Morocco’s cuisine have been developed by the Imazighen (Berbers), Arabs and French. The colourful pyramids of spices and bundles of fresh herbs are an accustomed sight in the country’s souks and markets. Many of the best restaurants are in Marrakech and Fez offering a level of sophistication to match London.
A staple in any Moroccan home, this vegetable medley mixed with durum wheat grains is commonly made a week in advance.
Traditionally made with pigeon, but now chicken is cooked with spices and layered with crispy pastry and omelette.
Tagine is actually the name of the traditional ceramic dish used to slow-cook Moroccan meat and vegetable stews.
A tomato-based soup made with beef stock and filled with lentils and chickpeas, but there are many variations.
Tizi Trekking can organize culinary excursions to the most outstanding restaurants as well as booking cooking courses in local Moroccan riads.
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