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Authentic Cuisine<\/strong><\/p>\nMorocco\u2019s delicious food combines Arabic, Mediterranean and African influences. Wherever you go in the souks and markets, you\u2019ll find fresh fruit and vegetables as well as freshly caught fish. Herbs and spices are also used extensively, with saffron, cumin, coriander, cloves and cinnamon providing indispensable ingredients. The best-known Moroccan spice is ras el hanout<\/em> \u2013 a mix of around 35 different spices used in the preparation of couscous and tagines, Morocco’s national dishes.<\/p>\nCouscous is one of Morocco\u2019s national dishes and traditionally eaten on Fridays after prayers. Couscous is made of small steamed balls of crushed durum wheat, semolina, barley or millet and is traditionally served with a meat stew spooned on top \u2013 usually poultry, beef or lamb \u2013 as well as vegetables including tomatoes, potatoes, cabbage, chickpeas and pumpkin.<\/p>\n
A tagine is a Maghrebi dish named after the earthenware pot in which the food is cooked. The tagine pot consists of a circular base and a cone-shaped cover. Poultry, lamb, goat or camel meat and fresh vegetables are slowly braised at low heat inside the pot. There are countless varieties, savoury and sweet, of this North African stew, which is typically cooked on a charcoal fire. When it\u2019s ready, the whole tagine comes to the table and everyone helps themselves.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>