Moroccan cuisine
The cuisine of Morocco was formed under the influence of Berber, Mediterranean, African, Moorish gastronomic traditions: sour, sweet and tart tastes are harmoniously combined here (sweet pies with fish filling, duck with honey and dates, fish with tangerines can be distinguished from unexpected combinations).
National cuisine of Morocco
Tagine stands out among the famous Moroccan dishes - it is eaten almost daily. This dish is a stew to which vegetables, meat, dried fruits and all kinds of spices are added (it is cooked in earthenware). Seasonings such as nutmeg, turmeric, ground ginger, and pepper are widely used. The main dish of the lunch is a thick and hearty soup - Moroccan fish soup, spicy chicken broth, bread soup and others are served on the table. Any feast is not complete without meat dishes, which are carefully flavored with spices and aromatic herbs (lamb with dried apricots, prunes and dates; chicken stuffed with spices and herbs).
Popular Moroccan dishes:
- “couscous” (steamed corn, wheat or semolina);
- “batinjaan” (salad with oranges and fried eggplant, seasoned with tomato sauce);
- “harira” (lamb broth soup with vegetables, legumes, coriander and other spices);
- “pastille” (pie with egg, almonds and meat);
- “jej-emshmel” (chicken with lemon and olives).
Where to taste the national cuisine?
Despite the fact that in many cities of the country they do not use cutlery (food is scooped up with 3 fingers of the right hand and a bread cake), nevertheless, in places where tourists often drop in, guests are offered to use knives, spoons and forks.
In Rabat you can visit “Dar zaki” (it is recommended to try tagine here), in Agadir - “Restaurant daffy” (this restaurant serves large portions of dishes: guests are advised to enjoy harira soup and squid salad, as well as order delicious wines from the local wine list for delicious meals), in Marrakech - “Dar essalam” (from national dishes, visitors are treated here with couscous, tagine, pastila, oriental sweets, and also delight them with live Moroccan music and belly dancing), in Casablanca - “Al mounia” (This restaurant, which serves traditional Moroccan food and great wines, is popular with locals and tourists alike, so book your table well in advance).
Cooking classes in Morocco
Those interested in Moroccan cuisine can be invited to attend cooking courses “Tajine Cookery Class” in Marrakech: in 4 hours they will be taught the art of cooking some traditional dishes (“pupils” will tell you how to choose the right spices for them) and mint tea. In addition, the chef organizes a walk through the Marrakech bazaar for them..
In Morocco, you can come to the Cherry Festival (June, Fez), the ART Culinary Arts Festival (November, Fez, Tangier), the Honey Festival (December, Agadir).
