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THREE MOROCCAN GASTRONOMIC SPECIALITIES


Before you travel to Morocco with us next month, it is imperative that you familiarise yourself with three great Moroccan dishes so that you can prepare yourself for the tasty flavours that Moroccan cuisine has to offer!


Tajine

This dish comes from Barbary in North Africa and usually contains soft meat with a thick and fatty sauce. As for the main ingredient, it is possible to use chicken, lamb, veal, fish and even vegetables. The advantage is that the diner has the opportunity to choose the main ingredient according to their taste buds, but we assure you that this dish will not disappoint!


Couscous

Made of small semolina balls, this delight is traditionally consumed on Friday in Morocco. Usually served with meat or vegetables, it is therefore considered a perfectly balanced meal. Why not go and try one of the emblematic dishes of this extraordinary country?


Khubz


Khubz is a common type of bread that is consumed throughout the country, although there are also regional specialties. This type of bread is notable for its circular shape and is often used as an accompaniment to the main meal. Created from a mixture of white flour, salt, sugar, yeast, olive or vegetable oil, Libyan water and semolina, Khobz has very old roots and a unique flavor that deserves your attention!



Thank you very much for reading this blog, I hope you enjoyed it and that you will take the opportunity to come with us in December and taste these exquisite Moroccan dishes!


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