Moroccan food: the dishes to try in Marrakech
Moroccan cooking is generous, fragrant and made to be shared. Here are the dishes not to miss during a stay in Marrakech.
Tagine
Named after the conical clay pot it is cooked in, the tagine simmers slowly: chicken with preserved lemon and olives, lamb with prunes and almonds, or seasonal vegetables.
Couscous
Steamed semolina topped with vegetables and meat, traditionally shared by the family on Fridays.
Tanjia, the dish of Marrakech
A Marrakech speciality: meat slow-cooked for hours in a tall clay jar with spices and preserved lemon, traditionally in the embers of a hammam furnace.
Pastilla
A thin, crisp pastry filled with a sweet and savoury mix, often chicken or pigeon with almonds, dusted with sugar and cinnamon.
Small dishes and breads
- Harira, a rich soup of tomatoes, lentils and chickpeas
- Zaalouk, a smoky salad of aubergines and tomatoes
- Msemen and baghrir, flaky and spongy pancakes for breakfast
- Kaab el ghazal, the almond “gazelle horns” served with tea
Mint tea
Green tea, fresh mint and sugar, poured from high above to make it froth: the gesture of welcome all over Morocco.
At Dar Amna
On request, our private cook prepares traditional Moroccan dishes at the villa, served by the pool, under the olive trees or in the dining room. Groceries are paid separately from the service.
