Morocco Food Tours

Slow-cooked stew in a conical clay pot. The lamb with prunes and almonds version is the pinnacle of Moroccan comfort food. The steam trapped by the cone lid creates impossibly tender meat.

A savory-sweet pie of shredded pigeon or chicken layered with toasted almonds, eggs, and cinnamon, wrapped in paper-thin warqa pastry. Fes claims the original recipe, and the Fassi version remains the gold standard.

Hand-rolled semolina steamed three times over a fragrant broth of seven vegetables, chickpeas, and tender meat. Friday is couscous day across Morocco when families gather for this communal dish.

A velvety tomato-based soup with lentils, chickpeas, and lamb, thickened with flour and seasoned with celery, parsley, and coriander. The traditional Ramadan fast-breaking dish, though excellent year-round.

A Marrakech specialty of seasoned lamb or beef sealed in a clay urn and slow-cooked for 6-8 hours in the dying embers of a hammam furnace. The result is meltingly tender meat that falls apart at the touch of bread.

Shredded msemen flatbread soaked in a lentil and chicken broth flavored with fenugreek. Traditionally served to new mothers for its restorative properties, this is Moroccan soul food at its most nourishing.

Whole lamb slow-roasted in an underground clay oven for hours until the meat separates from the bone with a gentle pull. Seasoned only with salt and cumin, the simplicity lets the quality of the lamb speak for itself.

Smoky eggplant and tomato salad cooked down with garlic, cumin, and paprika until the flavors meld into a rich, spreadable dip. Served cold as part of the Moroccan salad course that opens every traditional meal.

Spiced meatballs of lamb and beef simmered in a tomato and cumin sauce with eggs cracked directly into the bubbling liquid. The runny yolks create a natural sauce scooped up with crusty khobz bread.

Moroccan doughnuts fried to order in enormous vats of oil at dawn. Crispy outside, pillowy inside, dusted with sugar or drizzled with honey. The breakfast of choice across the country, costing just 1-2 MAD each.

Square and round layered flatbreads, respectively, cooked on a griddle until flaky and golden. Eaten with honey and butter for breakfast, or stuffed with kefta and onions for a savory street food snack.

Gunpowder green tea brewed with generous handfuls of fresh spearmint and sugar, poured from height to create a frothy top. Served three times: the first glass is gentle as life, the second strong as love, the third bitter as death.