Food And Culture Tips To Enjoy Travel To Morocco

What I love most about travelling is the first hand knowledge of other cultures. There is something unique about discovering the traditions, the way of life, the arts & crafts and especially the food. All Countries are fascinating in their own way; however there are places in the world that are richer than others in a way of traditions and history. Morocco is one of them. Not only Morocco sprouts history from every corner with its beautiful architecture and the Medina, which has kept the unspoilt status of old city and seems to guard its hidden secrets, but the traditions are just as evident in everyday life. You just need to visit one of the famous Moroccan markets to see the abundance of their arts and crafts, and if you are lucky enough you might even barter yourself a deal and take home one of the renowned Moroccan rugs or a precious handmade piece of silver jewellery.

Food lovers who travel to Morocco will be able to please their taste buds during their visit to Morocco where traditional food is well known for its succulent Tajine and couscous dishes. Moroccan food is based on meat, usually lamb or chicken, vegetables, couscous and a large selection of bread. Each recipe tends to carry very strong flavours, and will surely provide a wonderful gastronomic experience.

Soups are very popular and often a meal starts with a rich and spicy pulse soup called the Harira. As well as a first course pulse soups are often served for breakfast at cafes. Just like Harira, Bisara is a popular breakfast dish, a rich chickpea soup with fresh olive oil poured over the top. Many cafes specialize in soups and they are usually recognized by the piles of cups on the counter.

The other succulent Moroccan dish is the famous Tajine, which takes its name from the dish – a heavy ceramic covered dish – rather than the food itself. Classic Tajines are usually made with a generous portion of meat in the middle of the dish surrounded by vegetables and fruit. The dish is central to the success of a good Tajine that needs to slow-cook with the lid on. Lamb Tajines are usually cooked with almonds and prunes, while chicken Tajines are made with green olives and lemon. If you happen to be invited for a meal in someone’s house, the Tajine will be in the middle of the table and the custom is to eat the vegetables in front of you accepting the pieces of meat the host offers you.

Couscous is the most renowned Moroccan dish, coarse semolina steamed with vegetables and spices served with lamb or chicken. Traditionally couscous is not a dish you would find at restaurants, but it is the food the locals eat on special days and the best couscous you could have is at a Moroccan household. If you wish to eat it at the restaurant remember to order it a few hours before you go.

Dates, yoghurt, fresh cheese and olives are popular snacks accompanied with the many types of bread available. Mint tea is the national drink and is often offered in sign of friendship and during negotiation over price in shops.

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