Moroccan food in all its range: tajines, pastilla, breads, pastries from chebakia to ghriba, and the spices, dates and olives of the harvest season. This section includes recipes and seasonal cooking advice, interviews with chefs who celebrate Moroccan cuisine, stories behind products and the growing recognition of Moroccan wine. We also cover gluten-free cooking, healthier choices and the changing way Moroccans eat.
Autumn cooking in Morocco carries a feeling that arrives before the temperature drops, a shift you notice first at the souk, where the fruit stalls change overnight and your shopping list rewrites itself. How the souk becomes the season’s first signal Every Moroccan cook knows this moment. You arrive at the market expecting the same … Read more
Moroccan food has always told the story of who we are, and the world is finally sitting at the table to listen. Why Marrakech was the right setting When the UNWTO Executive Council chose to meet in Marrakech, the choice carried meaning beyond logistics. UNWTO convened its Executive Council in Marrakech, Morocco, as the tourism … Read more
Souk ingredients have always been the quiet engine of Moroccan home baking, and once you understand which 6 to reach for, your kitchen changes completely. The case for baking with what the souk already offers Every Moroccan city has a spice corner inside its souk where colour, scent, and memory all arrive at the same … Read more
Coastal menus along Morocco’s Atlantic shore come alive every August, when the peak fresh catch season pulls chefs, fishermen, and families into the same ancient, salt-aired rhythm that has defined this coastline for generations. Why August is the defining month for coastal kitchens August arrives on Morocco’s Atlantic coast with a specific kind of energy. … Read more
Gluten free eating in Morocco is one of those things that sounds harder than it really is, especially when August arrives and the country bursts into festival season. Why August is the richest month for food exploration The peak festival season in Morocco runs from May through August, with many major events taking place across … Read more
Summer cooking in Morocco carries the same love as winter tagines, just lighter, faster, and shaped by the sun outside the kitchen window. When the tagine stays on the shelf Summer cooking in Morocco changes the kitchen in ways that no recipe book fully captures. Temperatures in cities like Marrakech and Fez regularly exceed 38 … Read more
Moroccan street food is one of the great joys of living in or visiting this country, but if you avoid gluten, the medina can feel like a maze of delicious uncertainty. Bread is everywhere. Pastries fill every window. Yet hidden in plain sight are ancient, wheat-free snacks that generations of Moroccans have eaten without a … Read more
Street food in Morocco is a daily ritual, a sensory map of who we are, and this summer it deserves both your full appetite and your full attention. The best street food dishes to eat safely in summer Street food is part of everyday life in Morocco. Locals eat it on the way to work, … Read more
Rooftop terraces in Marrakech carry a long history, and June evenings give you the very best reason to finally climb those stairs. Why June is the right moment to go higher Traditionally, rooftops known as “stihat” in Darija, Moroccan Arabic, have been important social spaces for families, especially during hot summer nights when the ground … Read more
Moroccan drinks have always known how to answer the heat, long before air conditioning arrived in our homes, our grandmothers had already mastered the art of staying cool with a glass, a handful of herbs, and generations of quiet wisdom. Atay: the drink that starts every conversation Moroccan mint tea, known locally as atay, is … Read more