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The Top 5 Dishes to Try in Morocco

Morocco is known for a lot of things.

It is famous for the souks of Marrakesh, the blue-washed streets of Chefchaouen, and the snow-covered slopes of Oukameden.

It is well-known for its diversity and quality of food.

Spices like saffron and cinnamon are used liberally to lend unique flavors to stews and soups.

The bazaars of the country’s imperial cities are popular with street-food enthusiasts.

In this article, we take a look at five must-try dishes which can be washed down with mint tea.

1- Tagine

It would be difficult to not try Tagine, which is the most famous of all the dishes.

From sidewalk food vendors to upscale restaurants, it’s on the menu.

The Tagine originated with the people of North Africa.

The tajine is a clay pot that is painted and used to cook it.

The tajine has a wide, circular base and a cone-shaped lid that traps steam and returns it to the stew.

Most tagine recipes include meat and vegetables cooked slowly over low heat to achieve maximum tenderness and flavor.

Most tagine recipes include meat and vegetables cooked slowly over low heat to achieve maximum tenderness and flavor.

Cinnamon, turmeric, ginger, cumin, and saffron are the most popular spices in the kitchen.

Some of the recipes call for dried fruit or nuts.

There are many different types of tags.

Chicken and vegetables are perhaps the most common.

Meatballs are cooked with spices and topped with fried egg Lamb tagine can be made with almonds, prunes, plums, or figs.

A lot of restaurants have vegetarian versions.

2- Couscous

It is a North African staple that has earned its status due to its convenience.

It is non-perishable and cheap.

Depending on how it’s prepared, it’s highly Adaptable.

The small balls of steamed semolina are named Kecskes.

Historians believe that the people of the Berbers have been making food for thousands of years.

This allows the steam from the stew to rise and flavor the couscous as it cooks.

In many North African countries, including Algeria and Tunisia, the main meal is a meat and vegetable stew.

Seffa can be served as a dessert.

In this instance, the couscous is often served with a special milk infused with orange flower essence. Both types of the dish are great.

3- Bastilla

Bastilla is a pie made with both Arabic and Andalusian ingredients.

Bastilla is an Arabic translation of the Spanish word pastilla, which means small pastry, and is a relic of a time when Spain and Morocco ruled.

Culture and tradition flowed freely between the two countries at that time.

A filling made from meat, onions, parsley, and spices is placed between the layers of were dough.

After baking, the top layer of pastry is dusted with icing sugar and cinnamon, and sometimes almonds.

Bastille was traditionally made with meat from pigeons.

The dish was reserved for special celebrations because of the cost of squab meat.

Nowadays, Bastilla can be made from beef, fish, and even offal.

4- Zaalouk

It’s a key ingredient in many traditional dishes in Morocco.

The main elements of a popular side dish are cooked eggplant and tomatoes.

The mixture contains garlic, olive oil, and chopped coriander, as well as paprika and cumin, which give it its smoky flavor.

It can be served as a dip, or as an accompaniment to kebabs and tagines.

It is very delicious when spread on flatbread.

Although the exact recipe is different from region to region, it is still a staple of the cuisine.

5- Harira

The Arabic word harira means “silky” and is used in the name of this soup, which is traditionally served at dusk to break the fast during the holy month of Ramadan.

It is served as a starter or light snack in many of the restaurants in the country.

Tomatoes, lentils, chickpeas, spices, and a small portion of meat are included in the basic ingredients of a recipe.

A thickening agent called Madeira gives the soup its texture, while lemon juice and turmeric are used as garnish.

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