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What to eat in Morocco? Top 46 Moroccan Foods

Last update: Fri Jan 31 2025
Top 46 Moroccan Foods
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01
Rfissa
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Rfissa is a traditional dish of stewed chicken pieces, onions, and lentils served over shredded msemmen, old bread, or trid pastry. The full list of ingredients is as follows: chicken, onions, saffron, ginger, lentils, msemmen, fenugreek seeds, and ras el hanout.


The dish is traditionally served on the third day after the birth of a child or for similar festive occasions. It's typically consumed by a group of people gathering around the large dish, and each person then eats from his side of the platter.

02

Appetizer

MOROCCO and  2 more regions
4.5
Maakouda
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Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.


They're made with potatoes, parsley, garlic, flour, salt, and pepper. The potatoes are boiled, mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer, a side dish, or an ingredient in a long sandwich roll that's usually sold as street food and served with harissa, coriander, and lemon juice. 
03

Sweet Pastry

MOROCCO and  one more region
4.5
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Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior.


The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.

04

Flatbread

MOROCCO and  2 more regions
4.4
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M'semen is a traditional Maghrebi flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares.


Once the dough has been folded and shaped, it is cooked on a griddle or fried in a pan until it becomes crispy on the exterior and chewy on the inside. Although m'semen is traditionally consumed on its own as an accompaniment to coffee or tea, it can also be stuffed with various meats and vegetables. 

MOST ICONIC M'semen

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05

Lamb Dish

MARRAKESH, Morocco
4.4
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Tanjia is a unique Moroccan specialty made by cooking lamb meat in a clay urn along with flavorings such as saffron, cumin, garlic, lemons, and olive oil. The dish is especially popular in Marrakech, where the urns are filled with all of the ingredients, then placed in the coals of a public bath (hammam) to slowly cook overnight until the meat is so tender that it falls off the bone.


Originally, tanjia was created and cooked by men who would go on outdoor picnics.

MOST ICONIC Tanjia

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06

Sausage

MOROCCO and  3 more regions
4.4
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Merguez is a spicy, flavorful sausage that originates from North Africa, particularly Algeria, Tunisia, and Morocco. It is traditionally made from ground lamb or beef, or a combination of both. Merguez is known for its distinctive red color, which comes from the addition of spices such as paprika, chili pepper, and harissa (a hot chili paste).


Other common seasonings include cumin, garlic, coriander, fennel, and sumac. The sausages are typically stuffed into lamb casings and can be grilled, pan-fried, or used in a variety of dishes, including stews, tagines, and couscous. Merguez is popular in North African cuisine and has also become widely enjoyed in France and other parts of Europe. 
07
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Briouats are small and crispy Moroccan pastries that can be stuffed with a variety of ingredients such as chicken, lamb, cheese, or lemon. The pastry is either fried or baked, and it is often additionally sprinkled with various herbs and spices.


It is typically folded into cylindrical or triangular shapes, then served as an appetizer. Briouats are especially popular during the month of Ramadan.

MOST ICONIC Briouat

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08
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As the name suggests, the star ingredient in this traditional Moroccan dish is chicken, preferably bone-in chicken cuts such as legs, thighs, or drumsticks. Like other tajine dishes, this chicken variety is also prepared in the eponymous conical cooking vessel.


The meat is neatly arranged with various vegetables such as onions, carrots, tomatoes, or potatoes, and the whole dish is usually seasoned with cumin, saffron, parsley, or coriander. Typical variations also may include preserved lemons, olives, almonds, or apricots. 

MOST ICONIC Chicken Tajine

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09
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Pastilla is a stuffed pastry from Morocco, also known as b'stilla or bastilla. The rich, sweet and savory pie is filled with an unusual mix of pigeon or chicken meat, eggs, almonds, and cinnamon. It is commonly prepared for special events such as holidays, weddings, or parties.


The name stems from the Spanish word for pastry – pastilla. It is a time-consuming dish, but well worth the effort, as the end result is an incredibly flavorful, crispy warqa pastry, concealing savory meat and spices such as saffron, nutmeg, and ginger, topped with fried almonds and a dash of powdered sugar and cinnamon. 

MOST ICONIC Pastilla

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10

Pancake

MOROCCO and  one more region
4.3
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Baghrir is a soft and spongy Moroccan and Algerian pancake made with semolina flour. It is characterized by numerous holes on its surface, a result of yeast-produced bubbles in the batter that form and break as the pancake cooks. The pancake is cooked on one side only.


It's recommended to serve baghrir with fruit jams or a syrup made with butter and honey.

11
Egg Dish
MOROCCO  and  7 more regions
4.3
12
Stew
MOROCCO  and  2 more regions
4.2
13
Soup
MOROCCO  and  one more region
4.2
14
Stew
MOROCCO  and  3 more regions
4.1
15
16
17
Side Dish
FES, Morocco
4.1
18
19
Vegetable Soup
MOROCCO  and  one more region
4.0
20
21
22
23
24
Bread
MOROCCO
3.7
25
26
Appetizer
MOROCCO  and  one more country
3.7
27
Bread
MOROCCO  and  one more region
3.7
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
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44
Stew
LAAYOUNE, Morocco
n/a
45
46

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 46 Moroccan Foods” list until January 31, 2025, 8,772 ratings were recorded, of which 2,191 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Moroccan Food