During my study abroad experience in Paris, I made a much-needed pit stop in Morocco, my home country and the birthplace of the incredible food I’ve grown up with my whole life. This time, I brought along a friend from college so she could finally taste the food I’d been raving about — the kind that’s made with love, warmth, and tradition. From home-cooked meals to street-side surprises, we ate our way through some of Morocco’s most iconic dishes.
April 22, 2025: Couscous, Anyone?
Let’s start with the classic: couscous. In Morocco, couscous is more than a meal, it’s a Friday tradition. Every Friday, families gather around one big dish piled high with fluffy semolina grains, slow-cooked lamb, tender carrots, zucchini, and other vegetables. A warm broth is poured over the top, infusing every bite with flavor. But the best part? The sweet, caramelized onions and raisins that sit on top like a crown. However, that’s an optional choice and people like to keep their couscous classic, but some like to have a sweet take on it. It’s that signature blend of savory and sweet that makes Moroccan couscous unforgettable. My friend and I devoured the couscous, and watching my friend’s eyes widen as she tasted it for the first time made me feel so proud of where I come from.
April 23, 2025: Can You Skip Tagine?
If Morocco had a national comfort dish, it would be tagine. Tagine is a traditional North African dish — mostly it’s some kind of meat with vegetables around it, and the unique part of it is that there’s this beautiful special clay pot that it’s cooked in. The lamb tagine we had was unforgettable. Cooked low and slow in the traditional cone-shaped clay pot, the lamb was fall-off-the-bone tender and swimming in a rich, spiced sauce. Ours came with prunes, almonds, and a touch of honey, giving it that classic Moroccan contrast of sweet and savory. We scooped it up with pieces of warm khobz (Moroccan bread), the way it’s meant to be eaten: with your hands, surrounded by good company.
April 24, 2025: Paella, Moroccan Style?
You might associate paella with Spain, but northern Morocco, especially cities like Tangier — has its own version thanks to years of cultural exchange. We had a plate that combined fluffy saffron rice with fresh seafood: mussels, shrimp, calamari, and flaky white fish. It was perfectly spiced with just the right kick and came with a wedge of lemon for that citrusy finish. Sitting by the coast and eating this dish felt like the perfect blend of Moroccan soul and Mediterranean flavor.
April 25, 2025: Salad On The Side?
Before every big meal, you’ll usually find a spread of small, colorful salads on the table — and they’re not just for show. We tried everything from zaalouk (smoky eggplant and tomato) to taktouka (roasted peppers and tomatoes), plus chopped cucumber-tomato salads drizzled with olive oil and lemon. These fresh starters wake up your palate and get you ready for the rich main dishes to follow.
April 26, 2025: Shakshuka For The Table?
No Moroccan table is complete without a bit of heat, eggs, and the classic North African dish that everyone loves: shakshuka. Shakshuka is a simple dish that anyone can make at home, and it’s also popular in the United States—but don’t disrespect the original creators of this amazing dish. Moroccan shakshuka is made with natural spices, red peppers, fiery chili paste, olive oil, tomatoes, and sometimes even meat is added inside.
Coming back home to Morocco reminded me of how much food is tied to my personal identity and even my personality. Sharing these dishes with my friend and watching her fall in love with the flavors I grew up with was the best part of our food journey in Dar El Beida (which is Casablanca in Darija). If you ever get the chance to visit, let your taste buds guide you, because in Morocco, every bite tells a story.