Experience Morocco: 5 tips for a gastronomical experience in Morocco

1. Enjoy fresh dates

Throughout the markets, you will see street vendors selling boxes of various kinds of dates, including the plump Medjool or Halawi dates. Symbols of good luck, dates are very much a part of Moroccan culture. Not only are they a source of agriculture, but they are celebrated and enjoyed during religious occasions. Every year in October, after the harvest, there is an annual Festival of the Date in the desert town, Erfoud, in the eastern part of the country. The festival, which occurs over three days, includes camel races and traditional music.


2. Try a cooking class

Across the country in popular tourist cities, Morocco offers a range of cooking classes in traditional Moroccan fare. In these classes, you can learn more about the wide selection of spices used in Moroccan cooking, how to cook with a tagine or even how to prepare a traditional feast. Your travel consultant can help you find a riad – a traditional Moroccan house often used as a hotel – which also offers cooking classes.

3. Explore the markets

Many cooking classes will include a trip to the market to choose fresh ingredients for your class. Touring with a guide will really help you to learn more about unfamiliar foods and spices. Shopping in souks can be overwhelming for North Americans where haggling is the name of the game. Shopping with a guide can ease the experience.


4. Drink tea

There is a precise method to preparing Moroccan mint tea that involves adding the perfect blend of spearmint, green tea and sugar at different times in the process of boiling and steeping. Quite unlike North American tea, Moroccan mint tea is almost always served in beautifully engraved silver tea pots, ceremoniously poured into equally beautiful decorated clear glasses. Look for these tea pots in the markets to take one home with you!


5. Try new things

While some of us are a little more adventurous than others when it comes to new cuisine, exploring international cuisine doesn’t mean having to step too far out of your comfort zone. In Morocco, it can be simply the blend of spices, ingredients or the cooking style that makes the food a gastro experience. One of the best things about Moroccan cooking is that it is as rich as its cultural influences; many dishes are a combination of Arab, French, Spanish and indigenous Berber cuisines.

Want more?

Sampling tagine cooking in Morocco

In Morocco, it would be impossible – and foolish –not to try tagine cooking which is served, in one variation or another, in nearly every restaurant. It’s a slow-cooked stew served in a piping hot clay cone-shaped dish with an exceptionally delicious combinations of meat, vegetables, fruits and nuts.


When visiting Morocco, I sampled as many variations of tagine cooking as I could: chicken with apricots or lemon preserves and olives, or lamb served with dates. But, it was the slow-cooked beef with prunes that I most enjoyed – the beef so tender that it melted in my mouth, and the prunes were downright delicious. All of the dishes also included nuts, such as walnuts, almonds, pine nuts or pistachios, and are typically served with potatoes, couscous or a side of fresh bread.

The spices complete these dishes. Tagines are traditionally cooked with a variety of flavours commonly found in Morocco’s home-cooking, including saffron, ginger, cumin and turmeric. Inspired by histories of Arab, Spanish, French and African culture, this blend of seasoning with meat, preserved fruits and nuts is the perfect combination of sweet and sour flavours.

Tagine cooking was first introduced to Morocco by the Berbers, an indigenous community to North Africa, who slow cooked meat in tagines over charcoals — a method you can still see many homes or street vendors using, although in modern days, tagines have been made to withstand an oven or stove. The tagine lid is cone shaped, allowing for the juices and condensation to flow back down into the meat, a technique that was especially helpful for the traditional Berber communities who did not always have access to an abundance of water.


Since returning home, I’ve tried many Moroccan restaurants, but nothing quite compared to the authentic and fresh flavors and foods I tasted, or the experience of having a smoking hot tagine served to your patio table watching the hustle and bustle of a Moroccan market go by.

Want to know more about Moroccan tagines?

  • Djej mquailli is a chicken tagine served with delicious preserved lemons, olives and couscous

  • Another popular tagine is kefta (spiced meatballs) served with eggs and tomato sauce

  • In the markets, you will see many ceramic tagines for sale. However, many are decorative serving dishes only! If you plan to cook with tagine, ensure you have one that was made for cooking and can withstand the heat

  • Click here for tagine recipes from our blog.

  • Click here to read about street food in Marrakesh.