What to eat in Morocco
A culinary guide to Morocco: from slow-cooked tagines and Friday couscous to street tanjia, pastilla, and mint tea.

[ ] Try lamb and prune tagine (tajine lhem b'el barkouk)
    Tender lamb slowly braised for hours inside a conical earthenware vessel until it falls off the bone. It is finished with sweet caramelized prunes, toasted almonds, and sesame seeds in a rich spiced sauce.
[ ] Try seven-vegetable couscous (couscous aux sept légumes)
    Semolina grains painstakingly steamed three times over simmering broth until light and fluffy. The mound is crowned with slow-stewed beef or chicken, pumpkin, zucchini, carrots, turnips, cabbage, and chickpeas.
[ ] Try traditional Fez pastilla (pastilla / bastilla)
    An intricate Andalusian-Moroccan pie made of paper-thin warqa pastry stuffed with braised pigeon or chicken, spiced eggs, toasted crushed almonds, and dusted with powdered sugar and cinnamon.
[ ] Try Marrakech tanjia (tanjia marrakchia)
    Beef or lamb shanks packed into a bulbous clay amphora with preserved lemons, whole garlic, cumin, and aged fermented smen butter. The pot is tied with paper and buried for hours in the ash pit beneath a public hammam.
[ ] Try harira soup
    A velvety tomato-based soup packed with chickpeas, brown lentils, broken vermicelli, celery, and tender cubes of beef or lamb, bound with a flour-lemon slurry and fresh herbs.
[ ] Try pit-roasted mechoui
    Whole lamb suspended inside an underground clay pit oven and slow-roasted over smoldering wood embers for hours until the meat becomes meltingly tender and buttery.
[ ] Try smoked zaalouk dip
    A cooked dip of fire-roasted eggplants stewed down with ripe tomatoes, crushed garlic, sweet paprika, cumin, and fragrant olive oil until silky and smoky.
[ ] Try bissara soup
    A rich, creamy winter porridge made from dried split fava beans or green peas simmered with garlic, cumin, and olive oil, then pureed smooth.
[ ] Try chermoula stuffed sardines
    Fresh Atlantic sardines butterflied, sandwiched together with a zesty chermoula herb paste (cilantro, parsley, garlic, cumin, paprika, lemon), dusted in flour, and flash-fried.
[ ] Try maakouda potato patties
    Spiced mashed potato cakes blended with garlic, parsley, cumin, and turmeric, dipped in a light batter and deep-fried to a deep golden crisp.
[ ] Try grilled merguez sausages
    Slender, vibrant sausages made of spiced minced lamb and beef packed with garlic, sumac, cumin, and chili, quickly charred over open charcoal grills.
[ ] Try traditional khobz bread
    Round, dense flatbread made with semolina flour, featuring a sturdy crust and a chewy, pocketed crumb designed specifically to pinch and absorb thick sauces.
[ ] Try gazelle horns (cornes de gazelle / kaab el ghzal)
    Crescent-shaped pastries made of paper-thin dough encasing a rich filling of crushed blanched almonds scented with cinnamon and distilled orange blossom water.
[ ] Try honeyed chebakia
    Strips of spiced sesame and anise dough folded into intricate rose-like knots, deep-fried until crisp, immediately plunged into hot honey, and sprinkled with sesame.
[ ] Try fresh sfenj doughnuts
    Airy, chewy ring doughnuts shaped by hand from wet yeast dough and dropped into bubbling oil. Vendors thread hot rings onto dried palm fronds for easy takeaway.
[ ] Try almond briouats (briouats aux amandes)
    Crisp golden triangular pastries made from paper-thin warqa pastry stuffed with crushed almond paste, cinnamon, and orange blossom water, dipped in warm honey.
[ ] Drink Maghrebi mint tea (atay b'naana)
    Gunpowder green tea brewed in an ornate metal pot with copious bunches of fresh spearmint and solid sugar cones. It is poured from high above into small glasses to create a frothy crown.
[ ] Try avocado almond shake (jus d'avocat)
    A rich, velvety shake blended from ripe avocados, cold milk, and sugar, frequently fortified with crushed toasted almonds, dates, or walnut paste.
[ ] Drink nous-nous coffee
    Meaning 'half-and-half' in Moroccan Darija, this classic drink blends equal parts strong espresso and frothy steamed milk served in a small clear glass.
[ ] Try Moroccan grey wine (vin gris)
    Morocco's signature style of ultra-pale rosé, produced in the foothills around Meknes. Pressed gently from red Grenache grapes, it yields a crisp, dry, and mineral profile.
[ ] Try local Casablanca beer
    A crisp, refreshing pale lager brewed in Morocco since the protectorate era. It features a clean malt profile, subtle herbal hops, and a dry, clean finish.

Checklist from Unload: https://unloads.me/c/food-morocco