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Morocco Cooking The Coasts of Morocco

Area : 105969  sq.mi - Population 32993000 hab.
The Coasts of Morocco

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Cooking The Coasts of Morocco

 Gastronomy

Lunch and dinner often start with a salad: mechouia, a mixture of cooked tomatoes and sweet pepper, is very common. Then come the main courses: the tajine (stew of braised meat, poultry, fish and vegetables) is the most popular. The couscous varies depending on the region: Moroccans prepare it for the traditional family lunch on Fridays. Very refined, the pastilla is a flaky pastry stuffed with pigeon and almonds. On feast days, lamb is roasted as kebab or grilled in the oven as mechoui. Gazelle horns, almond feqqas, ghoriba with sesame and honey cakes are some of the most delicious sweet dishes. At the end of the meal, a mint tea taken at any hour of the day should not be turned down.