Date of publication 24/07/2026
Nine dishes to discover Morocco
What does a vacation at hotels in Morocco taste like? To find out, you will need to fully immerse yourself in its culture. In this North African country, food expresses historical identity, family connection, and the warmth with which guests are welcomed. Friday couscous, for instance, is a symbol of gathering, while mint tea is a universal gesture of hospitality for travelers and visitors.
In the following lines, we take you through nine of the country’s most representative dishes so you can almost taste them. Some awaken the appetite. Others are slow-cooked to perfection. And some add a sweet note to any moment.
At the end of the article, you will also find a few tips to help you choose your ideal place to stay in three destinations that capture Morocco’s culinary personality: Marrakech, Agadir, and Saïdia.
Awaken your appetite with one of the most aromatic cuisines in North Africa
To speak of Moroccan gastronomy is to be transported to one of the world’s most distinctive culinary traditions, not only in North Africa but far beyond. It is a cuisine rich in aromatic spices and in the interplay between sweet and savory. It is meant to be shared, with family and with strangers alike. It is rooted in celebration and hospitality.
Morocco is a culinary paradise with a soulful depth that echoes an Arabic proverb: “Whoever does not understand a look will not understand a long explanation.” At our all-Inclusive hotels in Morocco, you can sample, choose, and return to your favorite dishes as often as you like.
Begin your culinary journey with the most surprising starters
Harira soup
Harira is a comforting Moroccan soup closely associated with a specific time of year: the month of Ramadan. This nourishing and hearty broth may include chickpeas or other legumes, seasonal vegetables, a blend of spices, lamb, beef, or chicken, and noodles. Its high energy content and bold flavor make it the perfect dish to break the daytime fast during this sacred period for Muslims. It is usually served with bread and fresh fruit, although traditions vary from one family to another. It is enjoyed hot, even in warm weather.
Pastela
A wonderful way to begin a Moroccan-style feast at hotels in Morocco is with an aromatic pastela. In a country once beloved by figures such as Yves Saint Laurent, many celebrations start with this flavorful sweet-and-savory pie made with phyllo dough. It is filled with a homemade stew of chicken, onion, almonds, and spices such as cumin, cinnamon, cilantro, and turmeric. The filling is prepared the day before and left to rest, a simple technique that allows the flavors to deepen and come alive on the palate.
Zaalouk
Looking for a vegetarian option? Zaalouk, or zaluk, can be served either as a dip or as a warm salad. Its main ingredient is always eggplant, combined with ripe tomatoes. The vegetables are sautéed with garlic and gently mashed, then finished with a touch of fresh lemon juice, extra virgin olive oil, and spices, typically cumin and sweet paprika. Order it to dip and share as part of a light dinner during your journey through Morocco.
Let yourself be drawn in by the great icons of slow cooking
Discover the magic of tagine
Of Berber origin, tagine is one of the most emblematic dishes of Moroccan culture. Its name comes from the vessel it is cooked in, also called a tagine, much like paella in Spain takes its name from the pan. Inside, a stew of meat, fish, or vegetables is slowly prepared with fresh, local ingredients, where herbs, dates, and plums play a central role. The slow cooking process makes use of the steam that collects in its distinctive cone-shaped lid, continuously rehydrating the dish and resulting in a light, nourishing meal.
Traditional couscous
Couscous, considered by many the king of Arabic cuisine, is perhaps one of the oldest dishes in Berber culture, with records dating back nearly 1,000 years. In essence, it is a side dish served with the stew it accompanies, though it is also enjoyed as a starter or even as a main course. It is steamed over that same stew, with lamb and plum couscous being especially well known. While it lends itself to endless variations, one of the most distinctive is the sweet version known as seffa, a celebratory dish served to mark the birth of a baby.
Juicy roasted meat: tender mechoui lamb
Local families reserve mechoui lamb for special occasions, a recipe also found in the cuisines of Tunisia and Algeria. It consists of a whole lamb slowly roasted over an open fire until the outside is crisp and the inside remains tender and juicy. In fact, the word mechoui literally means “roasted over a flame.” The meat is seasoned with spices such as garlic and cumin. As a traveler, you will find it both at street food stalls and on the menus of traditional, home-style restaurants.
Kefta skewers
In Marrakech’s street food scene, other specialties stand out, such as kefta skewers, also known as kafta or kofta. This dish, common across North Africa and parts of the Middle East, is prepared over charcoal using minced lamb that is seasoned and shaped into sausage-like portions. It features a blend of spices including cumin, paprika, cinnamon, cilantro, and black pepper. The skewers are typically served with a variety of sauces and sides. Try them during your outings from hotels in Morocco.
End on a sweet note
Authentic mint tea
Pairing the ritual of a Moroccan hammam at spa hotels in Morocco with authentic mint tea is a cornerstone of both gastronomy and wellbeing. Known as “Berber whisky,” it could be seen as a symbol of the country, even though the tradition of drinking it dates back only a couple of centuries. The secret lies in preparing a blend of green tea with freshly crushed mint and brown sugar. According to custom, it should be poured three times: the first, bitter like life; the second, strong like love; and the third, sweet like death.
Honey pastries, or chebakia
The word chebakia, or shebbakiyya, can be translated as “lattice.” It is one of the desserts typically eaten just after harira during the month of Ramadan. Its sweetness appeals to both adults and children, making your stay atfamily-friendly hotels in Morocco a perfect opportunity to try it. These are intricately folded strips of dough made with almonds and anise, coated in honey and sesame seeds. In some homes, cinnamon is replaced with other flavors, sometimes even incorporating cocoa powder. Its classic pairing is, without exception, mint tea.
Turn your next getaway into an unforgettable culinary experience
Iberostar Waves Club Palmeraie Marrakech
A hotel in Marrakech, such as Iberostar Waves Club Palmeraie Marrakech, set in the heart of its iconic palm grove and just 15 minutes from the Medina, opens the door to Moroccan gastronomy. Its inviting culinary offering includes a traditional Moroccan restaurant, an extensive buffet, several bars serving snacks, and even a food truck, all designed to suit every moment of the day.
Iberostar Waves Founty Beach
Looking for a hotel in Agadir that combines gastronomy and beach time? Iberostar Waves Founty Beach is set right on the seafront, just under a mile from the center of this historic city. It is ideal for a relaxed family vacation, with connecting rooms and an all-inclusive program featuring both local and international dishes made with quality ingredients.
Iberostar Waves Saïdia
Iberostar Waves Saïdia is inspired by Berber tradition. At the spa, with its hammam and indoor pool, the aroma of mint tea blends with the pleasure of a massage using fig or orange oil at this beachfront hotel in Saïdia. Its wide and varied culinary offering, with restaurants and bars that take you from Morocco to destinations such as Japan, is one of its standout features.
Experience the pleasure of staying at hotels in Morocco while discovering the warmth of a country where cuisine is always a gesture of welcome.
