Food and drinks in Morocco, what can we tell about the Moroccan kitchen? Morocco is a different culture and therefore has a completely different kitchen. It is traditional and pure food.The food is prepared with fresh products and ingredients, using herbs and no artificial flavours. In the land of the tagines, mint tea, fruit and dates is something for everyone. Cerntainly, the Moroccan kitchen is also very suitable for children.

What makes food and drinks in Morocco different from ours?

Food is important in Morocco and it takes a lot of time and attention, it’s a social event. The Moroccan people are very hospitable and like to welcome you as a guest at dinner. Many dishes come from the Berbers. Dishes like tajines and couscous are original from the Berber kitchen. And we don’t forget the Berber pizza. Dough slices layed together, with a filling of very finely chopped chicken, onion, carrot and herbs. Then baked in the oven or on a fire in the desert.

The Moroccan kitchen uses many fresh herbs, such as coriander and parsley. Furthermore, you’ll find in Morocco a special mixture of herbs, Ras-el Hanout. Each spice seller, pharmacist or restaurant has its own recipe and can vary from a mixture from 20 to 40 different spices. It is the most traditional <oroccan herbal mixture. In general it is said that it is a mixture for those who cannot cook, it makes every dish delicious. Beloved herbs are also cinnamon, cumin and lemon. Orange water is another typical flavour. The water is made from the orange flower and is often used in sweet dishes with honey.

Moroccan sambal, called Harissa is used to give dishes a little more spicy touch. It is made of oil, cumin, coriander, tomatoes, garlic and chili peppers.

Couscous are very small grains of wheat flower and water. Friday is couscous day in Morocco, just as we know Friday as a day to eat fish. Couscous is then prepared in a tajine (stew) with chicken, vegetables and patatoes. The tajine is divided into portions and everyone uses his spoon to eat their portion or uses bread to pick the food.

Mint is use in the famous Moroccan mint tea. This tea is also called Berber whiskey. We will continue to discuss this in a subsequent blog article. The Moroccan mint tea is not comparable to what we know as mint tea. Leaves of mint in a glass of hot water, no, in Morocco, mint tea is prepared differently and is part of a tradition.

For breakfast in Morocco, there will be bread, mostly self-baked. And the delicious ‘thousandholes’ pancakes (Baghrir) and the ‘layer’ pancakes (msemmen). There is also honey and olive oil on the table. You can also find olives and sometimes a regional cheese depending on the place you are. Of course the mint tea is not lacking.

The lunch is not like a sandwich of cheese. Just like diner the tajine comes on the table, filled with meat, fruit and vegetables. The Moroccans love meat and eat chicken, lamb and beef. When eating, the bread is also on the table, which is used to eat or to cope with. There is a lot of fresh fish available, especially in Morocco’s coastal resorts, where fish is traditional caught. But also the vegetarians among us can find their way in Morocco, a tajine without meat is as easy to get as with meat. With the meal comes often a tomato salad. The dessert is fruit, for example, sliced orange with cinnamon and of course the mint tea.