Eat your way through Morocco with these eight foods

16th March, 2016
Besides the beautiful beaches and bustling cities, another main reason we love Morocco so much is down to its incredible cuisine – a unique blend of influences from both Africa and the Mediterranean. Many Moroccan cities, such as Marrakech, are packed with traditional restaurants and street food stalls, making a visit the perfect way to get a real taste of the country. During your stay at our villas in Morocco, try to tick off everything on this list and well and truly eat and drink your way through Morocco!


Chebakia are sesame cookies deep-fried before being coated with masses of honey or syrup, and, though they’re popular with locals, they’re a food you rarely hear of outside of Morocco. They are especially popular during Ramadan, playing a role in the period’s traditions. Though they can easily be bought from shops, factory-made versions just don’t compare to the real thing, so be sure to try one from a freshly made batch at a street vendor.


A traditional starter which also makes for a great snack, these can easily be picked up from a street food vendor. Originating from Fes, b’stillas are made up of layers of thin pastry, filled with layers in between of pigeon meat, eggs, almonds and spices. Other varieties such as chicken and fish are also available.

Mint tea

Mint tea is drunk all over Morocco and is enjoyed at all times of the day by young and old, making it something of a national drink. The tea is a symbol of friendship and hospitality, and can be seen everywhere from important meetings to casual conversations in a café terrace. Served from a teapot steeped with sprigs of spearmint, the tea is served heavily sweetened to taste.


An ideal snack to enjoy on the go, ma’qooda consist of deep-fried potato balls, which can have all kinds of ingredients added to them, from fried egg to spicy harissa sauce. The mixture is then stuffed into a sandwich, making for a super tasty, quick and easy snack.


Traditionally, once Ramadan comes to a close, the long fast is broken with a steaming bowl of harira soup, sometimes with a crispy chebakia served on the side. A delicious combination of tomatoes, lamb, lentils and chickpeas, this flavoursome soup is rounded off with some lemon juice and coriander for another extra kick.

Snail soup

Snail soup can be bought in most markets, and while it may seem odd to the less adventurous of us, once you’ve smelt it bubbling away you’ll want to dive right in. The distinctive chocolate brown snails bring their own special savoury taste, while the broth adds another dimension of flavour and spice.

Orange juice

The freshly squeezed orange juice made in Morocco simply can’t be beaten, and is just the thing to keep you going as you wander the streets of the bustling cities. The oranges are plucked from one of the many trees growing in the courtyards and alleys before being squeezed into a tangy and refreshing juice.

Kefta tagine

Lamb or chicken tagine is already a well-known and popular dish outside of Morocco, though few have probably tried an authentic kefta tagine. Meatballs made from lamb or beef mince, coriander, parsley and cinnamon are cooked in a rich sauce made from tomatoes and onions, with eggs cracked into the sauce just before serving.

Image: Miansari66, available under Creative Commons