Eating out is one of the big attractions of Morocco. Morocco’s normal, complicated haute cuisine dishes are wonderful, healthy and good excellent value.
It is easy to see why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most inspiring in the world.
The variety of ingredients and spices used is galvanizing. Morocco’s wealth of fresh, locally grown comestibles creates a sufficiency of a beef, fish, fruit, root veg, nuts and aromatic spices, so integral to classic Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food positively reflects the country’s rich cultural heritage.
Moroccan Specialities :
Harira - a rich soup made with chick peas and lentils
Pastilla - a pigeon-meat pastry made from many different layers of thick flaky dough, almonds and cinnamon
Couscous - a dish primarily based on steamed semolina that can 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 covered with icing sugar
.. Are your tastes 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 extremely 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 excellent. Labels to watch out for include Guerrouane, Beau Vallon and Gris de Boulaoune
restaurants : customarily serve French, Italian or Spanish cuisine as well as characteristic 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 highest value for money.
lots of the souks have stalls selling kebabs ( brochettes ) often served with a piquant sauce. Other Moroccan dishes can be eaten in tiny, basic restaurants in the souks or medinas. They’re cheap, simply served but mouth wateringly delicious.
If you enjoy traveling and would like to read more on some of the most famous places in the world, visit famouswonders.com and also check out Fes.
