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Biscuits At Casbah
Tour Buses - Tangier Port
The bus lineMorroccan Cuisine
Morocco, the name itself evokes exotic images. Moroccan cuisine has strong routes in tradition and is rated as THE best in the world. The Moroccans are very proud of their food. The sharing of meals is an integral part of the culinary experience and the foundation of the Moroccan way of life There is a strong sense of family and tribe.
Morocco is an agricultural paradise. The heart of Moroccan cuisine lies in the spices expelling tantalizing fragrance, color and warmth. Set recipes are very rare, each dish will have the signature of the creator, who is always a woman.
MINT TEA
The country’s national drink, tea is drunk every hour of the day. Although it is said to be the favoured drink of the Prophet, the truth behind the history of tea is the English who offloaded it in Tangier during the Crimean War. Mint is grown all over Morocco but flourishes in the mountains. The only mint that can be used is ‘mentha viridis’. The best quality, dark with firm stalks, comes from Meknes or the Zerhoun. Freshly brewed na’na’ MINT TEA has become a fine art and a national symbol.
COUSCOUS
As the national dish, couscous has a strong religious and emotional significance. Made from durum-wheat semolina native to the region mixed with smaller quantities of either drum-wheat flour or a soft-wheat flour, it is usually served topped with a stew. Moroccans believe couscous brings God’s blessing upon those who consume it. Couscous needs to be prepared with patience, rhythm, time and the finesse of the woman preparing it.
BREAD
Bread or khubz’, the most basic and essential food is sacred in Morocco. The Prophet ordered that that bread be treated with the utmost respect, so any bread found thrown away in the street must be moved out of the way of foot traffic with a short prayer. Loaves are baked early morning in terracotta gas’a in a communal oven.
PRESERVES
One of the cornerstones of Moroccan cuisine. Jewish Moroccans developed the art of preserving using salt. Olives from around Fes and Meknes are some of the best in the Mediterranean. Lemons are preserved in the spring when they are their ripest and sweetest. Some regions add cinnamon sticks, cloves and coriander for an alternative taste.
BAGH'IR
For a delicious Morocco breakfast, try this yeasty semolina pancake with a distinctive honeycomb appearance. Serve with ‘khli’’ preserved meat.
B’STILA
This pastry is widely regarded as the crowning dish of Moroccan cuisine. This pastry is served to newlyweds the morning after their wedding night to symbolise their family’s wish that life together should be as sweet as this creation.
The Moroccans eat three meals a day, the main meal being around mid-day.
