Morocco Gastronomy

The Moroccan cuisine is a fusion of North African cuisine, Arab and Mediterranean, appearing as one of the most interesting and varied in the world. You can enjoy it from the street stalls to the fancy restaurant, but the ideal place to enjoy all these flavors are the labyrinthine medinas where hundreds of stalls with a wide range of smells and flavors occur, especially in Fez, Marrakech and Essaouira. Unavoidable destinations for lovers of good food and adventurers of new flavors. The essence of Moroccan cuisine is spices, vegetables, different types of meat, the mixture of sweet and savory and of course mint tea. Any excuse is good for a mint tea, a welcome, a rest, a desktop, a wait, a negotiation... Having enjoyed the tea of Morocco, 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...

Tajin (tajine)

It is a traditional stew of vegetables alone or with chicken, lamb, tuna or sardines that merge with plums, quince, lemon, olives and other combinations, with a fantastic base of spice mix (cumin, ginger, saffron, paprika, etc.). Its name comes from the container where it is cooked, a clay pot with a conical lid that allows cooking to be slow and steamed in the juice of the ingredients.

Moroccan Couscous

Traditional Berber dish made from wheat semolina cooked in a special cuscusera that, like steamers , has a strainer above the casserole. At the bottom, a meat stew (usually veal or lamb) is prepared with vegetables and legumes (onions, carrots, chickpeas, zucchini, potatoes, tomatoes), of which couscous is garnish and spices such as coriander, ginger, pepper and salt, among other things. In the end, after several hours of vaporizing it, stirring and rectifying what is necessary, a loose, vaporous and overflowing aroma paste is achieved. Although tourists can enjoy it any day of the week, it is a dish that Moroccans enjoy on Fridays, holidays of the week. We recommend you try the seven vegetable couscous from Rabat, capital of the Kingdom of Morocco.

Moroccan Harira

Together with the Tajín and the couscous dish traditional fundamentals 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 consumed in a special way during Ramadan to break the fast of the day.

Moroccan Mechui

Lamb roasted slowly roasted in an oven dug into the ground. The meat that is obtained after having cooked this dish is so tender that it melts in the mouth. It is served with couscous semolina, lemon, almonds or plums. It is a dish that is usually served at weddings, holidays and designated or to honor the best guests. In rural areas, it is traditionally used to celebrate the birth of the first male child.

Moroccan Zaaluk

Starter or accompaniment made with eggplant with lemon juice, pickled lemons, tomato sauce and cilantro.

Moroccan Baghrir (Moroccan crepe)

Also food consumed preferably in Ramadan although it is also consumed at breakfast with honey or olive oil and that can be accompanied by almond paste or butter.