A Taste of Marrakech: More Than Just Tagine

Marrakech's culinary tradition is a feast for the senses. It emphasizes rich spices, local ingredients, and communal dining. Here are some dishes you must try on your visit to the Red City.

Tangia

Not to be confused with Tagine, Tangia is a specialty of Marrakech. It's a slow-cooked stew made with lamb or beef, preserved lemon, garlic, and a blend of spices, traditionally cooked for hours in the embers of a local hammam's furnace. The meat becomes incredibly tender and flavorful.

Mechoui

Mechoui is a whole lamb or sheep, roasted on a spit or in a pit underground. The meat is incredibly succulent and is often served with salt and cumin. You can find this delicacy in specialty restaurants and often near the Djemaa el-Fna square.

Mint Tea & Pastries

No trip to Morocco is complete without experiencing the ritual of mint tea. It's a symbol of hospitality. Pair your sweet, hot tea with an array of Moroccan pastries like Kaab el Ghazal (gazelle horns), Ghriba (similar to a shortbread cookie), and Chebakia (a flower-shaped, fried pastry dipped in honey). Be sure to visit a traditional salon de thé for the full experience.