Traditional Dishes

One of the most notable aspects of Moroccan cuisine is the emphasis on the quality and freshness of ingredients. The produce is sourced from a land free of pesticides, chemicals, hormones, or preservatives. Animals are typically slaughtered just hours before they are used, with mutton being the prevalent meat offered, rather than lamb. Market vegetables are freshly gathered each morning. The use of spices, herbs, fresh fruits, nuts, and dried fruits imparts an invigorating vitality that stands in stark contrast to the packaged and imported products commonly found in much of Europe and North America. To further acquaint you with the culinary delights, here are explanations of some of the most common and popular traditional Moroccan dishes:

Harira: A thick soup made of chickpeas, lentils, and haricot beans, often flavored with mutton or chicken, lemon, and tarragon.

Brochettes: Grilled kebabs featuring mutton, liver, and fat.

Kefta: Spicy meatballs crafted from minced mutton and offal, often served in a seasoned sauce.

Pastilla/Bastilla: A pie composed of multiple layers of flaky pastry filled with chopped pigeon meat, eggs, almonds, and spices. Chicken or fish may be used as alternatives to pigeon.


Tagine: Alongside couscous, this is one of the most ubiquitous Moroccan dishes—a slowly simmered stew cooked in its own juices in an earthenware bowl with a distinctive conical lid. Variants include tagine de viande (mutton stew with vegetables or served alone with prunes), tagine de poisson (bream or sardine stew with tomatoes and herbs), tagine de lapin (rabbit stew), and tagine de poulet aux olives et citron (a delicious chicken stew with lemon and olives). The lemon imparts a delightful bitter zest to the meat.

Mechoui: Lamb roasted whole on a spit or baked in a special oven. This delicately fragrant meat, distinct from typical mutton, is often enjoyed with bread but is considered an elaborate luxury that may need to be ordered well in advance.

Couscous: Made from half-baked flour ground into semolina-like grains, perfectly prepared couscous involves a meticulous cooking process with steamings and oilings, resulting in distinct granular texture. While best enjoyed in a home or a quality restaurant, it is often served with sept légumes (seven steamed vegetables) and occasional mutton. Couscous can also be served as a dessert with sugar, cinnamon, and rich, warm goat's milk. Cornes de Gazelle: Croissant-like pastries filled with honey and almonds.