Eat your way through Morocco with these eight foods
16th March, 2016
Besides the beautiful beaches and bustling cities, another
main reason we love Morocco so much is down to its incredible cuisine – a
unique blend of influences from both Africa and the Mediterranean. Many
Moroccan cities, such as Marrakech, are packed with traditional restaurants and
street food stalls, making a visit the perfect way to get a real taste of the
country. During your stay at our villas in Morocco, try to tick off everything
on this list and well and truly eat and drink your way through Morocco!
Chebakia are sesame cookies deep-fried before being coated
with masses of honey or syrup, and, though they’re popular with locals, they’re
a food you rarely hear of outside of Morocco. They are especially popular
during Ramadan, playing a role in the period’s traditions. Though they can
easily be bought from shops, factory-made versions just don’t compare to the real
thing, so be sure to try one from a freshly made batch at a street vendor.
A traditional starter which also makes for a great snack,
these can easily be picked up from a street food vendor. Originating from Fes,
b’stillas are made up of layers of thin pastry, filled with layers in between
of pigeon meat, eggs, almonds and spices. Other varieties such as chicken and
fish are also available.
Mint tea is drunk all over Morocco and is enjoyed at all
times of the day by young and old, making it something of a national drink. The
tea is a symbol of friendship and hospitality, and can be seen everywhere from
important meetings to casual conversations in a café terrace. Served from a
teapot steeped with sprigs of spearmint, the tea is served heavily sweetened to
An ideal snack to enjoy on the go, ma’qooda consist of
deep-fried potato balls, which can have all kinds of ingredients added to them,
from fried egg to spicy harissa sauce. The mixture is then stuffed into a
sandwich, making for a super tasty, quick and easy snack.
Traditionally, once Ramadan comes to a close, the long fast
is broken with a steaming bowl of harira soup, sometimes with a crispy chebakia
served on the side. A delicious combination of tomatoes, lamb, lentils and
chickpeas, this flavoursome soup is rounded off with some lemon juice and
coriander for another extra kick.
Snail soup can be bought in most markets, and while it may
seem odd to the less adventurous of us, once you’ve smelt it bubbling away
you’ll want to dive right in. The distinctive chocolate brown snails bring
their own special savoury taste, while the broth adds another dimension of
flavour and spice.
The freshly squeezed orange juice made in Morocco simply
can’t be beaten, and is just the thing to keep you going as you wander the
streets of the bustling cities. The oranges are plucked from one of the many
trees growing in the courtyards and alleys before being squeezed into a tangy
and refreshing juice.
Lamb or chicken tagine is already a well-known and popular
dish outside of Morocco, though few have probably tried an authentic kefta
tagine. Meatballs made from lamb or beef mince, coriander, parsley and cinnamon
are cooked in a rich sauce made from tomatoes and onions, with eggs cracked
into the sauce just before serving. Image: Miansari66, available
under Creative Commons