Why has The enigmatic destination of Morocco always attracted people seeking adventure from all over the world?
The North Atlantic ocean and the Mediterranean sea ensures a diverse climate full of beauty giving the inspiration to set off on adventures. Each city and terrain of this North African country is vastly different and provides a source of delight both to the wanderer and foodies. Inviting to explore its culture, ancient medinas, endless deserts and beautiful coasts.
The thought of visiting Berber villages and tasting Moroccan food in the magical Kasbahs sets the imagination and taste buds on fire. Morocco is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.
Moroccan cooking is enhanced with fruits, dried and fresh — apricots,dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places.
Got your mouth watering yet? Here are some of our suggestions.
Don’t leave Morocco before trying these dishes:
Mint tea: ‘Moroccan whisky’, mint tea is the drink of choice. It is steeped with a few sprigs of spearmint stuffed into the teapot. It is poured into a tea glass from a height to create a froth called the crown.
Couscous: this is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of buttermilk.
B’stilla: is human history on a plate. Combining ingredients commonly found in the Maghreb, spices from Persia and Arabia, traditional Moroccan pastry, and a name derived from Spanish, B’Stilla is the result of a few thousand years of conquest, religious fervor and trade. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.
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