Signature dishes
Tagine, couscous, pastilla, harira, rfissa, tanjia and mechoui are the dishes most visitors seek out.
- Tagine: slow-cooked stew in a conical clay pot
- Couscous: steamed semolina with vegetables and meat, traditionally on Fridays
- Pastilla: layered pastry with spiced meat or seafood, dusted with sugar and cinnamon
- Harira: tomato, lentil and chickpea soup, especially in Ramadan
- Mint tea: green tea with fresh mint and sugar, a symbol of welcome
Regional specialities
Fes is known for pastilla, Marrakech for tangia, Safi and the coast for sardines and fish, Essaouira for grilled seafood, and the south for dates, saffron and medfouna.
Etiquette
Eat with your right hand when sharing from a communal dish, and share bread rather than using forks. It is polite to accept at least one glass of tea.