Moroccan cuisine is neither Mediterranean nor Middle Eastern but has Berber, Andalusian (southern Spain), and Arab influences. French food is still served in the country’s fine-dining restaurants, testimony to their legacy as a protectorate of France for over 40 years. Meals start typically with a variety of salads and cold dishes using vegetables like aubergine, made into a puree like the Lebanese baba ghanoush; fava beans, ripe red tomato salad with preserved lemon, carrot with herbs, and zucchini with thyme. This could be followed by a pastilla or briouates (Moroccan samosas), and a tajine or fish, if you’re by the sea, and a jouhara pastille or oranges dusted with sugar and cinnamon for dessert. These are the best things to eat in Morocco.
The best things to eat in Morocco
Couscous
Many people think couscous is actually a grain that grows. In fact it is made from wheat, like pasta. It is made into tiny, tiny granules. Because the granules are so tiny, they resemble bulgur from Lebanese cuisine, rava, or semolina from Indian cuisine. It is a staple all over North Africa. In Morocco, they steam it in a couscousier, a perforated top dish, over a stew of lamb or chickpeas so that it absorbs the flavours of the dish below. Couscous is today so popular that chefs have taken license to do many varied recipes, even sweet ones. I make a salad of couscous which I call the ‘flavours of Morocco’ with fresh mint, pomegranate, and chopped almonds. I soak the couscous in warm vegetable stock rather than water to give it a bit more flavour and just fluff it up with a fork. You don’t actually need to “cook” couscous. Soaking it in hot water or warm stock is enough. Dari is a good brand if you’d like to try your hand. In Moroccan cuisine, couscous is often served with slow-cooked meat (lamb, chicken, or beef), vegetables or a fragrant broth flavoured with saffron, cinnamon, and preserved lemon. One of the most famous Moroccan dishes is Couscous Royal, which includes a mix of meats and vegetables.
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