Eating out is one of the big attractions of Morocco. Moroccos traditional, elaborate haute cuisine dishes are excellent, healthy and good value for money.
It is easy to see why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most exciting in the world.
The variety of ingredients and spices used is impressive. Moroccos abundance of fresh, locally grown foodstuffs creates an abundance of a meat, fish, fruit, root vegetables, nuts and aromatic spices, so integral to typical Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food positively reflects the country’s rich cultural heritage.
Moroccan Specialities:
Harira – a rich soup made with chick peas and lentils
Pastilla – a pigeon-meat pastry made from dozens of different layers of thick flaky dough, almonds and cinnamon
Couscous – a dish based on steamed semolina that can be combined with egg, chicken, lamb or vegetables
Tajine a slow stew, often rich and fragrant, using marinated lamb or chicken. It is named after the conical-shaped earthenware dish it...
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