Moroccan Cuisine: Slow-food by nature
The Moroccan cuisine – let it be the refined from Fes or the simple one from the Atlas Mountains – is full oft he freshest ingredients: sun-ripened vegetables and fruits, fruity olive oil, oranges and lemons just picked from the tree and delicious saffron. The use of only fresh and tasty vegetables, harvested in the vicinity of Marrakech, a generous quantity of herbs and spices are the secret of each dish prepared in our riad.
Tajine: All in one pot
Tajines in Moroccan cuisine are slow-cooked stews of meat and vegetables simmering at low temperatures – preferably on charcoal fire – until meat is butter-tender and vegetables and sauce aromatic.
You will find that the Moroccan cuisine playfully combines numerous sweet and salty combinations: Classics are the tajine with veal and quinces or dried fruits, the tajine Maqfoul with caramelised tomatoes and onions on lamb or the Friday’s couscous with a sauce of sweet onions and raisins. We believe the sour-salty taste of preserved lemons to be most delicious in combination with chicken and olives – a must for everyone loving good food.
Moroccan cuisine from Marrakech back at home: our tips
- Argan oil: goes well with couscous, renders a special twist to salads or bread and honey. The argan tree only grows in Morocco – its oil is a rare treasure.
- Tajine: the earthenware dish might be heavy and bulky for travelling but most fetching at home when you prepare your own stew.
- Preserved lemons: an exotic example of the Moroccan cuisine.
