The essentials
Tagine is both a dish and the conical clay pot it is cooked in. Couscous is traditionally served on Fridays, often with seven vegetables. Pastilla layers thin pastry with spiced pigeon, chicken or seafood, finished with sugar and cinnamon.
Soups, breads and street food
Harira is the soup of choice at sunset during Ramadan. Msemen and baghrir are flaky and spongy pancakes eaten for breakfast. In cities, look for grilled sardines at the port, skewers of kefta and bowls of snail broth in the evening.
Mint tea
Offered as a sign of hospitality, Moroccan mint tea is made with green tea, fresh mint and plenty of sugar. It is usually poured from a height to aerate it, and it is polite to accept at least one glass.