Deep guides to Moroccan food, culture and cooking
Page 2 of 5 · Showing guides 25–48 of 104
Food culture
How Morocco eats — the rhythms, the icons and the meals worth crossing the Medina for.
Food culture · 8 min
Moroccan Wine Explained
Morocco is one of the Arab world's oldest wine producers, and its vineyards around Meknes and Benslimane make reds, whites and a distinctive grey wine. What to know about Moroccan wine.
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Food culture · 7 min
What to Drink With Moroccan Food
From mint tea and fresh juice to local wine, the right drink lifts a Moroccan meal. A pairing guide covering both the alcohol-free traditions and the wines that suit the spice and sweetness.
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Food culture · 7 min
Non-Alcoholic Pairings for Moroccan Food
Morocco's drinks tradition is almost entirely alcohol-free, and it is a rich one. How to pair mint tea, fresh juices, buttermilk and infusions with the food for a complete Moroccan meal.
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Food culture · 7 min
Outdoor Eating and Picnics in Morocco
From riverside family picnics to rooftop dinners and desert camps, eating outdoors is woven into Moroccan life. A guide to the country's outdoor food culture and how to join in.
Read guideTraditions
The rituals behind the food — mint tea, Friday couscous and the Ramadan table.
Traditions · 8 min
The Moroccan Mint Tea Ritual
Sweet, green and poured from a height — Moroccan mint tea is a gesture of welcome, a whole ceremony, and a national habit. Here is how it is made, poured and understood.
Read guide Traditions · 8 min
The Friday Couscous Tradition
Why couscous appears across Morocco every Friday — the link to communal prayer, charity and family, and how the seven-vegetable dish is built and shared.
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Traditions · 9 min
Ramadan Foods in Morocco
Harira, chebakia, dates and the ritual of breaking the fast — the foods that define the Moroccan Ramadan table and the rhythm of eating during the holy month.
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Traditions · 7 min
The Ferran: Morocco's Communal Bread Oven
In old Medina neighbourhoods, families still shape their bread at home and send it out to bake — to a wood-fired communal oven called the ferran. Here is how it works.
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Traditions · 8 min
Moroccan Wedding Food Traditions
From dates and milk at the door to a whole roasted lamb carried in tableside, a Moroccan wedding feast follows its own choreography — course by course, over hours.
Read guide Traditions · 8 min
Eid al-Adha Food Traditions in Morocco
The sheep sacrifice at Eid al-Kebir sets off days of specific dishes — grilled organ meats on day one, mechoui and tagines after, and khlii preserved for months ahead.
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Traditions · 7 min
The Sugar and Tea Trade: How Mint Tea Became Moroccan
Neither tea nor sugar is native to Morocco. Here is the trade history — European merchants, sugar loaves and a shifting global tea market — that turned both into a national ritual.
Read guide Traditions · 6 min
Mouloud: Food for the Prophet's Birthday
Mouloud, the celebration of the Prophet Muhammad's birth, brings its own sweet foods to Moroccan tables — assida, sellou, and the honeyed treats that mark this gentle religious holiday.
Read guide Traditions · 6 min
Moroccan Birth and Naming Feast Foods
The seventh-day naming celebration (aqiqa or sboua) welcomes a new baby with sacrifice, sweets and a communal feast. The foods and rituals that mark a birth in Morocco.
Read guideTechniques
How the cooking actually works, from the conical tagine to spice blending.
Techniques · 8 min
Tagine vs Dutch Oven: Which Should You Cook In?
The conical clay tagine and the heavy Dutch oven both braise beautifully — but they do it differently. Here is what actually changes, and how to get tagine results from either.
Read guide Techniques · 8 min
How a Tagine Works
The conical lid is not decoration — it is a low-tech condenser. Here is the simple physics that lets a tagine braise tender, flavourful food using barely any water.
Read guide Techniques · 9 min
Moroccan Spice-Blending Basics
The handful of spices behind most Moroccan dishes, how to toast and grind them, and how to build the core blends — chermoula, the tagine base and ras el hanout.
Read guide Techniques · 8 min
Cooking with a Couscoussier
Real couscous is steamed, not boiled — three times, by hand, with raking in between. Here is how the two-part couscoussier pot works and why the method matters.
Read guide Techniques · 7 min
Warqa Pastry, Explained
The paper-thin pastry behind pastilla and briouats is not filo, and it is not made the way you would guess — patted onto a hot pan by hand, one sheet at a time.
Read guide Techniques · 7 min
Cooking with Rosewater and Orange Blossom
A few drops change a dish completely — Morocco's two great floral waters are distilled at harvest festivals and used with real restraint. Here is how to use them without overdoing it.
Read guide Techniques · 8 min
Setting Up a Moroccan Pantry at Home
Cook Moroccan food anywhere with the right store cupboard. The spices, preserves, oils and staples to stock, what to buy fresh, and how to build a pantry that makes real tagines possible.
Read guide Techniques · 8 min
Essential Moroccan Kitchen Equipment
From the tagine and couscoussier to the mortar and tea set — the tools of a Moroccan kitchen, what each is for, what you actually need, and how to use and care for them.
Read guide Techniques · 8 min
How to Host a Moroccan Dinner Party
Recreate the generosity of a Moroccan table at home — a workable menu, the order of service, how to set the table, and the hospitality touches that make guests feel truly welcomed.
Read guideIngredients
The spices, preserves, breads and sweets that give Moroccan food its flavour.
Ingredients · 8 min
Moroccan Bread Types Explained
Khobz, msemen, batbout, harcha, meloui, rghaif and more — the everyday breads of Morocco, what makes each one different, and when they land on the table.
Read guide Ingredients · 10 min
A Glossary of Moroccan Ingredients
From argan to za'atar — a plain-English glossary of the spices, preserves, herbs and pantry staples that define Moroccan cooking, and what each one actually does.
Read guidePut the guides into practice
Learn these techniques hands-on in a Marrakech cooking class.