Africa · Traditional

Moroccan cuisine

Moroccan cuisine combines Amazigh foundations, Arab and Andalusi influence, Atlantic and Mediterranean produce, Saharan trade and Jewish culinary traditions. Tagines, couscous, breads, preserved lemons and fragrant spice mixtures are shaped by region, season and the rhythm of family and religious life.

Explore recipes Build a Moroccan menu Wine pairings

Food history

Why Moroccan cuisine is worth exploring

Moroccan cuisine was shaped by Amazigh foundations, Arab migration, Andalusi refugees, trans-Saharan exchange and Mediterranean trade. Spices, preserved ingredients and slow-cooked dishes developed alongside couscous traditions and a strong culture of hospitality.

Why it is famous

Moroccan food is widely recognised for tagine, couscous, pastilla, harira, mechoui, preserved lemons, mint tea and honeyed pastries. What gives the cuisine real depth, though, is the range beyond those classics: market food, home cooking, festive dishes and regional specialities that can change significantly from one place to another.

Regional food story

Fes is associated with refined urban cooking and sweet-savoury combinations; Marrakech and the south have distinctive tagines and spice traditions; coastal cities rely more heavily on fish; Amazigh cooking across the Atlas and rural regions preserves important grain, bread and stew traditions.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

Core ingredients across Moroccan cooking include couscous, lamb, chicken, chickpeas, almonds, olives, preserved lemon, saffron, cumin, cinnamon, ginger, coriander and dried fruit. Their role is never completely uniform; some dominate particular regions while others appear mainly in seasonal, festive or everyday dishes.

Cooking style

Moroccan cooking often builds fragrance rather than raw heat. Slow braising, steaming couscous, chermoula marinades, toasting spices and combining savoury ingredients with fruit or honey create depth without making every dish taste alike.

Build a menu

Begin with salads or small cooked vegetable dishes, then serve a tagine, couscous or grilled main as the centrepiece. Add bread for the sauces and finish with fruit, almond pastries or something scented with orange blossom, ideally alongside mint tea.

Starters Mains Desserts

Cook by course

Moroccan recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

Moroccan starters

Moroccan Tomato and Onion Salad

Moroccan Tomato and Onion Salad is a Moroccan starter defined by fresh chopped tomato, onion, cucumber…

Starter 15 mins

Moroccan Carrot Salad

Moroccan Carrot Salad is a Moroccan starter defined by tender carrots dressed with cumin, garlic, lemon…

Starter 30 mins

Taktouka

Taktouka is a Moroccan starter defined by charred Moroccan pepper and tomato salad with garlic, cumin, p…

Starter 45 mins

Maakouda

Maakouda is a Moroccan starter defined by moroccan potato cakes flavoured with cumin, turmeric, parsley…

Starter 50 mins

Zaalouk

Zaalouk is a Moroccan starter defined by smoky Moroccan aubergine and tomato salad cooked down with garl…

Starter 55 mins

Kefta Briouats

Kefta Briouats is a Moroccan starter defined by crisp Moroccan pastry triangles filled with spiced mince…

Starter 1 hr

Bissara

Bissara is a Moroccan starter defined by rustic Moroccan split broad bean soup finished with cumin, papr…

Starter 1 hr 20 mins

Harira

Harira is a Moroccan starter defined by moroccan tomato, lentil and chickpea soup scented with ginger, t…

Starter 1 hr 40 mins

Main courses

Moroccan main courses

Boulfaf

Boulfaf is a Moroccan main defined by moroccan grilled liver skewers wrapped in caul fat, seasoned with…

Main 37 mins

Moroccan Stuffed Sardines

Moroccan Stuffed Sardines is a Moroccan main defined by butterflied sardines filled with chermoula, ligh…

Main 50 mins

Kefta Mkaouara

Kefta Mkaouara is a Moroccan main defined by moroccan meatball tagine simmered in tomato sauce with cumi…

Main 1 hr

Sardine Kefta Tagine

Sardine Kefta Tagine is a Moroccan main defined by fresh sardine meatballs simmered in chermoula tomato…

Main 1 hr 10 mins

Fish Tagine with Chermoula

Fish Tagine with Chermoula is a Moroccan main defined by moroccan fish tagine with chermoula, potatoes…

Main 1 hr 15 mins

Berber Vegetable Tagine

Berber Vegetable Tagine is a Moroccan main defined by layered vegetable tagine with potatoes, carrots, c…

Main 1 hr 40 mins

Chicken Tagine with Preserved Lemon and Olives

Chicken Tagine with Preserved Lemon and Olives is a Moroccan main defined by the iconic Moroccan chicken…

Main 1 hr 40 mins

Loubia

Loubia is a Moroccan main defined by moroccan white bean stew with tomatoes, garlic, cumin, paprika, oli…

Main 1 hr 45 mins

Djaj Mqualli

Djaj Mqualli is a Moroccan main defined by traditional Moroccan chicken cooked with onions, ginger, saff…

Main 1 hr 50 mins

Seffa Medfouna

Seffa Medfouna is a Moroccan main defined by steamed vermicelli or couscous hiding saffron chicken, fini…

Main 2 hr

Couscous with Seven Vegetables

Couscous with Seven Vegetables is a Moroccan main defined by friday-style Moroccan couscous steamed over…

Main 2 hr 10 mins

Couscous Tfaya

Couscous Tfaya is a Moroccan main defined by steamed couscous topped with chicken, caramelised onions, r…

Main 2 hr 20 mins

Lamb Tagine with Prunes and Almonds

Lamb Tagine with Prunes and Almonds is a Moroccan main defined by sweet-savoury lamb tagine with prunes…

Main 2 hr 25 mins

Chicken Pastilla

Chicken Pastilla is a Moroccan main defined by festive Moroccan pie of spiced chicken, eggs, almonds, ci…

Main 2 hr 30 mins

Rfissa

Rfissa is a Moroccan main defined by shredded msemen or trid topped with chicken, lentils, onions, fenug…

Main 2 hr 45 mins

Mrouzia

Mrouzia is a Moroccan main defined by eid-style lamb tagine with ras el hanout, honey, raisins, almonds…

Main 3 hr 25 mins

Tangia Marrakchia

Tangia Marrakchia is a Moroccan main defined by marrakech-style slow-cooked beef or lamb with preserved…

Main 4 hr 20 mins

Mechoui

Mechoui is a Moroccan main defined by slow-roasted Moroccan lamb shoulder rubbed with smen or butter, cu…

Main 4 hr 25 mins

Desserts

Moroccan desserts

Baghrir

Baghrir is a Moroccan dessert defined by thousand-hole Moroccan semolina pancakes served with melted but…

Dessert 40 mins

Sfenj

Sfenj is a Moroccan dessert defined by moroccan yeasted doughnuts fried until airy and golden, served pl…

Dessert 50 mins

Sellou

Sellou is a Moroccan dessert defined by toasted flour, almonds, sesame, honey, cinnamon and anise mixed…

Dessert 55 mins

Almond Briouats with Honey

Almond Briouats with Honey is a Moroccan dessert defined by crisp Moroccan pastry triangles filled with…

Dessert 1 hr 10 mins

Msemen with Honey

Msemen with Honey is a Moroccan dessert defined by layered Moroccan square pancakes cooked on a griddle…

Dessert 1 hr 10 mins

Kaab el Ghazal

Kaab el Ghazal is a Moroccan dessert defined by delicate crescent pastries filled with almond paste and…

Dessert 1 hr 18 mins

M'hanncha

M'hanncha is a Moroccan dessert defined by coiled Moroccan almond pastry scented with cinnamon and orang…

Dessert 1 hr 20 mins

Chebakia

Chebakia is a Moroccan dessert defined by flower-shaped Moroccan sesame pastries fried until crisp, soak…

Dessert 1 hr 45 mins

Wine and drink pairings

What to drink with Moroccan food

When pairing wine with Moroccan food, match the structure of the dish first: fresh whites for seafood and herbs, medium reds for tomato, spice or roast meat, sparkling wines for fried or salty starters, and sweet or fortified wines for desserts.

Red

Barbera

Bright Italian red with red fruit, low tannin and high acidity. Excellent with tomato, pork, sausages, cheese and heart…

Grape: Barbera Region: Piedmont, Lombardy

Red

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and…

Grape: Cabernet Sauvignon, Merlot, Cabernet Franc Region: Bordeaux, Napa, Coonawarra, Maipo

Red

Côtes du Rhône / GSM Blend

Southern Rhône-style blend with dark fruit, herbs, pepper and moderate tannin. Reliable with stews, roast meat, beans a…

Grape: Grenache, Syrah, Mourvèdre Region: Rhône, Languedoc, Australia

Red

Malbec

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dish…

Grape: Malbec Region: Mendoza, Cahors

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Rioja / Tempranillo

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled…

Grape: Tempranillo, Garnacha, Graciano Region: Rioja, Ribera del Duero, Navarra

Red

Sangiovese

Italy’s signature red grape style: bright acidity, red fruit and savoury tannin.

Grape: Sangiovese Region: Tuscany, Romagna, Umbria

Red

Syrah / Shiraz

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausag…

Grape: Syrah, Shiraz Region: Northern Rhône, Barossa, South Africa

Local beers

Moroccan beers

Wine can lead the meal, but local beer tells another story: what people drink in bars, restaurants and shops alongside everyday food.

Explore local beers

Casablanca Beer

Lager 5% ABV

Société des Brasseries du Maroc

Morocco’s best-known local premium beer, often found in hotels and restaurants.

Flag Spéciale

Lager 5.2% ABV

Société des Brasseries du Maroc

A familiar Moroccan lager sold across the country.

Stork

Lager 4.5% ABV

Société des Brasseries du Maroc

A long-running Moroccan lager with broad local recognition.

Flag Pils

Pilsner 5% ABV

Société des Brasseries du Maroc

A lighter Moroccan pilsner-style beer from the Flag range.

33 Export Morocco

Lager 5% ABV

Société des Brasseries du Maroc

A widely seen lager brand in Morocco, often sold in shops and bars.

Food stories

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Plan the full table

Build a Moroccan menu

Keep couscous, semolina, pulses, preserved lemon, olives, good olive oil, cinnamon, cumin, ginger, turmeric, paprika and saffron where the recipe calls for it. Buy herbs, vegetables and meat fresh, and treat ras el hanout as a blend with its own character rather than a fixed universal formula.

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