Eating out is one of the huge attractions of Morocco. Morocco’s normal, intricate haute cuisine dishes are wonderful, healthy and good value for money.
It is simple to grasp why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most stimulating in the world.
The variety of ingredients and spices used is impressive. Morocco’s wealth of fresh, locally grown foodstuffs creates a sufficiency of a beef, fish, fruit, root veg, nuts and savoury spices, so integral to typical 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 many different layers of thick flaky dough, almonds and cinnamon
Couscous – a dish based on steamed semolina that may be mixed with egg, chicken, lamb or vegetables
Tajine – a slow stew, often rich and perfumed, using drenched 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 buds tingling yet?
Moroccan drinks :
Mint Tea – an integral part of Moroccan life. It is very refreshing and made with green tea, fresh mint and plenty of sugar
Coffee – Arabic style, is really robust, thick and black
Freshly-squeezed fruit juice – from local oranges or lemons
Local lager – 3 domestically produced lagers are Flag Special, Stork and Casablanca
Local wine – this is glorious. Labels to watch out for include Guerrouane, Beau Vallon and Gris de Boulaoune
Restaurants : customarily serve French, Italian or Spanish cuisine as well as everyday Moroccan dishes. The three-course fixed menus are inexpensive.
Bars : can have either waiter or counter service. Laws on alcohol are liberal for non-Muslim visitors and in most holiday maker areas bars will stay open late. Wines, beers and spirits are widely available, while the Moroccan versions offer the best value for money.
lots of the souks have stalls selling kebabs ( brochettes ) regularly served with a piquant sauce. Other Moroccan dishes can be eaten in tiny, basic restaurants within the souks or medinas. They’re cheap, simply served but mouth wateringly delicious.
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