If you think of Morocco, you will imagine market towns and bazar, full of all sorts of goods and food, but above all, of spices: the flavours, smells and colours characterize Morocco in all respects and make this land very famous all over the world.
If you visit this country is essential to taste the local delicacies and, therefore, may want to know at the start what are the typical dishes of Morocco. Nation of great culinary culture, is distinguished from other North Africa for being more sophisticated and elaborate. This feature makes Moroccan cuisine beloved not only by locals, but also by tourists, who are lost in the flavours of the place, facing a journey through the taste buds, the smell and sight, that can delight both with what is in the pot thanks to its architectural and scenic beauty.
As mentioned, one of the peculiarities of Moroccan cuisine is, without doubt, the use of spices, which are used to enrich nearly every traditional dish, managing to bring out the most of all the flavours and give life to the recipes really well managed.
But we see in detail what not to miss in gastronomic level! Let’s start with the typical Moroccan appetizer, so substantial as to feed an entire army and yet so tasty that will be eaten fully. Usually it consists of a mix of vegetables expertly prepared, seasoned with spices and served with excellent bread.
Typical starters are, for example, the cold cream of cucumber and yogurt; vegetable soups and harira, which is the national soup for excellence; the maakouda, ie the good potato dumplings; felafel, chickpeas bread, onions and so on; eggplant and cheese with ground and these are just a few known examples of what you can expect on the table as an appetizer.
Among the main courses, however, is the cous cous which is a kind of symbol of Morocco itself. Usually it appears as a single meal, because it contains the bran, but also cooked vegetables, meat or fish broth with her.
Photo CC-BY-SA by Tariqhada
It is a real tradition handed down from generation to generation. How can you do a good couscous at home? It will not come as good as the one you find close to the Moroccan market: lovingly prepared, opening wide to hand the flour and cooking all steamed: a true delight for the palate!
Another typical element of Moroccan recipes is the tagine, an earthenware pot to resemble the shape of a cone. On the inside it is cooked the majority of Moroccan dishes and, therefore, it can be said that it becomes typical everything that is cooked in a tagine. One of the most popular recipes prepared precisely in a tajine is, surely, the chicken tagine with lemon and olives, served with a lemon cream to be licking his chops. Even the lamb is very popular and the lamb meatballs with tomato sauce are another typical specialty that comes directly from the tajine.
Photo CC-BY-SA by Bishop
If you are staying in Marrakech, however, you can not leave to escape the Tanija, a recipe based on cooked beef in a pot placed in a hammam. The slow cooking of this meat makes it so soft that it melts in your mouth.
Let’s now tal about…the puddings! Morocco, in fact, has a long tradition also as regards the sweets. One of the most typical food lovers appreciate not just Moroccan cuisine but also the orange slices that are served sprinkled with saffron. Other specialties: pastries made with almonds, a little reminiscent of those you can find in Southern Italy, too, and the dough, which is used to make cakes very similar to Turkish baklava, stuffed with walnuts, almonds, soaked flower water orange, another ingredient very typical of Morocco.
As for the breakfast time, while it is strongly discouraged the coffee, which is not a traditional Moroccan specialties and is often unsuccessful, they suggest the very beghrir, which are soft muffins that are served with homemade jams, honey and fresh cheese. Another specialty of Moroccan breakfast are, without doubt, the msemmen, thin crepes all to enjoy. All this, of course, must be accompanied with fresh fruit, that Morocco never fails and that is one of the typical dishes of the nation.
When you go to Morocco (click here fo further infos on Marocco’s ferry connections) you can taste delicious cuisine, with dishes that are always freshly prepared, tasty and nutritious. But to sample the local cuisine also means entering what is the mentality of the place and, therefore, you must meet the rhythms Moroccans in Morocco you eat slowly and calmly and this is something that may initially surprise those accustomed to the rhythms of our frantic West.
Eating is a sort of sacred time and, as such, must be respected in full and you have to enjoy from starters to desserts. Moroccan cuisine reflects in every way what is the culture of the country and it is both an integral part. Eating a meal in Morocco means offering to you a complete understanding of the national culture and traditions!