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Morocco Travel Tips
Eating & Drinking in Morocco
Learn helpful travel tips from travelers and locals alike.
Morocco is known for its incredible use of spices & sauces that make up its mouth watering dishes. Culinary lovers and gourmet experts from around the globe come to Morocco simply to enliven their taste buds with a fusion of Berber, Andalucian, African, & Middle Eastern cuisine. Even a simple Moroccan meal seems gourmet to a Westerner's taste buds.
Moroccan Culinary Treasures...
Moroccan Mint Tea: The drinking of mint tea is truly a cultural tradition in Morocco. Made rom gun powder green tea boiled with fresh mint and sugar, this tea is Morocco’s signature drink.
Tagine / Tajine: A lavishly spiced stew named for the tagine pot that it is cooked in, tagine is the staple of a Moroccan's diet. The tagine pot is like a stove-top oven made of clay and is used to braise meat and vegetables in oil at a low temperature. Like most Moroccan dishes, it traditionally eaten by tearing off a piece of bread and dipping it into the sauce with your right hand while grabbing vegetables or meat with your thumb. It is commonly served in the same dish that it is cooked in. Every city has its own unique style of tagine and combination of spices. This is truly the jewel of Moroccan Cuisine.
Couscous / Kuskus: A common food of North Africa, couscous is made from semolina flour and rolled into tiny pellets. Moroccan Couscous is traditionally eaten on Fridays. It is served hot with vegetables and meat in a large communal bowl. Moroccans eat using their right hand to form the couscous and vegetables into a ball, a feat that is much more difficult than it appears. Foreigners as well as some Moroccan's eat using a spoon.
Tanjia / Tangia: Like tagine, tanjia is named after the clay pot it is cooked it. It is filled with meat, usually mutton or beef, a variety of spices, and oil. It is then put in hot coals to cook slowly for 4-8 hours until the meat is perfectly tender and infused with the spices and oil. It is a well-known specialty dish in the souk in Marrakech.
Harira: Harira is a traditional Moroccan soup with a tomato base and contains meat, chick peas, and lentils and is spiced with cilantro and lemon. It is used to break the fast at Ramadan, though it is eaten all year round. It is good to be careful of the harira in Djema El Fina, as it may contain microbes.
Pastilla / Besteila: Pastilla is traditionally made with pigeon, though now chicken and fish are more commonly used due to their easy availability. The meat is mixed with a variety of spices, saffron being the most prominent, and vegetables and made into a savory kind of pie with a paper thin pastry cover.
Argan Oil: Argan oil is made from the kernels of the Argania Spinosa tree which can only be found in the southwest of Morocco and has been growing there for 25 million years. It is rich in vitamin E, naturally occurring antioxidants and essential fatty acids. It is often used for massage and cosmetics. In the villages between Essaouira and Agadir you can visit Moroccan women crushing the kernels to make the oil and find the pure oil which one can use for culinary purposes.
Amlou: Amlou is Morocco's take on peanut butter. It is made from finely crushed peanuts mixed with honey and argon oil. Essaouira and Imessouane are the best places to find affordable and fresh amlou.
Shop Morocco
Shop for Moroccan decor, books & music.
Recipes
Learn to cook Moroccan dishes such as tagine & couscous.
Morocco Culture
Learn about the rich culture of Morocco.
Morocco People
Learn about the people of Morocco.
Morocco History
Learn about Morocco’s unique and rich history.
Did you know...
Argan trees can only be found in Morocco. Their kernels are used to create oil which is used for cooking as well as making skin ointments & massage oils.