Deep guides to Moroccan food, culture and cooking
Page 3 of 5 · Showing guides 49–72 of 104
Ingredients
The spices, preserves, breads and sweets that give Moroccan food its flavour.
Ingredients · 9 min
Moroccan Pastries Explained
Almond-stuffed kaab el ghazal, honey-drenched chebakia, coiled m'hancha and buttery ghriba — a guide to Morocco's sweet table and the flavours that define it.
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Ingredients · 8 min
Olive Oil & Argan Oil in Morocco
Two golden oils sit at the heart of Moroccan food. What makes Moroccan olive oil distinctive, what culinary argan oil really is, and how to buy the real thing.
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Ingredients · 8 min
Preserved Lemons & Smen
Two funky, salty preserves give Moroccan tagines their signature depth. What preserved lemons and smen are, how they are made, and exactly how to use them.
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Ingredients · 8 min
Ras el Hanout Explained
'Head of the shop' — the legendary Moroccan spice blend that can hold a dozen or forty spices. What goes in it, why no two are alike, and how to use it well.
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Ingredients · 8 min
Moroccan Salads Explained
Not a bowl of leaves — Moroccan salads are cooked, spiced vegetable dishes served in little plates before the main. Meet zaalouk, taktouka and the mezze-style table.
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Ingredients · 8 min
Moroccan Dates: A Buyer's Guide
From the prized Medjool to the everyday Boufeggous — Morocco's date varieties, how to choose good ones, and the role dates play at the table and in Ramadan.
Read guide Ingredients · 8 min
Moroccan Soups Beyond Harira
Harira gets the fame, but Morocco has a whole world of soups — the velvety split-pea bissara, hearty bean stews and warming semolina porridges. A guide to the bowls.
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Ingredients · 8 min
Moroccan Desserts & Sweets
Beyond the pastry tray — the milky rice puddings, fruit-and-cinnamon plates, sellou, and the sweet way a Moroccan meal really ends. A guide to Moroccan desserts.
Read guide Ingredients · 7 min
Chermoula Explained: Morocco's Fish Marinade
The herby, garlicky marinade that turns simple fish into a Moroccan classic — what goes into chermoula, how it differs from harissa, and where to use it.
Read guide Ingredients · 7 min
Harissa Explained: Morocco's Chilli Condiment
Harissa is everywhere on Moroccan tables but used differently than in Tunisia — as a side condiment, not a cooking base. Here is what is in it and how Moroccans actually eat it.
Read guide Ingredients · 9 min
The Story of Argan Oil
Before argan oil reached your kitchen, it passed through a UNESCO-protected forest, a women's cooperative, and hours of hand-cracking — the real story behind Morocco's famous oil.
Read guide Ingredients · 8 min
The Saffron of Taliouine
In a small Anti-Atlas town, thousands of crocus flowers are hand-picked at dawn each autumn for Morocco's most prized spice. Here is how Taliouine saffron is grown, harvested and used.
Read guide Ingredients · 7 min
Moroccan Olives: A Guide
Green, violet and black, cracked, oil-cured or marinated — Morocco's olive souks stock more variety than most visitors expect. Here is how to tell them apart and what to do with each.
Read guide Ingredients · 7 min
Khlii: Morocco's Preserved Meat, Explained
Long before refrigeration, Moroccan households preserved meat in spiced fat to last months. Khlii is still made today — for breakfast, for winter tagines, and after Eid al-Adha.
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Ingredients · 6 min
Jben: Morocco's Fresh Cheese
Morocco is not a country of aged cheeses — its everyday cheese is jben, a soft, mild fresh curd eaten within days of being made. Here is what it is and how it lands on the table.
Read guide Ingredients · 7 min
Moroccan Honey, Explained
From orange-blossom to prized jujube honey, Morocco's varied climate produces a real range of honeys — central to amlou, sweets, and the sweet-savoury tagines that pair meat with dried fruit.
Read guide Ingredients · 7 min
Moroccan Citrus and Oranges
From the fresh-squeezed juice stands of Jemaa el-Fna to the bitter-orange blossoms behind orange-blossom water, citrus runs deep in Moroccan food — and not always in the way you would expect.
Read guide Ingredients · 7 min
Figs and Dried Fruit in Morocco
Fresh figs in summer, dried figs and apricots through winter — dried fruit was Morocco's original way of keeping the season's sweetness through the year, and it still anchors some of the country's best-loved tagines.
Read guide Ingredients · 7 min
Almonds in Moroccan Cooking
From the almond-blossom valleys of Tafraout to gazelle-horn pastries and mrouzia tagines, almonds run through Moroccan cooking's sweet and savoury sides alike.
Read guide Ingredients · 6 min
Moroccan Pickles, Explained
Beyond the famous preserved lemon, Moroccan kitchens pickle turnips, carrots and hot peppers in vinegar brine — simple, tangy sides that show up beside sandwiches and mezze plates.
Read guide Ingredients · 7 min
Sardines and Moroccan Coastal Fish
Morocco is one of the world's biggest sardine exporters, but the best sardines never leave the coast — grilled whole or stuffed with chermoula between two fillets, straight off the boat.
Read guideTravel tips
Eating well as a visitor — safety, shopping, plant-based eating and what to order.
Travel tips · 8 min
Street-Food Safety for Travellers in Marrakech
How to eat Marrakech's street food with confidence — the stalls to trust, the water rules, what to skip, and simple habits that keep the 'traveller's stomach' away.
Read guide Travel tips · 9 min
Vegetarian & Vegan in Morocco
Morocco is surprisingly friendly to plant-based eaters — if you know what to order and what to watch for. The dishes, the pitfalls, and the phrases that help.
Read guide Travel tips · 9 min
How to Shop the Spice Souk
The Marrakech spice souk is a sensory overload and a minefield of markups. How to buy real saffron, good ras el hanout and fresh spices — and haggle without stress.
Read guidePut the guides into practice
Learn these techniques hands-on in a Marrakech cooking class.