Eating out is one of the big attractions of Morocco. Morocco’s standard, intricate haute cuisine dishes are excellent, healthy and good value for money.
It is easy 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 provoking. Morocco’s abundance of fresh, locally grown foodstuffs creates an abundance of a beef, fish, fruit, root veg, nuts and savoury spices, so integral to classic Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food certainly 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 dozens of different layers of thick flaky dough, almonds and cinnamon
Couscous – a dish primarily based on steamed semolina that may be mixed with egg, chicken, lamb or vegetables
Tajine – a slow stew, frequently 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 stuffed with almonds, semolina and raisins
Mchoui – pit-roasted mutton
Kab-el-ghzal – ( gazelle’s horns ) almond pastries in crescent shapes and covered with icing sugar
.. Are your tastes tingling yet?
Moroccan drinks :
Mint Tea – an integral part of Moroccan life. It is intensely refreshing and made with green tea, fresh mint and lots of sugar
Coffee – Arabic style, is very robust, 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 glorious. Labels to look out for include Guerrouane, Beau Vallon and Gris de Boulaoune
restaurants : usually serve French, Italian or Spanish cuisine as well as everyday 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 tourist areas bars will stay open late. Wines, lagers and spirits are generally available, while the Moroccan versions offer the best value for money.
lots of the souks have stalls selling kebabs ( brochettes ) frequently served with a piquant sauce. Other Moroccan dishes can be eaten in small, basic restaurants in the souks or medinas. They are cheap, simply served but mouth wateringly delicious.
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