QUINTESSENTIALLY MOROCCO

A Traveler’s Guide: Moroccan Food & Drink

February 2, 2009
Imagine wandering the maze-like souks of Marrakech, merchants are calling to you to take a look at their wares, sapphire-blue water jugs and exotic colored ceramics surround you, intricate carpets of every color, multi-colored sli...
February 19, 2009
The hosts clap their hands and you sit at the table taking in the light scents of mint, cumin and saffron and a distant aroma of pomegranate glaze. In front of you is a dish of Moroccan lamb with a garbanzo bean mash and then...
March 6, 2009
March 12, 2009
As you may already have assumed from previous posts, Moroccan people are extremely hospitable and always ready to lend a hand.  It is not uncommon for a new friend to invite you into their home and proudly share a meal with you. ...
March 21, 2009
Couscous or more affectionately known as seksu or sikuk, is the national dish of Morocco. The origins of the dish’s name is still a mystery, but many attribute it to the hissing sound as its steam moves through the holes of th...
March 24, 2009
For all of you foodies out there I’m sure you’ve heard of a little thread-like spice called saffron. I’m also sure you know that its deep red color and pungent aroma can set you back a few dollars. But, for all you true spic...
March 27, 2009
Akin to Spain, bread  in Morocco is a key component of any Moroccan diet. There is an ancient proverb, “manage with bread and butter until God sends honey”. This ancient saying affirms that there is availability of bread to a...
March 30, 2009
After reading all about the traditional cuisine and sweet mint tea of Morocco I was more than ready to experience it myself when I headed to Amanouz Café in Northampton, Massachusetts. Located on Main Street this unassuming café...
March 31, 2009
Dates have played an important part in Moroccan cuisine for thousands of years. Archaeological evidence suggests the cultivation of dates all the way back in 6,000 BC in Arabia. The date palm was a major source of life for thousan...
April 1, 2009
The 1942 classic Hollywood movie Casablanca is full of romance and political espionage set against a backdrop of wartime conflict in Casablanca, Morocco. Deceit, danger, love, and betrayal are all common themes in this critically ...
April 4, 2009
Marrakech is a hot spot for Moroccan cuisine, serving all types of traditional dishes with Asian, French, and Italian influences. Each of the Top 10 restaurants has a distinct and alluring atmosphere all with there own unique sign...
April 12, 2009
Stuffed with almond paste, dusted with confectionery sugar and flaking with each bite, Moroccan pastries are reserved for special occasions. Cooking is regarded as an extravagant art. Large meals are prepared for births, circumcis...
April 21, 2009
As both a starting point and a destination for merchants along ancient trade routes Morocco developed a cuisine that has Arabic, African, French, Mediterranean, and Middle Eastern influences. This blending of cultures and ideas ma...
May 5, 2009
    Preserved lemons are a staple in Moroccan cuisine and are added to slow cooking tagines, stews, and soups for a wonderful tangy lemon flavor that can not be duplicated by fresh lemons.  In Morocco, these lemons can be bough...
May 5, 2009
May 30, 2009
Fes is the capital of Moroccan cuisine. Offering rich and distinct flavors of traditional dishes of tagines, couscous and harira. Tourists who are looking discovering the culture of Fes should make sure to set up cooking lesson or...
Filter
Filter
show all (34)
Moroccan Food & Drink (34)