Moroccan cuisine has long been regarded as one of the most varied cuisines in the world, due to Morocco’s relations and trade with the rest of the world for centuries, it is a mix consisting of oriental cuisines, Mediterranean cuisines, African cuisines and local cuisines of the Berbers. Morocco produces a wide range of Mediterranean and even some tropical fruits and vegetables.
Moroccan cuisine is a mixture of several traditions coming from the exchanges between Morocco and other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Berber, Arab, Andalusian and Mediterranean cuisines, with European and Asian influences.
Known for its appetizing cooking recipes, Morocco is ranked ahead of many gourmet world destinations such as France and Italy and other countries in the Mediterranean basin.
Morocco is the place to go for the best Berber Mediterranean cuisine on the planet.
This means fragrant pots of tagine served in the middle of the ancient cities of the medina, herbal teas to start and some of north Africa’s freshest fish dishes.
Throughout the kingdom, in homes and restaurants, there are various traditional Moroccan dishes; however, Djemaa el Fna Square in Marrakech remains the most famous place where one can try all the varieties of Moroccan cuisine.
Alongside folk activities, the square offers a hundred food stalls arranged in parallel lines serving various tasty dishes cooked and served outdoors.
Although some Moroccan specialties such as sheep testicle, snails, steamed sheep’s head and spicy cow or fried sheep brain may seem very strange and more exotic, their taste is irresistibly delicious and their prices are reasonable.
Among the most well-known Moroccan dishes of Moroccan cuisine are:
Traditionally, it was the regular dinner of almost all Moroccans, but over time, people began to prepare it every Friday. Like all pasta, couscous is prepared with cleverly rolled flour to form fine steamed grains. When it is dried, they store it in bags. Ready-made couscous can be found in all markets today.
The tagine owes its name to the special terracotta pot in which it is cooked. Yet, for all Moroccans, this means an irresistible taste and a pleasantly sweet smell. Tagine is usually cooked on charcoal or on a very low temperature, the meat is cooked slowly until they become tender with aromatic vegetables and sauce, and it is served hot.
It has different sweet tastes depending on the ingredients, but the process remains the same.
- Bstilla (or Pastilla)
Bstilla is undoubtedly one of the ultimate manifestations of the beauty, refinement and delicacy of Moroccan cuisine. It is prepared for large dinners and wedding ceremonies. Pastilla is usually served with fresh Moroccan salads and olives. It can be served as a starter before a tagine or as a main course.