Africa · Northern Africa

Morocco

Recipes connected with Morocco

Food and eating habits

How people eat in Morocco

50 indicators exploring everyday meals, ingredients and food culture. Information is completed progressively from documented evidence.

48 of 50 indicators with documented information

Not all data are comparable: food supply, purchases and intake are different measures. Check the period, population and method for each finding. Qualitative descriptions do not establish percentages or amounts.

Timing and company

7/8

Timing and company — Morocco
Indicator	Findings and context
Meal times	Quantitative findingSurvey 52% had breakfast between 7 h and 9 h, 75% had lunch between 12 h 30 and 14 h 30 and 67% had dinner between 20 h and 22 h, local time. Scope, method and limitations Observation period 2011–2012 Unit % of people; local clock time Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations These are historical percentages for the reported time windows. Current meal times may differ.
Meals per day	Quantitative findingSurvey 6% recorded one or two meals per day, 28% three, 47% four and 19% five or more. Scope, method and limitations Observation period 2011–2012 Unit % of people by meals per day Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations The release groups meals together and does not separately report snacks.
Meal duration	Quantitative findingSurvey The national mean was 88 minutes per day spent on meals. Scope, method and limitations Observation period 2011–2012 Unit minutes/person/day Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations Partial measure of total daily time. The table does not break out breakfast, lunch or dinner duration.
Daily energy distribution	Insufficient data in the sources consulted
Weekdays and weekends	Quantitative findingSurvey Mean daily time spent on meals was 87 minutes Monday to Thursday and also on Friday, 88 on Saturday and 91 on Sunday. Scope, method and limitations Observation period 2011–2012 Unit minutes/person/day by day category Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations Partial comparison of total daily time. It does not measure meal times or counts by day of week.
Eating at home and away	Quantitative findingSurvey The proportion of people eating away from home was 13% overall, 22% among men and 4% among women. Scope, method and limitations Observation period 2011–2012 Unit % of people; meals away from home Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations The denominator is people. The release does not break down the share of breakfasts, lunches or dinners eaten away from home.
Cooking frequency	Quantitative findingSurvey In the cooking category, the mean was 85 minutes per person per day, 162 among women and 4 among men. Scope, method and limitations Observation period 2011–2012 Unit minutes/person/day Population or sample People aged 15 or over in ordinary households in Morocco. Geographic scope National survey, October 2011 to September 2012. Definition and method Time-use survey with a 24-hour activity record and stratified probability sampling. Comparison limitations Partial coverage of population average time. The table does not give the number of days per week each person cooked.
Eating together	Quantitative findingSurvey 48.9% of the sample reported eating with their family at least twice a day. Scope, method and limitations Observation period 2018–2022 Unit % of surveyed adults Population or sample 507 adults in Rabat–Salé–Kénitra. Geographic scope Regional study, 2018–2022. Definition and method Two-stage survey. Eating with family meant sitting at the same table at the same time. Comparison limitations Partial regional coverage. The survey result does not quantify all occasions of eating alone or with other people.

Pantry and recipes

2/2

Pantry and recipes — Morocco
Indicator	Findings and context
Most consumed ingredients	Quantitative findingSurvey Selected examples of published mean quantities:Watermelon, national: 16.6; Melon, national: 7.4; Dates, national: 2.51; Sugar as a product, national: 24.78; Sugar, urban: 23.00; Sugar, rural: 27.44 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; selected household-survey food-product quantities Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage of selected foods, without a complete ranking of most-consumed foods.Household survey, not measured individual intake.Sugar is a food product, not ingested total, added or free sugars.Do not add different products or convert to portions.
Ingredient prevalence in recipes	Quantitative findingRecipe sample Salt: 5/6; Water: 4/6; Olive oil: 3/6; Wheat flour: 3/6; Fresh cilantro: 3/6; Butter: 2/6; Sugar: 2/6; Lemon: 2/6; Cooked chickpeas: 2/6; Fresh parsley: 2/6; Ground black pepper: 2/6; Garlic: 2/6. Scope, method and limitations Observation period 2026 Unit recipes containing exact ingredient entry /6 unique published recipes Population or sample Complete corpus of six published KitchenPause recipes attributed to Morocco; not a household or national-cuisine sample. Geographic scope Collected 3 November 2026.Harira versions remain separate recipes. Definition and method One recipe per stable identity, without counting translations.Each ingredient counts once per recipe.Different entries remain separate, such as cold water, batter water and water; or olive oil and extra-virgin oil. Comparison limitations Partial coverage:presence in ingredient lists only, not quantities, consumption frequency or national prevalence.Small changing corpus with dish variants.Similar names are not merged; no percentages calculated.

Cereals and plant foods

6/6

Cereals and plant foods — Morocco
Indicator	Findings and context
Cereals and cereal products	Quantitative findingSurvey Flour: 98.5; Cereal grains: 18.5; Semolina: 9.1; Couscous: 5.5; Pasta: 6.7 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added. Product weights, without grain-equivalent conversion; cooked state is not established.
Bread	Quantitative findingSurvey Purchased bread, national: 19.3; Urban: 29.6; Rural: 3.8 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added. Purchased bread only:does not include all bread made at home from flour.
Pulses	Quantitative findingSurvey Dry pulses, national: 7.3; Urban: 7.0; Rural: 7.8 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added.
Vegetables	Quantitative findingSurvey Fresh vegetables, total: 124.1; Tomatoes: 26.3; Kitchen-garden plants and culinary herbs, combined category: 8.5 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added.
Fruit	Quantitative findingSurvey Fruit, total group: 67.5; Oranges: 10.3; Bananas: 3.2 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added. Total includes the report’s fresh, dried and prepared categories; not fresh fruit alone.
Potatoes, roots and tubers	Quantitative findingSurvey Potatoes, national: 33.7; Urban: 33.2; Rural: 34.4 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; household survey consumption estimates, product basis specified Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added.

Protein foods

4/5

Protein foods — Morocco
Indicator	Findings and context
Meat	Quantitative findingSurvey Meat, total: 29.6; Red meat: 11.7; Beef, including minced: 6.3; Sheep meat, including minced: 4.5; Poultry, rabbit and game, combined category: 14.9; Industrial chicken: 13.6; Farm chicken: 0.4; Offal and tripe: 2.5 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg per person per year Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added.
Fish and seafood	Quantitative findingSurvey Fish and seafood, national total: 13.6; Fresh fish: 13.3; Preserved fish: 0.2; Crustaceans and molluscs: 0.1; Urban total: 15.6; Rural total: 10.5 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg per person per year Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:consumption estimated through a household survey, not measured individual intake or current habits.No conversion to cooked servings or edible portions.Aggregates and their components must not be added.
Eggs	Quantitative findingSurvey Eggs, national: 103; Urban: 122; Rural: 74 eggs per person per year. Scope, method and limitations Observation period 2013–2014 Unit eggs per person per year Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage:egg units, without conversion to weight or portions.Household-survey consumption estimates, not measured individual intake or current habits.
Milk and dairy products	Quantitative findingSurvey All dairy, national: 59; Urban: 72.5; Rural: 38.8 litres fresh-milk equivalent per person per year. Scope, method and limitations Observation period 2013–2014 Unit litres fresh-milk equivalent per person per year Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical household-survey coverage.These are equivalents calculated and published by the authors to aggregate different dairy foods, not litres of milk drunk.No new conversion or assumption of measured individual intake.
Protein sources	Insufficient data in the sources consulted

Fats, flavours and condiments

3/3

Fats, flavours and condiments — Morocco
Indicator	Findings and context
Cooking fats	Quantitative findingSurvey Oils, total: 22.4 L; Olive oil: 6.9 L; Table oil: 15.4 L; Other oils: 0.1 L; Butter, total: 1.9 kg; Farm butter: 0.8 kg; Pasteurised animal butter: 0.5 kg; Vegetable butter: 0.5 kg; Smen: 0.1 kg; Oils, urban total: 23.0 L; Oils, rural total: 21.6 L; Olive oil, urban: 6.8 L; Olive oil, rural: 7.1 L; Table oil, urban: 16.1 L; Table oil, rural: 14.3 L; Butter, urban total: 2.0 kg; Butter, rural total: 1.8 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit L oil/person/year; kg butter/person/year; separate units, household survey Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical household-survey consumption estimates, not measured individual intake or current use.Oil litres and butter kilograms are different units:no conversion or addition.Totals include their components and must not be added to them.
Herbs and spices	Qualitative descriptionCultural context The described repertoire includes cinnamon, coriander, saffron, cumin and ras el hanout.The spice-stall description also lists paprika, turmeric and anise seeds. Scope, method and limitations Population or sample Cultural description, without a consumer or recipe sample. Geographic scope Morocco; general presentation without regional breakdown. Definition and method Reading of the culinary repertoire and spice-market description. Comparison limitations Partial qualitative coverage:no recipe prevalence, use frequency or quantities.The page identifies no survey period.
Sauces and condiments	Qualitative descriptionCultural context Souss-Massa amlou is a spread made with almonds, argan oil and honey.During Ramadan it is described served with tafarnout bread, msemen or baghrir, and alongside tea. Scope, method and limitations Population or sample Culinary context of families and a Souss cooperative; no representative sample. Geographic scope Souss-Massa; cultural description published 13 March 2026, without a consumption survey. Definition and method Reading of a regional description with testimony on ingredients and serving. Comparison limitations Partial qualitative coverage, focused on Souss and Ramadan.No consumption quantities or proportions; not representative of all Moroccan households.

Meal composition

6/6

Meal composition — Morocco
Indicator	Findings and context
Breakfast composition	Quantitative findingSurvey 46·1% were classified as breakfast skippers: they reported eating breakfast never, rarely or sometimes during the previous 30 days. Scope, method and limitations Observation period 2016 Unit % of surveyed Taza students; defined breakfast skipping Population or sample 764 students aged 14–19 years attending schools in Taza. Geographic scope Taza; survey conducted February–March 2016. Definition and method Self-reported GSHS questionnaire; stratified cluster-random sampling of schools and classes. The published skipping definition is retained. Comparison limitations Partial local historical coverage, not a national estimate. Does not mean daily skipping or measure breakfast foods or amounts. Cross-sectional self-report.
Main meal composition	Quantitative findingSurvey In the local sample’s recalled lunch descriptions: tagine, 54%; couscous, 17.2%. The following general culinary description is qualitative: Accompaniments described include raw or cooked vegetable salads and aubergine zaalouk. Couscous has variants with meat, vegetables, fish or chicken and may be served with marqa vegetable broth. Scope, method and limitations Observation period 2012–2013 Unit % of local recalled lunch descriptions; cultural examples separate Population or sample 615 adults aged 18–70: 305 in two Casablanca districts and 310 in six rural Souss communes. Geographic scope Data collected in 2012–2013 in Casablanca and Souss; not representative of all Morocco. Additional general culinary description without an observation date. Definition and method Face-to-face interviews, sex/age quotas and previous 24-hour recall; collection covered the whole week. Published percentages reproduced. Comparison limitations Partial local historical coverage. Lunch percentages are not an exhaustive partition. The general culinary description does not measure frequency and does not come from the local sample. Not current national percentages.
Dinner composition	Quantitative findingSurvey In recalled dinners: yoghurt or a few cakes with tea, 4.1%; no dinner, 6%; cooked or raw vegetable salads with bread, 20.8%; tagine, 22.6%; pasta, 19.7%. Scope, method and limitations Observation period 2012–2013 Unit % of surveyed adults; recalled dinner categories Population or sample 615 adults aged 18–70: 305 in two Casablanca districts and 310 in six rural Souss communes. Geographic scope Data collected in 2012–2013 in Casablanca and Souss; not representative of all Morocco. Definition and method Face-to-face interviews, sex/age quotas and previous 24-hour recall; collection covered the whole week. Published percentages reproduced. Comparison limitations Partial local historical coverage, not current national habits or grams per dish. Selected categories are not an exhaustive partition and must not be added as if mutually exclusive. No rural/urban breakdown for these figures.
Appetisers and snacks	Qualitative descriptionSurvey In focus groups, adolescent participants expressed a preference for snacks, soft drinks and cookies consumed away from home over those prepared at home, perceiving them as tastier. Scope, method and limitations Population or sample Focus-group participants from two schools in Taza; parents and teachers also participated. Geographic scope Taza; qualitative phase of a study published in 2020. Specific focus-group dates are not stated. Definition and method Semi-structured discussions and thematic analysis; records a reported perception, not measured frequency. Comparison limitations Partial local qualitative coverage. Does not quantify between-meal occasions, amounts or national prevalence. Quantitative survey dates are not automatically assigned to these groups.
Desserts and sweets	Qualitative descriptionCultural context Gazelle horns are described as crushed almonds wrapped in thin pastry with orange-blossom aroma, accompanying green mint tea. Chebakia is served with soup or tea and is associated with Ramadan. Scope, method and limitations Population or sample Culinary description for visitors; no household sample. Geographic scope Morocco, with regional variants; page without an observation date. Definition and method Reading of an official culinary description of ingredients and serving. Comparison limitations Partial qualitative coverage. Culinary examples, without percentages, frequency, amounts or a description of every national menu.
Portion sizes	Quantitative findingCultural context Guide reference portions: cheese, 45 g; red cheese, 60 g. Educational reference amounts, not observed weights of consumed servings. Scope, method and limitations Observation period 2012 (legal deposit; reference portions, no observation) Unit g/reference portion; educational guide, not observed servings Population or sample Population addressed by general nutrition education; document for health professionals, without a consumption sample. Geographic scope Morocco; guide with 2012 legal deposit, dairy section. No observation period because these are educational references. Definition and method Reading of the guide’s published single-portion equivalents, retaining the original cheese and red-cheese categories. Comparison limitations Partial coverage of dairy reference portions, not usual national serving sizes or personalized targets. No specific varieties identified; do not add both amounts or convert them into nutrients.

Techniques and equipment

5/5

Techniques and equipment — Morocco
Indicator	Findings and context
Cooking techniques	Qualitative descriptionRecipe sample Semolina baghrir is cooked in a pan without turning. For msemen, the dough is stretched, folded into a square, flattened and pan-cooked on both sides. Scope, method and limitations Population or sample Identified KitchenPause recipes associated with Morocco; no household sample. Geographic scope Published versions consulted 3 November 2026; recipe examples, without a population consumption period. Definition and method Reading of the selected recipes’ complete preparation instructions, retaining their technical differences. Comparison limitations Partial qualitative coverage of concrete examples. Does not measure national method frequency or prevalence throughout the recipe corpus. Times or amounts are not transferred between recipes.
Vegetable preparation	Qualitative descriptionRecipe sample In aubergine and tomato zaalouk, the vegetables are cooked covered in a pan, mashed into a thick textured mixture and finished uncovered. Scope, method and limitations Population or sample Identified KitchenPause recipes associated with Morocco; no household sample. Geographic scope Published versions consulted 3 November 2026; recipe examples, without a population consumption period. Definition and method Reading of the selected recipes’ complete preparation instructions, retaining their technical differences. Comparison limitations Partial qualitative coverage of concrete examples. Does not measure national method frequency or prevalence throughout the recipe corpus. Times or amounts are not transferred between recipes.
Food preservation	Qualitative descriptionCultural context Khlii is described as meat cut into strips, salted and macerated, dried and cooked; the product is coated with a mixture of fat or oil. Scope, method and limitations Population or sample Described Moroccan traditional product, without a household sample or use survey. Geographic scope Technical description presented by the Moroccan delegation in 2015; no consumption observation period. Definition and method Reading of the product description in an FAO/WHO working document on dried meats. Comparison limitations Partial qualitative coverage of a product, not household preservation frequency. The description sets no times, temperatures or shelf life and does not establish a current standard.
Fermented foods	Qualitative descriptionCultural context A study of traditional Moroccan lben identified lactic acid bacteria and yeasts as dominant microorganisms. It also tested selected cultures in experimental versions of this fermented dairy product. Scope, method and limitations Population or sample Characterized traditional product and experimental preparations; not a consumer sample. Geographic scope Morocco; article published in 2014. The abstract does not specify collection or experimental dates. Definition and method Reading of the original abstract of microbiological, biochemical and sensory research; not the full article. Comparison limitations Partial qualitative coverage of the studied lben. Does not show that all versions contain the same microorganisms or measure consumption or home-fermentation frequency. No shelf life established.
Kitchen equipment	Quantitative findingSurvey Households equipped with a refrigerator: national 95.8%, urban 97.0%, rural 93.1%. Scope, method and limitations Observation period 2024 Unit % households equipped with a refrigerator Population or sample Moroccan households, with urban/rural breakdown, in the National Employment Survey. Geographic scope Observation 2024, reproduced in the social indicators, 2026 edition. Definition and method Equipment rate published in Table 5.19, sourced from the employment survey; not a census rate. Comparison limitations Partial coverage of one appliance. Does not measure use, working condition, temperature or effective food storage, or provide oven, microwave or pressure-cooker rates.

Drinks

3/3

Drinks — Morocco
Indicator	Findings and context
Everyday drinks	Quantitative findingSurvey Tea (urban): 138.6; Tea (rural): 163.8; Tea (national): 148.7; Coffee (urban): 64.1; Coffee (rural): 60.3; Coffee (national): 62.6; Aromatic plants (urban): 21.4; Aromatic plants (rural): 16.9; Aromatic plants (national): 19.6 DH per person per year. Scope, method and limitations Observation period 2013–2014 Unit DH/person/year Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage of expenditure on tea, coffee and aromatic plants. Amounts in dirhams, not beverage volumes or individual intake. Does not cover all beverages or establish frequencies or servings.
Coffee and tea preparation	Quantitative findingSurvey Tea (urban): 2.15; Tea (rural): 2.73; Tea (national): 2.38; Coffee (urban): 0.91; Coffee (rural): 1.14; Coffee (national): 1.01 kg per person per year. Scope, method and limitations Observation period 2013–2014 Unit kg/person/year; tea and coffee product weights Population or sample People living in ordinary households in Morocco; collective households excluded. Geographic scope Annual mean per person; collection July 2013–June 2014. Definition and method National household consumption and expenditure survey, selected sample 15970 households spread over the year.Daily and retrospective acquisition records; published means reproduced. Comparison limitations Partial historical coverage: household estimates of tea and coffee product weights. Not litres of prepared drink, cups or measured individual intake. No conversion to doses or assumption of a particular preparation.
Drinks with meals	Qualitative descriptionCultural context In Souss-Massa, tea is described as an accompaniment to amlou offered to guests, in the context of the Ramadan table. Scope, method and limitations Population or sample Culinary context of families and a Souss cooperative; no representative sample. Geographic scope Souss-Massa; cultural description published 13 March 2026, without a consumption survey. Definition and method Reading of a regional description with testimony on ingredients and serving. Comparison limitations Partial qualitative coverage, focused on Souss and Ramadan.No consumption quantities or proportions; not representative of all Moroccan households.

Nutrition and dietary patterns

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Nutrition and dietary patterns — Morocco
Indicator	Findings and context
Energy and nutrients	Quantitative findingObserved intake Median daily intakes were 2065 kcal of energy, 67 g of protein, 290 g of carbohydrates, 72 g of fat and 21 g of dietary fibre. Scope, method and limitations Observation period 2018–2022 Unit kcal/person/day; g/person/day Population or sample 507 adults from the Rabat–Salé–Kénitra region. Geographic scope Regional study conducted from 2018 to 2022 in urban and rural areas. Definition and method Two-stage sampling and a diet history survey. Median estimated intakes as reported in Table 2. Comparison limitations Partial coverage of the Moroccan population. Estimates rely on participants’ reports and describe the regional sample during the study period.
Salt and sugars	Quantitative findingObserved intake Before and during Ramadan, respectively, median sodium intakes were 3688 and 3928 mg per day, and median sucrose intakes were 17% and 18% of total energy. Scope, method and limitations Observation period 2018 Unit mg sodium/person/day; sucrose % of total energy Population or sample 340 fasting adults from Rabat–Salé–Kénitra, one per household. Geographic scope Regional survey in 2018, covering one week before Ramadan and one week during the month. Definition and method Dietitians collected diet histories. Food amounts were estimated with a picture guide and nutrients calculated with Bilnut. Comparison limitations Partial evidence from fasting adults in that region and those weeks. Sodium is expressed in mg and sucrose as a share of energy. These measures do not estimate grams of salt or total, added or free sugars.
Dietary patterns	Quantitative findingSurvey 29.9% scored below 5 on the simplified Mediterranean diet adherence index, which the study defined as low adherence. Scope, method and limitations Observation period 2008 Unit % of adults with complete dietary data; score points Population or sample 2214 adults with complete dietary data from a Moroccan household sample. Geographic scope Cross-sectional survey conducted in May 2008. Definition and method In-home interviews about usual food frequency. The index uses reported frequencies and thresholds based on the sample medians. Comparison limitations Partial historical coverage of one dietary pattern. The score classification does not measure how many people identified as vegetarian, vegan or flexitarian.

Shopping, prices and waste

7/7

Shopping, prices and waste — Morocco
Indicator	Findings and context
Food expenditure	Quantitative findingSurvey Mean annual food expenditure: 7887 DH per person. Food share of the total budget: national 38.2%, urban 35.2%, rural 48.6%. Scope, method and limitations Observation period 2022–2023 Unit DH/person/year; % total consumption budget Population or sample People represented by Morocco’s National Household Living Standards Survey. Geographic scope Survey 2022–2023; tables label the period 2022. Amounts in dirhams at 2022 prices. Definition and method Published consumption-expenditure estimates and budget coefficients. The aggregate includes valued own-consumption and in-kind benefits, not only cash payments. Comparison limitations Partial historical coverage of the report’s analytical food grouping. Not the COICOP food and non-alcoholic beverage category. No conversion to monthly spending or inference of food intake or fixed-basket prices.
Cost of a common basket	Quantitative findingPurchases The medium Ramadan basket was advertised from MAD 195.00. It contained 1 kg sugar, 5 kg soft wheat flour, 1 kg lentils, 500 g chickpeas, 72 cl double-concentrated tomato paste, 2 L soybean oil, 200 g green tea, 1 kg honey-flavoured preparation, 500 g Majhoul dates and 200 g ground coffee. Scope, method and limitations Observation period 2026 (observed 2026-11-03) Unit MAD per advertised bundle (starting price); listed kg, g, L and cl Population or sample One basket listed by Carrefour Supermarket through Bringo in Morocco. Geographic scope Online offer observed on 3 November 2026. Definition and method Dated reading of the retail listing and its quantities. The advertised basket price is retained in Moroccan dirhams. Comparison limitations Partial coverage of one bundle and retail channel. This is an advertised starting price, subject to availability and outlet terms. The capture does not verify payment or delivery charges.
Cost of specific meals	Quantitative findingSurvey Advertised menu-item prices: vegetable tagine, 30 DH; chef’s couscous with saffron and seven vegetables, with lben, 80 DH; meat skewers with saffron, fries and omelette, 90 DH. Scope, method and limitations Observation period 2026 (observed 2026-11-03; menu update date unstated) Unit DH/listed menu item; serving size and count unstated Population or sample Menu of one establishment: Auberge Pied du Siroua, Tagmoute, near Taliouine. Geographic scope Online menu observed 3 November 2026; its update date is not stated. Definition and method Dated capture and direct reading of the establishment’s menu. Dirham prices and advertised accompaniments retained, without euro conversion or a recorded purchase. Comparison limitations Partial coverage of prices per listed menu item, not per weighed serving or diner: serving size and count are unstated. Advertised prices, not verified payments or a national mean; subject to change.
Grocery shopping locations	Quantitative findingSurvey When asked about ordering groceries online, 62.5% answered “never” and 4.7% said they did so for the first time. Scope, method and limitations Observation period 2020 Unit % of survey respondents Population or sample 340 adult respondents living in Morocco. Geographic scope Survey conducted from September 15 to November 5, 2020, during the pandemic. Definition and method Voluntary online questionnaire in Arabic and French, distributed through non-probability snowball sampling. Comparison limitations Partial coverage of one shopping channel during the pandemic. These are sample responses without an estimate of spending by channel or national representativeness.
Shopping frequency	Quantitative findingSurvey 54.71% reported going shopping less often than usual, 30% as often as usual and 15.29% more often. Scope, method and limitations Observation period 2020 Unit % of survey respondents Population or sample 340 adult respondents living in Morocco. Geographic scope Survey conducted from September 15 to November 5, 2020, during the pandemic. Definition and method Voluntary online questionnaire in Arabic and French, distributed through non-probability snowball sampling. Comparison limitations This is a reported change relative to each participant’s usual habits. The survey did not measure the number of trips per week. The sample is not representative of Morocco.
Prepared food and delivery	Quantitative findingSurvey Share of meals and drinks consumed outside home in food expenditure: national 12.8%, urban 14.8%, rural 7.9%. Scope, method and limitations Observation period 2022–2023 Unit % food expenditure; meals and drinks outside home Population or sample People represented by Morocco’s National Household Living Standards Survey. Geographic scope Survey 2022–2023; tables label the period 2022. Amounts in dirhams at 2022 prices. Definition and method Published consumption-expenditure estimates and budget coefficients. The aggregate includes valued own-consumption and in-kind benefits, not only cash payments. Comparison limitations Partial historical coverage of spending outside home, not ordering frequency, home delivery or the share of people buying prepared food. Denominator is food expenditure, not the total budget.
Household food waste	Quantitative findingSurvey Published estimates of self-reported food waste: fresh vegetables and salads, 98 g per household per week; cheese, 9 g per household per week. Scope, method and limitations Observation period 2022 Unit g/household/week; self-reported category means Population or sample 442 adult residents of Kenitra province reporting their household food waste. Geographic scope Collected January–June 2022; recall of the week preceding the survey. Definition and method Voluntary face-to-face and online survey. Published means for selected categories are reproduced; not direct household weighing. Comparison limitations Partial local coverage, subject to recall and participant selection. Not representative of all Morocco or all food waste. Edible/inedible separation is not detailed for these categories. No annualization or conversion to kg per person.

Seasons and celebrations

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Seasons and celebrations — Morocco
Indicator	Findings and context
Seasonal produce	Qualitative descriptionCultural context In Taliouine, saffron flowers are harvested roughly from mid-October to mid-November. The flowers are picked by hand at dawn. Scope, method and limitations Population or sample Saffron producers around Taliouine. Geographic scope Approximate local autumn harvest calendar. Definition and method A harvest account from a local establishment, cross-checked against a cooperative’s account of autumn picking. Comparison limitations Partial coverage of one product and area. The window concerns fresh flowers in the fields and can vary from season to season.
Celebration food	Qualitative descriptionCultural context During Ramadan, harira is a soup associated with breaking the fast. One documented preparation uses pulses, tomatoes, pasta and flour. Chebakia is a sweet served with soup or tea. Scope, method and limitations Population or sample Moroccan table traditions during Ramadan. Geographic scope Gregorian dates vary with the Islamic lunar calendar. Definition and method Qualitative description of dishes and occasions in the national tourist office’s documentation. Comparison limitations Selected festive examples. Recipes and accompaniments may vary.

Coverage in progress

The editorial guide for this country is in preparation. You can already explore its recipes; regional attributions are added when documented.

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Places and communities

One country, many cuisines

An initial selection of regions to explore. Culinary boundaries may differ from administrative divisions.

Morocco

Fez

Morocco

Marrakech

Morocco

Souss y Agadir

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