Traditional Morocco food: 10 dishes the Marokko do best
Harira is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack.
Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Mint tea is a herbal tea made by infusing mint leaves in hot water. Mint tea made with peppermint leaves is called peppermint tea, and mint tea made with spearmint is called spearmint tea. There also exist teas that infuse peppermint and spearmint leaves.
Tagine. Tagine is a traditional Moroccan dish, and it’s one of the best things to eat in Morocco! Tagine is a clay cooking pot with a conical top, and it’s.
Bastilla
Traditional food in Morocco often blurs the lines between sweet and savoury, and somehow it works every single time. Bastilla is a pastry pie, originating from Fez, made from layers of wafer-thin pastry filled with chicken or pigeon meat, almonds, eggs, coriander and saffron, sprinkled with cinnamon and icing sugar.
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