All About the Light

 Traditional Dishes

One of the most striking features of Moroccan cooking is the quality and fquality and freshnes of the ingredients. Produce comes from a land without pesticides, chemicals,

hormones or preservatives. Animals are slaughtered just hours before they are este The meat you are offered will generally be mutton, not lamb. Market vegetables whave been gathered that morning. Spices, herbs, fresh fruit, nuts and dried fruthae an invigorating vitality completely removed from the packaged and imported products available in much of Europe and North America.

lo encourage you, here are explanations of some of the most common and popular Moroccan traditional dishes (for details of Arab and French pronunciation,see Language,

Harira: a thick soup of chick peas, lentils and haricot beans often flavoured witn mutton or chicken, lemon and tarragon.mutton or chicken, lemon and tarragon.

Brochettes: Grilled kebabs of mutton, liver and fat.

Kefta: Spicy meatballs made of minced mutton and offal, often served in a negg sauce.

Pastilla/bastilla: A pie made up of multiple layers of flaky pastry filled With y

chopped pigeon meat, eggs, almonds and spices. Chicken or fish may be used instead of pigeon.

Tagine: Along with couscous, this is the most universal of Moroccan dishes -

slowly simmered stew,cooked in its own juices in an earthenware bowl with a distinctive conical lid. The tagine provides the foundation for using a whole spectrum

of ingredients, spices and styles. The most popular variants found on most menus across Morocco are: tagine de viande (mutton stew cooked with vegetables or serve

alone with prunes); tagine de poisson (bream or sardine stew cooked with tomatoe and herbs); tagine de lapin (rabbit stew); and tagine de poulet aux olives et citron

(a delicious chicken stew cooked With lemon and olives). The lemon gives a deliciou bitter zest to the meat.

Mechoui: Lamb roasted whole on a spit or baked in a special oven. This delicate and fragrant meat, far removed1 from the usual mutton, is eaten with bread. It is, howevel

an elaborate luxury which is often only available if ordered well in advance.

Couscous: This dish is made from half-baked flour which is then ground into semolina-like grains. A perecty prepared couscous is laboriously cooked in a succession of steamings and oilings that allow each grain to cook while retaining adistinct granular texture. couscous served outside of a home or a good restaurant is

unlikely to be found at its best. It is usually accompanied by sept légumes (seven steamed vegetables) with the odd lump of mutton. It can also be served as a pudding

with sugar, cinnamon and rich, warm goat's milk.

Cornes de gazelle: Croissant-like pastries filled with honey and almonds.

Morocco, a melting pot of dynasties and cultures :

Each country has its own history: historical facts, events and important milestones that gave the country its true historical value. The history of a country is one of the events considered worthy of remembrance, which perfectly applies to Morocco. With several dynasties that have succeeded one another over the years: the Idrisside dynasty, the Almoravid dynasty, the Almohad dynasty, the Merinid dynasty, the Saadian dynasty and the Alaouite dynasty, Morocco has gained international consideration as a multicultural country, with several types of heritage recognized as World Heritage by UNESCO. Morocco is one of the go-to destinations for discovery lovers, the most fascinated by nature, history, the art of living and Moroccan hospitality. The experience gained during their journeys in Morocco leave them pleasantly satisfied with their stay.