Kebabs

Freshly-grilled-kebabs

Who can resist endless rows of perfectly symmetrical skewers of meat? Moroccans like to roast their meat over an open grill. The coal lends the kebabs a subtle smokiness that makes them absolutely scrumptious.

Tagines

Tagine-Djemma-El-Fnaa-(market-square)

If there is one dish that defines Moroccan cuisine, it is the tagine. A variety of vegetables and meats are slow-cooked in a clay pot called the tagine. The resultant dish is zesty and full of flavour. Make sure you use the accompanying bread to scoop the gravy – it’s a skill that locals have mastered to the T.

Orange juice

Fresh-Orange-Juice

We’ll let you into a little secret. Nobody does orange juice like the Moroccans. Local Moroccan oranges are ambrosial, to say the least! The resultant juice is sure to make your tongue break into a dance. We dare you not to go back for seconds.

Snails

Snails-at-market-square

Nothing screams Morocco like a bowl full of snails. Snails are served at most roadside stalls at the Djemma El Fnaa in Marrakech. They’re simmered to perfection in a watery broth seasoned with pepper, citrus peel, aniseed, mint, and a selection of other herbs. Pluck the snails from their shells and don’t forget to slurp on the broth once you’re done devouring the snails – it’s supposed to be good for digestion.

Mint tea

Moroccan-Mint-Tea

There’s no better way to wash down a heavy meal or wind up a day in Marrakech than by sipping on a glass of sweet mint tea. This sweet concoction, served in dainty glasses, is not just a beverage in Morocco. It’s a symbol of friendship, hospitality, and so much more. Locals, old and young, spend hours catching up with each other over endless cups of mint tea and you just can’t leave the country without a cup (or a dozen?)