MoroccoWhat to eat in Morocco: top 10 dishes
Traveling to Morocco? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Tajine
A tagine or tajine, also tajin or tagin (Arabic: طاجين, romanized: ṭajīn) is a Maghrebi cuisine stew, named for the earthenware pot in which it is cooked. The pot consists of two parts: a shallow, circular clay skillet and a tall cone- or dome-shaped cover.
Travel tip Served at family restaurants and home meals, often brought to the table in the clay pot it was cooked in. Use bread to scoop the food, and eat from the section of the dish in front of you.
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02Briouat
A brioua or briwa, plural briwat (Arabic: بريوات) is a sweet or savory turnover made with puff pastry. It is part of the Moroccan cuisine. Briwat are filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper.
Travel tip Found at pastry shops and served at festive meals, with both savory and sweet versions. Sweet ones are often eaten with tea.
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03Mrouzia
Mrouzia, is a dish of the Maghribi cuisine It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds.
Travel tip A festive dish traditionally associated with celebrations such as Eid. It is more often found at home or in traditional restaurants.
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04Sellu
Sellou, also called slilou or sfouf, is a dessert consumed in Morocco. It is made from a base of roasted flour mixed with butter, honey, almonds, sesame, and possibly other nuts and spices.
Travel tip A sweet treat commonly made at home and eaten especially during Ramadan, often with tea. You can also find it at sweet shops.
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05Mofletta
Mofletta (Hebrew: מופלטה, also Mufleta, Mofleta, Moufleta etc.) is a Maghrebi Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is a thin crêpe made from water, flour, and oil.
Travel tip Traditionally eaten for the Mimouna celebration after Passover, usually served stacked with butter and honey. It is mainly a festival and home-made food.
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06Bssisa
Bsisa (Arabic: بسيسة, Berber aḍemmin, Hebrew: בסיס), also known as bsissa, is a fine powder made from roasted barley and legumes, typical in Tunisian cuisine, prepared and served either as a paste or drink. It dates back to Pharos times.
Travel tip A traditional mix often prepared at home, eaten as a paste or drunk with water or oil. It is a rustic, old-fashioned food.
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07Melon and ham
Melon with ham, or melon and ham is a specialty of many countries in Europe including Spanish, Italian, and French cuisine, and is usually served during the spring and summer months.
Travel tip Not a Moroccan specialty, but melon is a very common summer fruit and appears fresh at markets and meals. Look for it in the warmer months.
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08Chorba frik
Chorba frik (Arabic: شربة فريك) is a traditional soup prepared in Algeria and Tunisia that is made with lamb or beef, vegetables, and frik, a type of wheat that has been harvested while still green and then roasted and rubbed to remove the outer husk.
Travel tip A hearty soup mostly associated with Algeria and Tunisia and often eaten to break the fast during Ramadan. In Morocco, look for similar soups served at the same time of year.
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09Ahriche
In Moroccan cuisine, Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking.
Travel tip A regional dish from the Middle Atlas area, mostly prepared at home or at local gatherings. It is not common in tourist restaurants.
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