GENUINE FLAVOURS AND GASTRONOMY FROM MOROCCO
The traditional dish of the country is couscous: superfine flour, cook and serve with stewed lamb and vegetables, and on the top some hot sauce harissa. The tajine is a stewed meat dish cook with vegetables or fruit, but the name rises from the particular glazed baked clay pot, sometimes even decorated, this particular pot is divided into two parts: the base plane and usually use to serve the food, the top has a conical shape and is used during the cooking as a cover. In the recipe of the tajine, they add tuna fish, sardines, sauces, and spices, like saffron, garlic, ginger and Curcuma.
They make Pastilla with pigeon meat, eggs, almonds, saffron and sugar, they close this mixture in different parts of a sheet of pastry named WARKA.
During the fest, they cook the Mechoni a Berber recipe: roasted lamb with chilly and saffron.
The tradition of the gastronomy of Morocco belongs to the nomad people: sheep meat, vegetables, dates. But you can find even some influences from the Arab and French cookery.
The main ingredients of traditional cakes are almonds, honey, and sugar. We remember the one nicknamed “horn of gazelle”, where they aromatize the almond pastry with the orange flowers’ water.
Respecting the Muslin Religion you think that is quite impossible to find alcoholics. But in some places such as Fès and Mèknes, there is a local production of wine with good quality. In Morocco, you can drink, everywhere, mint tea, but if you like you can taste a light local lager beer.