Eating out is one of the huge attractions of Morocco. Morocco’s traditional, elaborate haute cuisine dishes are excellent, healthy and good value for money.
It is simple to understand why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most exciting in the world.
The variety of ingredients and spices used is provoking. Morocco’s wealth of fresh, locally grown foods creates a sufficiency of a beef, fish, fruit, root vegetables, nuts and savoury spices, so integral to classic Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food definitely reflects the state’s rich cultural heritage.
Moroccan Specialities :
Harira – a rich soup made with chick peas and lentils
Pastilla – a pigeon-meat pastry made of lots of different layers of thick flaky dough, almonds and cinnamon
Couscous – a dish primarily based on steamed semolina that may be combined with egg, chicken, lamb or vegetables
Tajine – a slow stew, regularly rich and fragrant, using soaked lamb or chicken. It is named after the conical-shaped earthenware dish it is cooked in
Hout – fish version of the tajine stew
Djaja mahamara – chicken full of almonds, semolina and raisins
Mchoui – pit-roasted mutton
Kab-el-ghzal – ( gazelle’s horns ) almond pastries in crescent shapes and coated with icing sugar
.. Are your taste receptors tingling yet?
Moroccan drinks :
Mint Tea – an integral part of Moroccan life. It is intensely refreshing and made with green tea, fresh mint and masses of sugar
Coffee – Arabic style, is very powerful, thick and black
Freshly-squeezed fruit juice – from local oranges or lemons
Local lager – 3 locally produced lagers are Flag Special, Stork and Casablanca
Local wine – this is wonderful. Labels to watch out for include Guerrouane, Beau Vallon and Gris de Boulaoune
restaurants : usually serve French, Italian or Spanish cuisine as well as typical Moroccan dishes. The three-course fixed menus are cheap.
Bars : can have either waiter or counter service. Laws on alcohol are liberal for non-Muslim visitors and in most visitor areas bars will stay open late. Wines, lagers and spirits are widely available, while the Moroccan versions offer the highest value for money.
plenty of the souks have stalls selling kebabs ( brochettes ) often served with a spicy sauce. Other Moroccan dishes can be eaten in little, basic restaurants in the souks or medinas. They are cheap, simply served but mouth wateringly delicious.
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