Moroccan cooking is among the richest in the world: spices, slow cooking and a hospitality that turns every meal into an occasion.
Tagine
Slow-cooked in the clay pot that gives the dish its name. Chicken with preserved lemon and olives, or lamb with prunes, are the classics.
Friday couscous
Traditionally served on Fridays, with seven vegetables and meat. It is a family dish, made to be shared.
Dica: Ask for it in advance at your riad — many will prepare it if told the day before.
Pastilla, harira and mint tea
Pastilla mixes sweet and savoury in filo pastry. Harira is the soup that breaks the fast during Ramadan. And mint tea goes with absolutely everything.
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