The Moroccan meals are fresh and healthy. It is made from scratch every single day. Fresh vegetables are bought from the vegetable market the same day as it is used. The meat is slaughtered the same day as it is cooked. The meals are cooked with different kinds of spices, herbs, nuts and fresh and/or dried fruits.
Morocco’s food culture varies from place to place. The country has a long coastline towards the Atlantic Ocean. Naturally fresh fish is one of the most important commodoties. However, in the inland it is not common to eat fish.
Soups or salads are usually served as apetizers. Salads contain cooked and raw vegetables served together in a colorful union.
Couscous is Morocco’s national dish. It is small grains made of durum wheat and tastes like semolina. It is traditionally cooked in a steamer which is put on top of large, boiling pot with vegetables and meat. A traditional couscous should have at least 7 different vegetables. Among the usual ingredients are carrots, eggplants, zucchinis, pumpkins, onions, tomatoes, peas, potatoes, chickpeas.
The Moroccans love their tagine. A tagine is both a stew dish and a ceramic pot with a cone-shaped lid. The dish is named after the pot it is traditionally cooked in.
There are many different kinds of tagine dishes. They vary with different kind of vegetables, meat, spices, herbs and dried fruits. It is slow-cooked for hours to make it tender and moist.
Fresh bread is served to every meal; breakfast, lunch and dinner. The bread is round and flat and you break it into pieces as you eat.
Another popular dish is harira, which is a flavourful soup with meat, vegetables and rice. Harira is traditionally served during the Muslims holy month of Ramadan.
For dessert you are usually served fresh fruit or fruit salads.
Tea is culture in Morocco. It is an honor to be invited for tea and it is served in a ritual manner. Berber whiskey is a humorous name for it.