Moroccan Foods to Keep You Warm This Winter

Moroccan harira soup in a traditional bowl
Moroccan harira soup in a traditional bowl | © Tanya Chudovska/Shutterstock

You might think that Morocco is generally a warm country, therefore winters cannot be that hard to go through, but that’s not correct. While it’s true that in some parts like Casablanca or Rabat, winters aren’t that severe and temperatures only drop to around 12°C, but in other areas, especially towards the Atlas Mountains, it can actually get freezing cold.

Quite understandably, then, Moroccans have been trying to fight the cold with warm broths and soups for a long time. Here are the most delicious Moroccan foods that can help keep you warm this winter.


Of course harira is at the top of the list because who doesn’t love harira? This soup is made mainly during the month of Ramadan when Moroccans fast for a month, but it is also an excellent choice for winter time as it warms you up. It’s made with flour, tomatoes, lentils, chickpeas, onions and meat – everything is mixed in a pot and cooked for around 2 and a half hours. This may seem a long time but it is well worth the wait!

Harira and a dish of beans

Milk, eggs, chia seeds

In Morocco, this unnamed soup is made for women who have just given birth. It’s meant to soothe their pain, help them generate milk, and to keep them warm. It’s typically made by bringing milk to a boil, cracking an egg in it, and adding chia seeds and some salt. Although this soup is not as popular as some of the other soups and broths, it’s just as good!


This soup can be found in Algeria, Tunisia and Morocco during winter time, because it is loved by many and keeps the whole family warm. Its ingredients include chickpeas, onions, tomato paste, carrots, courgette, and mhamsa (small pieces of pasta). Everything is cooked at medium heat for 40 minutes and voilà! Your own little bowl of Moroccan Berkoukes is ready to warm you up.

Moroccan berkoukech soup in a traditional bowls


Bissara is a warm soup that is eaten mainly for breakfast in winter. Although it was initially known as a meal for the poor, it has gradually made its way into the homes of all Moroccan families and restaurants. The soup is extremely easy to prepare, mainly made of broad beans, water, garlic, olive oil and some spices (cumin, red pepper and salt) – cooked for about an hour until it’s thick. There are also two other types of bissara: one made with semolina – called Bissara Tchicha in Morocco – and the other with green beans.

Broad beans

Milk mhamsa

This soup is actually sweet, and it is extremely easy to make. Like Berkoukech, it’s mainly made of mhamsa,cooked in milk. A sweetener is then added to it – Moroccans simply use sugar. Although quite simple, the soup is very tasty and the hot milk keeps you warm throughout the night.

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