Moroccan Food - A Guide to One of the World's Great Cuisines

Food in Morocco is not a backdrop to the experience of being there. It is part of the experience in the same way that the medina or the mountains are and is something that I look forward to every time I visit.

I have been eating my way through this country for thirty years, in riad dining rooms and roadside stalls and the kitchens of artisans who invited me to lunch, and I am still learning. Moroccan cuisine is deep enough to sustain that kind of long attention.

My advice is to avoid the overtly tourist restaurants that are selling Moroccan food Lite, by that I mean food that has been formulated to the Western taste. Instead seek out the authentic local restaurants, if it’s full of Moroccan people that’s usually a good sign!

19 page downloadable PDF file, perfect for dowloading onto your device or printing out and taking with you on your travels

Includes  sections on;

• A Cuisine Built from History

• The Spice Cabinet: What Makes Moroccan Food Taste the way it does.

• The Tagine: More Philosophy Than Recipe

• Couscous: The Dish That Brings Everyone to the Table

• Pastilla: The Dish That Explains Everything

• Harira: Comfort in a Bowl

• Bread: The Thing That Holds Everything Together

• The Moroccan Breakfast: The Meal That Sets the Tone

• Street Food: The Best Eating in Morocco

• Salads and Vegetables: The Understated Half of the Meal

• Sweets, Pastries and the Mint Tea Ritual

• Regional Differences: Why Where You Eat Matters

• How to Find Good Food: An Honest Guide

PLEASE NOTE:  This guide is for personal use only, any copying or commercial use is strictly prohibited

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