MileHacker Logo
Food & Dining

Food & Dining

The Mediterranean Coast And The Rif, Morocco

Culinary Overview

Ingredients, Flavors & Regional Notes

Moroccan cooking uses fresh, local ingredients and many spices. Common proteins are lamb, beef, and chicken. Olives and preserved lemons are staples. Argan oil, honey, and dates are used in both savory and sweet dishes. Vegetables like carrots, zucchini, tomatoes, onions, potatoes, and chickpeas form the base of many tagines and couscous dishes.

Spices like cumin, turmeric, ginger, paprika, saffron, cinnamon, and black pepper are frequent. Ras el hanout, a complex spice blend, adds depth. Fresh herbs like cilantro and parsley are generously applied. Flavors often balance sweet and savory through dried fruits, nuts, and aromatic spices. Meknes, an agricultural region, is known for high-quality local olives and olive oil.

Dining Customs and Etiquette

  • Right Hand: Always eat with your right hand, especially from communal dishes. The left hand is considered unclean.
  • Bread: Khobz (bread) is central to every meal; it acts as an utensil for scooping food.
  • Mint Tea: Atai (mint tea) is the national drink and a symbol of hospitality. Accept it gracefully.
  • Sharing: Many dishes are for sharing from a communal platter. Eat from the section directly in front of you.

Meal Times and Structure

Breakfast

Typically light, with bread, olive oil, honey, olives, eggs, and mint tea. Usually served early.

Lunch

Often the main meal of the day, eaten between 1 PM and 3 PM. Many families return home for this meal.

Dinner

Generally later, from 8 PM onwards. It tends to be a lighter meal for locals, though tourist restaurants offer full dinners.

More on Customs

  • Wash Hands: In traditional settings, an ewer and basin are offered for hand washing before and after meals.
  • Tipping: Tipping is customary and appreciated. Refer to Section 2.3 for detailed tipping guidelines.
  • Alcohol: Not widely served in local eateries or the medina. Available in licensed hotels and some upscale restaurants in Ville Nouvelle. Respect local customs.
  • Bread's Role: Khobz is not merely a side; it is integral, acting as the main utensil and accompaniment.

Must-Try Dishes

Signature Dishes & Where to Find Them

Tagine

The most iconic Moroccan dish, slow-cooked in a conical clay pot. Varieties include Chicken with Preserved Lemon and Olives, Beef with Prunes and Almonds, or Vegetarian. Widely available in almost all restaurants, local eateries, and riads.

Essential Moroccan staple.

Couscous

Steamed semolina grains with tender meat (lamb, chicken, or beef) and various vegetables, often topped with an aromatic broth. Traditionally served on Fridays for lunch in homes and most restaurants; some also offer it daily.

Friday tradition.

Tanjia, Mechoui, Kefta, Brochettes

Tanjia: Slow-cooked lamb or beef in an urn-shaped clay pot (Marrakech specialty, inquire locally). Mechoui: Whole roasted lamb, very tender (for special occasions/groups). Kefta: Spiced ground meat, grilled or in tagine. Brochettes: Grilled meat skewers. These are widely available as street food or in local eateries.

Meat lovers' delight.

Soup, Pastries & Drinks

  • Harira: A hearty Moroccan soup with tomatoes, lentils, chickpeas, and herbs. Available year-round, especially popular during Ramadan.
  • Pastilla (Bastilla): Savory-sweet pie with delicate warqa pastry, often filled with pigeon or chicken, almonds, and spices, dusted with sugar/cinnamon. Found in mid-range to upscale Moroccan restaurants.
  • Non-alcoholic drinks: Mint Tea (Atai), fresh Orange Juice, and Avocado Smoothie (avocado, milk, sugar).
  • Snacks & Desserts: Sfenj (doughnuts), Msemen/Baghrir (pancakes), Maakouda (potato fritters), Snails (Ghlal), Dates, Chebakia, Fekkas, Ghriba, Kaab el Ghazal.

Street Food & Seasonal Specialties

Street Food Delights

Sfenj, Bocadillos (sandwiches with grilled meats/fries), Msemen/Baghrir, Maakouda, Snails (Ghlal), Dates, and various pastries. These are affordable and authentic bites.

Seasonal & Festival Foods

Ramadan: Harira soup, Chebakia, and sweet pastries for iftar. Eid al-Adha: Lamb dishes, notably Mechoui, for celebrations.

Dining Options

Fine Dining Establishments

Often within luxury riads or upscale hotels in the Ville Nouvelle. Refined Moroccan cuisine, sometimes with a modern twist, or international dishes. Reservations are usually recommended.

  • Upscale Moroccan and international dishes.
  • Refined service and ambiance.
  • Reservations are often advised.

Mid-Range Restaurants

Numerous options are available in both the medina and Ville Nouvelle. Many riads dinner for their guests and sometimes welcome non-guests by reservation. A comfortable setting and a good selection of traditional dishes are common.

  • Good value for quality.
  • Many riads cook for guests, some for non-guests too.
  • Traditional dishes are prominent.

Budget Eateries & Street Food

Meknes's street food scene features affordable and authentic bites. Place El Hedim, the souks, and Marche Central are locations.

  • Place El Hedim: Lively open-air food market in the evening.
  • Souks: Small, simple eateries ("snack" shops) with affordable meals.
  • Marche Central: Authentic and affordable local fare, catering to residents.

Markets & Food Halls

Central Market

A bustling local market for fresh produce, spices, olives, and everyday goods. A good place to observe local food culture.

Authentic local insight.

Souks

Specific sections within the souks dedicate to food, spices, bread, and sweets. A sensory experience and opportunities to buy fresh ingredients.

Sensory overload, fresh ingredients.

International Cuisine & Diverse Flavors

Italian Flavors

Pizza and pasta dishes for a taste of Italy.

French Dining

Some restaurants feature French cuisine, reflecting historical ties.

Fast Food Options

Quick and familiar meals for those desiring a break from Moroccan cuisine.

Ville Nouvelle Location

Most international cuisine restaurants are located in the new city.

Special Dietary Considerations

Vegetarian, Vegan & Halal/Kosher

  • Vegetarian: Many tagines and couscous dishes are vegetable-based. Salads, omelets, and bread are available. Confirm no meat or broth is used.
  • Vegan: Can be challenging; butter or dairy use is possible. Specify "bidoun lahme" (no meat), "bidoun djaj" (no chicken), "bidoun bido" (no egg), or "bidoun hlib" (no milk). Focus on oil-cooked vegetable tagines, salads, fruits.
  • Halal: As a Muslim country, virtually all meat served is halal, unless stated otherwise in some international hotel restaurants.
  • Kosher: Not widely available. Finding dedicated kosher restaurants in Meknes is difficult.

Gluten-Free & Allergen-Aware Dining

Gluten-Free Needs

Wheat is a staple (bread, couscous, pastries). Tagines cooked without couscous (served with rice if available, or just vegetables/meat) are a safer bet.

Careful choices are important.

Allergen Awareness

Nuts, especially almonds, are common. Shellfish is less common inland. Clear communication of allergies is .

Communicate clearly.

Resources for Dietary Needs

Communication Strategies
Translation apps (Google Translate offline packs for Darija/French) are valuable.
A written note in Moroccan Arabic or French can explain restrictions.
Inform your accommodation (especially riads) in advance; they often tailor meals.
Research online forums/blogs for dietary travel tips specific to Morocco.
Be patient and polite in your requests.
Always prioritize your health and safety.
Communicating Allergens

Clearly state any severe allergies. Written notes with specific ingredients to avoid are very helpful for kitchen staff.

  • "Je suis allergique à..." (I am allergic to...)
  • "Sans noix" (Without nuts)
  • "Pas de fruits de mer" (No seafood)
Riad Meal Preparation

Many riads prepare meals to order, which increases the likelihood of them accommodating specific dietary needs. This personalized approach sets them apart.

Early notification is always better for any special meal requests.

Culinary Experiences

Cooking Classes
  • Book a cooking class for hands-on experience.
  • Focus on tagines, couscous, or Moroccan salads.
  • A cultural experience is gained.
Food Tours & Farm Visits
  • Explore souks, spices, and street food on a food tour.
  • Tastings are often part of the tour.
Unique Dining & Festivals
  • Dining on a riad rooftop terrace.
  • Check local event listings for food festivals.

Additional Culinary Notes

Regional Produce & Immersive Meals

Olive & Wine Country

Meknes is in a rich agricultural region, famous for its olive production and vineyards. High-quality local olives and olive oil are prominent in dishes and as accompaniments.

Local Specialty | Farm-to-Table Focus
Vineyard Visits

Opportunities for vineyard visits might be arranged through specialized eco-tourism operators or by inquiring locally. This provides insight into Moroccan wine production.

Local Wine
Cultural Significance of Food

Food is deeply intertwined with Moroccan culture and hospitality. Sharing a meal is a cornerstone of social interaction.

Hospitality

Dining Experiences & Tips

  • Riad Dinners: Many riads prepare multi-course dinners for their guests, highlighting home-cooked Moroccan flavors.
  • Rooftop Dining: Enjoying a meal on a rooftop terrace, with views of the medina, is an unique and atmospheric experience.
  • Photography: Always ask permission before photographing people, especially in dining settings.
  • Street Food Exploration: Be adventurous with street food. Stick to vendors with active queues and fresh preparations.

Food Safety & Hygiene

Hand Hygiene

Frequent hand washing or use of hand sanitizer is advisable, especially when eating street food or before meals.

A simple step for health.

Water Consumption

Drink bottled water only. Avoid tap water, even for brushing teeth, to minimize health risks.

Stay hydrated, stay safe.

Additional Dining Tips

Engage with Locals

Locals are often happy to explain dishes or customs. This enriches your dining experience.

Timing Your Meals

Lunch is often the main meal. Dinner is later. Adjusting to local meal times deepens your experience.

Payment Methods

Smaller eateries often prefer cash. Larger restaurants and hotels accept cards. Always carry some local currency.

Local Tip: Try Olives!

Meknes is renowned for its olives. Be sure to sample various local varieties found in markets and served with meals.

  • Explore the souks for different types of olives.
  • Olive oil from the region is high quality.
  • Many dishes use local olives as a staple.
  • Inquire about local olive cooperatives.
  • A true taste of Meknes.