Culinary Art in Souss Massa

The Souss Massa Region’s gastronomy is as diverse as its human, cultural, and natural aspects. It is ranked among the greatest in the Kingdom and gets its flavors from a wide range of local items. It is distinguished by meals prepared on low temperature for more tastiness. Ancestral culinary art, recipes, and secrets are proudly passed down from generation to generation, like a priceless inheritance.

Let’s enjoy a colorful taste adventure through the coast, mountains, and desert, and stimulate our taste senses with meals that are as authentic as they are succulent.

In the morning

Breakfast begins with a bowl of Azkif, a soup made from corn flour, semolina, or barley flakes called D’chicha. Then you’ll be served Tafarnout or Batbout bread with which to try the olive and argan oils, honey, melted butter known as Oudi, and, of course, the famous amlou. Idernan, small semolina pancakes, and the famous M’semen will definitely appear on the menu. Everything is served with coffee, milk, and mint tea.


Tajine is one of the region’s primary dishes that come in a variety of forms. The veggies are topped with goat meat, lamb meat, or chicken meat. The dish is carefully seasoned and oiled before being cooked on low temperature. The Tajine is finished with a delicate drizzle of Argan oil.

In Souss Massa, there are as many dishes as the landscapes. Saffron is added to spices in Taliouine, while fish replaces meat in coastal cities. There is also a Tata version made with camel meat, a Massa one made with Bouzroug “mussels”, and a version based on starchy foods and dry sheep’s feet!


Couscous is the ultimate national meal and is just as diverse as a tajine. The Baddaz may be found in Souss Massa, alongside the iconic couscous with seven veggies. It is frequently served with fish and is made with cornmeal. You can also experience the lighter, but equally delectable Berkouks, which is served with Amlou or vegetables.

Couscous is generally served with whey, and its raw semolina is mixed with it to become Saykouk. The mixture is delicious, halfway between couscous and porridge, especially with a few drops of argan oil, a tablespoon of Amlou or even Amaghouss, and pomegranate molasses.

Porridges and Soups

When talking about traditional gastronomy, porridge is the first thing that comes to mind.  In Souss Massa, these are generally made from cornmeal, wheat, or barley. They are frequently offered at dinner or as the first dish on special occasions and are drizzled with olive oil, argan oil, honey, Oudi, or Amlou depending on the season. Soups are popular in the winter and are mostly seasoned with thyme, rosemary, anise, or caraway. 


Other Experiences