What Moroccan food is best for kids?

Parents worry about this far more than they need to — Moroccan food is genuinely one of the easiest cuisines to travel with kids on, because it's fragrant rather than fiery. The spicing is about cumin, cinnamon, ginger and saffron, not chilli heat, so the flavours are warm and approachable. My go-to recommendation is a chicken tagine with potatoes and olives, or a simple lamb-with-prunes that's a little sweet: tender meat that falls apart, mild sauce, and bread to mop it with. Most children clean the plate.

Couscous is the other reliable winner. Soft, fluffy, mild and a bit like a comfort-food risotto in spirit, a plate of vegetable or chicken couscous suits almost any young palate, and kids love piling it up themselves. Brochettes — skewers of grilled chicken, lamb or kefta from a street grill — are another easy hit: it's basically a kebab, cooked over coals, served with bread and fries, and there's something for fussy eaters and adventurous ones alike.

Breakfast and snacks are where Moroccan food really charms children. Msemen (flaky, buttery square pancakes) and beghrir (spongy honeycomb pancakes) drizzled with honey and butter are a sweet, hands-on delight — my own test families request them every single morning. Fresh-baked khobz bread, little cheese-filled briouats, fries (everywhere), and an endless supply of fresh orange juice from the Jemaa el-Fnaa carts keep small people fuelled and happy between meals.

A few practical tips. Sweet mint tea is usually a hit but is very sugary, so I water it down for little ones; fresh juice and bottled water are the everyday drinks. Portions are generous and sharing is normal, so you rarely need to over-order. And riads are wonderfully accommodating — ask and they'll happily make plain rice, an omelette, a mild tagine or just bread and cheese for a tired toddler. Between the mild tagines, the pancakes and the orange juice, feeding kids in Morocco is far less stressful than parents expect.