Moroccan Cuisine

Tagine

A slow-cooked stew named after the earthenware pot in which it is cooked. Tagines can be made with various meats (chicken, lamb, beef) and vegetables, often combined with dried fruits and nuts.

Couscous

A staple dish made from steamed semolina grains, often served with meat or vegetable stews. Couscous is traditionally prepared on Fridays for family gatherings.

Pastilla

A savory-sweet pie traditionally made with pigeon (now often with chicken), layered with thin pastry, almonds, eggs, and spices, topped with powdered sugar and cinnamon.

Harira

A hearty soup made with tomatoes, lentils, chickpeas, and lamb, often eaten during Ramadan to break the fast.

Mechoui

A whole lamb spit-roasted until tender, traditionally served at special occasions and celebrations.

Mint Tea

It is made with green tea, fresh mint leaves, and plenty of sugar. It is a symbol of hospitality and is often served to guests.

Chebakia

Sesame cookies shaped into intricate forms, fried, and soaked in honey, often eaten during Ramadan.