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Morocco Cooking Morocco - The Deep South

 
 
Area : 172413  sq.mi - Population 31689265 hab.
Morocco - The Deep South

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Cooking Morocco - The Deep South

 Gastronomy

Lunch and dinner often start with a salad. The mechouia, the most common salad, is a mixture of cooked tomatoes and sweet pepper. As for the main course: Tajine; a stew of braised meat, poultry, fish and vegetables is the most popular dish and its accompanying couscous varies with each region. For the traditional family lunch on Fridays, Moroccans often prepare the pastilla which is a refined, flaky pastry stuffed with pigeon and almonds. On festival days, lamb is roasted as a kebab or grilled in the oven as mechoui. Gazelle horns, almond feqqas, ghoriba with sesame and honey cakes are the main sweet dishes. At the end of the meal, there is always a mint tea, which can be taken at any hour of the day and should not be turned down.