Morocco’s cuisine is cooked with a number of subtle spices and unusual flavour combinations, all of which contribute greatly to a number of delicious and authentic traditional dishes that are consumed daily throughout the country. The country’s cuisine is greatly influenced by the interactions and exchanges it has had with other cultures and nations over hundreds of years, and includes a mixture of Mediterranean, Arabic, Andalusian and Berber cuisines. This means that the combinations created, made, and served are rich in flavour as well as history.
For those travellers who like to explore the many countries scattered across the globe through their stomachs, Morocco is a great place to have your first culinary adventure. If you are planning a going to a luxury hotel in Morocco, here are three must try Morocco foods you should indulge in while you are there:
A tagine is a Berber North African dish that is named after the earth ware pot it is cooked in. The dishes that are cooked in a tagine – a clay cooking pot with a conical lid – can be found at a number of cafes and restaurants across the country, cooking and bubbling away constantly. Commonly known as a stew, a tagine is usually made with meat – including lamb, chicken or beef – and a tomato base with apricots, dates, raisins or sultanas and a number fragrant spices (including ginger, cumin, cinnamon, paprika, and fresh coriander to name a few) included. A tagine is one of the most popular and common dishes that will be found almost everywhere, including at Mazagan Beach Resort in Morocco, it is usually served with warm, homemade bread.
A fine wheat pasta, couscous is traditionally rolled by hand when made from scratch and is a staple food throughout North African cuisines. Once it has been made, it is them steamed over a stew of meat and fresh vegetables in order to cook it and keep the consistency fluffy and light. When it is served, the meat is usually at the center and covered with a pyramid of couscous, which then a number of different vegetables pressed in to the sides and the sauce served separately. Depending on where you order and eat a dish of couscous, it may be garnished with a sweet raisin preserve, or, in the Berber tradition, served with a bowl of buttermilk. The other way it is served is with the stew served on top.
Although not a food, trying mint tea in Morocco is a must. Also known as ‘Moroccan Whisky’, the beverage is the drink of choice throughout the country. The masterful preparation of authentic mint Moroccan tea – known as ‘atai’ – has become as much of an art-form as the Japanese tea ceremony, with many travellers choosing to travel to Morocco to taste authentic Moroccan tea in its homeland. The brewing and drinking of tea is seen as a much-loved tradition that signifies both hospitality and friendship, with many places offering it to guests for those specific reasons. Green tea is used as a base, with mint leaves and sugar added and if there is no foam present on the top the tea is not yet ready to drink, needing more time to brew. Moroccan mint tea is served throughout each day, particularly at meal times, and is served in small glasses.
Indulge in the three delicious Moroccan dishes (and a drink) mentioned above, tasting authentic and popular cuisine that is served daily in Morocco and giving you new insight in to the country you would not have gained otherwise.