Moroccan Cuisine

Tajine, couscous, grilled meats, pastries and more

I started with the Spice Souks for my first blog because as in any cuisine, especially Moroccan, #Spices are the nuclei. Moroccan dishes are said to contain more spices than any other cuisine in the world. I can't describe with justice the scent of a Moroccan spice - sweet, tangy, nutty, delicate, a balm for the soul. It's complex yet appetizing - a reflection of the country's interactions with other cultures and nations over the centuries with primarily Berber, Moorish and Arab influences.

Tajine is one such dish. It is of Berber origin and is named after the earthenware pot in which it is cooked. It is a rich stew of meat - beef, chicken, lamb or fish - which also includes vegetables and sometimes fruits. A vegetarian version is also available.

Couscous is the Moroccan national dish, typically served during lunch. Did you know that couscous is used to serve a sheep's head? I'm sure you can be served one if you want, especially the time of Eid-Al-Adha - the Festival of Sacrifice - around mid-October. We were in Morocco at the tail end of the long holiday so I saw some remnants of the feast.

Never miss breakfast while in Morocco. The yogurt, homemade jams, Moroccan coffee, khobz - local bread, Berber crepes. Then there is the Moroccan omelette. One word - divine!

Tea time is a treat with the variety of pastries available. I love nutty pastries and Moroccan sweets are a balanced combination of nuts, fruits - figs, apricot, sesame seeds, etc. Never miss Patisserie Morocain at the airport!

If you want to learn more about Moroccan food, www.moroccanfood.about.com. +Christine Benlafquih is a great resource on the topic.

Next stop - the Riads of Marrakech!