Moroccan cuisine

 

Moroccan cuisine

Like the country, it is rich in flavors, aromas and colors. Its scents and sweet-and-sour combinations are famous around the world.

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

Moroccan couscous

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

Moroccan desert

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…

To remember

Moroccan cuisine is one of the best in the world. Come and see for yourself!

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Spices and celebrating the senses

 

Spices and celebrating the senses

Spices, synonymous with Moroccan cuisine, give it its special flavor. From Fez to Marrakech, a pungent and colorful walk through the souks.

In the souks

The scent of numerous spices wafts through Moroccan souks. A real feast for the senses since the pleasure of the nose is joined by that of the eyes. In the specialist markets, the spice-sellers' stalls form a striking palette of colors: the red of paprika, the beige of cumin, the yellow of turmeric, the green of aniseed… These natural products are displayed in woven baskets or plastic tubs, carefully arranged in little mounds. Every dose is then weighed to order and sold in little paper bags.

A historic tradition

Moroccans, who are fine connoisseurs of spices and their qualities, prepare and consume a cuisine which is rich in flavors as a result of these seeds and powders. For centuries, spices have formed an integral part of the country's gastronomy. They pleasantly flavor numerous traditional dishes, without however being too strong on the palate. Spice does not mean chili. Spices are beneficial and even possess qualities which help digestion. Cinnamon, coriander, saffron and cumin give inimitable tastes to local specialties. The same can be said of ras el-hanout, the subtle blend of spices crucial for making a couscous or a tajine. For a general insight into this world of tastes and flavors, go to Place Jamaa El-Fna in Marrakech. When dusk has fallen, the square is transformed into an immense (spicy) restaurant.

To remember

What better way of building up an appetite than a walk through a spice souk…

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Pastilla recipe

 

Pastilla recipe

Emblematic of Fassi cuisine (meaning from Fez) and Moroccan cuisine in general, here is the recipe for this sweet-and-sour pigeon pie. For six people.

Ingredients

For the stuffing: 4 pigeons, 1kg of onions, 100g of butter, 100g of powdered sugar, 250g of almonds, 6 hard-boiled eggs, flat parsley, coriander, salt, pepper, saffron, cinnamon.
For the pastilla: 100g of butter, 2 beaten eggs, 1kg of large pastilla sheets (filo).

Preparation

Pastilla ingredients

Allow around 45 minutes + 1 hour 10 cooking time. Place the pigeons in a casserole dish with the chopped up parsley, onions, butter, saffron, pepper, salt and a little sugar. Cook at a medium heat for 40 minutes. Remove the pigeons. Reduce the sauce to obtain a syrup. De-bone the pigeons in a large bowl. Add the sugar, crushed almonds, hard-boiled eggs cut into small pieces and the syrupy sauce. Mix together.
Butter the pastilla mold and lay a first layer of filo sheets (smooth side down) overlapping them and leaving a third to hang over the edge of the mold. Spread out a layer of the stuffing. Cover over with the sheets. Continue until the stuffing runs out. Fold up the overhanging leaves. Stick them with the beaten egg. Bind together with more sheets. Brush with butter and glaze with egg. Cook on a medium heat at 120 °C (gas mark 4) for 20 minutes.
Turn the pastilla to glaze this side with butter for a few minutes. Decorate with lattices of cinnamon and icing sugar.

This pastilla can be made with chicken.

To remember

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