Morocco’s tradition of tea dates back to the 12th century BC. There are various theories on the origin of tea in the Maghreb. Some say the Berbers (Amazigh) imported tea from Asia, while others believe that Queen Anne Stuart of Great Britain introduced tea to the Moroccan Sultan as a…
Marrakech is home to some of the most interesting restaurants in Morocco. From Moroccan Traditional Fare served streetside to Contemporary French cuisine served on Moroccan salon style seating, Italian Trattoria’s, local Crèperie’s by the dozen, Asian Fusion, Riad three-course dining along with…
Travel Exploration announces our Imperial City fall cuisine tour slated for November 2015 with a focus on Fes-Gourmet. Inclusive in this gastronomic adventure for foodies are daily Morocco food tours and evenings of delight at the celebrate the Fes-Gourmet festival. The Fes Gourmet…
Fes is the culinary and cultural capital of Morocco. The city of Fes is a leader in Moroccan cuisine. The ancient traditions of Fes cuisine come alive at a variety of riads and restaurants throughout the old city of Fes. New on the…
Morocco offers plenty of fulfilling options for vegetarian travelers . It has wonderful and abundant fresh vegetables and spices like cumin, saffron cinnamon and paprika and seasonal fruits which you will see piled high in local souks. For breakfast you will be offered bread with honey and jam and omelettes…
If you’re planning a Morocco vacation one of the best ways to discover the culture of the Maghreb is to taking a cooking class or a private, cooking course in Morocco’s Imperial Cities of Marrakech and Fes or consider a Moroccan culinary tour. Marrakech and Fes offer some of the Morocco’s best cooking classes as a result of their subculture and history of fine cuisine alongside being able to lay claim to some of the best restaurants in Morocco.
Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, dried and fresh — apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places.
If you are an olive olive lover, you will find Morocco to be a paradise!All the different colors and varieties of Moroccan olives are cured with different methods. The lemony greens, the succulent reds, and the pungent blacks are all done in several different ways, and each style has separate uses in the Moroccan cuisine. Once the olives are picked off the trees in mid-November, they are usually cut in Morocco with a razor blade, using a long, diagonal slash. During the hand-cutting, they are sorted by color into green, red, and black, all going into different vats.
Fes is the capital of Moroccan cuisine. Offering rich and distinct flavors of traditional dishes of tagines, couscous and harira. Tourists who are looking discovering the culture of Fes should make sure to set up cooking lesson or a culinary tour with a local restaurant. Morrocan cuisine is prepared with…
