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Cooking Classes in Morocco

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes.

Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds.

Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

 

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb, or poultry stew.

Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.

The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper.

The tajine’s name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served in many different ways, with vegetables, meat, or seafood.

 

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

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