What is the favorite food in Rabat

Food and drinks in Morocco

Food and drinks are a culinary highlight in Morocco, because Moroccan cuisine has its own, individual specialties (just think of Moroccan mint, lamb in all variations, stuffed olives and all kinds of spices). Most of the typical dishes in Morocco are Berber and Arabic in character and are therefore represented in many variations throughout the Maghreb region - as far as Tunisia.

In addition to traditional and local dishes, many restaurants in the larger cities also offer French cuisine from the former protectorate. There are also cookshops and international fast-food restaurants - the latter mainly exclusively in the big cities.

Due to high quality and natural products, the Moroccan cuisine is one of the best in the world. These products include saffron on Taliouine, argan oil, dates from Tata, honey from Imouzzer, amlou - consisting of argan oil, honey and almonds - and bread baked in a wood oven (with or without almonds).

Typical Moroccan food

Almost every dish, from the boiled goat's head to the grilled swordfish, has the typical Moroccan onesalad. This usually consists of finely chopped onions, Moroccan mint, tomatoes and cucumbers. The Moroccan carrot salad with cumin is a little less well known.

The national dishes of Morocco areTagine andcouscous. The former comes in countless variations and is the name for a dish and the type of preparation: the basis for this is a kind of stew or Roman pot, called ṭāǧin. All ingredients, including the spices, are put in there and placed on a fireplace, traditionally on charcoal. After a certain time, the meal is ready and served with the tagine. There are no limits to the variations in this type of preparation and ranges from fish, sheep and beef, maybe also sweet and sour with prunes or completely vegetarian with vegetables.

couscousis a Friday meal, which is eaten by families after the traditional Friday prayer. Usually there is a large mountain of couscous on a large plate, which is eaten with the right hand. Couscous can be served together with various sauces, but also very easily without any further additions.

The meat dishes kebab and Kefta can be found on almost every menu in Morocco - often togo in bread, with sauce and raw vegetables. Kebab is a skewer made from lamb and kefta is a skewer made from minced lamb.

Despite this meat load, a vegetarian presentation should not be missing: Couscous is also very often served “purely plant-based” with saffron and pumpkin, there are vegetarian dishes Chickpea Stews and Moroccan Harisa, a lentil soup dish, as well as the Zaâlouk, a vegetarian Moroccan eggplant salad.

In the coastal areas of the Atlantic or Mediterranean there is a wide range of fish restaurants or small food stalls on the beaches. Very often be here grilled sardines served with onions and fresh coriander as a snack. In the restaurant you can get squid, swordfish, sea bream or crabs.

The type and manner of meals ranges from a visit to the snack-like street stalls to sophisticated, princely dishes with an entertainment program in the big cities, where a belly dance show is still seen as a dessert.

Morocco, the land of spices, prepares its dishes with particularly intense flavors: cumin, coriander, flat-leaf parsley, saffron, cinnamon and ginger. If you want to get in the mood at home, you can get the "whole taste of Morocco" through the spice mixture Ras-el-Hanout incorporate. It consists of 35 different dried ingredients.

The geographical proximity to Spain and the historical entanglements can be found in the selection of dishes in the north of the country. Traditionally there is here Paella, caliente, tortilla and tapas bars. French cuisine is spread all over the country - mostly in internationally awarded restaurants. A typical French peculiarity, the baguette, is also available on every corner in the country.

Typical Moroccan drinks

Probably the most famous drink in the country is thatThé à la menthe - the mint tea. The preparation of the tea varies from green or black tea with the addition of fresh mint leaves of the nano mint. But even mint leaves that are stuffed into a glass or a jug are considered Thé à la menthe. It is very important to add a lot to a lot of sugar to this drink. In addition to tea, the café au lait (milk coffee) and the café noir (espresso) are an indispensable companion through the many cafés in the country.

Contrary to many expectations, Morocco also has good onesWines, especially red wine and rosé - we recommend the Cabernet President Rouge or the ice-cold Ksar Rosé, a pleasant refreshment in the hot season.

The localbeersFlag and Storck are very similar to German beers and are very tasty - but a welcome refreshment, especially on warm evenings. Most Moroccans and devout Muslims oppose the consumption and sale of alcohol. In the major cities of the country, it is less difficult to find a shop that sells imported wines, beers or schnapps. In the rural areas of Morocco this is almost impossible.

Eating and drinking on trekking tours: what do you get as a tourist?

breakfast: During a Morocco trekking trip, the catering consists of a typical French breakfast (flatbread with jam, processed cheese, tea and coffee).

Having lunch: Tuna and various salads are often served at lunchtime,

Dinner: in the evening Usually a soup and a main course with fish and possibly chicken or beef, with couscous, pasta, potatoes, rice and vegetables are served. During the round trips and group trips, tourists also have the opportunity to get to know various local dishes. There is also a large number of local restaurants in all major cities. Here you can often choose between local but also well-known dishes.

In Marrakech there are particularly many beautiful street restaurants with typical local cuisine ... Here you will take part in a Moroccan cooking course!