Reference

The encyclopedia from A to Z

98 entries, each with its documented summary.

AadessFood and drinkA dish of lentils cooked until soft with onion, tomatoes, garlic and spices, served as a side dish or as a meal in its own right. In the winter months it is popular all over Morocco.
AghroumFood and drinkAghroum (aɣrum) is the Amazigh word for bread: the IRCAM dictionary lists it as a masculine noun meaning “pain”, خبز. In the Rif it is baked from barley flour in the household oven, while in southern Morocco various breads bear this name, distinguished by the way they are baked.
AhidousMusicCommunal dance of the Amazigh villages of the Middle Atlas and the eastern High Atlas, in which men and women dance together and two groups sing the verses in turn. The only instrument is the frame drum, called allun or bendir.
AhwachMusicCommunal performance of poetry, song, drumming and dance in the villages of the Chleuh in the Anti-Atlas and the western and central High Atlas. Men and women face each other in two choirs and sing in turn.
Al-AlaMusicClassical music with schools in Fez and Tetouan, arranged in eleven suites (nubas), whose poems, modes and rhythms were written down by al-Haïk of Tetouan at the end of the 18th century. That it arose in al-Andalus is considered likely but is scarcely documented.
AmariyaCustomsThe amariya is the decorated, canopied carrying seat in which the bride is borne into the hall on men’s shoulders at a Moroccan wedding.
AmlouFood and drinkA paste of roasted, ground almonds, honey and argan oil, the oil of the argan tree, which grows only in south-western Morocco. In the Souss, amlou is part of breaking the fast during Ramadan.
Argan oilFood and drinkOil from the kernels of the fruit of the argan tree, which grows only in the Arganeraie Biosphere Reserve in south-western Morocco. The practices and know-how concerning the argan tree have been on UNESCO’s list of intangible cultural heritage since 2014.
AtayFood and drinkGreen tea from China, usually of the gunpowder variety, prepared with fresh mint and sugar from a sugar loaf and poured from a height. It is regarded as a sign of Moroccan hospitality.
Avocado juiceFood and drinkA drink of avocado blended with milk and almonds; in Morocco “juice” often stands for what elsewhere is called a milkshake. During Ramadan it is a popular drink after the fast.
AïtaMusicStrophic song in Moroccan Arabic from the Atlantic plains between Casablanca and Marrakesh, carried by women singers, the chikhat, and their musicians. The word means “cry” or “call”.
BaghrirFood and drinkA soft, thick pancake, smooth on the side that lies in the pan and full of holes on top like a honeycomb. During Ramadan it is on the table to break the fast in many areas, for example in Beni Mellal, Ouarzazate and Taliouine.
BatboutFood and drinkA soft flatbread cooked in an iron pan. Small and stuffed, as batbout maammar, it is now a fixture of the Ramadan iftar.
BelghaClothingFlat leather shoe, traditional in the Muslim world; in Moroccan Arabic belga is the pair, ferda a single shoe. In Tiznit in the Souss, belgha are made from goat leather that comes from the tanneries of Taroudant, Marrakesh and Fez.
Beni Ouarain rugObjectsA rug of sheep’s wool, named after the Beni Ouarain tribes near Taza in the Middle Atlas. Originally intended as a blanket for the whole family, it can be up to seven metres long.
Berkane clementineFood and drinkClementines from the Triffa plain around Berkane, between the Mediterranean and the Beni Snassen mountains, seedless and of two varieties (Berkane clone and Nules). Since 2010 “Clémentine de Berkane” has been officially recognised as a geographical indication.
Berrad and glassesObjectsThe teapot (berrad) and glasses stand on a tray of copper, nickel silver or silver that gives the tea ritual its fixed setting; when there are visitors, the head of the family often pours. Most of the tea service for Morocco is made in the medina of Fez.
BissaraFood and drinkA thick soup of dried peas or broad beans with cumin, paprika and olive oil. It is a speciality of Tangier, very popular throughout the north and a dish for winter.
Brass and copper lanternsCraftsLamps and light fittings of copper and brass belong to dinanderie, the craft of hammered sheet metal; in Fez and Marrakesh craftspeople pierce the copper with fine patterns.
BriouatFood and drinkSmall filled pastry triangles, savoury or sweet. During Ramadan they are part of breaking the fast in many Moroccan cities.
BsahaWords“B'ssaha”, literally “with health”, is said to someone who is eating or drinking, wearing new clothes, or coming from the barber or the baths; the reply is “Allah yaʿtik ssaha”, may Allah give you health too.
BslamaWordsBslama is the usual farewell in Moroccan Arabic, “goodbye”.
ChaabiMusicUmbrella term for several kinds of Moroccan popular music that combine rural and urban traditions and are sung in Moroccan Arabic. It began as street music in squares and markets; today it is played in cafés and at weddings.
ChebakiaFood and drinkA pastry of firm dough, deep-fried and dipped in honey or syrup, also called griouch or m'kharqa depending on the area; the dough contains sesame, anise, cinnamon and orange blossom water. During Ramadan, in many regions of Morocco it is part of breaking the fast together with harira and dates.
CouscousFood and drinkSemolina rolled by hand into small grains and cooked over steam, served with vegetables and meat according to the area, season and occasion. Since 2020 couscous has been on the UNESCO list of intangible cultural heritage, as a joint entry of four countries of the Maghreb.
Dakhla oystersFood and drinkOysters have been farmed in Morocco since 1950, first in the lagoon of Oualidia. In 2019 around 411 tonnes a year came from Dakhla and Oualidia, at Dakhla among other places from the Duna Blanca shellfish zone.
Dates from the TafilaletFood and drinkDates of the Mejhoul variety from communes of the provinces of Errachidia and Tinghir in the Tafilalet. Since 2010 they have carried the protected geographical indication (PGI) “Dattes Majhoul de Tafilalet”.
Djaj mhammerFood and drinkDjaj mhammer is chicken braised with spices such as ginger, paprika, cumin, turmeric and saffron; in one version by the television cook Choumicha it is then fried golden brown in butter and oil. Feasts of djaj mhammer are part of weddings in Morocco.
DjellabaClothingLong garment with a hood and sleeves, which in the countryside is woven in one piece. Originally it was worn by men; today in Morocco it is worn by women and men.
Doum palm weavingCraftsFrom the leaves of the dwarf palm, called doum in Morocco, craftspeople weave baskets, bags and straw hats.
FekkasFood and drinkA dry pastry with a biscuit-like texture made of eggs, sugar, flour and yeast, with almonds if you like, eaten with mint tea.
Gazelle hornsFood and drinkAn arch-shaped pastry filled with almond paste, in Arabic kaab el ghazal. It is one of the most widespread pastries in Morocco.
Gebs (carved plaster)CraftsGebs is plaster carved on walls and ceilings: craftspeople cut patterns into a layer of plaster while it is still damp, often picked out in colour and combined with wood and metal.
GhassoulObjectsA magnesium-rich clay (stevensite) from the valley of the middle Moulouya near Missour, province of Boulemane, used in skin cleansers and shampoos. The name ghassoul is reserved for products with more than 90 % stevensite.
GhribaFood and drinkA teacake made of semolina or flour, sugar and butter. It is one of the most widespread pastries in Morocco.
HammamCustomsThe steam bath modelled on the baths of antiquity, with a sequence of unheated, warm and hot rooms. It is embedded in the residential quarter and is a place of sociability.
HarchaFood and drinkA semolina flatbread baked in a pan or an earthenware dish. It is eaten with tea, at breakfast and during Ramadan.
HariraFood and drinkA thick soup of tomatoes, meat and pulses, thickened at the end with flour stirred in, which turns out slightly differently in every family. In Fez, Meknes, Tangier, Marrakesh, Rabat and Casablanca it is part of breaking the fast during Ramadan.
HaïkClothingA large, usually white cloth that women wrapped around body and head as an outer garment when going out.
HchoumaWordsHchouma is a word of Moroccan Darija that lies between shame and modesty. It is said of behaviour that breaks shared norms, even of a child who does not say hello.
Henna nightCustomsPainting of the hands and feet with henna paste, above all by women and for celebrations such as births and weddings. Since 2024 henna, jointly nominated by Morocco and 15 other states, has been on the UNESCO list of intangible cultural heritage.
HssouaFood and drinkA soup of barley grits (belboula) cooked in water or broth until creamy. Cooked with milk, it is one of the favourite dishes after the fast during Ramadan.
IrkmanFood and drinkIrkman is a dish of cereal grains that are soaked, pounded and boiled in water until done; finally olive oil is poured over it. In Beni Jmil in the Rif it is cooked for the Amazigh New Year.
JabadorClothingFestive dress of trousers and a matching top, worn in Morocco especially for the festival of breaking the fast.
KaftanClothingLong tunic with a central opening, buttons and rich handwork, worn at weddings, naming ceremonies and other celebrations. Since 10 December 2025 the Moroccan kaftan has been on the Representative List of the Intangible Cultural Heritage of Humanity.
KhliiFood and drinkBeef, mutton or dromedary meat in strips, marinated with garlic, vinegar, coriander and salt, dried in the sun and cooked in fat; in the medina of Fez this is a centuries-old tradition. During Ramadan it comes to the table in Fez with msemen and in Meknes in stuffed rghaif.
KhobzFood and drinkMorocco’s round flatbread, which at the table often takes the place of knife and fork.
KrachelFood and drinkSweet yeast buns flavoured with anise and orange blossom water, also called krichlat or l’grosse, baked for Ramadan and other occasions.
Lime and pigmentCraftsThe house walls of Chefchaouen are painted with lime, to which more or less indigo is added; this is where the many shades of blue in the alleys come from.
LoubiaFood and drinkWhite beans stewed in a sauce of tomatoes, onions, olive oil and spices. They are eaten on their own or with fish or meat, and in Morocco usually scooped up with bread.
MaakoudaFood and drinkSmall slices of boiled, mashed potato with parsley, garlic and spices, fried in a hot pan. During Ramadan they are among the starters served with harira.
MalhunMusicSung poetry in colloquial Arabic, which arose in the Tafilalet in south-eastern Morocco and in the old cities was cultivated above all by the craft guilds. Since 2023 malhun has been on the UNESCO list of intangible cultural heritage.
MechouiFood and drinkLamb cooked whole or in large pieces, the feast that, according to a study for WIPO and OMPIC, goes back to the traditions of nomads, herders and farmers with their own flocks.
MendilObjectsA woven cloth that the women of the Jebala in the western Rif knot around the waist, usually red with fine white stripes. It is also used to carry children or loads on the body.
MezyanWordsIn Moroccan Arabic, mezyan means “good”, also “pretty”; as an exclamation it means “all right”.
MidaObjectsThe round, usually low table at which Moroccan families eat, surrounded by cushions, low stools or sofas; the food is placed in the middle for everyone to share.
Moroccan saladFood and drinkA salad of tomatoes and peppers that belongs to the kemia all year round, the small starters of Moroccan cuisine. Choumicha also calls it chlada.
Moussem of Tan-TanCustomsAnnual gathering of the nomads of the Sahara in Tan-Tan in south-western Morocco, with a market, camel and horse competitions, music and poetry. UNESCO proclaimed it in 2005 and took it onto the Representative List of the Intangible Cultural Heritage in 2008.
MrouziaFood and drinkLamb slow-cooked with ras el hanout, cinnamon, saffron and garlic and caramelised with honey and raisins, served with toasted almonds.
MsemenFood and drinkA flatbread from the Maghreb, folded into a square with many layers and cooked on a hot griddle. It is on the table to break the fast during Ramadan in many places in Morocco, in Fez together with khlii.
M’hanchaFood and drinkA pastry of warqa rolled into a spiral around an almond paste filling, “snake cake” in translation. It is one of the most widespread pastries in Morocco.
OlivesFood and drinkWhether a table olive is green, turning colour or black depends on its ripeness at harvest. In Morocco the Picholine marocaine variety accounts for more than 90 per cent of olive trees and supplies both oil and table olives.
PastillaFood and drinkA sweet and savoury pie of paper-thin, buttered sheets of warqa, filled with pigeon or chicken, eggs, herbs and almonds. In the 20th century it went from being a festive dish of the urban elite in Fez, Rabat and Tetouan to a festive dish throughout the country.
Pottery from FezCraftsGlazed pottery from Fez, known for its blue made from cobalt-bearing ore. The Maison de l’Artisan calls Fez the capital of pottery in Morocco.
Pottery from SafiCraftsPottery from the Atlantic city of Safi, known for its blue ware. Today 1,500 to 2,000 people work there in more than 200 workshops, and since 2025 Safi has been one of UNESCO’s Creative Cities.
RaibFood and drinkA traditional Moroccan curdled milk, made when raw milk turns sour and sets on its own at room temperature; it bears some resemblance to yoghurt. Yabiladi calls raib Morocco’s home-made yoghurt.
Rammed earthCraftsRammed earth (French pisé) is raw earth compacted section by section between shuttering boards; together with mud bricks it is the building material of the ksour and kasbahs of southern Morocco, as in Aït-Ben-Haddou.
Ras el-HanoutFood and drinkMoroccan spice blend of varying composition, often with more than twenty spices. The name means “head of the shop”.
RaïMusicPopular song of the Maghreb which, since the early 1980s, has spread with synthesisers and new rhythms from its home area into the big cities and as far as Paris. In Morocco, Oujda is the city of raï: it hosts the raï festival of the Oriental region.
ReggadaMusicDance and song of the Beni Snassen in eastern Morocco, danced by men in a line, with measured movements of the shoulders and legs. The beat is given by the bendir and the wind instrument zamar.
RfissaFood and drinkShredded, thinly cooked flatbreads under a broth of chicken, lentils and fenugreek. Traditionally the family cooks rfissa for a woman after she has given birth.
Roses from Kelaat M’GounaObjectsFragrant roses of the Rosa damascena variety from Kelaat M’Gouna and the Dades valley; the rose and its rose water carry protected designations of origin. Every May, Kelaat M’Gouna hosts the Salon international de la rose à parfum.
Saffron from TaliouineFood and drinkDried saffron threads, the stigmas of the saffron flower, from communes of the provinces of Taroudant and Ouarzazate around Taliouine. Since 2010 the saffron has carried the protected designation of origin (PDO) “Safran de Taliouine”.
SardineFood and drinkThe sardine accounts for around 64 per cent of Moroccan catches. Morocco is the world’s largest producer and exporter of canned sardines and, according to the Ministry of Fisheries, exported 152,137 tonnes of them in 2022.
SeffaFood and drinkFine vermicelli or couscous steamed over boiling water, heaped into a dome and sprinkled with almonds, cinnamon and icing sugar; in seffa medfouna, chicken, lamb or beef lies hidden underneath.
Sefrou Cherry FestivalCustomsThe Sefrou Cherry Festival lasts three days every June, with the election of a Cherry Queen and a large parade. Since 2012 it has been on the UNESCO list of intangible cultural heritage.
SelhamClothingWide hooded cloak reaching to the feet, sewn together at the front for only a hand’s breadth, made of white wool or brown goat hair; Moroccan Tamazight speakers usually call it asdelham, a form also known in Arabic. In town it is worn over the djellaba.
SellouFood and drinkA mixture of toasted flour, almonds, sesame and honey, also called sfouf or zemmita. It is one of the most important sweets of Ramadan, for example when breaking the fast in Fez and Meknes.
SfenjFood and drinkA ring-shaped fritter of flour, water, salt and yeast, fried in oil, spongy inside and crisp outside. The name comes from the Arabic isfanja, sponge.
SmenFood and drinkButter preserved with salt that matures for months in a jar or clay pot; it flavours couscous, tagines and harira. Clarified butter also goes by this name.
TadelaktCraftsA lime plaster that is compacted, polished with a stone and made water-repellent with soap; in Morocco it also lines old steam baths, for example in the kasbahs of Tamnougalt and Taourirt.
TagineFood and drinkA dish that shares its name with the lidded earthenware pot in which it is cooked and served. According to a study for WIPO and the Moroccan office OMPIC, chicken tagine with olives and preserved lemon is served at weddings, engagements and the feast that ends Ramadan.
Tagine (the pot)ObjectsAn earthenware vessel with a flat, low base and a conical or domed lid that channels the condensation back into the dish. The food cooked and served in it has the same name as the vessel.
TakchitaClothingA women’s festive garment made of two pieces worn one over the other, the tahtiya and the dfina, worn above all at weddings.
TaktoukaFood and drinkA cooked salad of tomatoes and grilled peppers with garlic, spices and coriander, eaten lukewarm or cold.
TanjiaFood and drinkMeat cooked in a sealed clay jar, the tanjia, in the ashes of a hammam’s furnace, a dish of the craftsmen and traders of Marrakesh. As early as the 17th century, the scholar al-Marghiti described its preparation in a poem.
TanneriesCraftsChouara in the Lablida quarter is one of the most active historic tanneries of Fez, where an Almohad census once counted 86 tanneries. There the hides are soaked in lime and pigeon droppings and dyed with natural materials such as roses, cedarwood and saffron.
TarbouchClothingA stiff, brimless cap of red felt with a tassel; its name in German, Fes or Fez, goes back to the Moroccan city of Fez.
TaskiwinMusicMartial dance of the western High Atlas, named after the decorated horn every dancer wears; it is danced with trembling shoulders to the sound of tambourines and flutes. Since 2017, Taskiwin has been on UNESCO’s List of Intangible Cultural Heritage in Need of Urgent Safeguarding.
TbouridaCustomsMoroccan equestrian performance in which a troupe of 15 to 25 riders gallops off side by side and fires a volley of blanks together. Since 2021, Tbourida has been on UNESCO’s Representative List of the Intangible Cultural Heritage.
Thuya woodCraftsThe wood of the sandarac tree (Tetraclinis articulata), which in Morocco is worked by craftsmen above all in Essaouira, mainly into marquetry and furniture.
Tiznit silverCraftsSilver jewellery of the Amazigh women of the Anti-Atlas, above all pairs of fibulae with a chest chain, bangles and head ornaments; as part of the bride price it remained the woman’s property and gave her material security. Tiznit is regarded as the “capital of silver”.
WakhaWordsIn Moroccan Arabic, wakha is the word for “agreed, all right”; as a conjunction it means “although, even if”.
YennayerCustomsYennayer is the Amazigh New Year; in Morocco, 14 January is a public holiday as the Amazigh New Year.
ZaaloukFood and drinkA cooked salad of aubergines and tomatoes, a traditional dish of the cuisine of the Maghreb. It is usually eaten as a starter with bread.
ZamboFood and drinkZambo is roasted barley or wheat flour that is eaten by hand and dipped in olive oil. The dish has a firm place in the cuisine of the Rif and is served above all in summer and for guests.
ZelligeCraftsGlazed wall tiles whose geometric patterns are made up of many small, individually cut pieces; the craftsmen of Fez brought the art to its highest flowering under the Marinids. The clay for Fez comes from the Benjlik deposit.
ZwinWordsIn Moroccan Arabic, zwin means “beautiful, pretty” and is also used for “good”.