Moroccan cuisine is the result of interactions between cultures and nations, with influences of various kinds: Berber, Moorish, Mediterranean and Arab.
The typical Moroccan dish: couscous
Couscous , typical of the Maghreb and the Italian Mediterranean islands, is undoubtedly a symbol of Moroccan cuisine. Couscous originated among the Berbers in Morocco and Algeria between the 11th and 13th centuries.
Couscous is made from grains of semolina (coarsely ground durum wheat) or, in some regions, millet. The semolina is lightly watered and kneaded by hand, to which dry semolina grains are added to separate the kneaded particles, which are then sifted. It's a very lengthy production process, as the semolina is continuously kneaded and sifted. According to tradition, women would gather for days to prepare large quantities of couscous. If dried in the sun, it could keep for months. In the Maghreb region, couscous is served with vegetables.
In Morocco, in particular, it can be found with fish in a sweet and sour sauce with raisins and onions.
Spiced meat tagine
Tajine, like couscous, also has Berber origins. Typical of Maghreb cuisine, Tajine is a stewed meat or fish dish whose name derives from the characteristic, often decorated, terracotta dish in which it is cooked.
Tajines can be:
Mqualli, or chicken with lemon and olives;
Kefta , or meatballs and tomatoes;
Mrouzia , or lamb with prunes and almonds.
Originally, the tagine was cooked over a grill. Today, the traditional terracotta dish has been modernized with a metal base that can withstand the high temperatures and flames of gas stoves.
The tagine is cooked over low, slow heat, so that the meat remains tender and absorbs all the flavors, including cinnamon, saffron, turmeric, ginger, garlic, and pepper.
Baghrir
Baghrir or beghrir is a semolina or flour wafer typical of Morocco and Argentina. They are dipped in butter, honey, or jam. They are typically served for breakfast, or as a snack for Īftar during Ramadan.
For example, it is possible to enjoy it the day after our night in the Moroccan Bivouac.
Eggplant Zaalouk
Zaloouk is part of traditional Moroccan cuisine: it is a warm eggplant salad, cooked over an open fire to give it a smoky aftertaste.
Typical Moroccan cuisine
Typical Moroccan cuisine is spicy and rich in flavors and aromas. Eating in Morocco means immersing yourself in centuries of history and tradition, with distant origins. Over the years, dishes have been refined and modernized, yet they retain vivid memories of the peoples who have passed through these lands.
Among Morocco's typical products, we certainly find a wide variety of fish, both in the Mediterranean area and in the Essaouira region, on the Atlantic Ocean. Another typical Moroccan dish is mint tea , made from an infusion of green tea and mint, accompanied by sugar. Its origins date back to colonial times: the tea was given as a gift by Queen Anne of Great Britain to Sultan Moulay Ismail, as a token of gratitude for his liberation of British prisoners.
Typical Moroccan cuisine at Ranch de Diabat
Thanks to the many out-of-town activities lasting two or more days, it is possible to taste these delicious Moroccan dishes on many of the excursions: the goal is to allow our adventurers to live the Moroccan experience in its entirety.
Discover how to immerse yourself in the beautiful lands of Essaouira, ride horseback along the ocean, or immerse yourself in the desert dunes of Morocco.
