A Taste of Morocco (2024)

I (Emma) was lucky enough to travel around Morocco a couple of years ago for a couple of weeks – I started my trip in Marrakech.

The souks of the medina constitute miles and miles of fascinating crowded intersecting lanes or passageways – sometimes a little dangerous as motorcycles interweave with pedestrians, donkey carts and hand-drawn carts. The variety of goods on offer in the souks and vibrancy of the displays are worth it even if you aren’t an avid shopper. Vendors try to get your attention but leave you alone if you indicate you’re not interested (do not touch anything you don’t intend to buy or look too long at something!).

To really experience the buzz of the souks we headed out with a local guide on a food tour into the medina, seeing how the locals cook their bread in communal ovens, how they cook their meat and tasting the treats – tea and freshly made doughnuts.

The beautiful Jardin Majorelle gardens and hamam were a welcome escape from the assault on the senses (although the hamam was something I will not forget in a hurry for various reasons).

For a complete change of scene, my next stop was hiking in the Atlas mountains, staying in a rustic homestead high in the mountains with all the food coming from the local’s gardens – here I ate some of the most delicious fresh produce and traditional dishes that I have ever tasted – simply cooked green beans cooked with fresh tomatoes and garlic were of keynote and the shakshuka for breakfast was to die for, combined with the most amazing location to eat on the rooftop with views all around.

I was happily welcomed into the kitchen in the homestead to see them cooking and pick up some tips.

After the high mountains, I headed into the desert by 4×4 to experience camel riding and glamping (in between seeing the argan cooperatives and the goats in trees!). I then moved on to the beautiful laid back coastal town of Essaouira to experience the music, fresh fish dishes, markets and local silver crafts (they filmed parts of Game of Thrones here on the ramparts as well as the 1952 Orson Welles film Othello).

My trip ended in Agadir to try out surfing and yoga for a few days! The whole trip was filled with amazing food and hospitality, the guides and people were warm and friendly and happy to share their culinary skills throughout the journey. It was an amazing adventure that I would highly recommend and I have future plans to travel more around Morocco as it is such a diverse country with so much to offer.

More about the cuisine…

Moroccan foodis incrediblydiverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences.

Food definitely holds a special place in the heart of most Moroccans forming an integral part of their culture and history, local dishes are famed for their strong flavours, extravagant spices and colourful presentation, which is why they’re such a treat to eat. Despite the deliciousness of Moroccan cuisine, however, it’s actually quite simple as dishes revolve around a handful of trademark dishes and long-held traditions.

The main Moroccan dish most people are familiar with iscouscous, usually eaten in ataginewith a wide selection ofvegetables and meat or chicken. They also use additional ingredients such as plums, boiled eggs, and lemon.

Spices feature extensively inMoroccancooking and there is a centuries-old art to their careful balancing. The dishes are also veryhealthy (at least in general). Most dishes contain vegetables and rely on whole grains, freshly preparedfood, spices and sweet fruit rather than refined sugar and deep-frying. They use lamb which is leaner than red meat, and couscous which ishealthierthan rice.

Tea is a central part of the Moroccan diet

The tea is brewed in a very particular way that gives it a flavour like no tea you’ve tasted before. A mixture of green tea, mint, heaps of sugar is all added to a steeping brew which is poured from a great height and is served at every opportunity, an art in itself.

Bread making

If you want to step inside Morocco’s food culture, then the first port of call on any whistle-stop tour is to visit a communal oven.

The bakers keep track of whose dough is whose by separating it out throughout the oven. It’s amazing how they are able to keep everything straight. Some families put a specific indented mark on top of their bread dough to help the bakers remember that it is theirs. They use a long wooden paddle to easily move different items in and out of the oven.

Children are taught how to make it from a young age, family recipes are passed down through the generations as a rite of passage. Most bread is made from locally grown grains, which are used to create a type of circular flatbread that’s just perfect for dipping in hummus.

Eating tagine is a social occasion

One of the most wonderful things about Moroccan food culture is that meals are considered a communal affair, especially when tagine is on the menu. Taking its name from the conical clay pot that it’s cooked in, tagine is served piping hot and is presented in a single dish that feeds everyone around the table. Each diner is expected to stick to their own triangle, scooping up their broth with some homemade bread. It’s then piled high with meat and vegetables before being eaten.

Couscous is considered Morocco’s national dish

Couscous is the go-to national dish of Morocco and the country’s citizens are very particular about its preparation. Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.

Here are a few recipes to help tempt your tastebuds and check out ourPinterest boardfor more ideas.

This easy vegetable tagine is the perfect dish to introduce yourself to Moroccan cuisine

Nutrition Facts per serving: Kcals: 448 | Total fat: 18.4g | Carbs: 60.7g | Protein: 22.5g | Salt: 0.4g

Recipe source: The Mediterranean Dish – Find the recipe here

Packed with fresh veg and Moroccan flavours. It’s a great lunch on its own but you can easily pair it wtih chicken, lamb or beef.

Nutrition Facts per serving: Kcals: 362 | Total fat: 13g | Carbs: 50g | Protein: 9g | Salt: 0.2g

Recipe source: Scrumpdillyicious – Find the recipe here

This carrot dish shouts Morocco and is perfect served with grilled halloumi or grilled lamb chops.

Nutrition Facts per serving: Kcals: 95 | Total fat: 6g | Carbs: 10g | Protein: 1g | Salt: 0.1g

Recipe source: BBC Good Food – Find the recipe here

This will definitely become one of your favourite recipes. Light, moist, and so zingy, it will keep for up to a week in an airtight container.

Source Kitchen Confidante – Find the recipe here