Date of publication 30/03/2026
Un viaje a través de los sabores de Marruecos en 9 recetas
Agadir, Marrakech, or Saïdia: Iberostar hotels in Morocco invite you to discover a captivating culture where sensory richness and quiet spirituality exist side by side. At the heart of this ancient heritage is its cuisine.
To speak of Moroccan cooking is to step into one of the most distinctive culinary traditions not only in North Africa, but across the entire continent. It is food layered with musky nuances and enveloping spices, where sweet and savory meet; a cuisine built around sharing the table with both family and strangers. It is tradition and modernity. Simplicity and mystery. This African destination is a feast for both the eyes and the palate, honoring an Arabic proverb that says, “He who does not understand a look will not understand a long explanation.”
Join us on a journey through the flavors of Morocco, from its foundations and rituals to its signature recipes, the best places to eat, and the drinks that accompany each dish.
The essence of Moroccan cuisine
Ras el hanout
You have probably heard of this key ingredient in Moroccan cuisine, one that evokes warm colors, endless sunsets, and unforgettable images, like the golden Morocco associated with Yves Saint Laurent and other style icons and cultural tastemakers. But what exactly is ras el hanout, and how is it used? First, it is not a single spice, as is often believed, but a blend of spices that originated as a premium mix in local shops and market stalls. In fact, its name means “head of the shop,” referring to the merchant’s finest blend.
There is no single way to prepare it. It can include anywhere from 20 to 40 dried herbs and spices, such as turmeric, coriander, ginger, black pepper, cardamom, cinnamon, and nutmeg. Sometimes, rose petals and other exotic additions are included. Its sweet yet slightly spicy flavor pairs perfectly with dishes such as couscous or tagine.
The ritual of hospitality through food
From the moment you arrive at our All Inclusive hotels in Morocco, you will notice the warm hospitality that defines this destination. Moroccan dining rituals are built on mutual respect, generosity, and kindness. The tea ceremony, where this drink is often served with dates and traditional sweets, is the ultimate gesture of welcome and one of those local customs that makes you feel at ease wherever you go. As a general rule, it is considered impolite to refuse a cup of tea or other culinary offerings, as doing so may be seen as disrespectful to the host.
The 9 essentials
Couscous
Couscous reigns as one of the staples of Moroccan cuisine. Loved by both young and old, it is a must during your stay at family-friendly hotels in Morocco. This traditional dish, with roots in Berber culture, has been documented for nearly 1,000 years. It consists of steamed semolina served as an accompaniment to a stew, often prepared using the steam from the stew itself. One of the most famous versions is lamb with prunes. Among its many variations, one of the most unique is the sweet couscous known as seffa, traditionally prepared to celebrate the birth of a child.
Tagine
Of Berber origin, tagine is one of the most iconic dishes in Moroccan gastronomy. Its name comes from the vessel in which it is cooked, much like paella in Spain. Inside, you will find a slow-cooked stew of meat, fish, or vegetables, where spices, dates, and prunes play a leading role. It is prepared over low heat, using the steam that condenses in its distinctive مخروط-shaped lid to continuously rehydrate the dish. Fish tagine is especially common along the coast, and well worth trying during a stay in Agadir at our hotel.
Harira
From Agadir to Marrakech, and into the heart of harira, a staple of Moroccan tables, especially in this city. This dish is particularly associated with the month of Ramadan. It is a hearty soup made with chickpeas, vegetables, spices, and meat such as lamb, beef, or chicken. Its rich flavor and high nutritional value make it ideal for breaking the fast. It is often served with bread and fresh fruit, though customs vary by family. Interestingly, it is enjoyed hot even in warm weather. You can savor it year-round during your stay in your favorite hotel in Marrakech.
Pastela (bastilla)
The best way to begin a Moroccan feast is with a good pastela, or bastilla. This dish brings together savory and sweet in a delicate filo pastry filled with a stew of chicken, onion, almonds, and a blend of spices, with cumin, cinnamon, and turmeric standing out. The filling is prepared the day before and left to rest, a technique that allows the flavors to fully develop on the palate. During your stay at a beachfront hotel in Saïdia, be sure to try the fish pastela, a popular variation in this coastal destination.
Skewers (kofta and shish taouk)
Saïdia, home to our 5-star resort Iberostar Waves Saïdia, is known as the “Moroccan Caribbean” thanks to its stunning beaches. Some recipes feel perfectly suited to this setting, best enjoyed with views of clear, shimmering waters as part of a light lunch or dinner. Skewers are a perfect example. They come in many varieties, with kofta and shish taouk among the most popular. Kofta skewers are made from spiced ground lamb shaped around a skewer, while shish taouk features marinated chicken breast with a hint of citrus and natural yogurt, the key to keeping the meat tender.
Moroccan salad
There are several versions of Moroccan salad, reflecting a seasonal cuisine built on local ingredients. The most common is chlada, made with diced tomato, cucumber, onion, and sometimes green pepper, dressed with olive oil, salt, pepper, vinegar, and fresh cilantro. Tomato salad is another classic, with or without cucumber, seasoned with cumin and cilantro. A crisp variation combines celery, red and green peppers, onion, mint, chili, and parsley. Other versions include beet salad, potato salad with garlic, and marinated carrots, known as khizou mchermel.
Tanjia marrakshia
Tanjia marrakshia is a hearty meat dish typical of Marrakech, prepared with marinated meats flavored with turmeric, cumin, saffron, preserved lemon, butter, garlic, and ras el hanout. What makes it unique is its cooking method: it is slow-cooked in ashes inside underground ovens, in a clay pot or amphora. A sweet variation includes sugar, cinnamon, and dates. This cuisine pairs beautifully with the romantic Iberostar Waves Club Palmeraie Marrakech, one of the best places to stay in Morocco. Set in the heart of its palm grove, just 15 minutes from the Medina, it offers the perfect setting to savor the flavors and aromas of a city where exceptional gastronomy is found on every corner.
Rfissa
Among the celebratory dishes of Moroccan cuisine, rfissa stands out. Made with stewed chicken, lentils, fenugreek seeds, ras el hanout, and strips of day-old meloui, a flaky flatbread, or mssemen, the local version of a crepe, this comforting family recipe is especially common in destinations such as Agadir. Iberostar Waves Founty Beach is located there. Choose it if you are looking for a beachfront hotel in Morocco from which to explore the local culinary culture and beaches at any time of year, whether as a couple, with children, or with a group of friends.
Gazelle horns and “Berber whisky”
Don’t let the name mislead you: gazelle horns, or kaab el ghazal, are one of Morocco’s most iconic desserts, featuring an irresistible blend of almond paste scented with orange blossom water and cinnamon. This filling is wrapped in delicate, crescent-shaped pastries made from a thin, phyllo-like dough. Enjoy them alongside another playful misnomer with a touch of humor: “Berber whisky,” which is, in fact, Moroccan mint tea. The real version, a sacred drink and a symbol of hospitality and respect, is made with green tea, a generous handful of fresh mint, and sugar.
Where to experience Moroccan gastronomy
Street food with history
Staying at hotels in Morocco allows you to experience its gastronomy both within the property and beyond. In this country, street food is a statement of intent, on par with surfing or desert expeditions. The stalls found in souks and in the squares near riads offer an authentic and distinctive street food experience, with excellent value for money. Historically, these food stands have been closely tied to the coexistence of different communities in public spaces, including Berbers, Jews, Arab Muslims, Sub-Saharan Africans, and Europeans.
Some of the local specialties include maakouda, a potato fritter; kefta sandwiches made with ground meat; msemmen, a flaky flatbread or crepe; baghrir, known as the “thousand-hole” crepe; and sfenj, Moroccan doughnuts.
Restaurants in riads
Many riads serve meals throughout the day, even if you are not staying there. Early in the morning, for example, a typical Moroccan breakfast might include bread in the form of harcha, pan-fried semolina bread, or krachel, a sweet yeast roll flavored with anise and orange blossom water, along with baghrir topped with butter, honey, and fresh fruit, plus Moroccan mint tea or Moroccan coffee. At other times, the first bite is savory, with eggs, olives, mild cheese, and bread, or even hhelea, a dish made with dried meat seasoned with spices and topped with cracked eggs, wrapped in rolled sliced bread. Bisara, a legume soup, is another option. As the sun sets, dinners unfold slowly beneath the stars in courtyards and on rooftops with a view.
Restaurants at some of the best hotels in Morocco
From Jawhara, the Moroccan restaurant at Iberostar Waves Club Palmeraie Marrakech, to Teatro Casablanca and Bar Jazmn at Iberostar Waves Sadia, and Antares Moroccan Restaurant at Iberostar Waves Founty Beach. Every menu at our All Inclusive hotels in Morocco has been carefully designed. Each culinary offering brings together the best of the local cuisine in every destination with international variety, including vegan options and children’s menus. At the buffets and themed restaurants, guests can savor Moroccan dishes made with fresh, high-quality ingredients, with an emphasis on local produce. Enjoy traditional dinners accompanied by live entertainment, unforgettable breakfasts, and snacks by the pool and on the beach.
Tips for food-loving travelers
How to spot an authentic restaurant
Morocco’s most visited destinations, such as the city of Marrakech, can feel like a “trap” for less experienced travelers. When choosing where to eat, opt for restaurants frequented by locals. If you see Moroccan families dining there, it is a good sign. Look for places with simple, limited menus focused on dishes like tagine and couscous, affordable prices, slightly tucked-away locations, and modest decor. On the other hand, avoid restaurants with menus displayed at the entrance in multiple languages, overly central locations, or staff who insistently try to draw you in. In this three-day Marrakech guide, you will find more tips for planning your getaway.
Table etiquette
In addition to not refusing any food or drink that is offered to you, try to follow a few basic rules of courtesy, such as removing your shoes before entering a home as a sign of respect. Also, in some small family-run restaurants, riads, and other public spaces such as Moroccan hammams and prayer rooms. Always eating and greeting with your right hand, and, in general, responding with gratitude and presence to the gifts of food and drink placed before you.
Table etiquette is closely tied to building bonds and is a deeply rooted value, especially in rural and desert areas. Although our 4-star hotels in Morocco follow a more international approach, it is still worth keeping these customs in mind during your trip.
Traditional drinks
Fresh fruit juices, smoothies such as zaa zaa, made with avocado and nuts, or raibi jamila, a drinkable yogurt with pomegranate, are among Morocco’s most representative beverages. Kefir, now increasingly popular elsewhere yet as ancient as North African cuisine itself, is made by fermenting animal or plant-based milk with natural bacteria and yeasts. With a texture similar to drinkable yogurt, it can contain up to 60 microbial strains, which explains its powerful probiotic properties and its role in restoring the microbiota.
In Morocco, Moroccan mint tea is consumed almost like water. Beyond the playful reference to “whisky,” this infusion, the country’s national drink, has become a defining element of its culinary identity, even though the tea tradition dates back only a couple of centuries. Its composition, as mentioned earlier, is simple yet distinctive: green tea blended with fresh mint and sugar. According to custom, it is served three times: the first, bitter as life; the second, strong as love; and the third, sweet as death. It tastes best in hotels in Morocco with true character.
