Many Moroccans will proudly tell you that the best food in the country is the food made by their mother.
A key part of Moroccan cooking is the tajine. This word refers both to the clay pot used for cooking and to the dishes made inside it. The shape of the tajine helps food cook slowly at a low temperature. This makes the meat super tender, the vegetables full of flavor, and the sauces rich and thick. Some of my personal favorites are sefa madfouna, chicken and vegetable tajine, and harira.
Sweets and Pastries
Morocco is also known for its delicious sweets and pastries. People often bring them as gifts to parties or enjoy them at a café with friends over an afternoon coffee or tea. One of the most popular sweets is chebakia. It’s made from a spiced dough shaped like a flower, fried until golden, and then soaked in honey and sprinkled with sesame seeds. It’s crunchy, sweet, and full of flavor!
Special Foods for Special Times
Some Moroccan foods are made for special occasions. During the month of Ramadan, Muslims fast from sunrise to sunset. When it’s time to break the fast, called Iftar, families often eat harira soup with chebakia, dates, and sometimes alongside sweets called briwat or soufouf.
During Eid al-Adha, an important religious celebration, families gather to share large meals, often including grilled meats and other traditional dishes that bring everyone together.
Finally, on Friday, the Muslim holiday, after the community gathers for the midday prayer, friends and families often gather around an beautifully decorated plate of couscous.
