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Moroccan Food

Annie asked how the food in Morocco was and the short answer is richly flavored and delicious. During the planning stages of the trip I'd read about the vibrant flavors and diversity of Moroccan cuisine. Tasting the fabulous dishes made with such tantalizing mixes of herbs and spices was high on our list of things to do. As some of you might remember, at the beginning of our trip we had the misfortune of eating some bad dried fruit and this put a damper on our culinary adventure. We did manage to eat some traditional dishes before getting sick, at a restaurant near our hotel recommended by our guide in Fès .

My husband's dinner of a tagine of chicken skewers with vegetables; in the background my lamb dish and some Moroccan bread. This round bread with a slightly coarse texture was perfect for scooping up the sauce in my tagine.
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A close-up of Ivan's dinner...
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and my savory lamb shank with prunes topped with a hard boiled egg.
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In Marrakech we went to a Fantasia show and ate a traditional Moroccan dinner. Here's one of our many waiters serving a delicious bowl of Harira, a thick soup of veggies and meat.
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A plate with two huge legs of lamb. I couldn't eat it but my husband ate for both of us. I love the little tagine-shaped salt and pepper.
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The ubiquitous couscous, served with vegetables. It was tasty but a bit dry for our taste.
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We washed down our dinner with a beer for my husband and a Fanta for me. There are some good wines produced in Morocco but at this event the wine was sold by the bottle only and I didn't feel like drinking more than one glass.
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Desert was a delicious crisp pastry made with a phyllo-like dough, layered with a crushed almond mixture and topped with almond cream and more crushed almonds.
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The last items brought to the table were these gorgeous fruits.
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Comments (14)

Yum, Maria. Looking at your photos makes me hungry. I can just imagine how flavorful these meals must have been.

Jane:

Maria, that all looks so good. I can't wait. Our friend who is taking us there makes tagine for us whenever we visit them. He usually uses lamb or beef. Yummy.

Kathy (Trekcapri):

Hi Maria, wow these photos are great. The food looks and sounds very delicious. That was interesting reading about Tagine.

I'm sorry that you got sick, but glad that you were able to enjoy some delicious meals before. It's so cool that you were able to see a Fantasia show. It sounds like an exciting kind of show. I'm really enjoying reading about your experiences in Morocco. Maybe one day I shall get to visit too.

Have a great day!

Yum! Everything looks so good but especially that vegetable tangine with skewers. Love the colors of that dish. I'm sorry you guys got sick; I wouldn't have expected dried fruit to cause it.

I had pork with prunes in Venice one time and it was much better than it sounds! First time I'd seen prunes used in a main course like that - interesting that they use them in Morocco too.

Now I'm hungry!

Candi, I hope you blog about Palestinian food. I'm sure the food is also very tasty and savory.

Jane, I have a tagine and have made a few meat dishes on it but there's no comparison to what a Moroccan can cook in one. I'm sure your friend has made some wonderfully flavored tagines for you.

Kathy, getting sick was a downer but we did try our best to eat as much local food as we could. I want to go back to Morocco but stay longer, maybe two weeks and visit the coast and the desert.

Annie, it was sort of odd to get sick after eating the dried fruit but they were a couple of dates in the bag that were foul tasting. It was bad...

Pork and prunes sounds delicious. I love eating sweet/salty dishes. Have you ever tried Chicken Marbella, from The Silver Palate Cookbook? It is a classic dish for dinner parties.

No, I remember reading a thread about Chicken Marbella on ST a while back. I need to give it a try - think I'll google the recipe right now.

Annie, let me know if you don't find the recipe. I have the book and can scan the recipe for you.

Marcia:

Oh your pictures are so lovely, and I think that all of these dishes would taste so good - it's a flavor palate we don't often get where I live.

sandrac:

Maria, that all looks so delicious (well, except perhaps for the hard-boiled egg, which is fine on its own but I have trouble imagining how it would taste with lamb!)

I love the combination of meat and fruit, it's amazing how well they can go together.

I didn't realize that you had been sick at the start of your trip, and from bad dried fruit? That must have been unexpected and put a damper on things for a while.

Marcia, I also don't have in my city a restaurant with the authentic flavors of Moroccan cuisine. I was very disappointed when we became sick and couldn't enjoy the tasty street food.

Sandra, at first the hard boiled egg seemed out of place but it went well with the flavors of the dish. I little bit too much protein for me but it was delicious.

miguel:

On your newer photos, these people look very Mediterranean, as they are just like Puerto Ricans or vice versa.
When you come next time to town, will invite you to Imperial Fez. According to experts, a true Moroccan adventure.

Amy:

What a wonderful post! I adore Moroccan food. I have a great harira recipe from the Moroccan-born mother of a friend, I'll make it soon and blog the recipe for you.

Were the dried fruits from the Jemaa el-Fna? Bummer. I was also wondering what the white thing was until I read your caption that it was a hard boiled egg. I thought it was mozzarella cheese! Too much Italy on my brain :)

Miguel, I'm looking forward to eating at Imperial Fez

Amy, I'll be checking out your blog for the recipe.

Girasoli, the tainted dry fruit was at a food stall in Fes. The hard boiled eggs do look like mozzarella! LOL

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