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What meat do Moroccans eat?

Moroccans enjoy a variety of meats as part of their cuisine. Lamb, beef, chicken and seafood are among the most commonly consumed meats in Moroccan dishes. The specific types of meat Moroccans eat depends on factors like geographical region, income level, and cultural/religious beliefs.

Popular Meats in Morocco

Here are some of the most popular meats found in Moroccan cuisine:

  • Lamb – Lamb is by far the most popular meat in Morocco. Lamb features prominently in signature Moroccan dishes like tagine, couscous, and brochettes (kebabs).
  • Beef – Beef is the second most commonly eaten red meat after lamb. Cubes of beef are added to tagines or ground beef is used in dishes like kefta (meatballs).
  • Chicken – Chicken is a widely used meat, especially in tagines, pastillas, brochettes, and bastilla. Both chicken thighs and breasts are utilized.
  • Camel – Camel meat is eaten in parts of Morocco, especially in the desert regions. Camel meat is tougher than lamb but flavorful.
  • Goat – Goat meat is consumed in some parts of Morocco, but not as widely as lamb.
  • Seafood – Fish like grouper, sea bass, sardines, anchovies and mackerel are popular. Shellfish like shrimp, mussels and clams are used in coastal regions.

Regional Differences in Meat Consumption

The types of meat eaten in Morocco can vary depending on geographical location and regional traditions/influences:

Northern Morocco

  • More beef consumption due to Spanish/European influences.
  • Goat and camel meats occasionally eaten but lamb preferred.
  • Abundant seafood along the Mediterranean coast.

Central Morocco

  • Lamb is the dominant meat, as herding is common.
  • Some coastal seafood, but inland mostly lamb.
  • Chicken and beef both used depending on the dish.

Southern Morocco

  • Very lamb-centric cuisine, as desert climate suits sheep herding.
  • More camel meat eaten than other regions.
  • Goat meat occasionally seen.
  • Little access to seafood being inland.

So while lamb is the most popular nationwide, geographical differences in climate, agriculture, and cultural influences lead to some variations in meat consumption.

Meat Consumption by Income Level

The type and quantity of meat Moroccans eat also depends on income level:

Income Level Meat Consumption Patterns
  • Lamb only occasionally for special meals.
  • Chicken more regularly for protein.
  • Canned/preserved fish commonly eaten.
  • Lamb for weekly meals.
  • Beef for variety.
  • Chicken and seafood commonly eaten.
  • Lamb frequently consumed.
  • More beef than lower income.
  • More fresh seafood.

In summary, Moroccans with lower incomes rely more on cheaper chicken and preserved fish, while those with higher incomes can enjoy fresh seafood and red meats like lamb and beef more regularly.

Cultural/Religious Influences on Meat Consumption

As an Islamic country, the cultural and religious practices of Morocco also impact meat consumption patterns:

  • Lamb is favored as sheep can be slaughtered according to Halal dietary law.
  • Pork is not eaten, as it is forbidden in Islam.
  • Alcohol is not used in cooking, so dishes do not include pork or alcohol-based products.
  • Meat must come from animals slaughtered according to Islamic law.
  • Friday couscous meals traditionally contain lamb to honor the holy day.

So while personal preferences exist, the overarching Islamic principles steer Moroccans towards lamb, beef, chicken or seafood options over pork. Religious observances like Ramadan fasting also impact meat consumption patterns temporarily.

Popular Moroccan Meat Dishes

Here are some of the most beloved Moroccan meat dishes:


Tagines are meat or vegetable stews slowly cooked in an earthenware pot of the same name. Lamb is the most common tagine meat, but beef, chicken or seafood are also used. Famous lamb tagines include lamb with prunes or green olives.


Couscous is a staple grain dish made from semolina and typically served with meat or vegetable stew spooned over it. Lamb is traditionally used to make the stew served with Friday couscous. Chicken or seafood also make excellent stew companions.


Bastilla is a savory pie with flaky phyllo pastry layered with meat filling, eggs, spices and nuts. Chicken or pigeon meat are traditionally used as fillings. Ground meat bastilla filling can also contain lamb or beef.


Brochettes are skewers of grilled meat, fish or vegetables, similar to kebabs. Lamb and chicken brochettes are very popular street foods. Beef brochettes are also found. Seafood brochettes include squid, shrimp and fish like sardines.


Pastillas are an elegant pie made from phyllo dough sheets layered with minced poultry and almonds, similar to bastilla but round. Chicken or pigeon meat are traditionally used.


In conclusion, lamb is undisputedly the most popular meat in Morocco due to geography favoring sheep herding, cultural/religious influences, and taste preferences. Beef and chicken are also widely used, with some regional variations in meat consumption according to climate and local traditions. Seafood features prominently in coastal areas, while camel meat appears more often in desert regions. Income level also affects how much red meat vs chicken or fish Moroccans consume on a regular basis. But overall, classic Moroccan dishes showcase lamb, beef and chicken in iconic preparations like tagines, couscous, kebabs and pastries.