Moroccan dishes to know

Starters and small dishes

This page explains Moroccan dishes in general. For what is actually served with the dinner show, see the menu and prices guide.

• Moroccan salads: small plates of cooked and raw vegetables, such as zaalouk, an aubergine and tomato dish.
• Harira: a tomato, lentil and chickpea soup, often served in the evening and during Ramadan.
• Pastilla (also bastilla): a thin, flaky pastry pie, traditionally with pigeon, now often chicken, often finished with sugar and cinnamon.

On my visit, with the pack of one starter, one main and one dessert chosen at booking, I had briouates, vegetable couscous and a pastilla in layered leaves with cream and almonds.

Main dishes

• Tajine: a slow-cooked stew named after the conical clay pot it is cooked in, for example chicken with preserved lemon and olives, or lamb with prunes.
• Couscous: steamed semolina served with vegetables and meat. Many Moroccan families eat it on Fridays.
• Grilled or roasted meats: sometimes offered alongside the stews in a longer menu.

Sweet endings

Expect Moroccan pastries, often almond-based, and mint tea poured from height. The pastries are a rich contrast to the tea, which is usually sweet.

If you eat differently

Vegetarian tajines and salads are common in Morocco, but a set menu may offer limited choice. Tell the restaurant at booking about vegetarian, halal or allergy needs. We cannot confirm how Dar Essalam handles them.

What travellers say about the food

Public reviews are mixed. Some guests enjoy the meal and the generous mint tea and pastries, while others call the food ordinary. If food is your main reason to go, reading recent reviews on the day you book is a good habit; if you come for the music and the setting, the meal is part of a bigger evening.

Frequently asked questions