Cuisine
Morocco
Moroccan cooking blends Berber, Arab, Andalusian and Jewish traditions. The sweetness of dried fruit and honey meets cumin, cinnamon, saffron and preserved lemon, and dishes are slow-cooked in clay tagines. Friday couscous, a glass of mint tea and a shared platter scooped up with bread are everyday rituals of hospitality.
- 5 dishes
- Soups: 1
- Main dishes: 3
- Drinks: 1
- vegetarian: 1
-
main dish
Couscous
Steamed semolina grains with braised meat, vegetables and chickpeas – a dish shared by the whole Maghreb.
-
main dish
Chicken tagine with preserved lemon and olives
Chicken slowly braised in a clay pot with saffron, ginger, preserved lemon and green olives.
-
soup
Harira
A thick tomato soup with lentils, chickpeas, meat and herbs, used in Morocco to break the Ramadan fast.
-
main dish
Pastilla
A round pie of paper-thin pastry filled with chicken, eggs and almonds, dusted with icing sugar and cinnamon.
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drink · vegan
Maghrebi mint tea
Sweet green tea brewed with fresh mint and poured from a height to raise a foam – the sign of Maghrebi hospitality.
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