Morocco Cuisine
Africa • Northern Africa
69 iconic dishes
Signature Morocco Dishes
🍽️Main Dishes(23)
Bastilla (Moroccan Pigeon Pie)
A spectacular Moroccan sweet and savory pie featuring tender, spiced pigeon (or chicken) and almonds encased in layers of crispy, golden phyllo dough. Traditionally a celebratory dish, it's a true culinary masterpiece.
Chermoula Fish
A vibrant Moroccan dish featuring fresh fish marinated in a fragrant paste of cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil, then roasted or grilled to perfection.
Djaj bil Zeitoun wal Limoun (Moroccan Chicken with Olives and Preserved Lemon)
A quintessential Moroccan tagine featuring tender chicken braised with the unique salty-sour tang of preserved lemons and the briny bite of green olives, all enveloped in a fragrant, saffron-infused sauce. This dish is a cornerstone of Moroccan cuisine, perfect for sharing.
Djaj Mqualli (Moroccan Chicken with Preserved Lemons and Olives)
A quintessential Moroccan tagine, Djaj Mqualli features tender chicken braised in a fragrant sauce with the unique, salty-sour tang of preserved lemons and the briny bite of green olives. This signature dish is known for its rich, complex flavors and silky sauce.
Hout bil Chermoula (Moroccan Fish with Chermoula)
A classic Moroccan coastal specialty where a whole fish is generously coated in a vibrant, aromatic herb and spice marinade (chermoula) and then baked until tender and flaky. This dish is bursting with fresh flavors.
Hout Chermoula (Moroccan Spiced Fish)
A vibrant and flavorful Moroccan coastal classic. This dish features firm white fish marinated in a zesty and aromatic herb paste called chermoula, then baked until flaky and tender. Perfect for a weeknight meal or a special occasion.
Kefta Marocaine (Moroccan Spiced Meatballs)
A classic Moroccan dish of flavorful, spiced ground beef, infused with fresh herbs and aromatics. Traditionally grilled or simmered in a tagine with eggs, this kefta is incredibly versatile and can be served as a main course, appetizer, or part of a mezze platter.
Kefta Tagine with Eggs
A comforting and flavorful Moroccan classic featuring spiced ground beef meatballs simmered in a rich tomato sauce, topped with perfectly poached eggs. Ideal for scooping with crusty bread.
Mechoui (Whole Roasted Lamb)
A spectacular Moroccan Mechoui, featuring a whole lamb slow-roasted to tender perfection, falling off the bone. Traditionally served at celebrations and feasts.
Moroccan Couscous with Tfaya (Caramelized Onion and Raisin Topping)
A festive and flavorful Moroccan dish featuring tender lamb or chicken simmered in aromatic spices, served over fluffy couscous, and generously topped with a sweet and savory tfaya – a rich mixture of deeply caramelized onions, plump raisins, and honey infused with cinnamon.
Pastilla au Pigeon
A regal Moroccan pigeon pie, the original b'stilla, featuring tender, spiced pigeon meat encased in layers of delicate warqa pastry, sweetened with almonds and cinnamon, and finished with a dusting of powdered sugar. A true culinary masterpiece.
Pastilla au Poulet (Moroccan Chicken Pie)
An easier, yet still delicious, version of the classic Moroccan chicken pie, Pastilla. This sweet and savory dish features tender, spiced chicken, a delicate egg mixture, and a crunchy almond topping, all encased in flaky phyllo dough.
Seffa Medfouna (Hidden Chicken Vermicelli)
A classic Moroccan festive dish, Seffa Medfouna features tender, spiced chicken pieces enveloped within a mound of fluffy, steamed vermicelli, then elegantly garnished with powdered sugar, cinnamon, and toasted almonds. The name 'Medfouna' translates to 'hidden', referring to the chicken concealed within the vermicelli.
Tagine Djaj M'qualli (Moroccan Chicken Tagine with Olives and Preserved Lemon)
A classic Moroccan chicken tagine featuring tender chicken simmered in an aromatic sauce with briny olives and the unique, tangy flavor of preserved lemon. This dish is traditionally cooked in a tagine pot, but a Dutch oven or heavy-bottomed pot with a tight-fitting lid will also work.
Tagine Kefta (Moroccan Meatball Tagine)
A comforting Moroccan classic featuring spiced lamb meatballs (kefta) simmered in a rich tomato sauce, with eggs gently poached on top. Perfect for sharing and scooping up with crusty bread.
Tagine Kefta bil Zaytoun (Moroccan Meatball Tagine with Olives and Preserved Lemon)
A flavorful and aromatic Moroccan meatball tagine, featuring tender kefta (spiced meatballs) simmered in a rich tomato sauce with briny olives and the unique tang of preserved lemon. This dish is traditionally cooked in a tagine pot but can be adapted for a Dutch oven or heavy-bottomed pot.
Tagine Lahm bil Mishmish (Moroccan Lamb with Apricots)
A classic Moroccan sweet and savory tagine featuring tender lamb shoulder braised with fragrant spices and plump dried apricots, finished with a scattering of toasted almonds. This festive dish is perfect for special occasions.
Tagine Merguez (Spicy Lamb Sausage and Egg Tagine)
A quick and flavorful Moroccan tagine featuring spicy merguez sausages simmered in a rich tomato and harissa sauce, topped with perfectly poached eggs. Ideal for a speedy weeknight meal.
Tagine Mrouzia (Moroccan Lamb with Prunes and Almonds)
A classic Moroccan tagine featuring tender lamb shoulder slow-cooked in a rich, aromatic sauce with sweet prunes, honey, and warming spices. This dish offers a delightful balance of sweet and savory flavors, making it a traditional centerpiece for celebrations like Eid al-Adha. Garnished with toasted almonds and sesame seeds, it's best served with fluffy couscous.
Tangia (Marrakech Slow-Cooked Lamb)
A traditional Marrakech specialty, Tangia is an incredibly simple yet profoundly flavorful slow-cooked lamb dish. Traditionally cooked in the embers of a hammam (public bath) furnace, this recipe adapts it for a home oven, resulting in meltingly tender lamb infused with aromatic spices and preserved lemon.
Tangia Marrakchia
Tangia Marrakchia is an iconic Marrakech dish, often called the 'bachelor's stew' due to its simple preparation and slow-cooking method. Tender lamb shoulder is marinated with preserved lemon, smen (a type of aged Moroccan butter), garlic, cumin, and saffron, then slow-cooked for hours in a distinctive clay urn, traditionally in the embers of a hammam (public bath). The result is incredibly tender, flavorful lamb that falls off the bone.
Tanjia (Marrakesh Style Slow-Cooked Lamb)
A traditional 'bachelor's stew' from Marrakech, this iconic dish features lamb shoulder slow-cooked to melting tenderness in a distinctive clay urn. It's remarkably simple to prepare, relying on the long, slow cooking process to develop deep flavors.
Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan dish from Marrakech, often prepared by men for communal gatherings. It features lamb shoulder slow-cooked to extreme tenderness in a distinctive amphora-shaped clay pot called a 'tanjia'. The long, slow cooking process, traditionally in the embers of a hammam (public bath) furnace, allows the flavors to meld beautifully.
🥟Appetizer Dishes(7)
Maakouda (Moroccan Potato Fritters)
Deliciously spiced mashed potato patties, fried to a perfect golden crisp. A popular Moroccan street food, often served stuffed inside warm bread with a side of harissa.
Msemen
Msemen is a traditional Moroccan square flatbread known for its incredibly flaky, layered texture. It's often enjoyed for breakfast or as a snack, served warm with honey and butter.
Pastilla (Moroccan Pigeon Pie)
A traditional Moroccan sweet and savory pie, featuring tender shredded pigeon (or chicken) and a rich almond-egg filling encased in delicate, flaky warqa (or phyllo) pastry, dusted with powdered sugar and cinnamon. Traditionally made with pigeon, chicken is a common substitute. This dish is a centerpiece for celebrations.
Sardines Farcies (Stuffed Sardines)
A classic Moroccan coastal dish featuring fresh sardines generously stuffed with a vibrant chermoula mixture, then lightly coated and fried to a golden crisp. This recipe elevates simple sardines into an elegant appetizer or light main course.
Savory Beef Briouats
Crispy, golden Moroccan phyllo triangles filled with a savory spiced ground beef mixture. These can be fried or baked for a delightful appetizer or snack.
Taktouka
Taktouka is a vibrant and flavorful Moroccan cooked salad made from roasted bell peppers and tomatoes, infused with garlic and aromatic spices. It's a versatile dish that can be served as a side, part of a larger salad course, or even as a dip.
Zaalouk (Moroccan Smoky Eggplant and Tomato Salad)
A quintessential Moroccan mezze, Zaalouk is a deeply flavorful and smoky salad made from tender eggplant and ripe tomatoes, slow-cooked with aromatic spices. It's perfect served at room temperature or chilled with crusty bread for dipping.
🍲Soup Dishes(13)
Bissara (Moroccan Fava Bean Soup)
A hearty and comforting Moroccan street food classic, Bissara is a thick, pureed soup made from dried fava beans, seasoned with cumin and garlic, and finished with a generous drizzle of olive oil. Traditionally enjoyed as a breakfast dish, it's perfect for a chilly morning.
Couscous bil Khodra (Moroccan Seven Vegetable Couscous)
A traditional Moroccan Friday dish, this hearty couscous is slow-cooked with a medley of seven vegetables, tender chickpeas, and fragrant spices. It's a comforting and visually stunning meal perfect for sharing.
Couscous Royal
A quintessential Moroccan celebration dish, this Couscous Royal features fluffy, steamed couscous served with tender lamb, succulent chicken, spicy merguez sausages, and a medley of seven vegetables simmered in an aromatic broth.
Harira
A hearty and flavorful Moroccan tomato and lentil soup, enriched with chickpeas, herbs, and often lamb or beef. Traditionally served to break the fast during Ramadan, it's a comforting and nourishing meal.
Harira Fassia (Fez-Style Harira)
A rich and aromatic Fez-style harira, a quintessential Moroccan soup traditionally enjoyed to break the fast during Ramadan. This version features tender lamb, hearty legumes, and a distinct blend of spices, thickened with a traditional flour slurry.
Lamb Tagine with Apricots and Almonds
A classic Moroccan slow-cooked stew featuring tender lamb shoulder, sweet dried apricots, crunchy toasted almonds, and a fragrant blend of warming spices. Traditionally cooked in a tagine pot, this dish offers a beautiful balance of sweet and savory flavors.
Loubia (Moroccan White Beans in Tomato Sauce)
A hearty and comforting Moroccan staple featuring tender white beans simmered in a rich, spiced tomato sauce. Perfect served with crusty bread for dipping.
Moroccan Tride (Torn Bread Stew)
A deeply comforting and traditional Moroccan stew featuring tender chicken and earthy lentils simmered in a rich, spiced broth, served over torn, absorbent tride sheets (or thin crepes). The bread soaks up the flavorful sauce, creating a satisfying and hearty meal.
Rfissa (Moroccan Chicken and Lentil Stew with Shredded Msemen)
A traditional Moroccan dish, Rfissa, is a comforting and flavorful stew made with chicken, lentils, and aromatic spices, served over shredded msemen (a layered flatbread). It's particularly cherished as a celebratory meal for new mothers, believed to aid in recovery and lactation due to the inclusion of fenugreek.
Tagine Lahem bil Barkouk (Moroccan Lamb with Prunes)
A classic Moroccan tagine featuring tender lamb shoulder slow-cooked with sweet prunes, fragrant cinnamon, and crunchy almonds. This dish offers a delightful balance of sweet and savory flavors, perfect for a special occasion or a comforting meal.
Tagine Lahm bil Barkouk (Moroccan Lamb with Prunes and Almonds)
A rich and fragrant Moroccan lamb stew, slow-cooked in a tagine with sweet prunes, warm spices, and crunchy toasted almonds. This dish offers a delightful balance of sweet and savory flavors, making it a perfect festive main course for special occasions.
Tagine Lahm bil Khodra (Moroccan Lamb and Vegetable Tagine)
A comforting and aromatic Moroccan lamb and vegetable tagine, perfect for an everyday meal. This slow-cooked stew features tender lamb shoulder simmered with a medley of seasonal vegetables and fragrant spices.
Tagine Lham bil Jelbana (Moroccan Beef and Pea Tagine)
A fragrant and comforting Moroccan beef stew with tender peas, bright preserved lemon, and fresh cilantro. Traditionally cooked in a tagine pot, but a Dutch oven works beautifully. This dish is especially delightful in spring when peas are at their freshest.
🍰Dessert Dishes(17)
Baghrir (Moroccan Thousand-Hole Pancakes)
Baghrir, also known as 'thousand-hole pancakes', are delicate, spongy semolina pancakes that are a beloved breakfast staple in Morocco. Their unique texture comes from the aeration during cooking, creating countless tiny holes that soak up delicious toppings.
Bastila bil Djaj (Moroccan Chicken Pie)
A classic Moroccan sweet and savory pie featuring tender, spiced chicken and a crunchy almond filling encased in layers of flaky, golden-brown pastry. This version offers a simplified approach to the traditional pigeon bastila.
Bastilla bil Djaj (Moroccan Chicken Pie)
A festive and complex Moroccan pie featuring layers of crispy phyllo dough encasing a fragrant, spiced chicken and almond filling, traditionally dusted with powdered sugar and cinnamon. This sweet and savory dish is a true showstopper.
Beghrir (Moroccan Thousand-Hole Pancakes)
Beghrir, also known as 'thousand-hole pancakes', are light, spongy Moroccan crepes riddled with tiny holes. These delicate pancakes are perfect for soaking up sweet sauces, traditionally served drizzled with honey and butter.
Beghrir bil Asal (Moroccan Honeycomb Pancakes)
Beghrir bil Asal, also known as Moroccan honeycomb pancakes, are light, airy, and spongy pancakes riddled with tiny holes. They are traditionally served warm, drizzled with a sweet mixture of melted butter and honey, making them a delightful breakfast or dessert treat.
Briouats aux Amandes (Moroccan Almond Pastries)
Delicate, crispy phyllo rolls filled with a fragrant almond paste, sweetened and often enjoyed with honey. These are a popular treat, especially during Ramadan.
Chebakia
Chebakia are traditional Moroccan sesame cookies, shaped like flowers, deep-fried to a golden crisp, and then soaked in honey. They are a quintessential sweet treat, especially popular during Ramadan.
Ghriba Bahla (Moroccan Cracked Cookies)
Authentic Moroccan Ghriba Bahla are delightful, crumbly cookies characterized by their signature cracked surface. Infused with the nutty flavors of sesame and almonds, these cookies are a perfect accompaniment to a cup of traditional Moroccan mint tea.
Kaab el Ghzal (Moroccan Gazelle Horns)
Delicate, crescent-shaped pastries filled with a fragrant almond paste, a classic Moroccan sweet treat often served during celebrations and special occasions. The name translates to 'gazelle horns' due to their distinctive shape.
Krachel (Moroccan Anise Rolls)
Soft, sweet Moroccan rolls infused with the fragrant aroma of anise and a hint of orange blossom water, topped with toasted sesame seeds. Perfect for breakfast or tea time.
M'hancha (Moroccan Almond Snake Pastry)
M'hancha, meaning 'the snake' in Moroccan Arabic, is a visually stunning and delicious coiled pastry filled with a fragrant almond paste. This festive dessert is often served during celebrations and special occasions.
Mrouzia (Moroccan Sweet Lamb Tagine)
A traditional Moroccan sweet and savory lamb tagine, often prepared for Eid al-Adha. Tender lamb shoulder is slow-cooked with honey, raisins, almonds, and a fragrant blend of spices, creating a rich and aromatic dish with a beautifully glossy sauce.
Rghaïf (Moroccan Laminated Flatbread)
Rghaïf is a traditional Moroccan laminated flatbread, known for its incredibly flaky, layered texture. Perfect for breakfast or as a side, it's often served with honey, cheese, or even stuffed with savory fillings.
Seffa (Moroccan Sweet Couscous)
Seffa is a classic Moroccan sweet couscous dish, often served as a celebratory dessert. Fluffy steamed couscous is tossed with butter and fragrant orange blossom water, then generously topped with toasted almonds, a dusting of powdered sugar, and a sprinkle of cinnamon. It's a beautiful and aromatic dish perfect for special occasions.
Sellou (Moroccan Roasted Flour and Almond Confection)
A traditional Moroccan energy-boosting confection, Sellou is made from finely ground toasted flour, almonds, and sesame seeds, bound together with butter and honey, and subtly spiced with cinnamon. It's a popular and sustaining treat, especially during Ramadan.
Sellou (Sfouf)
A traditional Moroccan energy-boosting sweet, Sellou, also known as Sfouf, is a delightful blend of toasted flour, almonds, sesame seeds, honey, and butter. It's a staple during Ramadan for sustained energy and is also cherished by new mothers for its nutritional benefits.
Sfenj (Moroccan Doughnuts)
Sfenj are delightful Moroccan doughnuts, characterized by their crispy exterior and airy, fluffy interior. Traditionally enjoyed as a street food breakfast, they are simple to make and incredibly satisfying.
🍞Bread Dishes(3)
Batbout (Moroccan Stuffed Pita Bread)
Batbout is a soft, thick, and pliable Moroccan pita bread, perfect for stuffing with your favorite fillings. Cooked on a griddle, it puffs up beautifully, creating a pocket ideal for sandwiches or wraps.
Harcha (Moroccan Semolina Griddle Bread)
A delightful and essential Moroccan breakfast bread, Harcha is a simple yet satisfying griddle cake made from semolina. Its slightly grainy texture and golden-brown crust make it perfect for enjoying with sweet or savory toppings.
Khobz (Moroccan Round Flatbread)
Khobz is a staple Moroccan round flatbread, traditionally baked in communal ovens. It's a versatile bread perfect for scooping up tagines and other flavorful dishes, forming the foundation of many Moroccan meals.
🧂Condiment Dishes(2)
Limoun Marakad (Salt-Preserved Lemons)
Authentic Moroccan salt-preserved lemons, a foundational ingredient in many North African dishes. The rind is prized for its intense, complex citrus flavor, mellowed by the preserving process.
Smen (Moroccan Fermented Butter)
Smen is a traditional Moroccan preserved butter, essential for its unique, pungent, and deeply savory flavor. It's made by clarifying butter, then fermenting it with salt and herbs for an extended period. This process transforms the butter into a complex condiment used in many iconic Moroccan dishes.
🍳Breakfast Dishes(3)
Chakchouka
A vibrant and flavorful Moroccan breakfast staple featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty start to the day.
Kefta Tagine bil Beid (Moroccan Meatball Tagine with Eggs)
A flavorful and comforting Moroccan dish featuring spiced beef meatballs simmered in a rich tomato sauce, finished with perfectly poached eggs. Traditionally cooked and served in a tagine, this dish is popular for breakfast but also makes a delightful lunch or light dinner.
Omelette Berbère (Moroccan Berber Omelette)
A rustic and flavorful Berber omelette featuring eggs cooked with fresh tomatoes and bell peppers, seasoned with cumin, and traditionally served directly from a tagine. This simple yet satisfying dish is perfect for breakfast or a light meal.