Moroccan cuisine is renowned throughout the world and it is easy to understand why. It consists of a number of dishes typical of oriental cuisine prepared with a blend of spices, honey and dried fruits. Marked by a Roman heritage and Mediterranean culture, Moroccan cuisine uses bases of olive oil, vegetables, fruits and cereals. A real mix of a thousand and one flavours, there are many variations of the same recipe depending on the region you sample it in…During your trip you’ll have the opportunity to sample all kinds of refined pastries, grilled meats, salads, soups and stews, and even snails!
Traditional moroccan cuisine
>The word tagine refers to both the earthenware pot the dish is prepared in and the stew that slowly cooks within. Along the coast it will be made with fish and in the interior usually with chicken or lamb. There are endless variations that will depend on the region: with pickled lemons, cinnamon and ginger, prunes, almonds and honey, etc… If you have a change a Marrakchia Tagine is a must: truly delectable…
>Moroccan couscous is traditionally made with zucchini, tomatoes, turnips, and chickpeas. Accompanied by wheat semolina it is generally served with lamb, beef or chicken. Depending on the region, the recipes vary in spiciness. In the Rif, the couscous is rich in prunes and carrots, and on the Atlantic coast is will have fish and coriander. Marrakech meanwhile will add fava beans and extra turnips. When travelling in the Atlas Valleys, you’ll certainly taste belboula couscous whose semolina is made of barley.
>Morocco’s Atlantic coast has a tremendous reputation for its fish and seafood. Besides the always popular sardines, the fishing harbours return to port each day with large quantities of sea bream, wolffish, blackspot sea bream, and hake. They are usually marinades before being cooked. The chermoula marinade is one way (a mix of olive oil, coriander, cumin, garlic and chillies), but they can also be grilled. After having sampled the oysters and sea urchins, don’t miss out on a sardine kefta, they are excellent and you won’t find them anywhere else!
>Pastilla and briouats are succulent dishes enclosed in thin layers of puff pastry. Typically, pastilla is filled with pigeon and almonds, but often it will have chicken or fish inside instead. You must also taste sweet pastille, made with milk, almonds and orange blossoms. Briouats are smaller, fried and served very hot! A real treat!
>Taste the famous harira, a delightfully spiced soup made with meat, chickpeas and lentils. Bissara soup, with its fava bean base is more strongly seasoned but still incredibly delicious! These meals are ideal to warm up during a cool night in the Atlas in the winter!
Morocco’s best vineyards are in the Fes Meknes region, source of excellent red and rosé wines (AOC Coteaux of the Atlas, Guerrouane, Beni M’Tir). You should also taste the famous Boulaouane and à la Cuvée du Président if you have a chance to; both are to be found south of Casablanca.
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