Moroccan cuisine is one of the most vibrant and aromatic in the world.
- Tagine (Tagine): The signature dish of Morocco. A slow-cooked stew made with meat (lamb, chicken, or beef), fish, or vegetables, flavored with spices, dried fruits, and olives. Cooked in a traditional clay pot of the same name.
- Couscous (Couscous): A dish made from steamed semolina, usually served with vegetables and meat. Traditionally eaten on Fridays.
- Pastilla (Pastilla): A layered pie filled with chicken or seafood, topped with powdered sugar and cinnamon.
- Harira (Harira): A hearty soup made from chickpeas, lentils, and tomatoes.
- Briouats (Briouats): Small triangular pastries made from thin dough with a variety of fillings.
- Mint tea (Thé à la menthe): The national drink and symbol of hospitality. A strong green tea with mint and lots of sugar.
Modern European-style supermarkets can be found in large cities.
- Chains: Carrefour, Marjane, Acima.
- Assortment: You can find familiar European products here — cheeses, dairy items, and more.
- Alcohol: Sold only in designated sections of large supermarkets (e.g., Carrefour) or in specialized liquor stores. The selection is limited and prices are high. During religious holidays, alcohol sales may be suspended.