Street food is also common and very delicious in Morocco, and is recognized for its exquisite kebabs. The food is healthy for consumption in most cases. It is cooked with the seasonal produce and is free from pesticides.

The staple food in Morocco includes tagines, which are nice smelling stews of meat, fish or vegetables. They are cooked in an earthen pot with a conical cover. The flavors are centered upon the mix of spices that are used for making the dish, and there are a number of secret recipes for tagines in Morocco.

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In Morocco, almost 22% of the land is cultivated and they grow abundant amounts of olives, almonds, grapes, dates and citrus fruits, along with pulses, vegetables, sugar cane, oilseeds and cotton. The meats broadly comprise of chicken and lamb, and with the long stretch of coastline in Morocco, seafood too comes across as staple food.

Even while vegetables are available abundantly, vegetarian meals are sometimes difficult to find away from tourist areas. The newer restaurants that are into prominence in Morocco are now conscious of preferences of international tourists. They cook a segregation of dishes with vegetarian consumers in mind, such as meat free tagines and couscous. In the larger towns, one can find pizzas, but otherwise, the menus can be difficult to understand apart from omelets and sandwiches.

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A trip to Morocco also lets you experience some new kinds of fruits that may be rare in your home country, but may come across as a staple fare in Morocco. Dates are sold in Morocco round the year, but are the freshest around October. You can also easily access grapes and melons, along with peaches, strawberries and figs in the country. During the months of winters, prickly pear is believed to be the perfect thirst quencher.

Dining at restaurants in Morocco is a fine experience. There are a number of restaurants that serve buffet meals, while a few of the high end alternatives serve regular gourmet meals. A tourist also comes across a number of distinctive items in menus, apart from fixed price three course items.

The selection of cuisines in Morocco always delights and makes Morocco a foodie’s paradise. The restaurants are very cosmopolitan in nature and serve a number of fusion recipes, along with delicacies from French, Italian and Spanish dishes. Staple Moroccan dishes too make a regular fare in restaurants.

Let’s take a look at some of the specialties among Morocco’s food and drink.

  • Pastilla is an Andalusia pie made from pigeon meat. It is layered with flaky meat and sprinkled with cinnamon and sugar.
  • Couscous is a slmonila dish that is cooked with meat and vegetables.
  • Mechoui is stuffed lamb that is cooked slowly.
  • Locally adored drinks in Morocco are mint tea, which is made by stewing gunpowder tea combined with mint leaves. This is accompanied by a heavy helping of sugar, and is also known as Berber whiskey.

Coffee too is a preferred drink in Morocco and is available in distinct formats, such as espresso, Turkish style and French press.

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When in Morocco, you can expect the meals to begin with Harrira, a thick soup that is very filling and is made from thick dried beans, tomatoes and lentils. This is served with pasta. At some occasions, very finely chopped salad is the starting point of meals. Alternately, salad also comes across as a side dish wherein the main meal is a plateful of kebabs.

Some of the most common kebabs served in Morocco include kefta, which is minced lamb and brochettes, or little pieces of lamb served on a skewer.

A few of the restaurants also specialize in soup, another one of the favorite dishes of the people of Morocco. The soup restaurants keep busy thorough the day. One of the preferred soups in Morocco is bisara, which is a pea soup with a rich amount of olive oil.

Apart from kebabs, a common breakfast item is sfenj, or doughnut shaped fritters. Another festive delicacy in Morocco is Mechoui, which may be in the form of a whole sheep roasted on a spit.

Moroccan desserts and pastries too are adored at all places in the world. Some of the daily fare desserts include crème caramel and sweetened yogurt.

When in Morocco, it is preferable to stick to bottled mineral water for consumption. The tap water often has larger amount of minerals as compared to Europe, and it works just fine for the residents of Morocco. But this may not necessarily work nicely for tourists and if you feel uncomfortable, you may have to miss a couple of days of sightseeing from the tour. Morocco is predominantly a dry country but a few of the bars, restaurants, hotels, discos and supermarkets serve alcohol.