Like the country, it is rich in flavors, aromas and colors. Its scents and sweet-and-sour combinations are famous around the world.
Moroccan food : Usages and customs
A Moroccan meal is an experience which requires all the senses. The friendly atmosphere is complemented by the scents of saffron, cumin and coriander. And every region will reveal to you its specialties, traditions and its welcome.
The great classics
Of course you will taste the international star: couscous, or rather a whole range of couscous, for there are many depending on the time of year and the region. You will taste a subtle balance between spices and the rich combinations of meat and vegetables. You will savor the jewel of Moroccan cuisine: the pastilla. A delicate pie which wonderfully combines finely chopped pigeon, parsley, hard-boiled egg, almonds and honey. And then sprinkled with cinnamon and sugar. A real feast for the senses! You will also find this dedication to pastry in chicken or beef briouats. You will discover soup including harira, with a base of lentils and chick-peas. And how could you resist the pleasures of the tajine? This meat, chicken or fish stew, accompanied by vegetables and fruits, is traditionally cooked in a covered terracotta dish which has given it its name.
Tea and cakes
And finally, Moroccan patisseries: pancakes with honey and sesame seeds, cakes made with almonds or raisins, etc. And accompanied, of course, by traditional mint tea…