Date of publication 15/06/2026
Culinary delights of Morocco
Known for its fusion of Arab, Mediterranean, and Berber flavors, the local cuisine at our hotels in Morocco reveals an extraordinary variety of tastes shaped by thousands of years of cultural exchange. Take the opportunity to explore this enigmatic destination through its cuisine, traveling from Marrakech to the beaches of Agadir and Saïdia.
In this culinary guide, we introduce the main pillars of Moroccan cuisine, its distinctive street food, and the ritual of tea. We also highlight some unexpected ingredients. Finally, we share tips to help you enjoy the pleasure of eating in Morocco without any setbacks.
The main pillars of Moroccan cuisine
Tagine
Tagine is a dish of Berber origin consisting of a slow-cooked stew made with meat, fish, or vegetables, prepared in a tagine, the clay pot that gives the dish its name. Its lid allows the ingredients to continually rehydrate in their own steam as they cook. In coastal destinations such as Saïdia, tagine is often made with fish. Iberostar Waves Saïdia is a 5-star hotel in Saïda offering a rich culinary experience that includes Moroccan restaurants, international buffets, and cafés and bars serving light bites.
Couscous
Couscous is one of Morocco’s oldest recipes, believed to date back nearly 1,000 years. It is traditionally prepared on Fridays and for festive occasions, served either as a side dish to stews or as a main course. A base of durum wheat semolina is combined with a variety of ingredients. There are many types of couscous, with lamb and prune couscous and vegetable couscous, made with raisins and spices such as cumin, among the most popular. Seven-vegetable couscous is a classic in Agadir. If you are looking for a hotel in Agadir to enjoy the best of its cuisine, Iberostar Waves Founty Beach offers the comfort of an all-inclusive stay right on the beachfront.
Pastela (bastilla)
Pastela, also known as bastilla, is both a savory starter and a sweet bite. It is made with layers of delicate phyllo pastry filled with ingredients such as almonds and chicken cooked with onion and spices, including cinnamon, cumin, fresh parsley, and turmeric. A tip for achieving a juicy filling is to prepare it the day before and let it rest for 24 hours before assembling the pastry, which is especially thin and delicate. It is usually dusted with powdered sugar and served topped with a handful of soaked and peeled almonds.
Harira
Harira is a traditional soup used to break the fast during Ramadan. It includes chickpeas, lamb, beef, or chicken, vegetables, and spices. Served piping hot and accompanied by bread and fresh fruit, it makes for a balanced and complete meal. Harira from Marrakech is so popular that it is enjoyed year-round. A hotel in Marrakech, such as Iberostar Waves Club Palmeraie Marrakech, with its varied selection of local and international cuisine, is an ideal place if you want to try new dishes during your vacation. Set in the heart of a palm grove, its Moroccan-inspired décor enhances the richness of both the flavors and the surroundings.
Street food in the medinas
Skewers (chwa) and charcoal-grilled kefta
The sensory experience of dining at family-friendly hotels in Morocco blends with the aromas of spices and the vibrant colors of the medinas, where visiting street stalls for affordable, satisfying food is a long-standing tradition. In this version of street food, Moroccan classics such as skewers, or chwa, are essential. Charcoal-grilled kefta, or kofta, is made from seasoned ground lamb shaped like sausages. These skewers are served with a variety of sauces and sides.
Moroccan sandwiches and khobz bread
The atmosphere of food trucks and traditional stalls blends with Morocco’s surf culture, where food is part of a bohemian outdoor lifestyle. Khobz, a round Moroccan bread with a soft crumb and a crisp crust dusted with semolina, is used to make Moroccan sandwiches. It is baked in a wood-fired oven, which gives it a distinctive toasted flavor. These sandwiches may be filled with kefta, chicken, or tuna, combined with herbs, fresh vegetables, and sauces. The merguez version features spicy Moroccan sausages. In its vegetarian form, khobz is filled with zaalouk, an eggplant spread, or chakchouka, a mix of tomatoes and peppers.
The sacred ritual of tea and artisanal pastries
“Berber whisky” and the art of pouring
During your stay at all-inclusive hotels in Morocco, you may hear the expression “Berber whisky.” It is a common joke in this predominantly Muslim country referring to tea. Preparing it, pouring it, and drinking it is an art form, as ritualized as visits to the Moroccan hammam. The traditional infusion is made with green tea, fresh mint, and sugar. To aerate the drink, it is poured from a considerable height using a silver or engraved copper teapot. This technique also helps dissolve the sugar and creates a perfect layer of foam on the surface of the glass, known as the “turban.”
Bites of orange blossom, honey, and almonds
According to Moroccan customs, Berber or Moroccan tea is shared with friends, family, and neighbors. It is accompanied by gestures of hospitality and an assortment of pastries and sweets. “Gazelle horns,” or kaab el ghazal, are exquisite bites that combine the creaminess of an almond paste flavored with cinnamon and orange blossom water with the delicacy of an incredibly light pastry. These small crescent-shaped pastries are served at room temperature and are sometimes sweetened with a generous drizzle of honey.
Key ingredients to know before traveling
Culinary argan oil
Considered an elixir, argan oil is obtained by cold-pressing the kernels of the Moroccan argan tree (Argania spinosa). At hotels in Morocco, you may feel like Carmina Ordóñez in Marrakech, wrapped in its fragrance and richness. But that’s not all: beyond its cosmetic and medicinal uses, it is highly valued in cooking for its toasted notes of almond and honey. It is used raw as a dressing or finishing touch for savory dishes, preserving its intense aroma. In desserts, it is combined with chocolate and honey and incorporated into doughs and ice creams.
Preserved lemons and spiced olives
Beyond its impressive palm groves, this destination has a long tradition of cultivating citrus fruits and olives, which fill its gardens with fragrance. Staying at beach hotels in Morocco means being surrounded by places where local ingredients such as lemons and olives elevate every meal. Preserved lemons, or hamad mraquade, are typically cured whole or in quarters with their peel in their own juice and sea salt for several weeks, developing a unique savory flavor. Moroccan spiced olives are marinated in olive oil and often combined with preserved lemon and a blend of Arab spices such as garlic, cumin, sweet or spicy paprika, chili or harissa paste, fresh cilantro, and sometimes ras el hanout.
Orange blossom water
Mediterranean fruit trees provide an abundant source of flavor and nutrients for Moroccan cuisine. Orange blossom water is distilled from the blossom of the bitter orange tree. Its subtle fruity and citrus aroma makes it an ideal complement for balancing stronger flavors in savory dishes such as tagines or chicken pastela. In baking, it is used in almost every recipe, particularly in gazelle horns, sweet breads, or chebakia, a fragrant fried dough coated in honey. Adding a few drops to Moroccan tea makes the drink especially aromatic and easy to digest.
Rose water in cooking
Although it may seem unusual, rose water, which in other parts of the world is mainly used as a beauty tonic, is also an essential flavoring in Moroccan cuisine. It enhances the sweetness of pastries, softens cold and acidic drinks, and adds a distinctive touch to spiced savory dishes. Used in small amounts, it helps harmonize recipes alongside other powerful ingredients such as saffron. A common home cooking tip is to add rose water to couscous grains right at the end of cooking.
Tips for enjoying food in Morocco without issues
Is it safe to eat at street stalls?
As long as basic precautions are followed, eating at Moroccan street stalls is safe. Look for places where locals eat and follow their lead, avoiding spots that appear overly touristy or empty. At our hotels in Morocco, menus are prepared daily using natural, fresh, high-quality ingredients. Initiatives to reduce food waste and support small local fishing communities make dining in North Africa an increasingly conscious experience.
Basic precautions to avoid “traveler’s illness”
To avoid so-called “traveler’s illness,” which is characterized by stomach symptoms, prioritize well-cooked, hot foods and avoid raw meat or seafood that may be exposed. Be cautious with fruits and vegetables: wash them with safe drinking water and peel them before eating. Always drink bottled water and make sure that ice is not made from tap water. In Morocco, it is customary to eat with your hands, so maintain proper hygiene, for example, by carrying hand sanitizer, especially during the hot summer months. It is also advisable to include oral rehydration salts, probiotics, and anti-diarrheal medication in your travel kit.
Moroccan etiquette
In this African country, food is an expression of camaraderie, gratitude, and social connection, shared around the table, at street stalls, on picnics laid out over large rugs, in luxury restaurants, or in local cafés. Refusing a cup of tea or a snack when invited into a home is considered disrespectful to the host. Keep in mind that you should remove your shoes before entering a home or certain public spaces, such as mosques, and greet and eat with your right hand. At our hotels in Morocco, the atmosphere is international, although local teams appreciate guests who show respect for their culture by observing these customs.
