Essaouira Mogador is a town at the Atlantic coast of Morocco

En langue française


Cuisine of Essaouira


Essaouiran food culture is rich of old traditions and influences not only from the Arabs, Imazighen and the Jews but it also have influences from Africa and Europe.

Essaouira is the heir of gastronomy cities of western Andalusia (Spain and Portugal West) and they are part of the Moroccan-Portuguese gastronomy included no exception: Salad Market Hazina, the fish-based tagines and the famous cake and safiotes souiri: Massapan. Without forgetting that the Berber cuisine and especially Jewish cuisine is marked this land; Jewish cuisine is also known by the Skhina.


The food of Essaouira offers delicious fish dishes with spices and vegetables that have ripened under ideal sun . For many, this is the best oriental cuisine in the world and no doubt it will flatter your palate.






Couscous is a national dish in Morocco




Ramadan Special

Iftar (fast-breaking)

La Recette de la Hrira


Chabakia Sweeis



Sellou is a unique Moroccan sweet made from toasted sesames, fried almonds and flour that has been browned in the oven.



Traditionally, a date is the first thing to
be consumed when the fast is broken.

A cup of mint tea

In winter sometimes leaves of wormwood (chiba or sheeba in Moroccan Arabic) are substituted for (or used to complement) the mint, giving the tea a distinctly bitter flavor.

Lemon Verbena (louiza in Moroccan) is also used to give it a lemony flavor.






Typical Saharawi tea ceremony.
Taken in Tifariti, Western Sahara.
Photo: Kathrine Sund-Henriksen

Moroccan tea is served being poured from
a distance to produce a foam on the tea.


Moroccan tea (“whiskey moroccan”) tea has become the national drink of Morocco. It was introduced to Morocco in 1854 when blockaded British merchants uploaded large quantities of tea at major Moroccan ports.

Thé à la Menthe (Green Mint Tea) is ChineseTypical Saharawi tea ceremony. green tea brewed with a handful of mint leaves and liberally loaded up with sugar.



Le premier verre est aussi amer que la vie,
le deuxième est aussi fort que l'amour,
le troisième est aussi doux que la mort.

The first glass is as bitter as life,
the second glass is as strong as love,
the third glass is as gentle as death.

 Café marocain aux épices

Tea time

Its time to drink tea


Regraga Essaouira 2012

Sweets Moussem
Regraga Essaouira 5 April 2012

Liens en français


Le safran, une épice qui vaut de l’or

Café au poivre et à la canelle

Café marocain aux épices



Le thé à la menthe marocain : un veritable rituel

Le merveilleux rituel du the a la menthe au Maroc

Ma cérémonie du thé à la menthe, par Alain Amiel

Histoire de l'introduction du thé au Maroc

L'art de vivre du thé à la menthe marocain


Café au poivre et à la canelle

Women preparing couscous

Women preparing Couscous

LE JOUR DU COUSCOUS, par David Elmoznino

Le couscous, ou l’histoire ancestrale d’un grain magique

La saga du couscous

La H’rira, ou les saveurs épicées du Maroc

La table de Dafina - La cuisine de juive du Maroc

Les differentes cuisines regionales du Maroc

Les pâtisseries marocaines : un symbole de raffinement et de culture

La cuisine du Maroc suivant Charles de Foucault

L'encens des femmes marocaines





Moroccan cuisine