THE Best Moroccan Food Tours 2023

Best Moroccan Food Tours,  Morocco is mixt by many tribes ( Berbers Tribe, Arabe Tribe, Beduins, African black Tribes and Europen ) which means a lot of many local traditional dishes. In Morocco there are a common food and special food like in cermonies and envents.

So when you plan to travel to Morocco you should orgnise also your Moroccan food plan synchronized with your daily trip.

The main Moroccan dish most people are familiar with is couscous; beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables.

Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.

A typical meal begins with a series of hot and cold salads, followed by a Tagine or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables.

Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served.

So here are there top Moroccan Food to try and where excatly.

1- Tagin or Tajjin

is an emblematic dish of Maghreb cuisine, particularly in Morocco, a kind of stew, in which vegetables and meat are cooked in. It is also named after the utensil, conical-shaped container, in which it is cooked. Although common in Algeria and Morocco, the tajine is of Berber origin and, according to experts. you can try Tajjin in everewhere in Morocco……

2- Couscous is originally

a Arabe dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

The 7-veggie couscous features durum wheat semolina topped with flavorful vegetables and meat in a comforting broth. It’s a local favorite, best enjoyed outside of touristy spots. Available in Moroccan cities and villages, but be sure to inquire in advance, as it requires over 3 hours of cooking.

3- Bastila

is a traditional meal and Moroccans serve it in special events like a wedding or in any happy events.

Traditionally, Moroccans made Bastila with pigeons and nowadays, they make it often with seafood or chicken.

4- Rfissa

is a popular dish in Morocco and prepared in traditional celebrations. In general, they prepare it wuth chicken, fenugreek seeds, lentils, meloui, day-old bread or msemmen and the blend of ras el hanout. (explain)..

5-Mechoui

This dish is slow-cooked (often overnight) in the underground oven where the whole lamb is placed to cook over the coals before falling off the bone and served directly with the lamb.

Cumin and a pinch of salt provide the perfect seasoning to the tender Mechoui, which is often served during weddings,  You can find this dish  in Marrakech or you have to ask about it in Sahara Desert 2 days before arrival . Best washed down with a very sweet cup of tea, or three!

6-KHOBZ

This crusty bread is typically baked in communal wood-fired ovens and served with a lot of meals. Also, be sure to check out all the other breads in Morocco, like the harcha (a buttery bread), rghaif (a flaky flat bread), or baghira (spongy crumpet). Yes, give me all the carbs!.

Types of Khobz:

A- Msemmen or Rghayef or Meloui 

It’s a rich traditional, pancake like bread Morocco, it’s literally like the indian, paratha. You make your paste based on flour and oil into a flat folded square or round shape, to give it it’s crunchy texture in the edges and fluffy inside, after cooking it in a hot pan. Just a perfect bread for brunch, breakfast or even just an evening snack, that goes usually with some cheese or Jam or honey.

B-Krachel or Gorss or Brioche 

The moroccan Sweet Rolls, and this is such a common memory for us moroccans, when it’s freshly baked by your grandmother you just cut it in half and put some butter on it. The perfect snack for an afternoon tea with family or friends. The texture is so soft with some sesame seeds and granulated sugar on top just AMAZING !!

C- Battbout or Mkhamar

It’s a soft and chewy texture, a perfect bread for some savory fillings, you can make them a one bite size or bigger like a sandwich, Or it can be also the breakfast bread with some jam or honey spreaded on the top of it. The recipe is similar to the Moroccan Regular Bread “Khobz” but it’s cooked in a Hot pan.

D- El harrcha:

Which means in Darija the moroccan dialect “the Rough one”, and the name is for it’s sandy texture referring to the grainy semolina we made the gallettes with. In the traditions this bread was made as a big round shape served on a big plate with a lot of honey and butter melting on top of it, of course with her fidel companion the moroccan mint tea. Now a days you will find it in a small individual shape, easy to serve and customisable.

E- Beghrir : 

The moroccan crepes, or the crepe with a 1000 hole, you might imagined the holes and how spongy and soft the texture will be, the perfect crepe is the one that has more holes. And this an essential component in Aid’s Table, the day that marks the end of Ramadan the holy month

F-Medfouna  

Called also The Berber pizza, a flat round bread stuffed usually with onions and meat, and cooked in a special traditional clay and rocks oven, it’s originally a leftover dish prepared by the end of the week. A super tasty and rich kind of bread that you will find only in the south west of Morocco in Erfoud, Rissani and Rachidia. A pure desert dish.

J – Medfouna in Sand ( ALMALA):

 

7- SPICY SARDINES and Sea food