Best Restaurants Marrakech

Best Restaurants Marrakech, What to eat in Marrakech ? Moroccan cuisine recipes require a long preparation. In restaurants, remember to order them at least a few hours in advance!

Salads

Generally, served at the start of the meal. A simple salad of tomatoes, onions and peppers has a special flavor thanks to coriander or kamoun (cumin). People eat Méchouia salad from Tunis to Tangier. They make it from cooked tomatoes and peppers, garlic, olive oil, and lemon juice. In restaurants that respect tradition, they will bring you a variety of salads including olives (meslalla), fennel, grated carrots sometimes flavored with orange juice, and feggous (small, long, and thin cucumbers).

Soups

Most small restaurants serve soups, mainly the famous harira which is used to break the daily fast during Ramadan. They make a soup from tomatoes, flour, lentils or peas, in which they include a few pieces of meat.

Tagine

Tagine is the most common dish in Morocco. It's not so much a particular recipe as a cooking method. Vegetables and fish or meat prepare it rarely spicy but always spicy and sometimes sweet. People always eat this family dish together.

Pastilla

Pastilla is a large almond puff pastry cake, usually filled with pigeon or chicken mince, and lightly sprinkled with sugar and cinnamon.

Couscous

People traditionally eat couscous on Friday after the dhuhr (midday) prayer. Moroccan couscous is not very spicy. The wheat or barley semolina is rolled by expert hands and steamed. It goes with vegetables: pumpkin, zucchini, turnips... or legumes such as beans, peas, lentils. There is also beef or mutton, rarely chicken and never merguez.

Briouates

Small turnovers made of sheets of pastilla dough, stuffed with minced meat, brains, sausages, fish, almonds, etc. Fried and golden as desired, they can be eaten with delight as an appetizer

Mechoui

Mechoui is a party dish. It often marks the outcome of an event. In Morocco, it is often stewed in a clay oven specially constructed for this purpose.

Skewers grilled

Skewers grilled over embers are a quick and inexpensive meal. They are eaten with bread. Prefer busy places, the flow guarantees better freshness of the meat.

Koftas

Skewers or spicy minced meat balls. There are also sardine koftas, seasoned with olive oil and which can be bought in small boxes in any grocery store. Excellent, Impeccable in a sandwich.

Tanjia

Tanjia is a dish from the Marrakech region. Men prepared it (originally) the day their wife went to the hammam to meet her friends and look beautiful. It was cooked in the hammam oven. The meat (beef, generally) simmered on the embers for 6 hours, soaking up all the flavors (candied lemon, saffron, cumin). Today, it is the delight of good restaurants.

Fish

Thanks to the cold current which washes the Atlantic coasts, the Moroccan coastline is full of fish. . The southern part of the Atlantic coast is even one of the richest in fish in the world. It is better to eat fish in coastal towns.

Zaalouk

Zaalouk: Moroccan variation of eggplant caviar, accompanied by tomatoes, garlic and spices.

The bread is almost always round like a pancake.

Best Restaurants Marrakech