Translated from the German version of this article.
Moroccan cuisine is said to be one of the best in all of Africa, maybe even the world. And with the incredible variety that makes its way to the Moroccan table, it’s no wonder. Delicious stews are conjured up over an open fire, sweets fruits such as dates or rasins combine with savory ingredients for a true taste explosion. So: Lean back, get inspired, and start looking forward to your next trip to Morocco.
Morocco’s national dish is named after the special clay pot in which it is cooked. Whether vegetarian, with meat or even fish: there are no limits on the selection of ingredients and spices. Very popular is the combination of salty and sweet, and prunes, dates or raisins give the tagine an oriental kick. The ingredients are carefully stacked, then the tagine is cooked slowly and served directly in clay pot.
During the fasting month of Ramadan, harira is traditionally part of the evening meal. A nutritious soup is conjured up from lentils, chickpeas, vegetables and beef or lamb, which is often happily served up for visitors. Not be missed is chebakia, those sticky-sweet sesame rings, which are happily eaten together with harira. Read More »