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Morocco is famous for its traditional and wonderful dishes, served in various official and family events.

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Morocco is located in north-west Africa, in an area historically visited by a wide variety of people from throughout the world, including European sailors, Arabic missionaries and African merchants. Its cuisine is accordingly a complex one with a rich history that you can taste.

The Moroccan original and traditional dish is the tagine of lamb, beef or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other fresh vegetables. In Morocco the tagine, like other dishes is known for its distinctive flavoring and taste, which comes from a combination of spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tagine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan important dietary staple is couscous, made from fine organic grains of a wheat product called semolina. It is served in many different ways, with vegetables, meat, or seafood.


A typical lunch meal in Morocco begins with a series of salads and side-dishes, followed by a tagine or something similar. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables on a Friday. A cup of sweet mint tea usually ends the meal. Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served. Couscous is one of the most popular Moroccan dishes. Markets, stores and restaurants in Europe, especially in France and lately the United Kingdom, feature lamb tagine, bastilla, and couscous.

 Here are some original Moroccan food dishes

The Art of Moroccan Cuisine

Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous.