8 Traditional Moroccan foods you must try in Morocco

A sweet or savoury stuffed pastry, rather like a samosa, fillings range from lamb or chicken to jebli – a home-made goats cheese. Briouates are often served as a starter in restaurants, with a trio of different flavours to try.

A staple food for Moroccans for centuries, couscous is steamed with a flavoursome stock and usually served with spiced vegetables. On Fridays, many families gather to eat couscous together.

Chermoula is a thick, flavoursome marinade usually paired with fish. Ingredients may differ but usually include ginger, paprika, saffron and coriander, with lots of garlic and a good glug of olive oil.

A warming soup, made with tomatoes, lentils and chickpeas and plenty of spices. There are dozens of different variations – many include lamb or chicken – but all come served with lemon slices to freshen the taste.

Morocco runs on fresh mint tea, drunk in small glasses with plenty of sugar. Traditionally, the tea is poured from high above the cup, causing the mint leaves to bruise as they land in the glass, releasing a more intense flavour.

These crispy square pancakes are often served at breakfast; best eaten with home-made apricot jam or locally-produced honey.

An unusual combination of spiced pigeon meat, warqa dough (similar to filo pastry) and a sugary topping, pastilla is surprisingly delicious. It can also be made with chicken or seafood.

Arguably Morocco’s national dish, tajine is cooked in a traditional terracotta pot with a conical lid, and usually contains chicken or lamb, apricots, dates and spices. Tajine is normally served with couscous.