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Moroccan Cuisine

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While some Moroccan chefs de cuisine celebrate Old school recipes, including the Abbadi category of La Maison Bleue in Fez, others bring a modern approach to employing the traditional ingredients, including chef Barnaby Jones of Marakech's Amanjena hotel, who blends a nearby condiment, salt-preserved lemons, with almond paste to garnish a slice of pâté de foie gras.

Favorite dishes include Couscous (a semolina grain served with meat and vegetables), Mechoui (lamb roasted over a spit), Pastilla (a flaky pastry often full of pigeon and almonds or with chicken and almonds) and Tagine (a stew cooked employing an earthenware dish) all complemented by an after meal cup with the ever popular Moroccan mint tea.

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Posted Jan 05, 2016 at 6:09am