagine

Of course Tagine had to feature on our list. Well known for the conical style clay pot used to cook this dish, tagine gives its name to a myriad of dishes which can include beef, pork, lamb, veggies etc. Always served with bread, you can get a tagine just about anywhere in Morocco!

2. Makouda

These are little deep-friend potato balls which we think should be dipped into delicious spicy harissa sauce. These street food delights are best found in Djemaa el-Fna square in Marrakech, along with a wide variety of new and exotic offerings.

3. Chermoula

Chermoula is a mixture of herbs and spices that compliments Morocco’s extensive fish dishes, a trait owing to the miles of Atlantic and Mediterranean coastlines. Regionally different, Chermoula often features onion, coriander and chilli peppers and is used as a marinade or dipping sauce. Best served with sardines.

*Did You Know: Morocco is the world’s largest exporter of sardines!*

4. B’ssara

Traditionally served for breakfast, B’ssara is a rich soup of dried broad beans. Often found at prices less than a tin of Heinz this soup is finished off with olive oil, a sprinkle of cumin and fresh oven baked bread.

5. Couscous

No self respecting foodie could ignore couscous when imagining Morocco. Typically served with meat or vegetable stew couscous was traditionally prepared on the Muslim holy day of Friday but is readily available in most restaurants and cafes

6. Sheep’s Head

Not for the faint-hearted, there’s steamed sheep head on the menu. During the Eid al-Adha festival, sheep heads are steamed for hours to be enjoyed with cumin, salt and chilli with the most flavoursome parts being the cheek meat and tongue.

7. Mint Tea

Wash all of this down with ‘Moroccan Whisky’ or mint tea. Poured into a tea glass from a great height to create a froth, this drink of choice is made of a green tea base with lots of mint leaves and sugar. (Don’t even bother asking for less sugar, they’ll put it in anyway!)

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