Soups
Harira
The rich tomato, lentil and chickpea soup that breaks the fast at sunset.
1 h 30Medium
Msemen & Amlou 
Chebakia 
Pastilla 
Chicken & Olives 
Tagine with Prunes 
Kaab el Ghazal 
Couscous 
Mint Tea Harira
A Taste of Morocco
Discover the soul of Moroccan cuisine
Recipes, traditions and stories from the Moroccan table.
From the Moroccan table
Popular recipes
Timeless dishes cooked in Moroccan homes, from Friday couscous to the harira that breaks the fast.
Food culture
More than food. A heritage passed through generations.
In Morocco, a meal is a moment of welcome. Recipes travel from grandmothers to granddaughters, spices tell the story of ancient trade routes, and every region adds its own touch to the table.
Read the storyMint tea & hospitality
Poured from high above, the first glass is always for the guest.
Friday couscous
The whole family gathers around one large dish after prayer.
Ramadan nights
Harira, dates and chebakia break the fast at sunset.
The Moroccan pantry
The ingredients behind every dish
A handful of spices, oils and aromas give Moroccan cuisine its soul. Here are the ones you'll meet in almost every kitchen.
Ras el Hanout
The spice merchant's signature blend, never made the same way twice.
Saffron
The red gold of Taliouine, picked by hand at dawn.
Preserved Lemons
Salted for weeks, they give tagines their bright, deep flavour.
Argan Oil
Pressed from argan kernels, a treasure of southern Morocco.
Cumin
Warm and earthy, the spice found on almost every table.
Ginger
Known as skinjbir, it warms tagines, harira and slow-cooked stews.
Our story
Sharing the Moroccan table with the world
Moroccan Gastronomy was born from a simple wish: to bring the flavours, gestures and stories of Moroccan kitchens to anyone, anywhere. Here you'll find recipes written with care, the traditions behind them, and the ingredients that make them sing.
Every dish has a story, and every story deserves a seat at the table.
“In Morocco, we don't just feed our guests. We welcome them.”
Wissal
