Moroccan cuisine

Moroccan cuisine (Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, Mediterranean and African cuisines, with minimal European (French and Spanish). Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.

According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC.

Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron.

The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moorish, and Ottoman influences layered into local culinary traditions. Dishes typically balance sweet and savory components, as seen in tagines and pastilla. Staple ingredients include couscous, olives, preserved lemons, and an array of seasonal vegetables and meats, especially lamb and chicken.

Meals often begin with an assortment of salads, known as zaalouk and others, and are accompanied by khobz, a round, crusty bread.

Moroccan culinary traditions are deeply embedded in the country’s regional and cultural diversity, with each area offering its own specialties and variations on national dishes. Coastal cities favor seafood, while interior regions emphasize hearty stews and grilled meats. Celebratory dishes and communal dining also play a key role in Moroccan food culture, especially during religious and family gatherings.