THE MOROCCAN GASTRONOMY
Moroccan cuisine is a fusion of North African, Arabic and Mediterranean cuisine, presenting itself as one of the most interesting and varied in the world.
You can enjoy it from the street stalls to the luxury restaurant, but the ideal place to feel all these flavors are the labyrinthine medinas where hundreds of stalls with a great offer of smells and flavors. Fez, Marrakech and Essaouira areunmissable destinations for lovers of good food and adventurers of new flavors.
The essence of Moroccan cuisine are the spices, the vegetables, the different types of meat, the mixture of sweet and salty and of course the tea with mint.
Any excuse is good for a mint tea, a reception, a rest, a after-dinner, a wait, a negotiation ... After having enjoyed the Moroccan tea, the smell of mint will make your mind fly and relive these moments a and again.
Dishes that you should not miss in your next adventure are the tajin, the couscous, the harira, the mechui ...
It is a traditional stew of vegetables alone or with chicken, lamb, tuna or sardines that are fused with plums, quince, lemon, olives and other combinations, with a fantastic base of mixture of spices (cumin, ginger, saffron, paprika, etc.)
Its name comes from the container where it is cooked, a clay pot with a conical lid that allows the cooking to be slow and steaming in the juice of the ingredients.
Traditional Berber dish made from wheat semolina cooked in a special couscous, which, like the steamers, has a colander over the casserole. At the bottom a stew is prepared (usually beef or lamb) with vegetables and legumes (onions, carrots, chickpeas, zucchini, potatoes, tomatoes), of which the couscous is garnished and spices such as coriander, ginger, pepper and salt, among other things. At the end, after several hours of vaporizing it, stirring and rectifying what is necessary, a loose, vaporous and overflowing aroma paste is obtained.
Although tourists can enjoy it any day of the week, it is a dish that Moroccans enjoy on Fridays, a holiday of the week.
We recommend you try the couscous of seven vegetables from Rabat, capital of the Kingdom of Morocco.
Together with the traditional Tajín and couscous harira is a fundamental dish of morocco. It is a soup based on vegetables, legumes, cereals (in the form of pasta and flour to thicken it) and some meat. The special touch is given by the acidity of tomato and lemon and spices such as cilantro, parsley, ginger and pepper.
It is very common during Ramadan to break the day's fast.
Grilled lamb roasted slowly in an oven dug in the ground. The meat that is obtained after cooking this dish is so tender that it melts in the mouth. It is served accompanied with couscous, with lemon, almonds or plums.
It is a dish that is usually served at weddings, holidays and to honor the best guests. In rural areas, it is traditionally served to celebrate the birth of the first male child.
It is a delicious dish composed by thin layers of puff pastry stuffed with pigeon meat (chicken or pigeon), onions, almonds, sugar and cinnamon among other spices. According to the experts, the ideal is that the filling is made a day before. Cosnume as an aperitif on holidays.
Shebbakiyya (or chebakia)
Very nutritious sweet that is consumed primarily during the month of Ramadan accompanied by a mint tea. It consists of strips of honey pasta with almonds, flour, vinegar, cinnamon saffron and orange blossom water covered with sesame that form something like a fence.
Starter or accompaniment made with aubergines with lemon juice, pickled lemons, tomato sauce and cilantro.
Beghir (moroccan crêpe)
Consumed preferably in Ramadan it is also eated at breakfast with honey or olive oil and can be accompanied by almond paste or butter.
It is a puree of beans that is used very often in Moroccan cuisine even at breakfast for its great nutritional power although fundamentally as an accompaniment.
Slow-cooked stew with a burst of wonderful flavors. It’s flavored with spices – ras-al-hanout, cumin, nutmeg, cinnamon and more – and lemon and garlic round out the tastes. Usually made with lamb or beef.
Moroccan meatball of minced beef or lamb, seasoned with onions, paprika, cumin, coriander, parsley and sometimes cayenne or mint. Sometimes grilled and server on a skewer, other times incorporated into tagine or sandwiches.
Khlii or Khlea
Preserved meat or jerky, typically made from beef or lamb that’s been cut into strips, marinated and sun-dried before being cooked and stored in animal fat. Often chopped into small pieces and served with eggs in an omelette, or with beans or lentils.
We left for the end how to start a great day in Morocco. Orange juice, coffee or tea, yougur, crepes, bread, olive oil, butter, jam, honey, olives, peanut butter, omelet, biscuits. A moment of tranquility and enjoyment to face a new day with renewed strength.