Restaurants and Moroccan dishes

In Morocco, there are plenty of restaurants both in the city and its surroundings. There are French restaurants, Italian, Oriental and, of course, Moroccans.

Moroccan food is very unique and reflects the culinary traditions of both Arab Berber although French cuisine is widespread evidence of a strong domination of France suffered in the past from Morocco. If you are not attracted by the cuisine of other countries, there will still be possible to eat in different places that serve western cuisine.

Widely used in Moroccan cooking spices like cayenne pepper, saffron, cinnamon, turmeric, cumin, paprika and chilli. The Ras el Hanout is a mixture of spices, between 10 and 30, which each store prepares own recipe traditional and which can also be an idea as a gift to friends and family travel. In Moroccan cuisine are also used mote fresh herbs such as garlic, coriander, mint and parsley.

Beware of the type of restaurant you choose, because of poor sanitation or a particular sensitivity of the stomach can be suffering from diarrhea. The fear of getting sick must not hinder the ability to try different foods.

Beware the water you drink, the better in the bottle, and remember that the cost of the restaurant does not necessarily reflect its quality.

try
Couscous, a wheat semolina end, traditional dish of Morocco, served with lamb.
Pastilla or bisteeya, is a dessert of filo pastry filled with shredded chicken or pigeon, mixed with eggs, cinnamon, raisins and almonds.
Tagine is a stew traditionally cooked on a coal fire smoldering in a clay pot: are available in many combinations such as beef with prunes, lemon chicken, lamb with dates, kefta, ie meatballs, eggs, seafood, or just vegetables.
The Tanjia consists of beef or lamb spiced, paper and tied with twine and brought the local hammam, the oven, where the pan is buried in the embers and left to simmer for a couple of hours.
Harira soup is a traditional Berber served as a starter, and consists of tomatoes, lentils, onion, Moroccan spices and chickpeas.
Along the Atlantic coast enjoy fresh produce and choose between bream, oysters, shrimp and lobster.