About us

My Morocco explores Moroccan food through recipes, ingredients, cooking methods, regional specialties, and the traditions surrounding the Moroccan table.

The website serves home cooks, travelers, and readers who want clear and responsible information about Moroccan cuisine. Each article aims to explain how food is prepared, served, shared, and understood within Moroccan life.

John Harris writes and edits the website. He reviews each topic for accuracy, clarity, cultural context, and practical value before publication.

What My Morocco Covers

My Morocco covers tagines, couscous, harira, breads, salads, pastries, seafood, street food, desserts, and other Moroccan dishes. You will also find guides about spices, preserved ingredients, cooking techniques, food markets, hospitality, dining customs, and seasonal foods.

Some articles provide complete cooking guidance. Others explore the people, places, and traditions connected with Moroccan food. Topics include family couscous meals, spice shopping, food in the medina of Fez, and seafood traditions along Morocco’s Atlantic coast.

Regional Traditions and Family Recipes

Moroccan cuisine changes between regions, cities, villages, seasons, and families. A couscous prepared in Souss may differ from one prepared in northern Morocco. Two families living in the same city may also follow different recipes.

My Morocco respects these differences. The website does not describe one recipe as the only authentic version of a dish. Articles explain regional, seasonal, or family variations when reliable information is available.

The same care applies to cultural customs. Articles distinguish widely shared traditions from regional practices, family habits, restaurant presentation, tourism experiences, and modern adaptations.

How We Prepare Our Content

Each article starts with research into the dish, ingredient, technique, place, or tradition being discussed. Cooking guides focus on practical details such as quantities, preparation, cooking time, serving, storage, substitutions, and signs of doneness when relevant.

Historical, scientific, dietary, health, and food-safety claims receive extra review. Reliable sources support factual claims when evidence is needed.

Many genuine Moroccan customs pass through families and local communities without formal documentation, especially in English. For this reason, articles avoid treating the absence of an English source as proof that a custom does not exist. They also avoid presenting uncertain claims as established national traditions.

Traditional Food and Modern Adaptations

Moroccan cooking continues to change. Families adjust recipes according to local ingredients, dietary needs, personal taste, and the equipment available in their homes.

My Morocco welcomes useful adaptations while identifying them clearly. A modern restaurant presentation, international variation, or personal recipe should not be described as a traditional Moroccan custom without supporting evidence.

Spices, Ingredients, and Food Safety

Ingredient guides cover cumin, paprika, cinnamon, saffron, turmeric, ras el hanout, preserved lemons, olives, smen, olive oil, argan products, and fresh and dried herbs.

Articles explain how these ingredients are selected, stored, prepared, and used in Moroccan cooking. Food quality, substitutions, and regional differences are included when they affect the result.

Food and ingredient articles serve culinary and educational purposes. My Morocco does not present traditional foods or ingredients as medical treatments. Dietary and food-safety topics receive careful wording and supporting sources.

Moroccan Food for Travelers

Travel guides place Moroccan food within its local setting. They explain what visitors might find, when foods are commonly eaten, and how dishes connect with markets, neighborhoods, ports, and daily life.

Food around Bab Boujloud, Talaa Lkbira, Rcif, and Al Quaraouiyine in Fez reflects different parts of the medina. Seafood traditions also differ between Essaouira, Agadir, Dakhla, Larache, and other coastal communities.

These guides focus on cultural context and practical information instead of generic lists of restaurants or dishes.

Accuracy and Corrections

My Morocco separates verified information from assumptions. Articles are reviewed and updated when information appears inaccurate, outdated, unclear, or poorly supported.

If you find a factual error, unclear cultural detail, broken link, or another problem, please contact My Morocco.

Read the Editorial Policy and Corrections Policy to learn how the website researches, reviews, and updates its content.

About John Harris

John Harris is the writer and editor of My Morocco. His work focuses on Moroccan recipes, ingredients, cooking methods, regional food traditions, markets, dining customs, and culinary culture.

Visit the John Harris author page for more information about his work and editorial role.

Our Purpose

My Morocco aims to provide dependable guidance for people who want to cook Moroccan food, understand its ingredients, explore regional differences, or experience Moroccan food culture while traveling.

The website values practical guidance, clear explanations, careful research, responsible sourcing, and respect for Morocco’s culinary diversity.

Thank you for visiting My Morocco.