A slow-cooked stew made in a cone-shaped earthenware pot (also called a tagine). The dish can include lamb, chicken, or beef, typically cooked with vegetables, olives, dried fruits (like apricots or prunes), and aromatic spices. Lamb with prunes and almonds is a particularly popular variation in Marrakech.

One of Morocco's most famous dishes, couscous is traditionally served on Fridays. It's a steamed semolina dish often paired with tender meat (usually lamb or chicken), vegetables, and a variety of spices. It’s topped with a flavorful broth and sometimes raisins or caramelized onions.

This is a hearty soup typically eaten to break the fast during Ramadan, but it’s enjoyed year-round in Marrakech. Harira is made from tomatoes, lentils, chickpeas, and lamb or beef, spiced with cinnamon, ginger, and turmeric. It's often served with dates or chebakia (sweet sesame cookies).

A unique sweet-and-savory pastry made with layers of thin, flaky dough. Traditionally, it’s filled with pigeon meat, but chicken is commonly used today. The filling is spiced with saffron and cinnamon, and the top is dusted with powdered sugar and cinnamon. It’s an iconic dish combining sweet and savory flavors.

This dish features a whole lamb slow-roasted until tender, typically cooked in a clay or earth oven. It’s seasoned with simple spices like cumin and salt, and the lamb meat is often enjoyed with bread. For an authentic experience, visit a traditional mechoui stall in the Medina.

A flavorful salad made from grilled eggplants, tomatoes, garlic, olive oil, and spices like paprika and cumin. It's a classic Moroccan side dish that pairs well with freshly baked bread and is often served as part of a mezze.

A comforting dish made from shredded msemen (a type of Moroccan flatbread) soaked in a fragrant sauce with chicken, lentils, and fenugreek. This dish is often served on special occasions, such as after childbirth, due to its nourishing properties.

Moroccan-style minced meatballs (usually beef or lamb) mixed with a variety of spices like cumin, paprika, and fresh herbs. Kefta is commonly grilled on skewers or cooked in a tagine with tomatoes and eggs. It’s simple but incredibly flavorful.

These are small pastries, typically filled with meat (like spiced minced beef or chicken) or sweet ingredients like almond paste, then fried until golden and crispy. Briouats are perfect for a light snack or appetizer.

No meal in Marrakech is complete without a cup of mint tea (often called “Moroccan whiskey”), which is sweetened and flavored with fresh mint leaves. Accompany your tea with traditional pastries like chebakia (sesame and honey cookies) or ghriba (almond or coconut cookies) for a true taste of Moroccan hospitality.