01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Morocco.
Tangier Tastes
Morocco
Eat Tangier at lunchtime — chorba, tangia and Spanish-inflected mezze from the medina.
Spice Shores
Morocco
Eat Essaouira at lunchtime — grilled sardines, blue-crab tagine and argan oil on msemen.
Rabat Eats
Morocco
Eat Rabat at lunchtime — bissara, sardine kefta and chebakia sesame cookies from the medina.
Fes Flavours
Morocco
Discover Morocco's oldest imperial kitchen — bastilla with pigeon, harira and sfenj from the fryer.
Bahja Bites
Morocco
Eat Casablanca at lunchtime — sardines off the corniche, kefta tagine and warm msemen.
Souk Secrets
Morocco
Discover Tangier's Moroccan-Spanish table — chorba, tangia in urns and boubous sweet couscous.
Medina Stories
Morocco
Discover Marrakech's aromatic table — slow-braised tagines, preserved lemon and ras el hanout.
Spice Streets
Morocco
Explore Fes and its imperial kitchen — bastilla with pigeon, harira and sfenj.
Souk Stories
Morocco
Taste what the Atlantic delivers to Essaouira — sardines, blue-crab tagine and argan-oil msemen.
Rabat Nights
Morocco
Discover Rabat, quieter than Marrakech, older than Casablanca — bissara, sardine kefta and m'hancha.
Maghrib Meals
Morocco
Discover Casablanca's Moroccan kitchen with a French bakery on top — sardines, kefta and msemen.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
04 The pantry
- Preserved lemon
- Argan oil (the good stuff, from Essaouira)
- Ras el hanout — a blend, never bought pre-mixed by locals
- Green olives, cracked
- Almonds, saffron, dates
- Charmoula — fresh herb + spice paste
05 In the kitchen
- Tagine cooking — slow braise in a conical earthenware pot
- Charcoal-grilling in makeshift alley grills — mechoui, kebab, sardines
- Pounding chermoula in mortars, never in a food processor
- Sweet-and-savoury pairings — chicken with prunes, lamb with dates
06 Eat this first
- Sardines chermoula — the fisherman's version, char-grilled hard
- Tagine of lamb with prunes and almonds
- Harira soup at sundown — the Ramadan tradition, year-round classic
- Msemen — square, layered pancakes with honey and butter
What happens inside a hammam kitchen
A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
Soft yeasted semolina pancakes covered in a thousand tiny bubbles, cooked on a hot skillet on one side only. Morocco's spongy honey-soaked breakfast.
Spicy merguez lamb sausages grilled hard, tucked into a crusty baguette with sliced tomato, chili sauce and pickles. Tangier's Spanish-Moroccan street lunch.
Cannellini or white beans simmered in tomato, garlic, cumin and paprika until soupy-tender. The Moroccan winter one-pot, eaten with khobz.
Small triangular or cigar-shaped pastries stuffed with spiced meat, cheese or almond paste, fried crisp. Morocco's cocktail-party appetiser, sold at every souk stand.
Sweet, thick set yogurt made from whole milk and rennet, scented with orange blossom. Morocco's oldest dessert, spooned from small clay jars.
Slow-cooked chicken tagine with preserved lemons, cracked green olives and a saffron-onion sauce. Morocco's Friday-lunch classic, eaten with khobz.