Morocco is known around the world not just for its beauty but also for its quality and variety of delicious dishes. Expect to ascertain , smell and taste more spices your senses have ever experienced! The infinite flavor combinations will leave you wanting more.
Bissara (or bessara, besarah) refers to a standard North African soup made with dried and puréed split fava beans or split peas. It’s originally from Egypt though it’s become popular in Morocco also , especially within the northern a part of the country where it’s often served on its own or as a side dish to fish.
At a couple of pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with a swirl of vegetable oil , a sprinkling of cumin and bread fresh from the oven.
This is a great idea for a light dinner or lunch. Harira may be a tomato based soup that you simply can get during a little hole-in-the-wall restaurants for fewer than a dollar. It’s usually crammed with chickpeas, lentils, noodles and spices. It’s served traditionally to interrupt the fast during Ramadan, but you’ll catch on all year round.
With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula may be a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.
Couscous (National Dish Of Morocco)
Couscous is originally from Morocco and typically served with meat or vegetable stew. Traditionally, they prepare couscous on the Muslim religious holiday (Friday) and for special occasions, but you’ll find it at the most restaurants and cafes.
Morocco is the world’s largest exporter of sardines. Naturally, they serve it everywhere the country. Stuffed and cooked with a spicy chermoula sauce, they deep fry the fish for a tasty snack.
Where to undertake it: The Ruined Garden, Fes | Miyame, Essouira|Where to undertake it: The Ruined Garden, Fes | Miyame, Essouira