Moroccan food is a feast of flavours. Every meal has its own recipe and if we travel around the country we’ll find different cooking recipes. All them are worthy to try. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bistela, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetables in tajin and charmoula, the list is so huge.

Concerning the moroccan eating habits. Many Moroccans eat bread with olive oil, tea, and different kinds of Moroccan crepes like Harcha and Msemen for breakfast. Then, Members of the family come home from work and school and they all sit around to have lunch. With everyone gathered around one big plate, the meal starts when the head of the family says “bismillah” (in the name of God). Using their right hand and a piece bread to scoop up the food, the feast begins! At lunch in most houses, we find a selection of salads and a tagine or couscous all put out on the table at the same time. Thereafter, they bring out a fruit plate and serve tea. For Dinner, they might prepare a soup of
vegetables or Fish but sometimes there are exceptions where they ate heavy

The flavor combinations, aromatic spices and exotic ingredients make
even the most basic Moroccan dishes amazing. What makes it unique !


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