The North African destination of Morocco has a lot to love, but its gastronomy is one of the highlights of any trip to the country. Moroccan cuisine is a result of the country’s history of cultural exchange, including the native Berber population, Arab settlers, French and Spanish colonization, and trade with other various Mediterranean countries and civilizations.
One of Morocco’s star dishes is tagine, a dish that consists of meat and/or vegetables with spices such as cumin, saffron, tumeric, as well as other ingredients, including as pine nuts or dates, cooked together in an earthen pot.
You probably already know about couscous, but it is, in fact, Morocco’s most quintessential dish. A common staple made with steamed wheat flour and semolina, in Morocco, it is typically topped with a stew containing broth, meat, such as lamb or beef, and/or vegetables like potatoes, carrots, and onions.
The perfect compliment to the end of any Moroccan meal is a pastry. The standout is the chebakia, consisting of dough rolled into the shape of a flower and deep-fried. It is then covered in honey and rosewater and sprinkled with sesame seeds.
After the pastry, make sure to have a Moroccan mint tea, a simple but delicious beverage made with hot green tea, spearmint, and sugar, and the beverage which accompanies most post-meal conversations in this North African country.
Enjoy, and happy eating!
