Moroccan delicacies

North African cuisine

If you have a sweet tooth, you’ll love the sweets in Morocco, especially the crunchy candied peanut bars. Breads are essential and often dipped into tagine.  The colouful tagine cookware is just as beautiful to look at as the goodies inside. Beef, lamb and chicken are popular options. They’re cooked with an assortment of spices, tomatoes and olives and covered with beans, carrots, dates and potatoes when presented. There are plenty of salads usually, so the hot tagine is always a good way to warm up the tummy if you visit Morocco in the winter. 

An even yummier option is the hearty harira soup, a thick soup of chickpeas, lamb, tomato and lentils that is excellent with the extreme temperature difference between day and night in some of the desert cities like Erfoud. Mandarin and cactus fruit are great local fruits to snack on. While argan oil and honey are a treat to the skin in the dry weather, the taste buds love them just as much, especially when used as a dip when warm breads. There are quite a few co-operatives managing the production of argan oil products. At the end of every meal, there’s always Moroccan whisky or mint tea, which is aptly named as the gunpowder tea gives it the brownish yellow colour that resembles whisky and I found it to be quite addictive as well.