Many traditional Moroccan dishes make their appearance during the winter. Despite regional variations, these meals share a common purpose: to help people confront the severe cold that sweeps across the country during the winter months, especially in mountainous areas. Moroccan cuisine offers a wide variety of dishes that are especially popular in colder seasons—not only for their nutritional value but also for the warmth they provide.

Rfisa: a rich dish with traditional ingredients

Also known as Trid, is one of the most prominent dishes in Moroccan cuisine and is especially popular during winter. Its popularity lies in the warming properties of its ingredients, commonly referred to in Morocco as Msakhen or Ras el Hanout.

Rfisa is made with chicken, onions, spices, ghee, lentils, and fenugreek—a key component known for its warming and health-boosting qualities. The dish is prepared in two stages, as it includes two main components. The first is the broth, made with chicken, onions, spices, ghee, legumes such as lentils, and fenugreek.

The second is the base: either rghayef (Moroccan pancakes made from fine flour) or harsha (flaky semolina bread). These are cut into small pieces, arranged in a large dish, and soaked with the broth. Rfisa is deeply associated with winter and is valued for its ability to combat cold, thanks especially to the inclusion of fenugreek.

Bissara: a simple and nutritious dish

Bissara is one of Morocco’s most beloved winter dishes, especially in northern cities where it’s also known as Bisser. Though consumed year-round, it’s particularly associated with winter for its exceptional ability to warm the body. Made with spices like ginger, Sudaniya (hot pepper), cumin, and olive oil, this thick soup is comforting and flavorful.

Bissara is typically prepared from dried fava beans or, occasionally, dried peas. Olive oil, cumin, garlic, and other spices are added for flavor. Popular in working-class neighborhoods, it’s enjoyed by Moroccans of all social backgrounds—though it’s especially appreciated by lower-income communities due to its affordability. A serving often costs no more than five dirhams (about half a dollar).

Traditionally served hot, bissara is accompanied by wheat or barley bread, olive oil, hot pepper, and cumin. To prepare it, half a kilo of dried beans is cooked with cumin, salt, red and black pepper, garlic, and olive oil. After cooking in water for about 30 minutes, the mixture is blended and returned to the pot to simmer, with constant stirring, for another 15 minutes.

According to nutritionists, bissara is rich in plant-based protein, vitamins, and natural sugars. It contains high levels of potassium, phosphorus, and iron. Hot pepper adds capsaicin and berberine, both known for their warming properties, while garlic strengthens the immune system. Experts recommend consuming bissara year-round for its nutritional benefits.

Lentils and beans: the beloved duo

Lentils and beans are two of the most cherished staples in Moroccan winter cuisine—true saviors from the cold and hunger. Demand for these dishes, and other legume-based meals, increases significantly during the cold season.

Lentils are rich in vitamins A, B, and C, fiber, minerals, and a high percentage of plant-based protein, making them an ideal winter meal. Lentil soup is especially popular, offering warmth and energy. Lentils also support heart health, help reduce cholesterol, and contain selenium, which enhances immune function and contributes to cancer resistance.

Beans are packed with antioxidants that help regulate insulin levels, making them a good choice for people with diabetes. Their low glycemic index means they do not cause spikes in blood sugar levels.

Baboush: the famous snail soup

Moroccans are especially fond of snail soup, known locally as Baboush, during the winter months. Rich in warming spices and herbs, the soup is rarely prepared at home; instead, it’s commonly sold from street carts in markets and public squares.

Also referred to as Ghlala or simply snails, this dish might surprise some due to its main ingredient. Yet for many Moroccans, it is a winter staple—valued for its warming qualities and believed to ward off illness. It’s especially popular among lower-income individuals seeking affordable ways to stay warm and healthy. The soup is made with a blend of special herbs and spices. The broth is consumed alongside the snail meat, both of which are praised for their nutritional value and health benefits.