What’s up foodies!
If you’re planning a trip to Morocco, get ready — because Moroccan cuisine is one of the richest, most diverse, and most surprising in the world. Think slow-cooked tagines, smoky street food, flaky pastries, and breakfasts built around fresh bread, honey, and olive oil. And trust me, this list is just a small taste of everything Moroccan cuisine has to offer.
But after years of guiding thousands of guests through medinas, family homes, hidden stalls, and real neighborhood eateries across seven different cities, these 20 moroccan food became our ultimate must-try checklist, the flavors our guests loved the most, the dishes everyone talks about long after the trip, and the bites that truly represent everyday Moroccan cuisine culture.
So whether you’re a street-food hunter, a tagine lover, or a dessert explorer, this guide will help you taste Morocco the way locals do.
And if you want to experience these dishes with the people who know them best, we’d be thrilled to host you on one of our award-winning food tours or cooking classes across Morocco. You can taste many of these dishes with us — in the spots we love, with stories that bring every bite to life.
Let’s dig right into it.
CATEGORY 1 — SAVORY MUST-TRIES (Street Food + Main Dishes)
These are the dishes that show Morocco’s generous spices, slow-cooking traditions, and regional flavors.
Tagine (طاجين)
The national symbol of slow-cooking. Whether chicken with preserved lemon & olives or beef with prunes, tagine is Morocco’s comfort king — tender meat, silky sauce, and aromas you will never forget.
Tanjia Marrakchia (طنجية)
Not a tagine. Not a stew. Tanjia is Marrakech’s bachelor dish: meat seasoned with cumin, garlic, preserved lemon, then slow-cooked overnight in the ashes of a traditional hammam.
Rfissa (رفيسة)
A comforting home dish of shredded msemmen topped with chicken, lentils, and fenugreek broth — traditionally served to celebrate new mothers, but everyone loves it year-round.
Sardines (سردين) and Maakouda (معقودة)
Stuffed with chermoula and pan-fried, or grilled fresh by the beach. Morocco is the world’s #1 exporter of sardines. And Crispy potato fritters sold on every corner in Rabat, Fes, and Tangier. Light, golden, perfect in a sandwich with harissa Both are Morocco’s Street Food Heros .
Harira (حريرة)
Our beloved tomato & lentil soup, usually served with dates or chebakia. In Moroccan homes, this is the flavor that marks Ramadan evenings.
Bissara (بصارة)
A hearty fava-bean soup, thick, creamy, topped with olive oil, cumin, and paprika. You’ll find it in winter mornings or in tiny local shops.
Pastilla (بسطيلة)
A masterpiece of sweet and savory: flaky warqa (filo) pastry filled with chicken or fish, almonds, saffron, and cinnamon. Iconic Fassi cuisine.
Loubia (لوبيا)
White beans in a spicy tomato broth. Simple, honest Moroccan food — eaten at home, in cafés, everywhere.
Meshoui (مشوي) – Roasted Lamb
Slow-roasted lamb until it falls apart with a touch of cumin and salt. In Marrakech’s Mechoui Alley, whole lambs roast underground — unforgettable flavor.
CATEGORY 2 — BREAD & BAKED GOODS
Morocco is a bread culture. Breakfast, lunch, dinner — there is always fresh bread on the table.
Msemmen (مسمن)
Layered, crispy-yet-soft square pancakes. In the morning with honey and butter… or in street-food stalls stuffed with onions and spices.
Khobz (خبز) — Moroccan Table Bread
Every region has its version. Thick, crusty, soft inside. Baked in wood-fired ovens. Essential for scooping tagines.
Harcha (حرشة)
Semolina pan bread — slightly crispy outside, soft inside. A must with cheese or honey for breakfast.
Baghrir (بغرير)
1000 hole Pancakes, Spongy, airy, and loved by everyone. Served with melted butter and honey that fills each tiny hole.
Batbout (بطبوط)
Moroccan pita bread, soft and perfect for sandwiches — especially with kefta, sardines, or maakouda.
CATEGORY 3 — SWEETS, DRINKS & MOROCCAN INDULGENCES
Moroccan Almond Pastries (حلويات مغربية)
From gazelle horns to almond briouates, every pastry is handmade with orange blossom water, roasted almonds, and love.
Raïb (رايب)
Our traditional fermented yogurt — creamy, slightly sweet, sometimes flavored with strawberry. A childhood memory for many Moroccans.
Amlou (أملو)
Amlou is Morocco’s beloved “liquid gold” spread — a silky blend of roasted almonds, pure argan oil, and honey. Born in the Amazigh kitchens of the south. a taste of Moroccan hospitality in every spoonful.
Mint Tea (أتاي بالنعناع)
Sweet, aromatic, and poured from high above. More than a drink — it's a symbol of hospitality and connection.
Chebakia (شباكية)
Honey-soaked sesame cookies twisted into beautiful shapes. Especially eaten with harira during Ramadan.
These 20 dishes are just the beginning — Moroccan cuisine is deep, regional, and endlessly delicious. But if you try everything on this list, you’ll already understand why travelers fall in love with our food… and why we built “Moroccan Food Tour” in the first place.
If you’d like to taste these must-tries with a local expert, meet the artisans behind the recipes, or cook them yourself in a Moroccan home, book one of our food tours or cooking classes in Rabat, Fes, Marrakech, Chefchaouen, Casablanca, Tangier, or Essaouira.
We’ll show you the real flavors — the ones hidden behind unmarked doors, market corners, and family kitchens.
Before you go, tell us something:
👉 If we turned this checklist into a little “Foodie Passport” booklet… would you try to check off all 20 dishes during your trip?
We’re seriously thinking of making it for our guests!
Leave a Reply