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Tanjia
Marrakech's signature slow-cooked lamb or beef prepared in a clay urn with preserved lemons, garlic, and saffron.
The must-try food that defines Marrakech, MA's culinary culture
Marrakech's signature slow-cooked lamb or beef prepared in a clay urn with preserved lemons, garlic, and saffron.
Spiced lamb or beef meatballs simmered in a rich tomato sauce and topped with poached eggs.
Steamed semolina grains served with a heap of seasonal vegetables, chickpeas, and tender meat.
A sophisticated sweet and savory pie layered with shredded chicken, almonds, and thin phyllo dough, dusted with cinnamon and sugar.
A hearty tomato-based soup with lentils, chickpeas, herbs, and spices, traditionally used to break the fast.
Square-shaped, multi-layered Moroccan pancakes that are flaky on the outside and chewy on the inside.
Whole lamb slow-roasted in traditional underground pits until the meat is tender enough to fall off the bone.
A popular street food of snails cooked in a broth seasoned with a blend of fifteen different spices.
A savory cooked salad made with eggplant, tomatoes, garlic, olive oil, and various spices like cumin and paprika.
Small, deep-fried triangular or cylindrical pastries filled with meat, cheese, or sweet almond paste.
Flower-shaped fried dough coated with honey and rosewater, then sprinkled with toasted sesame seeds.
A celebratory dish of shredded msemen or bread topped with chicken, lentils, and a broth flavored with fenugreek.
Traditional Moroccan potato fritters that are often served as street food or as a sandwich filling.
The essential Moroccan round, crusty flatbread used as an edible utensil for scooping up tagines and salads.
Fresh sardines butterfly-cut and stuffed with a zesty chermoula herb marinade before being fried.
Iconic Moroccan shortbread cookies known for their cracked surface and chewy texture, often flavored with almonds or lemon.
A thick and creamy dried fava bean soup served with a drizzle of olive oil, cumin, and a pinch of chili.
Sweetened vermicelli topped with powdered sugar and cinnamon, hiding a savory layer of spiced chicken underneath.
A refreshing finely diced medley of tomatoes, cucumbers, onions, and bell peppers dressed in olive oil and vinegar.
Spongy Moroccan pancakes made from semolina, famous for the hundreds of tiny holes on their surface that soak up honey and butter.