Slow-cooked tajines, dishes favouring lamb, vegetables and lentils, and couscous form the staple main dishes in Moroccan tourism’s best cuisine. Prepare for fresh ingredients made with just the right spices and cooked to melt-in-your-mouth perfection, and be sure to pick up some snacks like local olives and stop for a refreshing mint tea – here referred to as Moroccan whiskey – along your maze through the medina.
Appetizers:
B’ssara dried broad beans
Khubz fresh bread, Chebakkiya pretzels
French petit déjeuner (breakfast)
Soup:
Harira (lentils, chick peas, lamb stock, tomatoes and vegetables)
Bissara (glop of peas and olive oil)
Mains:
Tajine/Tagine – meat and vegetables stew (with beef, chicken, lamb, fish, prawns and lemon, olives, tomato sauce, prunes, apricots)
Kaliya lamb (with tomatoes, bell peppers, onion)
Méchoui (slow-roasted lamb).
B’stilla meat Pie – Pigeon or Chicken
Rotisserie Chicken
Fish Chermoula
Camel Burger
Salads:
Zaalouk salad (eggplant/aubergines, tomatoes, garlic, olive oil, spices)
Taktouka salad (tomatoes, green peppers, garlic, spices)
Street food:
Sheep’s heads, Snails, Lamb’s liver, Caul Fat, Makouda fried potato balls
Sides:
Couscous
Nuts, Corn Cobs
Chefchaouen goat cheese
Pickled lemons
Cumin
Argan oil
Dessert:
Kaab el Ghzal (“gazelle’s horns”) pastry with almond paste and sugar
Halwa Chebakia cookies
Zucre Coco Fudge cakes
Drink:
Mint Tea (Moroccan whisky)
Beer:
Casablanca
Wine:
Moroccan champagne/sparkling wine
Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC
