The Moroccan kitchen has a lot to offer: beginning with the national dish couscous, via pastilla (a pie filled with meat and vegetables) to harira, a soup made of lentils, chickpeas, rice and onions. Bread is incredibly important and traditionally food is eaten together from one plate only with the fingers of the right hand. As a tourist you’ll for sure most often find knife and fork in restaurants – with street food it is different.
Most beloved by foreigners is Tajine, a dish that can be made from various meats, vegetables and fruits. The specialty here is the art of preparation: the ingredients are cooked in cone-shaped clay pot. Right before serving the cone is removed and you can enjoy the soft and delicious food. A classic variation is chicken with olives and lemon; most surprising for me was the flavor of the lemon as it is taken from preserved lemons: pickled in water, lemon juice and salt. A great dish!
Morocco
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