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Moroccan Food

If you haven’t had the chance to experience Moroccan cuisine, you’re in for a treat. Morocco’s markets are filled with a colorful array of meat, produce, and fragrant spices, and many people still visit the markets daily to get the freshest ingredients for their meals. Perhaps the most well-known Moroccan dish is Cous-cous, which is traditionally prepared on Fridays and may include chicken, lamb, or beef with vegetables. Tajines, which simmer for hours in clay pots, are another favorite Moroccan dish. You will have the chance to sample many traditional foods, including Cous-cous, tajines, and pastilla.

Moroccan food is gaining a following in the United States, and you can find Moroccan restaurants in many larger cities. If you want to impress your friends and family with a truly special meal, here are a few Dar Morocco family recipes for you to try:

Chicken Tagine
1 whole chicken
3 large onions, chopped
½ cup olive oil
4 garlic cloves
½ teaspoon ginger
5 or 6 threads of saffron
¼ teaspoon turmeric
¼ lb. green olives
1 preserved lemon, cut in small pieces
Salt and pepper to taste

Put the saffron in ¼ cup of water. Place the onions, olive oil, garlic, and salt in a dutch oven or heavy cooking pot. Over medium heat, stir until onions are soft, and add the chicken with the ginger, turmeric, pepper, and the glass of water with the saffron threads. Stir until the chicken is slightly browned. Add a liter and a half (a little over three pints) of water and cover. Leave on medium heat until the chicken is tender, 45 minutes to one hour. Remove the chicken and place it on a roasting pan in the oven at 300 degrees until roasted. Add the olives, parsley, cilantro, and preserved lemon to the dutch oven and cook over medium heat for ten minutes. When the chicken is done, place it on a serving plate, pour the olive/onion sauce over it, and serve with lots of bread to soak up the sauce!

Zaalouk
1 large eggplant
2 tbs olive oil
4-6-ripe tomatoes
½ tsp sweet paprika
1 tsp cumin
4 garlic cloves
2 tbs parsley, chopped
2 tbs cilantro, chopped
2 tbs lemon juice
Salt and pepper to taste

Peel the eggplant and chop the tomatoes, discarding the seeds. Cut the eggplant into cubes and boil it in slightly salty water until tender. Heat the oil in a sauté pan, and add the tomatoes, garlic, and spices, and cook over low heat until the tomatoes turn into a chunky sauce. Add the eggplant, along with the chopped parsley and cilantro, and then keep stirring until the eggplant and tomato sauce are well mixed and the eggplant has broken up. Add salt and pepper to taste, and serve hot or cold. The texture will be a little lumpy, but we prefer not to put it in the food processor.

 

 

 

 

 

 

 
  
  

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Call our Travel Specialists:

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