The cuisine of Morocco is considered one of the most amazing in the world. The old local traditions of cooking were supplemented for centuries with finds from other countries, whose merchants regularly visited Fez. In addition, it seems that there are almost all the products that are used for cooking in the world. Local cooks learned a lot from Berbers, Turks, Jews, and Moors. There is a lot of meat, seafood, cereals, legumes, vegetables, and greens in the city's markets. You will not find only pork dishes on the menu of Fez restaurants. Local residents are Muslims. They don't eat it.
The most significant attractions of Fez are concentrated in the medina of Fes el-Bali (Arabic for Old Fez), the oldest district of the city. It presents hundreds of religious buildings, …
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There are no too spicy dishes in the cuisine of Fez in general despite the abundance of spices. There is harissa for those people who love spicy dishes. This dish in the form of pasta does not have a single recipe. Each cook prepares it a little differently. However, hot pepper, garlic, olive oil, and salt are the invariable ingredients of the dish. If you are going to a restaurant, do not forget that a tip of 10-15% of the order amount is expected from any visitor here. The main meal for Moroccans is at lunch, after prayer. It is often started with meze snacks. Olives are served together with salads of vegetables seasoned with cumin. Salads can be served separately, or they can complement dishes like tagine or couscous here.
Salads of carrots, sweet peppers, cucumbers, potatoes, and olives are popular here. Rice salad with radishes, herbs, parsley, and citrus, as well as batinjan of fried eggplant with oranges, are also interesting. Tabbouleh is made from tomatoes, mint, parsley, and wheat. Hummus, chickpea puree, also known as Turkish peas, is often served here. Falafel is made from deep-fried balls of pea puree. Pickled white beans are hidden under the name piyah. Locals often eat spicy tagine stew for lunch. It is interesting that initially, "Tagin" was the name of the dishes for cooking this dish. Chicken tagine with dried apricots is very tasty. You should also taste couscous. It is eaten from common dishes with spoons or even with your hands. In fact, couscous is wheat grits, on top of which stewed meat and vegetables are laid out. It is cooked with nuts, raisins, spices, and chickpeas. You can find chicken, meat, and fish couscous. In addition, this dish with the addition of seven different vegetables and without meat is quite popular in the city. Note that it takes a long time to cook the couscous. Therefore, it may not be on the menu in a small restaurant. Harira soup with lamb, vegetables, legumes, and turmeric is also interesting. Another thick local soup is called chorba. It is a chicken broth with spices. You should also taste the local fish soup. Copyright www.orangesmile.com
Fez's guests can successfully combine sightseeing with walking through its picturesque gardens and visiting chic shopping malls. Lovers of a calm and measured rest will surely find this …
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You can also taste fish in Fez. It is usually stewed and grilled. However, you can find fish tagine and Samak-bi-tahini. This is fillet in foil with lemon sauce. You should also taste marinated fish pieces on a skewer – Samak-kebab. Crabmeat and orange salad and octopus salad are delicious. You should taste djej emshmel chicken with olives and lemon and chicken with egg and parsley sauce. Chicken Pastilla is unusual. Crushed chicken meat is filled with lemon-onion marinade and eggs, sprinkled with almonds, and wrapped in thin dough. The local lamb is incredibly tasty. Most often, lamb is served with raisins, chickpeas, apricot jam or onion sauce, and a variety of spices.
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You can enjoy meshwi during major holidays in Fez. This is lamb baked on the fire. The local shish kebab is interesting. This is an analog of shish kebab. You should also taste the kefta. This is a cutlet of minced meat. Kamunye pieces of beef with rice and a different spice is very tasty. Meat is often served in combination with fruit. Local bread will always be present on the table. This is most often round flat loaf. It is highly valued here. So do not eat the whole loaf alone at the common table. This is extremely indecent. However, the locals use bread as cutlery.
Luxury hotels can be found in all districts of Fes, without exception. However, hotels converted into historic buildings are of particular interest to travelers. In the very center of the …
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You can see just rolls of delicious thin dough as a dessert in many places here. Honey and nut pastries are popular. There is also a local equivalent of a croissant in Fez. It is called Kaab-El-Ghazal with almond paste filling. Baklava is delicious. These are layers of dough with ground pistachios, hazelnuts, and honey syrup. You should also taste sweet rolls of figs makrut. Local halwa Chebakia is interesting. You can order just a plate of assorted local fruits. You can wash it all down with strong coffee or green tea with mint and sugar which are popular with Moroccans. You should taste the local wine, gin, and vodka Mahia.
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National cuisine of Morocco
One of the most exquisite second courses of Moroccan cuisine is “Pastilla”, which is puff pie with chicken, eggs, onions, greens and nuts. During any feast, there is always “Tagine” (meat stew with vegetables) on the table. Yet another popular dish is “Couscous”, which has over a hundred variations. Couscous is wheat porridge, on the surface of which is spread stewed meat and vegetables. It is prepared with vegetables, Turkish peas, nuts, dried fruits and spices. In Morocco, you can easily find meat, chicken, fish and vegetable couscous. Usually it is eaten with the bare hands.
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The cuisine of Morocco is considered one of the most amazing in the world. The old local traditions of cooking were supplemented for centuries with finds from other countries, whose merchants regularly visited Fez. In addition, it seems that there are almost all the products that are used for cooking in the world. Local cooks learned a lot from Berbers, Turks, Jews, and Moors. There is a lot of meat, seafood, cereals, legumes, vegetables, and greens in the city's markets. You will not find only pork dishes on the menu of Fez restaurants. Local residents are Muslims. They don't eat it.
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You can enjoy meshwi during major holidays in Fez. This is lamb baked on the fire. The local shish kebab is interesting. This is an analog of shish kebab. You should also taste the kefta. This is a cutlet of minced meat. Kamunye pieces of beef with rice and a different spice is very tasty. Meat is often served in combination with fruit. Local bread will always be present on the table. This is most often round flat loaf. It is highly valued here. So do not eat the whole loaf alone at the common table. This is extremely indecent. However, the locals use bread as cutlery.
One of the most exquisite second courses of Moroccan cuisine is “Pastilla”, which is puff pie with chicken, eggs, onions, greens and nuts. During any feast, there is always “Tagine” (meat stew with vegetables) on the table. Yet another popular dish is “Couscous”, which has over a hundred variations. Couscous is wheat porridge, on the surface of which is spread stewed meat and vegetables. It is prepared with vegetables, Turkish peas, nuts, dried fruits and spices. In Morocco, you can easily find meat, chicken, fish and vegetable couscous. Usually it is eaten with the bare hands.
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