Oriental
Food in Oujda
Eastern Moroccan cuisine, Algerian influences, berkoukes pasta, sweet pastries
- Population
- 495,000
- Region
- Oriental
- Best time
- March to May and September to November
Oujda sits on Morocco's eastern frontier, just 15 km from the Algerian border, and its cuisine is unlike anything found in western Morocco. Eastern Moroccan cooking shares more with Algeria and Tunisia than with Marrakech: berkoukes (hand-rolled pasta similar to moghrabieh), rechta (thin pasta), loubia (white bean stew) and a distinct sweet-pastry tradition that includes kaak and makrout.
The city has a proud culinary identity that locals are eager to share. The medina and the parks along Oued Nachef are lined with cafes and restaurants serving eastern Moroccan specialities that are genuinely hard to find elsewhere in the country.
Signature dishes of Oujda
These are the dishes that define Oujda's food identity -- the plates that locals are proud of and visitors should seek out.
Berkoukes
Hand-rolled large-grain pasta in a tomato-chickpea-vegetable broth -- the signature eastern Moroccan dish.
Kaak Oujdi
Ring-shaped sweet biscuits flavoured with aniseed and sesame -- an Oujda institution.
Loubia (white beans)
Slow-cooked white beans in a cumin-paprika-tomato sauce. Eastern Morocco's comfort food.
Rechta
Thin hand-cut pasta steamed and served with chicken-onion sauce -- an Algerian-influenced speciality.
Makrout
Semolina pastries stuffed with date paste and dipped in honey -- an eastern Moroccan classic.
Where to eat in Oujda
Every city has its food neighbourhoods -- the streets, quarters and markets where locals eat and where you should too.
Medina
Traditional quarter with bakeries, street-food stalls and restaurants serving eastern Moroccan specialties.
Place du 16 Aout
Main square with cafes and restaurants. The social centre of Oujda.
Parc Lalla Aicha / Oued Nachef
Park-side cafes popular in the evening for tea, pastries and socialising.
The cooking identity of Oujda
Eastern Moroccan cooking is a distinct regional cuisine with Algerian and Tunisian influences. Pasta (berkoukes, rechta) replaces couscous in many meals. Spicing favours cumin, caraway and harissa more than the saffron-ginger-cinnamon palette of western Morocco. The pastry tradition is exceptional, producing kaak, makrout and other sweets that are sent as gifts across the country.
Market guide
Oujda's medina souk has a character all its own, with eastern Moroccan spice blends, dried pasta, olives and dates. The pastry shops in the medina produce kaak and makrout that are famous throughout Morocco. The morning market near the medina has good produce and meat at very low prices.
Best time to visit for food
March to May and September to November -- Oujda has hot summers and cold winters.
Food tips for Oujda
- Try berkoukes at a medina restaurant -- it's the definitive eastern Moroccan dish and hard to find elsewhere.
- Buy kaak Oujdi as gifts -- these anise-flavoured biscuits are a beloved Oujda speciality.
- Oujda is far from Morocco's tourist circuit -- embrace the frontier atmosphere and genuine hospitality.
- Visit the Saidia beach resort (60 km northeast) for a Mediterranean seafood meal on Morocco's eastern coast.
Frequently asked questions about food in Oujda
What makes Oujda food different from the rest of Morocco?
Oujda's proximity to Algeria gives it a distinct culinary identity. Pasta dishes (berkoukes, rechta) are more common than couscous, and the sweets (kaak, makrout) have a unique eastern character. It's the most 'different' regional cuisine in Morocco.
Is Oujda worth visiting for food?
For food explorers, yes. Oujda offers a completely different Moroccan food experience -- eastern flavours, unique dishes and a genuine frontier-city atmosphere. It's off the tourist trail but culinarily fascinating.
How do I get to Oujda?
Oujda has an international airport with flights from Casablanca and European cities. Trains connect Oujda to Fes (6 hours), Meknes and Casablanca.
Is Oujda safe?
Yes. Oujda is a safe, modern city. The Algerian border is nearby but causes no security concerns for visitors.
What is berkoukes?
Berkoukes is hand-rolled large-grain pasta, similar to Lebanese moghrabieh or Israeli couscous. In eastern Morocco, it's cooked in a tomato-chickpea broth with vegetables and is the region's signature dish.