Food and Drink in Morocco

Eating out is one of the giant attractions of Morocco. Morocco’s traditional, complicated haute cuisine dishes are glorious, healthy and good excellent value.

It is simple to grasp why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most inspiring in the world.

The variety of ingredients and spices used is provoking. Morocco’s abundance of fresh, locally grown foods creates a surplus of a meat, fish, fruit, root plants, nuts and savoury spices, so integral to typical Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food certainly reflects the state’s rich cultural heritage.
Moroccan Specialities :

Harira – a rich soup made with chick peas and lentils

Pastilla – a pigeon-meat pastry made of lots of different layers of thick flaky dough, almonds and cinnamon

Couscous – a dish based mostly on steamed semolina that may be mixed with egg, chicken, lamb or vegetables

Tajine – a slow stew, frequently rich and fragrant, using marinated lamb or chicken. It is named after the conical-shaped earthenware dish it is cooked in

Hout – fish version of the tajine stew

Djaja mahamara – chicken crammed with almonds, semolina and raisins

Mchoui – pit-roasted mutton

Kab-el-ghzal – ( gazelle’s horns ) almond pastries in crescent shapes and covered with icing sugar

.. Are your taste buds tingling yet?

Moroccan drinks :

Mint Tea – an integral part of Moroccan life. It is intensely refreshing and made with green tea, fresh mint and plenty of sugar

Coffee – Arabic style, is very powerful, thick and black

Freshly-squeezed fruit juice – from local oranges or lemons

Local lager – 3 domestically produced lagers are Flag Special, Stork and Casablanca

Local wine – this is excellent. Labels to keep an eye out for include Guerrouane, Beau Vallon and Gris de Boulaoune

Restaurants : usually serve French, Italian or Spanish cuisine as well as characteristic Moroccan dishes. The three-course fixed menus are cheap.

Bars : can have either waiter or counter service. Laws on alcohol are liberal for non-Muslim visitors and in most holiday maker areas bars will stay open late. Wines, beers and spirits are widely available, while the Moroccan versions offer the highest value for money.

lots of the souks have stalls selling kebabs ( brochettes ) often served with a tasty sauce. Other Moroccan dishes can be eaten in small, basic restaurants within the souks or medinas. They’re cheap, simply served but mouth wateringly delicious.

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