Tagine. Probably the single most famous dish in Morocco, tagine is a staple in every traditional Moroccan restaurant—and Casablanca is no exception. Tagines are prepared in cone-shaped clay pots (also called tagines) that help to retain moisture while the ingredients cook slowly over a low heat.
Couscous. Made from steamed balls of crushed semolina, couscous is a standard dish across Morocco. It is ubiquitous in Casablanca, where you will find it in every Moroccan restaurant, either as an accompaniment to a tagine or other stew, or as a complete entrée.
Pastilla. Casablanca is famous for blending elements of French and Moroccan culture, but one of its most iconic dishes, pastilla, dates back to a time when Spain was the nation’s greatest European influence.
Seafood. No inland city in Morocco can match Casablanca for the freshness of its seafood. If you head to the port, you can watch fishermen unloading their catch yourself.
Harira. Another Moroccan staple worth trying in Casablanca is harira, a thick, flavorful soup named for the Arabic word meaning “silky.” Harira is typically associated with Ramadan, when it is served to break the fast come sunset.
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