Recently updated on August 24th, 2018 at 05:23 pm
By: Laura Wilson-North
Morocco’s delights are many, especially for the adventurous; those who’ll revel in getting lost in souks and high on the heady scent of spices. Imagine learning to haggle like a local, the meditative charm of a traditional riad or the exhilaration of a star-lit medina, buzzing with street food vendors, wandering fortune tellers, locals selling trinkets and of course…. the obligatory snake charmer. With so much to explore and enjoy, it’s easy to forget that there’s more to Morocco than the sights and sounds… there’s the food. We spill the beans (sorry) on the places and dishes that should be on any foodie’s list when travelling to Morocco…
Make time for Tagine
Arguably the most well-known of Morocco’s dishes, after the obvious couscous of course, tagine is a Berber dish, named for the familiar earthenware pot that it’s cooked in. Imagine a steaming stew with myriad variations, from a simple vegetarian dish with carrots and herbs, beef or lamb with prunes and almonds or even fish with peppers and olives – and of course, plenty of herbs and spices. Typically served piping hot in its traditional pot, sizzling and bursting with flavour, tagines can be found throughout Morocco, served with fresh baked bread or couscous.
Venture into the Night Market
A riot of noise, colourful wares and neon lights, the night market at the famed Jemaa el-Fna in Marrakech’s old city simply has to be experienced. An enchanting kind of chaos, the night market is alive with locals, tourists, animals (usually tamed), mopeds (rarely tamed) and of course vendors of every kind imaginable. The main event, in our case, is the food. For carnivores, the aroma of grilled meat or brochettes will be tantalising, but there’s plenty for veggies too – think grilled vegetables, couscous and zingy fresh orange juice. And then there are the pies, both sweet and savoury to fuel your enthusiasm for the magical madness of Jemaa el Fna.
The freshest of fresh fish? Set sail for Essaouira
Leave the medina and trot on down to Essaouira’s picturesque harbour, taking your pick from various types of fish, urchin, squid and prawns as they come off the boat. Once you’ve chosen your poisson du jour, have it cooked in front of you by one of the local vendors right there on the sea front. If fish is your thing (and even if it’s not) the beautiful and comparatively tranquil Essaouira is not to be missed.
Spice Pyramids – the eighth wonder of the world?
The warm air in Morocco’s sun-baked souks is heavy with the scent of spices, tantalising the taste buds long before one sets eyes on them. Often displayed as vibrantly coloured and impossibly perfect pyramids; spices such as saffron, cumin and ginger to name but a few, are widely available and insanely flavourful. Your local supermarket pales in comparison, so take our advice and stock up. Spices for you, spices for friends, spices for everyone.
B’stilla, my beating heart
If pies are your thing (they’re definitely ours), hunt down a traditional dish known as B’stilla, also known as Bastilla or Pastilla. Traditionally, B’stilla is a spiced pigeon or poultry pie with savoury filling encased in delicate pastry and topped with toasted or ground almonds, cinnamon and sugar. The official dish of the city of Fes, B’stilla is typically served as a starter and is a sweet and savoury delight. Find and indulge. You’re welcome.
Eat local
There are too many traditional dishes to list and describe here, so here’s our last tip to enjoying Moroccan cuisine. Eat local. Avoid eating in large restaurants and hotels, and instead seek out the smaller hidden treasures. Eat where the locals eat, try street food (make sure it’s cooked fresh in front of you), and ask the locals about their favourite dishes. Try Makouda – a type of potato fritter, and Zaalouk – a cooked aubergine salad. And don’t forget to stock up on those spices.
Images Courtesy of Trafalgar