Taste of Morocco
Here’s a joke: What do Moroccans call traditional Moroccan food? Answer: Food! And traditional Moroccan food is everywhere you go, surrounding you with the smells and tastes of the exotic. With our Taste of Morocco, you’ll experience the adventure that is Moroccan street food. In Marrakech and Fez, your tour guide will not only show you the sites of Moroccan culture and history, feeding your curiosity and desire for adventure. But also stop by the small shops and workingman’s cafes where you’ll get to sample the local delicacies feeding your stomach simultaneously. Think of it as a city-wide roving buffet that can easily replace a sit-down lunch.
As you tour the cities, keep your eyes (and noses) on the lookout for some of the specialties Morocco offers, and you’ll regret missing them.
- Shebbakia: pasta ribbons with hot honey and grilled sesame seeds, commonly found during Ramadan.
- Briouats: sweet filo pastry with a savory filling, like a miniature pasilla.
Briouats au miel: sweet filo pastry envelopes filled with nuts and honey.- M’hencha: almond-filled pastry coils, often covered in honey or syrup.
- Cornes de gazelle: marzipan-filled, banana-shaped pastry horns.
- Pastilla: sweet pigeon or chicken pie with cinnamon and filo pastry (a specialty of Fes).
- M’laoui: flat griddle bread from dough sprinkled with oil, rolled out, and folded several times.
- Bissara: thick beans soup, usually served with olive oil and cumin.
- Olives: come in numerous varieties,
- Almonds, walnuts, and dates.
- Bread: almost always round like a cake and tears easily by hand. It’s usually homemade and cooked in the public oven.
Khlea: small pieces of beef or lamb marinated in light spices, then dried in the sun (gueddid) before being cooked and preserved in fat for up to 2 years. Still a homemade staple in rural areas, these days, many Moroccan families resort to buying it as it is so readily available everywhere.
