Tangier Tanger-tetouan-al Hoceima, Morocco Travel Guide
Moroccan cuisine is a blend of Berber, Arab, Andalusian, and Mediterranean influences. Tangier, a historic port city, absorbed Spanish and French culinary elements, creating an distinct regional flavor profile.
Tangier's cuisine emphasizes fresh seafood. Its proximity to Spain influences local treats like churros or pasteles de nata. Northern Moroccan cuisine uses more garlic and spices than dishes from the south.
Lamb, beef, chicken, and fresh fish (coastal Tangier). Olives, preserved lemons, and argan oil. Vegetables: carrots, zucchini, tomatoes, potatoes, chickpeas.
Cumin, coriander, turmeric, ginger, paprika, saffron, cinnamon, black pepper. Ras el Hanout, a sophisticated blend, adds depth.
Sweet and savory combinations are common, like tagines with prunes and almonds. Mint is for mint tea.
Tagine: Slow-cooked stew (meat, chicken, or fish with vegetables). Couscous: Steamed semolina with meat and vegetable stew, traditionally a Friday dish. Harira: Hearty tomato-based soup with lentils, chickpeas. Pastilla: Savory-sweet pie (pigeon, chicken, or seafood) dusted with cinnamon.
Tangia, a slow-cooked lamb or beef stew, also available in Tangier.
Sfenj: Moroccan doughnuts. Bissara: Hearty fava bean soup. Maakouda: Potato fritters. Brochettes: Grilled meat skewers. Fresh orange juice, olives, nuts, and dried fruits are also widely available.
Seek out small "Snack" places in the Medina for authentic street food.
Chebakia: Sesame cookies dipped in honey, popular during Ramadan. Gazelle Horns (Kaab el Ghazal): Delicate crescent pastries with almond paste. Msemen: Pan-fried square flatbread. Briouats: Small fried pastries (savory or sweet).
Many cafes and bakeries offer these daily.
Harira soup, Chebakia, and Sellou are significant for Iftar (breaking the fast).
This festival of sacrifice features many lamb dishes.
For a premium culinary experience, explore establishments offering refined meals and cultured ambiance.
Options providing quality meals for a good price, blending local and international flavors.
Experience genuine local flavors from tiny eateries and food stalls, offering affordable and delicious options.
A lot of naturally meat-free dishes: vegetable tagines, couscous with vegetables, bissara (fava bean soup), salads. Vegan options exist by requesting meals without butter (smen) or eggs.
Useful Arabic: "Bila lahm" (without meat), "Bila djej" (without chicken), "Bila hout" (without fish).
All meat in Morocco is Halal. Kosher food is not widely available. For gluten-free: tagines, grilled meats/fish are often naturally gluten-free. Communicate allergies clearly; cross-contamination can occur.
Use apps for translation and research restaurants.
Learn to prepare tagines and local dishes.
Focus on street food and market visits.
Enjoy home-cooked meals in courtyards or terraces.
Unique set-menu seafood experience.
The eldest male at the table is often served first, especially in traditional family settings.
Observe and follow local customs.
Bread is commonly used to scoop food from communal dishes. Cutlery is available in more formal restaurants.
Do not hesitate to ask for cutlery if preferred.
Numerous international restaurants appear in the Ville Nouvelle and along the Corniche, catering to diverse tastes.
Some sites specialize in a certain international cuisine, offering an authentic experience of that style.
Several local operators and riads offer Moroccan cooking classes. You can learn to prepare tagines, couscous, and other local dishes.
Food tours focus on street food and market visits in the Medina, a great way to taste a variety of local specialties.
Many riads offer excellent home-cooked Moroccan meals, often served in beautiful courtyards or on rooftop terraces.
Alcohol is served in licensed restaurants, bars, and some hotels, notably in the Ville Nouvelle and tourist areas. It is generally absent from local eateries or the Medina.
Area beers: Casablanca and Flag Speciale. Moroccan wines available.
Mint tea is a central part of Moroccan hospitality and daily life. It is offered as a welcoming gesture and is a public ritual.
Expect to be offered tea frequently.
It is best to consume bottled water to avoid any potential stomach issues. This applies to both drinking and brushing one's teeth.
When trying street food, choose vendors with high turnover and observe their hygiene practices. Opt for hot, freshly cooked items.
Allow your digestive system time to acclimatize to new spices and foods. Gradually try new dishes to gauge your tolerance.
