Moroccan food, season by season
Page 3 of 3 · Showing guides 49–70 of 70
Seasonal cooking
Seasonal cooking · 7 min
Moroccan Summer Grilling Traditions
When summer comes, Moroccan cooking moves outdoors — charcoal-grilled brochettes, whole sardines on the coast, kefta over hot coals, and the sociable evening ritual of grilling under the stars.
Read guide
Seasonal cooking · 7 min
Khliaa: Morocco's Preserved Meat Tradition
Khliaa is the Moroccan tradition of preserving meat in rendered fat and spices — made after Eid al-Adha when the household has more lamb than it can eat fresh, and drawn on for months in eggs, tagines and bread.
Read guide
Seasonal cooking · 8 min
Couscous for Every Season in Morocco
Couscous changes with the calendar — light with spring peas and broad beans, crowned with summer vegetables, rich with autumn quince and winter root vegetables, always the Friday centrepiece.
Read guide
Seasonal cooking · 8 min
Winter Tagine Techniques and Slow Cooking in Morocco
The conical clay tagine is built for the slow cooking that winter demands — trapping steam to braise tough cuts and hardy root vegetables into tender, deeply flavoured stews over the gentlest of heat.
Read guide Seasonal cooking · 7 min
Moroccan Spring Salad Season
As the weather warms, Moroccan cooking lightens — cooked and raw salads of tomato and pepper, herb-flecked carrot, wild greens and the first tender vegetables fill the table alongside the heavier dishes of winter's end.
Read guide
Seasonal cooking · 7 min
Drying and Sun-Preserving in the Moroccan Summer
The fierce summer sun is a preserving tool in Morocco — tomatoes, figs, apricots, peppers, herbs and meat are laid out on rooftops and racks to dry, storing the abundance of the hot months against the leaner seasons ahead.
Read guide Seasonal cooking · 7 min
Autumn Jam and Preserve-Making in Morocco
As the autumn fruit comes in, Moroccan kitchens turn to the preserving pot — quince paste and jam, fig and pumpkin preserves, bitter-orange marmalade in early winter, and the fragrant confitures that carry the harvest into the year.
Read guideSeasonal ingredients
Seasonal ingredients · 7 min
Wild Mushroom Season in Morocco
After the autumn rains, Morocco's forests yield a quiet bounty of wild mushrooms — terfez truffles from the arid plains, cèpes from the Atlas cedars, and field mushrooms gathered across the countryside.
Read guide Seasonal ingredients · 7 min
Honey Varieties and the Harvest in Morocco
Morocco produces distinctive honeys from wildly different landscapes — thyme and lavender from the Atlas, euphorbia from the arid south, and orange blossom from the plains — each with its own season and character.
Read guide
Seasonal ingredients · 6 min
Prickly Pear Season in Morocco
From July to October the prickly pear — the spiny cactus fruit called hendi — is everywhere in Morocco, sold peeled from carts, eaten ice-cold and loved as the definitive summer street snack.
Read guide Seasonal ingredients · 7 min
Fresh Herbs by Season in Moroccan Cooking
Moroccan cooking relies on a handful of fresh herbs used generously and seasonally — coriander and flat-leaf parsley year-round, wild mint in summer, fenugreek in winter, and foraged herbs after the rains.
Read guide
Seasonal ingredients · 7 min
Dried Beans and the Winter Pantry in Morocco
When the cold sets in, Morocco leans on its dried pulses — white beans, chickpeas, lentils, split peas and broad beans — the long-keeping heart of the winter pantry and the base of the country's most sustaining dishes.
Read guide Seasonal ingredients · 6 min
Snail Season and Babbouche in Morocco
As autumn cools and again in spring, Morocco's street corners fill with steaming cauldrons of babbouche — small snails simmered in an intensely aromatic broth of thyme, aniseed and liquorice root, ladled into bowls and prized as a warming remedy.
Read guide Seasonal ingredients · 6 min
Spring Broad Beans and Petit Pois in Morocco
Spring in Morocco is the season of fresh broad beans and young peas — foul akhdar and jelbana — shelled by the handful, stewed with artichokes and preserved lemon, and celebrated as the tender, green heart of the year's lightest cooking.
Read guide Seasonal ingredients · 6 min
Watermelon and Melon Season in Morocco
Through the blazing months of summer, watermelon and sweet melon are Morocco's great thirst-quenchers — sold from roadside pyramids, chilled and sliced at the end of every meal, and eaten by the kilo to beat the heat.
Read guideHarvest
Harvest · 7 min
The Barley Harvest and Belboula in Morocco
Barley is one of Morocco's oldest and hardiest grains — harvested in early summer, ground into belboula grits, and cooked into thick, sustaining soups and porridges that feed the mountain villages through winter.
Read guide Harvest · 7 min
The Wheat Harvest and Bread Season in Morocco
Wheat is the foundation of the Moroccan table — harvested in June, milled and stored, it becomes the daily bread, the couscous grain, the pastry for pastilla and msemen, and the flour that thickens harira.
Read guide Harvest · 6 min
The Carob Harvest and Its Uses in Morocco
Carob trees fruit across Morocco in late summer and autumn, yielding dark, sweet pods that are eaten as a snack, ground into flour, brewed into drinks and fed to livestock — a humble but versatile harvest.
Read guide Harvest · 6 min
The Grape Harvest and Raisin-Making in Morocco
Morocco's grape harvest peaks in late summer — table grapes flood the markets, and in the countryside the ancient tradition of drying them into raisins produces a pantry staple that flavours tagines, couscous and sweets all year.
Read guide
Harvest · 7 min
Cactus Pear and the Arid Harvests of Morocco
In Morocco's dry lands, the harvest is shaped by drought-hardy plants — cactus pear, argan, carob and the herbs of the scrub — a resilient bounty gathered from soil too poor for conventional crops.
Read guide Harvest · 6 min
Coriander and Parsley: Morocco's Year-Round Herb Harvest
Fresh coriander and flat-leaf parsley are harvested somewhere in Morocco every month of the year — the twin green herbs that go into nearly every savoury dish, grown continuously and sold in great bunches on every stall.
Read guide Harvest · 6 min
Tomato Season and Sun-Drying in Morocco
Tomatoes are the quiet workhorse of the Moroccan kitchen — grown almost year-round, at their sun-ripened best in summer, cooked into every tagine and salad, and dried or turned to paste to carry their flavour through the year.
Read guideCook the season in Marrakech
Join a class built around what's freshest right now, from the market to the table.