Moroccan Cuisine

By Linda Best | Moroccan Holidays, Discovery and Adventure | Posted 13 May 2013

Meat and wheat seem to be the two big things here. 

Breakfast is generally a selection of bread and cakes with some slices of various meats, I guess a classic continental really.

Lunch could be Rotiserrie chicken. Walking through the streets of Marrakech, every second food stall or shop has a couple of deep yellow coloured chickens rotating in a cooker. Tuck into this flavoursome, tender chicken anyway you like; stuffed in a bread roll, toasted in a bagette, wrapped in flat bread or on a plate with salad and chips.  Or the aromas’ of a plate of freshly cooked snails seems to attract the crowds.  One day I chose a lentil/chickpea soup from a tiny back street café and made the mistake of agreeing to some additional olive oil when asked. I was thinking a Gordon Ramsey drizzle, they were thinking equal amounts of soup and olive oil, YUK.  Being typically British, I ate the whole lot to be polite!!

Dinner was invariably a Tagine of some meat or another although in the Djemaa el-Fna square there were all sorts of possible dinner choices, perhaps a little Goats head in herb gravy?  Not for me on this occasion but I never say never. 

Goat Head dinner anyone?

Just eating the food there was never going to be enough for me.  I wanted to see how they cook it. During our trip to Marrakech I spent one morning having a cookery lesson in Riad Knizas kitchen.

The lovely chef at Riad Kniza

It was great for me as I love to cook and Moroccan Lamb Tagine is just about my favourite dinner.  The shopping experience was interesting too as we went out and bought everything we needed fresh. The hustle and bustle of buying from the street traders made the whole thing a fantastic experience.  I am a recipe girl and unfortunately that is not the way they cook, I was told “a bit of this” and “some of that” depending on your taste, I usually prefer something more precise but my dish turned out fantastic and so, as they say, the proof was in the pudding, (I still frantically wrote down everything I did so I wouldn’t forget).  The meat was mouth-wateringly tender and all the flavours so fresh, how great to buy the ingredients at 9am and eat a delicious lunch with it, in these days of a weekly stock up at the supermarket obsession and 15 minute meals its really lovely sometimes to just spend time cooking slowly with fresh ingredients and then eat it on a rooftop terrace, shaded from the glorious sunshine, it rounded off the morning perfectly.

Linda having cooked- I'm looking rather pleased with myself !

Being a predominantly Muslim country, alcohol is not widely available and is quite expensive when found. 
In the medina, law and etiquette dictate that alcohol should not be consumed openly within view of a mosque, so you need to drink discreetly indoors or on roof terraces.  Nightclubs are more relaxed but we found that most cafes/restaurants just offered soft drinks.  Our Riad had wine or lager available to order from room service.


About Linda Best

Linda has previously worked in an accounting environment for the last 16 years, and keeps her finger on the pulse when it comes to costing to ensure we always offer excellent value for money.

Her “Bucket List” is long and plentiful as she has an insatiable appetite for new experiences.

Her top tip in life (as given by her 91 year old friend) is : “when you get old, you only regret the things in life you didn’t do, never the things you did” So take chances and try everything !!!

Recently returned from a trip to Lapland she has great advise as to what to take , and how to prepare yourself, from a "womens perspective"

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