A Traveller's Guide to Moroccan Food

Tagine is everywhere, but the dish to seek out in Marrakech is tanjia — beef slow-cooked for hours in the embers of the neighbourhood hammam furnace. Ask for it a day ahead.

Breakfast is msemen and amlou; lunch is often harira soup with dates; dinner runs late. In Fes, look for pastilla — pigeon or chicken with almonds and cinnamon in flaky pastry.

Street food is safe if it is busy. Follow the queues at the Jemaa el-Fna stalls after dark, and try grilled sardines on the harbour at Essaouira.

The best restaurants — Dar Yacout, Nomad rooftop, Rick's Cafe in Casablanca — take bookings weeks ahead in high season. We can reserve tables and arrange transport as part of your trip.