From Imperial City Dining to Moroccan Culinary Delights, Food is a Part of Your Morocco Travel Experience

Moroccan cuisine is the culinary star of North Africa. Imperial and trade influences have been filtered and blended into Morocco’s culture. On a Boutique Private Morocco Tour you can experience some of Morocco’s best cuisine by participating in a cooking workshop, dining out at Morocco’s best restaurants, or even in a family home. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat, and Tetouan have refined Moroccan cuisine over centuries and created the basis for what is known as Moroccan cuisine today. Located at the crossroads of many civilizations over the centuries, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean, African, Iberian, and Jewish influences. When visiting Morocco make sure to try a variety of kinds of dishes as to be able to take in the flavors and ingredients that are used: spices, dried fruits, and nuts. Moroccan cooking is enhanced with fruits, dried and fresh, including apricots, dates, figs, and raisins. Lemons preserved in a salt­lemon juice mixture bring a unique facet to many Moroccan chicken and pigeon dishes. Nuts are prominent: pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Taliouine, mint and olives from Meknes, and oranges and lemons from Fes, are home­grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron), and mint.