One of the best cuisines in the world, Moroccan gastronomy is a skilful blend of African, Mediterranean, Arab-Andalusian and even Maghreb cuisine. This diversity of influences is reflected in particular by the unique blend of spices used in Morocco. Thanks to sun-drenched land, producers get top-quality fruits and vegetables. This allows you to concoct tasty dishes that will please both the eyes and the taste buds.
Spices, essential in Moroccan cuisine
Spices are an integral part of Moroccan cuisine. These condiments flavor and color many local specialties that make your mouth water. Rest assured ! "Spicy" does not necessarily mean spicy. In fact, even the most sensitive can enjoy these tasty dishes. Saffron, coriander, cinnamon, cumin or even turmeric are among others among the spices most often used in Moroccan cuisine. Rich in flavors, these spices will awaken your senses and offer you a real culinary journey during a meal. Ras el-hanout, a mixture of spices, is also widely used in local cuisine, especially for preparing a tagine or couscous.
Traditional Moroccan dishes
Moroccan cuisine is classified among the most refined and tastiest of North African cuisines. It is made up of many specialties such as couscous. Using steamed wheat semolina, vegetables and meat, this dish is traditionally eaten on Friday, with your fingers. Couscous can also be garnished with almonds or dried fruit. The tagine, which can be salted or sweet, is another must in Morocco. Always spicy, this family dish is prepared with fish or meat, vegetables or fruit. Harira is a soup generally prepared during the month of Ramadan. Rfissa, pastilla, puff pastry stuffed with meat, or zallouk are also among the emblematic dishes of Morocco.
Morocco also delights sweet beaks with its delicious pastries. Different kinds of honey and dried fruit bites will delight gourmands and gourmets. Among the essential preparations, we find the gazelle horn, made from crushed almonds and scented with orange blossom. Pastilla with milk and baghir, a light pancake to be tasted with honey, are also among the delicious Moroccan pastries.
Fruits and vegetables
Morocco is also known for its fruits and vegetables with incomparable flavors. Nuts from the Marrakech region, oranges from Agadir, figs, pomegranates, almonds or even dates picked around Zagora delight the taste buds. Hazelnuts, dried apricots, almonds or even dates, dried fruits also dot the stalls in the souks.
To quench your thirst, mint tea is the emblematic drink of Morocco. Prepared by the master of the house, this drink is a true symbol of hospitality and friendliness. Fresh fruit juice, often squeezed before your eyes, and almond milk are also particularly prevalent in this country.