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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...
| Amlou: | Posted Sep 08th, 2009 by Gems |
| 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. | |
| Argan Oil: | Posted Sep 08th, 2009 by Gems |
| 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. | |
| Pastilla / Besteila: | Posted Sep 08th, 2009 by Gems |
| 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. | |
| Harira: | Posted Sep 08th, 2009 by Gems |
| 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. | |
| Tanjia / Tangia: | Posted Sep 08th, 2009 by Gems |
| 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. | |
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Recipes
Learn to cook Moroccan dishes such as tagine & couscous.
Morocco Culture
Learn about the rich culture of Morocco.
Morocco People
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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.