Morocco’s food is without a doubt one its biggest draws. Years of cultural interchanges has made its cuisine rich and diverse.
Morocco’s cuisine is one of a kind, a convergence of Berber, Arabic and Mediterranean influences. Simplicity and refinement in its preparation are combined with the combination of salty and sweet flavors and an intensive use of spices and seasonings.
One of the most pronounced features of Moroccan cuisine is its family style, with people often sitting around the table and talk with friends and family.
Among the best known main dishes, two stand out: Couscous, made with wheat semolina, usually served with vegetables, chicken or lamb. The second is the Tajine, the name given to everything that is cooked in a special clay dish with a conical lid whose function is to keep in heat and steam during and after cooking.
Cumin and ras el hanout (a mixture of condiments that are sold wholesale in the markets) are two frequently used spices. Another ingredient that stands out is phyllo dough, used to make the famous pastilla.
Grains and bakery goods are everywhere, bread baked in a wood-fired oven being the undisputed king. Honey and almonds are a fundamental part of Moroccan pastries and are the usual way to finish off a nice lunch with a tea.
The seasonal fruits and vegetables make their way into tasty salads, juices and smoothies. In the coastal cities, you’ll find high quality and good value fish and seafood.
When it comes to meat, of course pork is prohibited in Islam, so the main options are chicken and especially lamb, which is one of the favorite dishes for entertaining guests. The Festival of the Lamb is also one of the most typical local celebrations.
Tea is not only the preferred drink of the Moroccans, but also one of the greatest representatives of its cuisine and culture. More than just a drink, sitting down to tea is allowing oneself to revel in simplicity and a unique philosophy of life.