Skip to main content

What To Know About Moroccan Cuisine, A Rich and Diverse Food Culture

The cuisine of Morocco is an almost mythical thing, built around postcard imagery of colorful spice markets and stew-like dishes patiently put together in tagines.

Related Reading

The above is quite true but there’s a lot more to the food of this North African nation. Morocco’s unique location, a wedge atop the northwest corner of the continent with tons of coastline, has made it a hot spot for trading for a long time. Close to Europe, the country is influenced by the culinary customs of both the Arab world and the Mediterranean. Think beef, lamb, couscous, olive oil, and fresh citrus, just to name a few of its facets.

Fouad Kallamni is the co-founder of Mina, a Moroccan food brand that specializes in sauces like harissa and shakshuka. “Food is everything in Morocco,” he says. “Most holidays revolve around food, whether it be Ramadan or Eid. Couscous on Fridays is a big tradition. Moroccan food is a crossroads between East and West. It was the last stop on the spice road in North Africa. There is also French and Spanish influence in the cuisine.”


Image used with permission by copyright holder

As Kallamni says, Morocco is situated very favorably from a culinary history standpoint. It’s long held a core position along the spice trade and a convenient spot for a mix of cultures, like Andalusian and Berber. The latter brought the world the tagine and is largely responsible for the slower style of cooking the country has become famous for.

The Arabs landed in Morocco around the 7th century and packed with them exotic spices from places like China and India. The Moors ended up here, too, dropping in from the Iberian peninsula of Spain. They brought some of the Mediterranean flair, in the form of things like olive oil and citrus. There are Turkish leanings too, especially by way of kebabs and the French ultimately turned the nation on to café culture and certain dessert items like pastries. In short, there’s hardly a more global kitchen than the one known as Morocco.

Signature Dishes

Image used with permission by copyright holder

Kallamni’s favorite dish from home is Moroccan chicken with preserved lemons and olives. “It’s rich and delicious with flavors like ginger, saffron, lemon and olives,” he says. “And the sauce is amazing. Sometimes we top it with French fries and everything is better with French fries.”

There are other staple dishes, of course. Kallamni mentions couscous first and foremost, alongside tagine recipes like his favorite dish, or fish and vegetables with chermoula, or even lamb with prunes and almonds. Also on the list, he suggests, are pastilla, mehcoui (roasted sucking lamb), kefta and kebab, shakshuka, and mezza salads. Those salads might include carrot salad, an eggplant-centric salad called zaalouk, potato salad, or tomato salad with roasted green pepper and onion.

There’s also a huge seafood influence as Morocco lies along both the Atlantic and Mediterranean. “There are many coastal cities with busy fishing ports,” Kallamni says. “Moroccan fish tagine is one of the most classic dishes. Seafood pastilla — a filo pie stuffed with fish, shrimp, and vermicelli — seasoned with chermoula. Fried fish, or simply grilled seaside is also very popular.”

In the pantry, a Moroccan cook ought to have olive oil, olives, harissa, preserved lemons, culinary argan oil, honey, amlou, spices, ras el hanout, saffron, cilantro, parsley, mint, louiza, sesame seeds, almonds, wheat, and semolina, he advises.

Additionally, there are ever-popular and traditional dishes like harira, a kind of chickpea and lentil soup. There are sweets, too, mainly in pastry form and made with almonds, sesame seeds, filo, and honey. “And you can’t forget our national drink, mint tea,” Kallamni says.

In the States

Image used with permission by copyright holder

Moroccans make up a relatively small percentage of the American population and gravitate especially to cities like New York, Boston, and Washington DC. There are fine eateries all over, however, from Marrakesh in Portland to Mekki DC in the capital. Kallamni likes Cafe Mogador in the Big Apple, indicating that they put together a quality tagine.

It’s not the easiest food to streamline and place into restaurant form. “Moroccan food isn’t simple,” he says. “Most dishes are low and slow, so it’s not the easiest cuisine for a restaurant to get right.”

If you can’t get out to a proper Moroccan restaurant or don’t have the wherewithal and time to put together a recipe at home, you can try something from Mina and throw it atop some grains, veggies, and protein. The results are quite delicious.


Moroccan Fish Stew

Moroccan Fish Stew

Here’s a great fish stew from via Bill Granger and BBC. It comes alive thanks to a pleasant mix of warm spices as well as a subtle kick from ginger and cayenne pepper.


  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 cinnamon stick
  • pinch cayenne pepper
  • 400g/14oz can chopped plum tomatoes
  • pinch salt
  • 1 lb 2 oz firm white fish fillets (cod, snapper or ling) cut into chunks
  • 14oz can chickpeas, rinsed and drained
  • 2 tsp honey
  • salt and freshly ground black pepper


  1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
  2. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
  3. Add the cayenne pepper, tomatoes, salt and 9oz of water and cook, stirring frequently, for ten minutes.
  4. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
  5. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
  6. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

Veg Tagine

Vegetable Tagine Jamie Oliver
Image used with permission by copyright holder

Jamie Oliver is always reliable when it comes to worldly and healthy cuisine. Here’s a tasty tagine built around flavorful vegetables.


  • 1 pinch of saffron
  • 4 cloves of garlic
  • 1.5-inch piece of ginger
  • olive oil
  • 1 teaspoon ground cumin
  • .5 teaspoon ground cinnamon
  • 1 teaspoon ras el hanout
  • 1 tablespoon sun-dried tomato paste
  • 5.5 lbs mixed vegetables such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, and peppers
  • 1 can of chickpeas
  • 3.5 oz dried apricots
  • 1 preserved lemon
  • 10.5 oz couscous
  • ½ a bunch of mixed fresh herbs , such as dill, mint, flat-leaf parsley (15g)
  • 20 g flaked almonds


  1. Put the saffron into a jug, cover with 2 cups of boiling water and leave to infuse.
  2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
  3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
  4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
  5. Bring to a boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
  6. When the veggies are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
  7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
The truth about cooking with wine — everything you need to know
Confused about how to cook with wine? We've got you covered.
cooking with wine myths tips and tricks man

We've all seen them. Those stale, falsely rustic home decor signs that boast tired sayings like, "I love cooking with wine, sometimes I even put it in the food!" or "Drink wine. It isn't good to keep things bottled up." The chortles these decor pieces get, however frequently they can be found at discount retailers, are never in short supply. People love to boast their love for wine, and if we're totally honest, we're no exception. We love a good bottle both for its drinkability and its generosity in flavoring a dish. But when it comes to using this sacred nectar in the cooking process, things can sometimes become a bit confusing. So we're here to answer all of those burning questions you may have when it comes to cooking with wine.

Why cook with wine?
Apart from its obvious sexiness, there are lots of other reasons to uncork a bottle when whipping up a delicious meal. In addition to the bold, unique, rich flavor wine adds to a dish, its acidity can also help to tenderize meat, poultry, and seafood.  Depending on the wine used and the dish being prepared, as the alcohol burns off, the complexity and flavor of the wine will concentrate, making for an extremely flavorful dish.

Read more
Everything you need to know about the Atkins diet
Your complete guide to the weight loss diet
A bowl of a keto-friendly dish on a table.

Many of us set great fitness goals but face the common hurdle of selecting the best diet plan to support these aspirations. You know the health outcomes that you’re aiming for, but there are so many popular diet plans to choose from that you’re unsure of where to start. Think of the foods you like to eat, but also the foods that would be most healthful to eat on this journey.

Another factor is the ever-changing perception of what is healthy and what is not. Fad diets have come and gone, but some have stuck because of the results generated, like the Atkins diet. 

Read more
What is sake? We break down everything you need to know
You know of sake and have probably even enjoyed it. But do you know what sake is?
Pouring sake

By now, you've surely heard of sake. It's that moderately boozy drink you get at sushi restaurants, sometimes in a two-for-one special during happy hour. Sometimes it's served hot, and sometimes it's served cold, and you really like the little cups you drink it out of because they are absolutely charming.

Are we tracking correctly so far? Figured. So, you like sake, but do you actually know what it is?

Read more