Marrakech isn’t just a place you see it’s a place you taste.Between the busy souks, rooftop cafés, and home-style kitchens, food is everywhere. And it’s not just delicious. It tells stories. Every dish has layers of history, culture, and spice behind it.
In this post, I’m sharing 11 foods you should try while in Marrakech some are famous, some are local secrets, and all of them are worth slowing down for.
1. Tagine
Let’s start with the obvious. Tagine is probably Morocco’s most iconic dish and it’s not just one thing. It’s a style of cooking, named after the conical clay pot it’s made in.
You’ll find lamb with prunes, chicken with preserved lemon, or vegetable tagines all over the city. The flavors are rich but not spicy, and the meat is usually so tender it falls apart with a spoon.
Try it at: Café Clock, Nomad, or even better, in a local home if you’re lucky.
2. Couscous
Traditionally eaten on Fridays after prayer, couscous is a comforting dish layered with vegetables, chickpeas, and meat (usually lamb or chicken), steamed to perfection.
It’s more subtle than tagine, but it’s deeply satisfying especially with a drizzle of broth over the top.
Best enjoyed: on a Friday, in a family-owned restaurant or guesthouse.
3. Harira
This is Morocco’s classic soup, often eaten to break the fast during Ramadan. Made with lentils, chickpeas, tomatoes, spices, and sometimes lamb, it’s warming and hearty without being heavy.
It’s a great way to start a meal or even have as a light dinner with some bread.
Where: Look for street stalls or small cafés around Jemaa el-Fnaa.
4. Zaalouk
This is one of Morocco’s best salads and it’s not even a salad. It’s a smoky, garlicky mix of eggplant, tomatoes, olive oil, and spices, slow-cooked until it’s soft and scoopable.
You eat it cold with bread, and it might become your new favorite dip.
5. Rfissa
A lesser-known traditional dish that’s big in Moroccan homes. Rfissa is made with shredded msemen (flatbread), chicken, lentils, and a spiced broth flavored with fenugreek and ras el hanout.
It’s comfort food at its best—messy, flavorful, and deeply satisfying.
6. Tanjia
Not to be confused with tagine, tanjia is a Marrakech specialty. It’s usually beef or lamb slow-cooked in a clay urn-style pot, placed in hot ashes (often in traditional hammams or ovens).
It has a distinct smoky flavor and is often seasoned with preserved lemon, garlic, and cumin.
Ask locals where to find a proper tanjia. Some places offer a “DIY tanjia” experience.
7. Moroccan Mint Tea
You’ll drink this everywhere and it’s more than just tea. It’s a ritual. It’s green tea steeped with fresh mint and plenty of sugar, poured from a height into small glasses.
It’s offered as a welcome, after a meal, or just because. And somehow, it always hits the spot.
8. Khobz (Moroccan Bread)
Bread isn’t a side dish in Morocco—it’s a utensil. You’ll find round, crusty loaves served with every meal, perfect for scooping tagine, dipping into harira, or layering with olive oil and honey.
Look out for street-side bakeries where locals drop off their dough to be baked in wood-fired ovens.
9. Chebakia
This sweet treat is especially popular during Ramadan, but you can find it year-round. Chebakia is a deep-fried sesame cookie coated in honey and shaped like a flower.
It’s sticky, sweet, and addictive. Don’t say I didn’t warn you.
10. Bissara
A very simple dish just pureed fava beans with olive oil, cumin, and sometimes chili but surprisingly delicious. It’s often served for breakfast with fresh bread.
If you want to eat like a local, this is a good start.
11. Snail Soup (Babbouche)
Okay, this one’s for the adventurous. You’ll see big silver pots filled with steaming snails in broth in the main square. The flavor is earthy, peppery, and full of spices.
Locals swear by it. If you’re curious, give it a try. You’ll get a toothpick and a small bowl of broth to sip after.
Where to eat in Marrakech
There’s no shortage of places to try all this. Here are a few that stood out to me:
- Nomad – For creative spins on Moroccan classics and a rooftop view.
- Chez Lamine – Famous for tanjia and lamb mechoui (roast lamb).
- Souk Kafe – Chill rooftop spot with solid tagines and couscous.
- Jemaa el-Fnaa food stalls – Just follow the locals and smell.
Tip: Always ask the price before ordering in the square, and try to eat where locals are eating.
Final thoughts
Food is one of the best ways to connect with Marrakech.
It’s not just about what’s on the plate. It’s the story behind it, the way people serve it, the care that goes into making it, and the moments you share around the table.
So go ahead get a little messy, try something new, and always say yes to mint tea.
