15.08.2009 28 °C
The way to a man's heart is through his stomach, so the saying goes. There is no better and more rewardins way to discover a country than through its food. Morocco's hosbitality is legenday and its cuisine is ranked the 3d best in the world. Moroccan cuisine is varied, rich and ethnic. It's a fusion of berber( native) Arabic, Moorish, and Jewish and Middle eastern influences. It's sweet, sour lemony and spicy or sweetsalty
Tagines ( meat stews), pastilla( phylp pastry) and couscous are some of the best an dmost known recipes. there are diffenret tagines such as lamb with dried prunesor apricots, chicken with preserved lemon and olives; lamb with quince or ocra, 7 vegetable couscous and pigeon stuffed or seafood pastilla.
A typical lunch will consit of a starter, usually a tomato and aubergine or tomato and eggplant salad; a meat and vegetable tagine, and a fruit dessert. No meal is complete without the national drink: mint tea, which Morocans may drink 4 or 5 times a day. It's quite refreshing especially in Summer when tempertaure hovers around 40 degree celcius inland