This soup is prepared in a traditional earthern pot which is believed to retain and enhance the flavor profile of tajine.

Moroccans are fiercely loyal to their breads and use the breads to whip up the tajine instead of relying on cutlery. The traditional bread of Morocco is called Khobz which has a chewy centre and is known for its versatility as it can be made using farina, barley or wheat flour. Other types of bread commonly consumed here include the harcha which is made of semolina and butter and pairs brilliantly with jam and spreads and the Mahrash (Arabic for rough) made of barley and is chewy, rustic and dense.

Blessed with 3000 kilometres of coastline, it is only obvious that Morocco boasts of fresh seafood like mackerel, sole, tune, mollusks, spider crab, lobster and swordfish. The fresh produce is often incorporated into the tajine to make it more flavorsome. Fish chermoula is a delight for seafood lovers as the traditional recipe of the grilled fish makes it sing of onions, cumin and saffron due to the intense spice rubs. As the largest exporter of sardines, the country brags of the best chili sardines you will ever taste.

A few Moroccan dishes you cannot afford to miss out are the Harira, a soup made of tomatoes, lentils and lamb, is consumed extensively in the month of Ramdan and the Maakouda, deep fried potatoes balls sold on the streets or in restaurants as appetizers. The Zaalouk is a common side dish made of eggplant, tomatoes and olive oil and served with crusty bread is another dish which is very popular with the locals and tourists alike. Pastilla or the pigeon pie is a perfect example of Moroccan gastronomy as it combines the sweet and savoury flavours beautifully. If you visit the country during Eid al-Adha, you can enjoy the sheep head which is roasted for hours with cumin, chilli and salt. The entire head is edible but the best parts are the cheek and the tongue.

Because the meals are heavy, Moroccan drinks aim to aid in better digestion of the food. Mint green tea is the most popular drink of Morocco. The tea here is unique as it contains huge amounts of sugar and has hints of gunpowder. Even though it is a Muslim country, Morocco
is known to prepare its own wine. The variety of wine found here is mainly red and of high quality because of the country’s high altitude mountains and French influence.

Moroccans are known to take their desserts very seriously and will definitely satiate your sweet tooth. You cannot leave the country without devouring the Briwat which is a deep-fried filo pastry stuffed with almonds. Sold across souks, Shebakia, a flower-shaped sesame cookie dipped in honey, is another favourite. Fekka, which is like a Western biscotti but laced with orange water and Meskouta which is a yogurt/lemon/orange flavoured cake are desserts you definitely need to try out.

If you like food with a soul and flair, the Moroccan cuisine is calling out to you!

Try out ; Mid Eastern Desserts written by Niharika