Moroccan cuisine has long been considered as one of the most diversified cuisine’s in the world. The reason for this is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle-Eastern, Mediterranean, African, Iberian and Jewish influences.
The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan have refined the Moroccan cuisine over the centuries and created the basis for today’s Moroccan cuisine.
The Moroccan national dish is the tajine (ta-jeen) a lamb, poultry, seafood or vegetable stew. The Tajine, like other Moroccan dishes, is known for its distinctive flavouring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The Tajine’s name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served.
Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina, which is probably of Berber origin.
Sweets are not necessarily served at the end of a Moroccan meal, although a common desert is Kaab el ghal (“gazelle’s horns”), which is a pastry stuffed with almond paste and topped with sugar.
Do not miss green tea with mint in Morocco, it is very refreshing in hot weather. Traditionally, making a good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day.
Moroccan teapots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. This technique of pouring the tea is very much similar to Japanese.
Why not contact Indus Tours today on +44(0) 20 8901 7464 | Email: sales@indusmorocco.co.uk | Web: www.indusmorocco.co.uk and find out more about this and other delightful Moroccan holiday experiences.
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