Tagine 

Perhaps the most iconic Moroccan dish, Tagine is a slow-cooked stew named after the earthenware pot in which it’s prepared. It can be made with a variety of ingredients, but some popular versions include:

Lamb and Prune Tagine: A sweet and savory dish featuring tender lamb, prunes, almonds, and spices like cinnamon and saffron.

Chicken and Lemon Tagine: A lighter option with chicken, preserved lemons, green olives, and a medley of fragrant spices.

Vegetarian Tagine: A hearty mix of vegetables such as carrots, zucchini, and potatoes, often spiced with cumin, ginger, and turmeric. 

Couscous 

Couscous is a staple in Moroccan cuisine, often served as the centerpiece of Friday meals. Made from steamed semolina wheat, it’s typically paired with a rich stew of meat and vegetables. The most popular version is Couscous with Seven Vegetables, a flavorful dish that combines ingredients like carrots, turnips, zucchini, and chickpeas with tender lamb or chicken. 

Bastilla 

A true highlight of Moroccan gastronomy, Bastilla is a flaky pastry with a surprising blend of flavors. Traditionally made with pigeon or chicken, it combines savory and sweet elements with layers of delicate warqa dough, spiced meat, almonds, and a topping of powdered sugar and cinnamon. This dish is often served on special occasions. 

Harira 

A warm, comforting soup, Harira is typically eaten to break the fast during Ramadan, but it’s enjoyed year-round. It’s made with tomatoes, lentils, chickpeas, and meat (usually lamb or beef), and is seasoned with a variety of spices like turmeric, ginger, and saffron. Harira is often accompanied by dates or bread. 

Rfissa 

Rfissa is a traditional Moroccan dish often served during special family gatherings. It’s made with chicken, lentils, and onions, all cooked in a fragrant sauce of fenugreek, saffron, and ras el hanout (a blend of spices). The stew is served over a bed of shredded msemen (Moroccan flatbread) or trid (thin pancakes). 

Msemen 

A beloved street food, Msemen is a square-shaped, flaky flatbread that can be enjoyed either sweet or savory. It’s commonly served for breakfast or as a snack and can be eaten plain, with honey, or stuffed with onions and spices for a savory version. 

Maakouda 

A popular street snack, Maakouda are deep-fried potato fritters, seasoned with garlic, cumin, and other spices. Often served with spicy harissa sauce, these golden bites are perfect for a quick and satisfying snack. 

Briouats 

Briouats are small, crispy pastries that can be filled with a variety of ingredients. Savory briouats are stuffed with minced meat, cheese, or vegetables, while sweet versions are filled with almond paste and flavored with orange blossom water. 

Chebakia 

A popular dessert during Ramadan, Chebakia is a type of sesame cookie shaped into a flower, fried until crispy, and then soaked in honey. It’s often served alongside Harira during the evening meal to break the fast. 

Sellou 

Sellou is a rich, nutty dessert made from roasted almonds, sesame seeds, and flour, all mixed with honey and spices. It’s traditionally served during celebrations, such as weddings or after Ramadan, as it provides an energy boost and is packed with flavor. 

Kaab el Ghazal 

Also known as Gazelle Horns, these crescent-shaped pastries are filled with almond paste and flavored with orange blossom water. Their delicate texture and subtle sweetness make them a favorite during special occasions and family gatherings. 

Mint Tea (Atay B’naanaa) 

Mint tea is the national drink of Morocco and is a symbol of hospitality. Made with green tea, fresh mint leaves, and plenty of sugar, it’s enjoyed throughout the day and served to guests as a sign of welcome. The tea is traditionally poured from a height to create a frothy top, which is part of the ritual. 

Moroccan Coffee 

Coffee is also widely consumed in Morocco, often brewed with spices like cardamom or cinnamon for a unique flavor. In larger cities, you’ll find cafés serving espresso, but Moroccan-style coffee, often made at home, has a distinctive aromatic twist. 

Moroccan cuisine owes much of its distinctive flavor to its generous use of spices. Here are some key spices you’ll encounter: 

• Ras el Hanout: A spice blend made from a mixture of more than a dozen spices, including cinnamon, cumin, ginger, turmeric, and cloves. It’s used in many Moroccan dishes. 

• Saffron: This precious spice adds both color and flavor to tagines, couscous, and soups. 

• Cumin: A staple in Moroccan kitchens, cumin is often used in meat dishes, tagines, and marinades. 

• Paprika: Adds a mild sweetness and vibrant color to stews and grilled meats. 

• Cinnamon: Frequently used in both sweet and savory dishes, cinnamon is a key ingredient in tagines, couscous, and pastries like Bastilla.