Salam from Fez! The sun is setting over the ancient medina as I sit here, still daydreaming about the feast I experienced earlier today. When Gordon Ramsay claimed Morocco has exceptional cuisine, I was skeptical. But after spending just one day exploring the flavors of Fez, I'm beginning to think he might be onto something! The question that brought me here: Could Moroccan food truly be the best in the world? Let me take you through my adventure to find out.
Walking Through Fez: Where Every Alley Tells a Culinary Story
The moment I stepped into Fez's medina, my senses were overwhelmed. The narrow winding streets carried aromas I couldn't even name yet – preserved lemons mingling with grilled meats, fresh herbs, and something sweet I couldn't quite place. My guide Fatima smiled at my wide-eyed expression.
"This is just the beginning," she whispered, leading me deeper into what felt like a labyrinth of flavors.
The medina of Fez isn't just historically rich; it's a living, breathing testament to Morocco's culinary heritage. Every turn revealed another food secret – spice merchants with pyramids of colorful powders, fruit vendors arranging their produce like art installations, and the ever-present scent of mint tea floating from nearby cafés.
The Humble Heart of Moroccan Cuisine: Community Bread
"Do you smell that?" Fatima asked, pausing near a small doorway emitting the most comforting scent of fresh bread.
I watched in fascination as local women arrived carrying flat discs of dough on wooden boards. This was my introduction to Moroccan communal bread (known locally as "Hs"). Made simply with wheat flour, salted water, and yeast, this bread isn't just food – it's the foundation of Moroccan meals and community life.
"Most homes in the medina don't have space for ovens," Fatima explained. "So families prepare their bread at home and bring it here to be baked in the community oven."
Each loaf is marked with a unique pattern so families can identify their bread when they return to collect it. This simple practice spoke volumes about Moroccan culture – the sharing of resources, the importance of daily rituals, and how food brings people together.
Tajine: The Soul of Moroccan Cooking
My first proper meal in Morocco happened at a small restaurant called "The Second Wife." I couldn't help but laugh at the name, but Fatima assured me it was one of the best places to experience authentic tajine.
"Tajine is more than just our national dish," she said as we settled at a small table. "It's our way of cooking, our philosophy about flavor, and even our approach to life."
The tajine itself refers to both the conical clay pot and the slow-cooked stew prepared within it. As the chef brought our meal to the table, he explained the genius behind the design – the cone-shaped lid collects steam during cooking, returning moisture to the ingredients below and concentrating the flavors.
A Symphony of Flavors in One Dish
When the chef lifted the lid from our chicken tajine, the steam carried an intoxicating blend of spices that made my mouth water instantly. The ingredients had been carefully layered – meat at the bottom surrounded by vegetables arranged in a specific order based on cooking time.
What struck me most was the complexity of flavors. My first bite contained chicken that practically melted off the bone, infused with saffron, ginger, and preserved lemon. The second bite featured a sweet surprise – caramelized prunes that balanced the savory elements perfectly.
"This is what makes Moroccan cuisine special," Fatima explained, noticing my expression of delight. "We don't separate sweet and savory like many cultures do. Here, they dance together in the same dish."
We also tried a goat tajine, which was earthier and richer, showcasing how versatile this cooking method can be. The slow cooking process allows even tougher cuts of meat to become tender while absorbing the flavors of the spices.
Couscous: The Friday Tradition
"If you want to understand Morocco, you must understand couscous," Fatima told me as we headed to our next culinary destination. "It's not just what we eat; it's how we come together."
Traditionally served on Fridays after prayers, couscous is considered the meal of togetherness. Families gather around a single large dish, each person eating from the section directly in front of them.
The Art of Perfect Couscous
I was invited to watch the preparation process, which was far more intricate than I'd imagined. What many foreigners think of as a simple grain is actually a labor of love that takes hours to prepare properly.
The base is semolina, which is sprinkled with water and worked by hand until each grain is separate. This process is repeated multiple times, with the couscous being steamed over a pot of bubbling stew in between each round of hand-working.
"The secret is in the steam," explained the cook, a woman named Naima who had been making couscous this way for decades. "The grains need to absorb the flavors rising from the broth below."
When finally served, the couscous was presented as a mountain topped with colorful vegetables and tender meat, accompanied by a rich, flavorful broth served on the side. The texture was nothing like the instant versions I'd tried back home – each grain was distinct yet tender, and infused with the essence of the savory stew.
Pastilla: Where Sweet Meets Savory
My culinary adventure continued with what might be Morocco's most elegant dish: pastilla. Fatima insisted we visit the market first to select fresh pigeons, traditionally the protein of choice for this special-occasion dish.
"Pastilla tells our history," she explained as we watched the butcher prepare our selection. "The combination of meat, sugar, and spices reflects the blending of Arab, Berber, and Andalusian influences in our cuisine."
A Culinary Masterpiece
Back in the kitchen, I watched in awe as the chef transformed simple ingredients into culinary art. The pigeons were slowly cooked with onions, spices, and herbs until the meat was fall-off-the-bone tender. After cooling, the meat was shredded and mixed with caramelized onions, toasted almonds, and a blend of spices including cinnamon and cardamom.
This mixture was then carefully wrapped in paper-thin layers of warqa pastry (similar to phyllo), formed into a round pie, and baked until golden. The final touch? A dusting of powdered sugar and cinnamon arranged in a decorative pattern on top.
The contrast between the savory filling and the sweet exterior was nothing short of magical – each bite offered a different experience as the flavors melded together on my palate.
"This is what I love about Moroccan food," I told Fatima. "Just when I think I understand it, it surprises me again."
Rfissa: Gordon Ramsay's Moroccan Obsession
"We've saved the best for last," Fatima announced as we arrived at our final destination. "You mentioned Gordon Ramsay – did you know rfissa was the dish that truly won him over?"
I'd never even heard of rfissa before, but I was intrigued. This special dish is typically served for celebrations and special occasions, and I soon understood why it holds such revered status.
Layers of Flavor and Tradition
Rfissa begins with shredded msemen (a type of Moroccan flatbread) or medfouna (another type of bread) that forms the base of the dish. On top comes slow-cooked chicken in a deeply aromatic broth flavored with fenugreek, ras el hanout, and a blend of spices that varies from family to family.
The crowning glory is the caramelized onions and almonds, which add sweetness and texture to this complex creation. When mixed together, the bread absorbs the rich broth, creating a dish that's greater than the sum of its parts.
With my first bite, I understood why this dish had impressed even a world-renowned chef like Ramsay. The depth of flavor was astonishing – layers of spice, sweetness, and umami that seemed to evolve with each mouthful.
Beyond One Day: Morocco's Culinary Riches
As the day drew to a close, I realized something important – one day isn't nearly enough to fully appreciate the richness of Moroccan cuisine. Like the country itself, the food culture here is deep, complex, and impossible to rush.
"So, is Morocco the best food country in the world?" Fatima asked with a knowing smile as we sipped mint tea to conclude our feast.
"I think I need at least another week to answer that question properly," I replied, already planning my return visits to explore more of Morocco's culinary landscape.
What I can say with certainty is that Moroccan food goes beyond mere sustenance or even pleasure – it's a window into the country's soul. Each dish tells stories of history, family traditions, cultural exchanges, and community bonds. The careful balance of spices, the ingenious cooking methods, and the emphasis on sharing meals together reflects values that run deep in Moroccan culture.
Food and Ramadan: A Special Time for Moroccan Cuisine
If you're lucky enough to visit Morocco during Ramadan, you'll experience an entirely different dimension of the country's food culture. Throughout the day, the usually bustling food stalls in the medina remain closed as people fast from sunrise to sunset. But as afternoon transitions to evening, the entire city transforms in preparation for iftar – the breaking of the fast.
The evening brings a special energy to the streets as families gather to share iftar meals. Harira soup – a hearty blend of tomatoes, lentils, chickpeas, and spices – becomes the star of the moment, accompanied by dates, honey-soaked pastries called chebakiya, and of course, fresh bread.
Experiencing iftar with locals reveals yet another layer of Morocco's food identity – one where gratitude, community, and celebration intertwine on a daily basis during this holy month.
Tips for Your Own Moroccan Food Adventure
If you're inspired to explore Morocco's culinary landscape yourself, here are some tips from my experience:
- Start in Fez – While Marrakech gets more tourists, Fez offers a more authentic and less commercialized food scene.
- Take a food tour – Having a knowledgeable guide like Fatima made all the difference in understanding the context and significance of each dish.
- Visit during Ramadan – If you want to experience Moroccan hospitality at its finest, consider visiting during Ramadan when food takes on even greater cultural significance.
- Look beyond restaurants – Some of Morocco's best food experiences happen in homes, community bakeries, and street stalls.
- Learn a few food terms – Knowing words like "tajine," "harira," and "msemen" will help you navigate menus and market stalls with confidence.
- Embrace the sweet-savory combination – Don't be put off by seemingly unusual combinations like meat with fruit or savory dishes with cinnamon – these balanced contrasts are what make Moroccan cuisine special.
So... Is Morocco the Best Food Country in the World?
After just one day exploring the flavors of Fez, I can't definitively crown Morocco as the world's best food destination – but I can say it deserves a place among the culinary greats. The techniques, flavors, and cultural significance of Moroccan cooking create an experience that goes beyond mere eating.
What's your take? Have you tried Moroccan food, either in Morocco or elsewhere? Which dishes would you most like to taste? I'd love to hear about your experiences or answer any questions about my culinary adventure in Fez in the comments below.
As for me, I'm extending my stay in Morocco. There are still countless tajines to try, regional specialties to discover, and maybe – just maybe – an answer to find about whether Morocco truly deserves the title of the world's best food country. But even if that question remains unanswered, the journey through Morocco's flavors is reward enough.
Have you tried Moroccan cuisine? What was your favorite dish? Share your experiences in the comments below, or ask me anything about food in Morocco!