Moroccan Food

 The main Moroccan dish most people are familiar with are

•  Couscous,the old national delicacy. ‘Seksu’ or couscous is a fine wheat semolina traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of butter milk. 

•    Tanjia (A Moroccan, Marrakchi gourmet) It is a specialMarrakchidish made with meat and spices. Originally it is a recipecooked by men when they go for outdoorpicnics in spring time to playcards and enjoy music. It iscooked in a pot of clay for about 4 hours, usually in the public hammam (bath) where it’scovered and buried in hot ashes.

•  Harira is a typical heavy soup, eaten during winter to warm up and is usually served for dinner, it is typical eaten with plain bread or with dates. The latter is especially used during the month of Ramadan.

•  B’stillaThis very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.

•  Moroccan Chicken Rfissa - Trid with Chicken and Lentilsit's traditionally served on the third day following the birth of a child or for special occasions. 

•  The most popular drink is green tea with mint. Mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugarconeTraditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition.