Moroccan cuisine is a blend of Berber, Arab and Andalusian influences. Moroccan cuisine is very aromatic. It is a collision of many surprising flavors. Meat, fruit, herbs and spices. The dishes are cooked in a dish called “Tajine“. It’s something in the shape of a tube with a hole at the top that is placed on a pot of food. The steaming delicacies flow back into the pot in this way.
Specialties and aromas of Moroccan cuisine.
Moroccan cuisine offers various types of tagine, date and goat cheese salads and finally something that is the pinnacle of Moroccan cuisine – a pastilla. Salty and sweet pastilla – minced chicken or pigeon meat mixed with egg, almonds, onions and spices, wrapped in puff pastry and sprinkled with sugar. Pastilla is extremely labor-intensive and in its classic form resembles a thick disc consisting of layers of warka dough (thinner version of filo), pigeon meat or chicken and of course cinnamon. Nevertheless, all you need to do is to smell a toasted disc with an intense scent of cinnamon to… come back with memories to the warm soil of Morocco. Harira is a thick soup of vegetables, rice and spices that Muslims eat during Ramadan.
Where’s the best kitchen?
It is obvious that Moroccan cuisine is the best in Morocco, where the whole range of spices with cinnamon and saffron is mixed with the warmth of a sunny day and air dust in dishes prepared by women. Tagin is the most popular dish – made of meat, poultry or fish with the addition of vegetables, olives and spices. It is also served more and more often vegetarian version composed of couscous or rice covered with lavish vegetables and fruit stewed in this unusual ceramic cone. Classic items in Moroccan cuisine also include mutton skewers, baked sardines and olives served at any occasion.
Kitchen in Agadir.
You can eat anywhere and you will find bars and restaurants with Moroccan specialties without much effort. The kitchen is very varied, just like everywhere else. in Morocco, of course, traditional Arabic dishes – kebabs, couscous, coffee with cardamomfreshly prepared fish. In Agadir, the world’s largest fishing port, you can taste freshly caught sardines, tuna – plus shrimp, lobster and crabs. In each restaurant there were immediately grilled crustaceans with the addition of lemon or mandarin. And after eating it is necessary green mint tea sweet!
Alcohol in Morocco.
Alcohol is sold worldwide and quite cheap. The main and only problem – it is not on sale from eight in the evening.
