Food is a massive part of the Moroccan culture. The streets are full of freshly cooked tagines, bursting with different colours and flavours. Moroccan cookery is usually a mix of Mediterranean, Arabic, Andalusian, and Berber cuisine, with a tiny European and Sub-Saharan inspiration.
Moroccan cookery is exotic, aromatic, flavoursome and has a kick of spice. Each street you turn down is full of wonderful shops and stalls sell
ing traditional Moroccan food to stimulate your taste buds. After visiting the magnificent towns of Morocco on one of our Morocco Holidays, return to the oasis of your Riad in the medina of Marrakech and enjoy a cookery course, ending an unforgettable day with a traditional Berber meal.
Moroccan cooking styles come from the historic Nomad tribes which you will visit on our Sahara Tours. Special cuisine utensils are used that originate from the Berber people. In the morning, you will shop in the food souks of the ancient medina, choosing your spices, herbs and ingredients and then return to the Riad for your cookery course.
The most common meats used in Moroccan dishes are lamb, beef and chicken but also fish such as sea bass, red snapper and sometimes quail or hare are used. They are transformed into a delicious traditional Moroccan stew and usually put with couscous, rice and fresh vegetables.
Mint tea is an extremely popular drink in Morocco as it was originally used as a medicinal herb to treat stomach ache and chest pains. It is also a good tonic and helps refresh you from the hot temperatures that are so often in Morocco.
