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Food of Morocco

The tagine and the couscoussier, ras el hanout and harissa, preserved lemons and cracked green olives, semolina in every form, and the Egyptian breakfast of ful medames under a slick of cumin oil.

TagineCouscousBastillaRas el HanoutPreserved LemonChermoulaHariraMsemenMint TeaArgan Oil
Moroccan recipes Watch it cooked Cookbooks Show on the map

Articles

No articles for Morocco yet. Save a Markdown file to content/articles/ with country: Morocco in its front matter.

Further reading

Open-access scholarship on the food of Morocco. Every one is free to read.

  1. Exploring the Role of the Food Environment in Dietary Acculturation: A Study amongst Moroccan Immigrants in The Netherlands

    O’Mara et al. 2021 International Journal of Environmental Research and Public Health

  2. Popular cuisines at tourist tables: Moroccan bissara and its rising path between heritage and commodification

    Lucas 2023 International Journal of Gastronomy and Food Science

  3. Determinants of aged cheese consumer preferences in Morocco—a cross-sectional study of economic, cultural, and social factors influencing purchasing behaviors

    Mouatadid et al. 2025 Frontiers in Nutrition

  4. THE FACTORS INFLUENCING THE CONSUMPTION OF LOCAL PRODUCTS IN MOROCCO

    Maha & Abdellatif 2021 Zenodo (CERN European Organization for Nuclear Research)

  5. The made in Morocco label: preference, perception and key decision factors for Moroccan consumers

    Ferachi & Bouchartat 2021 HAL (Le Centre pour la Communication Scientifique Directe)

Indexed by OpenAlex 39 open-access works in all Metadata under CC0 1.0