Morocco Food and Drink

Moroccan cuisine draws on Amazigh, Arab, Andalusian, Mediterranean and Saharan traditions. Meals commonly combine meat, poultry or fish with vegetables, pulses, dried fruit and preserved lemons. Frequently used seasonings include cumin, ginger, cinnamon, turmeric, saffron, paprika and ras el hanout, an aromatic spice blend whose ingredients vary between cooks and regions.

Restaurants range from market stalls and simple neighbourhood eateries to riad restaurants and contemporary fine dining. Bread accompanies most meals and is often used to scoop food from shared dishes. Coastal cities serve grilled and fried fish, while the interior is particularly associated with slow-cooked meat dishes, couscous and tagines.

Mint tea is served throughout the day and is an important expression of hospitality. Fresh orange juice, almond drinks and coffee are also widely available. Non-Muslim visitors may purchase alcohol from licensed shops and drink it in licensed hotels, restaurants, bars and clubs. Moroccan beer and wine are produced locally, although availability is more limited outside large cities and tourist centres. Drinking alcohol in the street or other unlicensed public places is illegal, and many shops and venues stop selling it during Ramadan.

Vegetarian food is widely available in tourist centres, with vegetable tagines, salads, lentil dishes, couscous and meat-free pastillas appearing on many menus. However, vegetable dishes may be cooked with meat stock or served with meat unless specifically requested otherwise. Dedicated vegetarian and vegan restaurants are most easily found in Marrakech, Casablanca, Fez, Rabat, Essaouira and Agadir.