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Search 60 Moroccan foods and café terms. Spelling varies, so common variants are searchable too.

Diet labels describe common preparations, not guarantees. Recipes and kitchens vary; for allergies or strict dietary needs, confirm ingredients directly.

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60 of 60 foods shown

Main dishes

Tagine

Also seen as: tajine

A slow-cooked dish named for the conical earthenware vessel used to cook it, with many meat, fish and vegetable versions.

Diet: Varies by version
When: Lunch or dinner
Often with: Bread

Read the related guide →

Main dishes

Couscous

Also seen as: seksu · kseksu

Steamed semolina grains served with vegetables and, depending on the version, meat or other additions.

Diet: Varies by version
When: Often Friday lunch; also other meals
Often with: Vegetables and broth

Read the related guide →

Main dishes

Pastilla

Also seen as: bastilla · b'stilla

A crisp layered pastry combining a savoury filling with sweet-spiced notes; versions vary by region and cook.

Diet: Usually contains animal products
When: Celebrations, restaurants and special meals
Often with: Often served as a course on its own

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Main dishes

Rfissa

Also seen as: trid

Shredded layered flatbread served with a fragrant chicken and lentil preparation.

Diet: Usually contains meat
When: Home cooking and family meals
Often with: Lentils and sauce

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Main dishes

Tanjia

Also seen as: tangia · tanjia marrakchia

A Marrakech speciality of meat slowly cooked in a tall earthenware jar.

Diet: Meat dish
When: Lunch or dinner
Often with: Bread

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Main dishes

Mrouzia

Also seen as: mrouziya

A sweet-savoury meat preparation using honey, spices, raisins and often almonds, strongly associated with Eid al-Adha.

Diet: Meat dish; often contains nuts
When: Festive meals
Often with: Bread

Main dishes

Seffa

Also seen as: seffa medfouna

Steamed vermicelli or couscous presented with sweet garnishes; some versions conceal a savoury filling underneath.

Diet: Varies by version
When: Special meals
Often with: Cinnamon, sugar and almonds are common garnishes

Main dishes

Baddaz

Also seen as: badaz

A Souss-Massa couscous preparation based on cornmeal; regional tourism material notes fish versions in the region.

Diet: Varies by version
When: Main meal
Often with: Fish or vegetables, depending on preparation

Read the related guide →

Main dishes

Berkouks

Also seen as: berkoukes · berkoukesh

Large grains of rolled semolina used in hearty regional preparations whose ingredients vary by household.

Diet: Varies by preparation
When: Main meal
Often with: Vegetables or other additions

Main dishes

Saykouk

Also seen as: saikouk

A cooling preparation combining couscous grains with buttermilk or fermented milk, with regional variations.

Diet: Contains dairy
When: Light meal or warm-weather food
Often with: Sometimes regional oils or flavourings

Soups

Harira

A tomato-based soup commonly made with pulses, herbs and spices; recipes differ from household to household.

Diet: Varies by recipe
When: Especially associated with Ramadan, but eaten beyond it
Often with: Dates or sweets during Ramadan

Read the related guide →

Soups

Bissara

Also seen as: bessara · bayssar

A thick purée or soup made from dried split peas or broad beans, depending on the local version.

Diet: Typically plant-based
When: Breakfast or a simple meal
Often with: Olive oil, cumin and bread

Salads & sides

Zaalouk

Also seen as: zalouk

A cooked aubergine and tomato preparation seasoned with herbs and spices, served as a salad or side.

Diet: Typically plant-based
When: Starter or side
Often with: Bread

Salads & sides

Taktouka

A cooked pepper-and-tomato salad served warm or at room temperature.

Diet: Typically plant-based
When: Starter or side
Often with: Bread

Salads & sides

Salade marocaine

Also seen as: Moroccan salad

A broad menu term commonly used for a chopped salad built around tomato, cucumber or pepper; exact ingredients vary.

Diet: Usually plant-based; confirm additions
When: Starter or side
Often with: Bread or grilled food

Salads & sides

Carrot salad

Also seen as: salade de carottes

Cooked or raw carrots seasoned in one of several Moroccan styles; cumin, herbs and citrus are common partners.

Diet: Typically plant-based
When: Starter or side
Often with: Other Moroccan salads

Breakfast & breads

Msemen

Also seen as: m'semmen · msmen

A folded, layered square flatbread cooked on a griddle.

Diet: Check preparation if avoiding butter
When: Breakfast or snack
Often with: Honey, butter, cheese or amlou

Breakfast & breads

Baghrir

Also seen as: beghrir

A light semolina pancake whose surface forms many small holes as it cooks.

Diet: Often vegetarian; toppings vary
When: Breakfast or snack
Often with: Honey and butter are common

Breakfast & breads

Harcha

A semolina griddle bread with a crumbly texture.

Diet: Often vegetarian; preparation varies
When: Breakfast or snack
Often with: Cheese, honey, butter or olive oil

Breakfast & breads

Khobz

Also seen as: khobz dyal dar

The general Darija word for bread; round loaves are a staple accompaniment to Moroccan meals.

Diet: Typically plant-based, but recipes vary
When: Throughout the day
Often with: Meals, olive oil, spreads or tea

Breakfast & breads

Batbout

Also seen as: mkhamer

A soft Moroccan pan-cooked bread that forms a pocket and can be eaten plain or filled.

Diet: Typically plant-based; fillings vary
When: Breakfast or snack
Often with: Oil, cheese, honey or savoury fillings

Breakfast & breads

Tafarnout

Also seen as: tafarnout bread

A traditional bread associated with southern Morocco and Souss, baked in a hot traditional oven.

Diet: Typically plant-based
When: With breakfast or meals
Often with: Argan oil, olive oil, honey or amlou

Read the related guide →

Condiments & spreads

Amlou

A spread associated with the Souss region, made from almonds, culinary argan oil and honey.

Diet: Contains nuts; usually vegetarian
When: Breakfast or snack
Often with: Bread, msemen or harcha

Read the related guide →

Breakfast & ingredients

Khlii

Also seen as: khlea · khliaa

Preserved seasoned meat used in dishes such as eggs and in some breakfast preparations.

Diet: Meat product
When: Breakfast or cooking ingredient
Often with: Eggs and bread

Breakfast & ingredients

Jben

Also seen as: jben beldi · fromage frais

Fresh soft cheese; styles and texture vary by producer and region.

Diet: Dairy
When: Breakfast or snack
Often with: Bread, honey or olive oil

Breakfast & ingredients

Oudi

Also seen as: smen fondu

A melted-butter preparation referenced in Souss-Massa breakfast traditions; usage and naming can vary locally.

Diet: Dairy
When: Breakfast or cooking
Often with: Bread or regional breakfast foods

Street food & grills

Kefta

Also seen as: kefta kebab · viande hachée

Seasoned minced meat shaped for grilling or used in cooked dishes.

Diet: Meat dish
When: Lunch, dinner or street-food snack
Often with: Bread, salad or sauces

Street food & grills

Brochettes

Also seen as: qotban · kotban · skewers

Skewers of grilled meat or other ingredients, a familiar sight at grills and market stalls.

Diet: Usually meat; versions vary
When: Lunch, dinner or snack
Often with: Bread and salads

Street food & grills

Mechoui

Also seen as: mechwi · méchoui

Roasted meat, most famously lamb, prepared in several regional and restaurant styles.

Diet: Meat dish
When: Meals and celebrations
Often with: Bread and seasoning

Street food & grills

Maakouda

Also seen as: maaqouda · makouda

Seasoned potato cakes, often fried and sold as a snack or tucked into bread.

Diet: Often vegetarian; check preparation
When: Street-food snack
Often with: Bread or sauce

Street food & grills

Sardines

Also seen as: sardines grillées · grilled sardines

An everyday coastal fish commonly grilled or fried; preparations and accompaniments vary widely.

Diet: Fish
When: Lunch, dinner or quick meal
Often with: Bread, salad or chermoula

Street food & grills

Fish tagine

Also seen as: tajine de poisson

A coastal tagine built around fish with vegetables and aromatics; chermoula, preserved lemon and olives may appear depending on the recipe.

Diet: Fish
When: Lunch or dinner
Often with: Bread

Sweets & snacks

Sfenj

Also seen as: sfinge

A ring-shaped Moroccan fried dough, crisp outside and airy inside.

Diet: Typically vegetarian; frying practices vary
When: Breakfast or snack
Often with: Tea or coffee

Sweets & snacks

Chebakia

Also seen as: shebakia · chbakia

Flower-shaped fried pastry coated in honey and sesame, strongly associated with Ramadan tables.

Diet: Vegetarian recipes are common; check ingredients
When: Ramadan and sweet snack
Often with: Harira during Ramadan

Read the related guide →

Sweets & snacks

Ghriba

Also seen as: ghribia

A family of crumbly Moroccan biscuits made in several flavours and regional styles.

Diet: Ingredients vary; may contain nuts
When: Tea time and celebrations
Often with: Mint tea

Sweets & snacks

Kaab el ghazal

Also seen as: cornes de gazelle · gazelle horns

Crescent-shaped pastry filled with almond paste and scented with orange-blossom water.

Diet: Contains nuts
When: Tea time and celebrations
Often with: Mint tea

Sweets & snacks

Sellou

Also seen as: sfouf · slilou

A rich crumbly mixture commonly made with toasted flour, sesame, almonds, spices and sweetener, especially associated with Ramadan and celebrations.

Diet: Usually contains nuts and sesame
When: Ramadan and celebrations
Often with: Tea or as a small sweet portion

Sweets & snacks

Briouate

Also seen as: briwat · briouat

Small crisp pastries folded around sweet or savoury fillings; the name alone does not tell you what is inside.

Diet: Varies by filling
When: Starter, snack or sweet
Often with: Tea for sweet versions

Sweets & snacks

Fekkas

Also seen as: feqqas · fekkes

Twice-baked Moroccan biscuits, often sliced thin and made with nuts, seeds or dried fruit.

Diet: Often contains nuts; recipes vary
When: Tea time
Often with: Tea or coffee

Sweets & snacks

Mhancha

Also seen as: m'hanncha · snake pastry

A coiled pastry commonly filled with almond paste and scented with orange blossom.

Diet: Contains nuts
When: Dessert or tea time
Often with: Mint tea

Sweets & snacks

Dates

Also seen as: tmar

Dates are eaten as fruit and have particular importance at Ramadan iftar, when they are commonly used to break the fast.

Diet: Plant-based
When: Snack, hospitality or Ramadan
Often with: Milk or harira may accompany them

Drinks

Mint tea

Also seen as: atay · atay b naanaa · Moroccan tea

Green tea brewed with mint and sugar; sweetness and preparation vary by household and café.

Diet: Plant-based
When: Throughout the day
Often with: Conversation, meals or sweets

Read the related guide →

Drinks

Nous-nous

Also seen as: nos nos · noss noss · half-half coffee

A café order combining coffee and hot milk in roughly equal proportions.

Diet: Contains dairy unless an alternative is available
When: Café drink
Often with: Breakfast or a snack

Read the related guide →

Drinks

Café noir

Also seen as: espresso · black coffee

A straightforward black coffee or espresso-style café order; exact serving size depends on the café.

Diet: Plant-based unless milk is added
When: Café drink
Often with: Breakfast or after a meal

Read the related guide →

Drinks

Café au lait

Also seen as: coffee with milk

Coffee served with milk; proportions vary and it is not necessarily the same order as a nous-nous.

Diet: Contains dairy unless an alternative is available
When: Breakfast or café drink
Often with: Bread or pastries

Read the related guide →

Drinks

Jus d'orange

Also seen as: orange juice · jus orange

Fresh orange juice is widely available at cafés and juice stalls; ask whether sugar or other additions are used if that matters to you.

Diet: Usually plant-based
When: Breakfast or refreshment
Often with: Breakfast or snack

Drinks

Lben

Also seen as: leben · buttermilk · petit lait

A fermented or cultured milk drink commonly served with couscous and in other traditional contexts.

Diet: Dairy
When: With meals or as a drink
Often with: Couscous

Condiments & spreads

Chermoula

Also seen as: chermoula marinade

A herb-and-spice mixture used especially with fish and seafood; recipes vary.

Diet: Typically plant-based as a marinade
When: Cooking ingredient
Often with: Fish, seafood or vegetables

Condiments & spreads

Preserved lemon

Also seen as: hamd mrqad · lemon confit · citron confit

Salt-preserved lemon used to add a distinctive salty-citrus flavour to cooked dishes.

Diet: Plant-based
When: Cooking ingredient
Often with: Tagines and salads

Condiments & spreads

Olives

Also seen as: zitoun

Olives appear as table accompaniments and ingredients in many Moroccan dishes, with numerous local preparations.

Diet: Plant-based
When: Starter, side or ingredient
Often with: Bread, salads and cooked dishes

Condiments & spreads

Argan oil

Also seen as: huile d'argan alimentaire · culinary argan oil

Edible argan oil is a regional food product strongly associated with southwest Morocco and used in preparations including amlou.

Diet: Plant-based
When: Breakfast, finishing or ingredient
Often with: Bread, amlou or regional dishes

Read the related guide →

Condiments & spreads

Olive oil

Also seen as: huile d'olive · zit zitoun

A staple cooking and table oil across Morocco, often served simply with bread at breakfast.

Diet: Plant-based
When: Throughout the day
Often with: Bread, salads and cooked dishes

Condiments & spreads

Ras el hanout

Also seen as: ras al hanout

A spice blend whose composition varies by seller and household; the name does not describe one fixed formula.

Diet: Plant-based spice blend
When: Cooking ingredient
Often with: Selected meat, vegetable and festive dishes

Condiments & spreads

Cumin

Also seen as: kamoun · cumin moulu

A widely used spice in Moroccan cooking and a common table seasoning for dishes such as bissara.

Diet: Plant-based spice
When: Cooking or table seasoning
Often with: Soups, grills and salads

Condiments & spreads

Saffron

Also seen as: zaafran · safran

A prized spice; Taliouine in the Souss-Massa region is particularly associated with Moroccan saffron production.

Diet: Plant-based spice
When: Cooking ingredient
Often with: Selected tagines, rice and festive dishes

Read the related guide →

Menu words

Beldi

Also seen as: baldi

A flexible word meaning local, traditional or country-style depending on context; on a menu it needs the noun around it to make sense.

Diet: Not a food or dietary label
When: Menu description
Often with: Words such as poulet, jben or huile

Menu words

Grillades

Also seen as: grilled meats · mixed grill

A French menu term for grilled foods, often meat; check the item list rather than assuming what a mixed plate contains.

Diet: Usually meat; depends on listing
When: Lunch or dinner
Often with: Bread, salads or fries

Menu words

Plat du jour

Also seen as: dish of the day · daily special

The day's set or featured dish. Ask what it is and what is included, especially when the menu gives no further detail.

Diet: Varies
When: Lunch or dinner
Often with: Depends on the restaurant

Menu words

Poisson du jour

Also seen as: fish of the day · catch of the day

The fish offered that day. Confirm the species, preparation and whether pricing is per portion or by weight.

Diet: Fish
When: Lunch or dinner
Often with: Depends on preparation

Menu words

Jus

Also seen as: juice

French for juice. Café menus may list single-fruit juices as well as mixed drinks; ingredients and added sugar vary.

Diet: Usually plant-based; additions vary
When: Breakfast or refreshment
Often with: Café food or breakfast