Tagine: This iconic Moroccan slow-cooked stew is cooked in a tagine – a dish with a conical lid – and is a staple across the country. Made with vegetables and chicken, lamb or beef, often with olives or dried fruit plus spices like cumin and saffron for flavour, they're eaten with bread.
Couscous: Morocco's most famous dish, Couscous is a fluffy grain served with vegetables, chickpeas and your choice of lamb, beef or chicken, all topped with a rich broth. At home, it's traditionally eaten on Fridays and on special occasions.
Harira: A fragrant soup of tomatoes, lentils, chickpeas and spices, it's available year-round, but is traditionally eaten to break the fast during Ramadan.
Pastilla: A rich, savoury-sweet pie made with layers of thin pastry filled with spiced pigeon or chicken with almonds, then dusted with cinnamon and sugar.