In the spirit of appreciating culinary excellence, we take our lenses into Morocco’s kitchen – the critically acclaimed home of all things gastronomically pleasant.
Morocco’s culture and influence permeates multiple geographical boundaries. Spanish-Moroccan, French-Moroccan and Turkish-Moroccan are well-known terms and descriptions. Additionally, Berber, Arab and Moor descents are well-documented to be prominent fixtures in Moroccan heritage. The existence of these different sects quite evidently gives rise to the assortment present in the culinary culture of Morocco.
Strong personalities of spices, buoyant olives and air-filling pastries and cafes. Just the way parts come together to make a whole, the different culinary influences from the subsets of Moroccan culture come together to make Morocco’s culinary experience a world beater.
Couscous is about the most popular local Moroccan dish. Although originally a Berber-inspired meal, couscous typifies the togetherness of Moroccans, in that, the meal is often seen eaten in a communal nature, where a group of people eat from one jumbo-sized bowl.
Couscous is a mountain of little steamed balls of semolina flour, traditionally topped with a tagine – an assorted meat and vegetable stew. Similarly, a serving of couscous can be garnished with tfaya – a popular gravy consisting of ginger, garlic, caramelized onions, honey and raisins.
As a bonus tip, try and secure a jug of the renowned Moroccan mint tea, also referred to as Moroccan whisky, for dessert.
Couscous is practically a staple on the Moroccan eatery scene. Hence, it will be borderline criminal to visit Morocco without sampling its flagship dish. Also, its versatility makes for a different experience with every variety of couscous you try.