Five Essential Dishes to Experience in Casablanca, Morocco

As the cultural melting pot of Morocco, Casablanca doesn’t have a single iconic dish. Migrants from across the nation have brought their unique flavors and recipes: Spanish-influenced cuisine from the north, camel meat from the south, fresh seafood from coastal towns, and many other representations of Moroccan gastronomy can be found in the city’s narrow streets and vibrant souks. This diversity makes Casablanca an excellent destination for sampling the regional flavors of Morocco all in one place.

However, in central Casablanca, you’ll encounter numerous international fast-food chains, unremarkable coffee shops filled with men sipping espresso and smoking, along with a few ‘snak’ shops featuring sandwich menus plastered on their walls. Traditional Moroccan restaurants can be harder to find. Like many places, these dishes are often the result of home cooking, posing a challenge for travelers eager to taste the classics. Nevertheless, with some effort, it is possible to enjoy remarkable dining experiences in Casablanca. Here are some signature dishes worth seeking out.

Couscous with Seven Vegetables

Situated on the coast and surrounded by rich farmland, Casablanca is known for its agricultural bounty, and this couscous dish reflects the variety of crops grown in the region. Couscous with seven vegetables is popular throughout Morocco and is sometimes called couscous bidaoui, referencing the Arabic name for Casablanca. The choice of seven vegetables is somewhat arbitrary; in Arabic, “seven vegetables” simply sounds more appealing than “six,” “eight,” or “ten.” The dish can include any number of vegetables, depending on the cook’s preference.

As for the couscous itself, it’s not the quick five-minute variety you find in a box. Moroccan couscous involves a detailed process with multiple steaming sessions and careful preparation of toppings and richly spiced sauce. Traditionally, couscous is served on Fridays, the holy day in Islam, when families come together around a large platter during the extended midday break. The ideal place to enjoy couscous with seven (or however many) vegetables is in a home setting. If you haven’t received an invitation yet, visit one of Casablanca's many restaurants that feature couscous on their Friday specials, such as Al Mounia, Zayna, and Basmane. Don’t forget to order a glass of iben (buttermilk) to accompany your meal.

Seafood Pastilla

Unlike its poultry counterpart, chicken pastilla, which combines sweet and savory elements, the seafood version of this classic Moroccan dish is purely savory. This delicacy, made with meat, nuts, and spices wrapped in flaky layers of pastry known as warka—similar to phyllo—is commonly found in Morocco’s coastal cities during special events like weddings and birthdays.

The filling consists of shrimp, fresh white fish chunks, and calamari, along with a blend of vermicelli noodles seasoned with garlic, tomato sauce, salt, and pepper. Sometimes, a cheese like gouda is added to enhance the flavor. These fillings are enclosed in the pastry to form a round pie, baked until crispy, and served at room temperature with lemon wedges for an extra zing. Several local Mytouries, such as Amande & Miel and Patisserie Bennis, offer seafood pastilla as a takeaway option with advance notice. For a sit-down meal, consider La Sqala.

Shrimp with Eggs in Tomato Sauce M’kila

This dish can be found on many upscale menus across Casablanca, but the best experience is at the port itself, where the shrimp are fresh and abundant. A base of fruity olive oil, tomatoes, cumin, ginger, and herbs is simmered over an open flame. As it bubbles, small shrimp are added to cook for a few minutes before an egg is quickly poached or scrambled in the sauce.

Paired with an endless glass of sweet mint tea and plenty of fresh, crusty Moroccan bread for dipping, this makes for an ideal breakfast or lunch by the sea. Many restaurants offer shrimp with eggs around the port, but the best experience isn’t at a restaurant. Instead, venture deep into the port and find a makeshift table. If you notice vendors bustling between tables and mostly locals occupying the benches, you’ll know you’ve found the right place.

Snails in Spiced Broth

These aren’t the buttery garlic escargots you might expect. Moroccan snail soup is a beloved street food in Casablanca, especially during the cooler winter months. Each vendor has their own secret recipe for the snail broth, often adding unique ingredients to distinguish themselves. However, some steps are universal, including a thorough cleaning process—many claim to rinse the snails at least seven times to eliminate dirt and grit. The mollusks are then slowly boiled in a broth infused with as many as 15 herbs and spices, including cumin seeds, licorice root, mint leaves, thyme, and ginger.

When cooked to perfection, the snails have a texture reminiscent of slightly chewy mushrooms, and the rich broth is a delightful elixir that can be savored on its own. Order it by the bowl and use a toothpick to extract the meat from the shells. However, many believe the broth itself is the true highlight, cherished for its reputed healing properties against ailments ranging from rheumatism to the common cold.

Zaazaa

While zaazaas—a sweet, parfait-like dessert—can be found throughout Morocco, they are particularly popular in the mahlaba shops of Casablanca. These small storefronts, often featuring just a few tables, serve zaazaa alongside mixed juices, smoothies, and occasional snacks like cookies and cakes.

A spoon is essential for enjoying a zaazaa, as it blurs the line between a drink and a dessert. The typical creation begins with a large glass cup, ideally with a handle for ease, as it can become quite heavy. The base consists of banana slices, followed by several scoops of raib, a thin Moroccan yogurt. Next come chopped almonds or peanuts, then layers of avocados, dates, blended sugar, and milk until the cup is filled with this smooth mixture.

Repeat the layering process until the cup is full, finishing with additional nuts, whipped cream, and sprinkles if you’re in the mood for something extra. Feel free to substitute bananas for any fruit of your choice, whether fresh or dried, and a small cookie or tuile can serve as a delightful finishing touch.

Amanda Ponzio-Mouttaki is a culinary travel writer residing in Marrakech, Morocco, where she also runs a culinary tourism business alongside her writing endeavors.