Guide 05 of 08

Food & Drink

The table is the centre of everything

Tea, tagine, alcohol, water, eating times, and why lunch is at 3pm.

9 observations

01

Why does it feel rude to refuse tea but you don't want any?

Tea is a hospitality protocol, not a commercial transaction. Accepting tea acknowledges the social relationship. Refusing it signals rejection of the person, not the drink. People accept, sip once, and leave all the time — the ritual matters more than the consumption.

You've walked into a shop. You're just looking. The shopkeeper brings tea. You didn't ask for it. You don't want it. But he's already pouring, and saying no feels like slapping him.

Read more →
02

Why doesn't mint tea taste like mint tea everywhere?

Moroccan mint tea is Chinese gunpowder green tea with fresh spearmint and large amounts of sugar, brewed and poured from height to create froth. The ratio of sugar to tea varies by region and season. It's a prepared beverage with a specific technique, not mint steeped in hot water.

Read more →
03

How do you eat from a shared tagine without embarrassing yourself?

Right hand, bread as your utensil, eat from the section directly in front of you. Bread tears into small scoops for pinching meat and mopping sauce. Someone may bring a basin and kettle to wash hands before the meal — hold your hands out, they pour. Mint tea follows. Reaching across the dish is the one thing that gets noticed.

Read more →
04

Why do people eat bread with everything, even sweet things?

Bread (khobz) is the primary utensil and a staple food. It tears into scoops for tagines and salads. Moroccan cuisine is designed around communal eating from shared dishes, and bread is the tool that makes this work. Wasting bread is culturally unacceptable.

Read more →
05

Why do meals feel later than you're used to?

Lunch lands around 1:30–3pm, dinner at 9 or 10. It follows the heat — you eat after it breaks, not when the clock says so. During Ramadan, the entire eating schedule shifts to after sunset, and the city's best energy happens between iftar and midnight.

It's 9:30pm. You're starving. The restaurant is empty. The waiter looks surprised you're here — not annoyed, just confused. Why would anyone eat at 9:30?

Read more →
06

Why does the city wake up late after lunch?

Midday heat makes activity dangerous and unproductive. The city follows a bimodal rhythm: morning activity, long midday rest, then a second peak from late afternoon into night. This is thermal logic, not laziness.

Read more →
07

Why does tap water taste or smell weird sometimes?

It's safe. It just doesn't taste like home. Morocco's tap water comes from Atlas limestone aquifers — high in calcium and magnesium, mineral-heavy in a way that reads as flat or chalky to most visitors. In older buildings, decades-old pipes and rooftop storage tanks add their own character. It's not chlorine. It's geology.

Read more →
08

Can you drink alcohol in Morocco?

Legal, available, but not everywhere. Licensed bars, restaurants, hotels, and private accommodation serve it. Public drinking is illegal. Not all riads have licences. Supermarkets in larger cities stock beer, wine, and spirits. Availability thins in medinas, rural areas, and during Ramadan. Morocco produces its own beer (Casablanca, Flag, Stork) and wine from five regions. Discretion is the local custom.

Read more →
09

Can you eat vegan in Morocco?

Easier than you'd think. Many traditional dishes are naturally vegan — vegetable tagine, zaalouk, bissara, couscous with seven vegetables. Marrakech has the strongest dedicated scene (Earth Café, Gaia, Le Jardin). Casablanca has Niya. Fes is trickier — a conversation with the riad in advance makes everything easier. Key phrases: *bidoun lahem, bidoun hlib, bidoun jben, bidoun beid*.

Read more →