🍽️ Cuisine
Moroccan cuisine is aromatic and refined—tagines slow-cooked, couscous on Fridays, and mint tea as welcome.
Tagine
Slow-Cooked Stew
Meat and vegetables braised in conical clay pot with preserved lemon and olives.
Ingredients: 500g lamb or chicken, Preserved lemon, Green olives, Onion, garlic, ginger, Saffron, cumin, coriander, Honey, cilantro.
Preparation: Layer onions in tagine. Then add meat, season with spices. Add garlic, ginger, saffron. Add small amount of water. Then cook on low heat 2 hours. Last, add preserved lemon and olives last 15 min.
💡 The conical lid returns condensation—very little liquid needed.
Couscous
Friday Tradition
Steamed semolina with seven vegetables and meat—family Friday lunch.
Ingredients: 480ml couscous, Lamb or chicken, Seven vegetables (carrots, turnip, zucchini, cabbage, etc.), Chickpeas, Ras el hanout, saffron, Butter.
Preparation: Steam couscous three times. Cook meat and vegetables in broth below. Fluf couscous between steamings. Then add butter after final steam. Mound couscous, top with meat and vegetables. Finally, serve broth on side.
💡 Three steamings makes light, fluffy couscous.
Mint Tea
Atay
Sweet mint tea poured from height—Moroccan hospitality in a glass.
Ingredients: 15g Chinese gunpowder green tea, 1 large bunch fresh mint (about 30g), 60g sugar (or to taste), 1L boiling water.
Preparation: Rinse tea with hot water, discard. Add fresh hot water, steep 2 min. Add mint and sugar. Then steep 3 more minutes. Pour from height for froth. Finally, serve in small glasses.
💡 Pouring from height aerates and cools—essential for proper taste.
