Mediterranean diet :
Moroccan cuisine is known for being one of the best can be the North African equivalent of French cuisine. The specialties are many, from north to south, and the use of spices request expertly for the flavors to blend with none taking precedence over the other. Many dishes combine sweet and salty. Turista, this plague of the traveler tourist, may fire with a simple change of climate, or even habits .... One can also catch in European countries!
The food in Morocco is good, and Moroccans are for themselves a stickler for freshness and quality. What is natural, "Baldi," is very popular. The usual precautions (no fruit or vegetables unpeeled, and drink mineral water) will be enough to avoid it. In large cities, glaciers are as safe as their European counterparts, and their delicious products.
Diet is Mediterannean :
It includes lots of vegetables, meat, chicken, beef, also the goat, and even the hedgehog.
The pigeon and lamb are festive meats. Many salads, summer, he is useless to deny, because all the vegetables are carefully peeled (even tomatoes) and cut into small pieces. Fruit dessert (Morocco of oranges, sprinkled with a little cinnamon, are a delight) more often than pastries. Dates, too, fresh or dried olives and of course to nibble all day.
The Moroccan breakfast is hearty :
A real meal, with pancakes, or baghrir msamem, bread, cheese, olive oil, and in addition to the inevitable mint tea, coffee, milk often. Cheese is the Laughing Cow, found everywhere, even in the remotest corners. One can also have the Amlou, a paste made with almonds and argan oil.
Cooking is oil :
Fried fish and grilled rarely (it can be found everywhere, the inland cities are often serviced at least once a week, and on the coast it is a pleasure to eat at the port, as in Agadir) , grilled meats, often after being marinated the day before in spices and vinegar. Tagines, meat or fish, are cooked for a long time, the different ingredients added to progressively. The concept of rare meat does not exist, both by health and to respect the method of slaughter "halal" of Islam.
Water is increasingly drinking :
In large cities, Casablanca, Rabat, Marrakech, she is drinking. It may taste bad or chlorine, or because it passed through rock gems in the mountains. You can wash your teeth, but it is more pleasant to drink mineral water bottle, found in all the little shops. It costs between 5 and 10 dirhams per liter and a half, depending on whether you are buying from a retailer or restaurant. Rather drink bottled water (Sidi Ali, Sidi Harazem, ...) that source of water, it has less taste.
There are many sources in Morocco, usually water filtered by the mountains. We never had any problems with drinking, maybe we got lucky. Anyway, if you want to try the adventure, use directly at the source, and only if it was amménagée so they can not be polluted by animals.
Tea, "Berber whiskey" :
Green tea has been introduced in the Maghreb in 1830 only. He won everywhere, our local small black equivalent. He drinks flavored with mint, or wormwood (cheba) winter, or rosemary. Nature it is delicious. It will always be served hot, and very sweet.
Moroccan cuisine is known for being one of the best can be the North African equivalent of French cuisine. The specialties are many, from north to south, and the use of spices request expertly for the flavors to blend with none taking precedence over the other. Many dishes combine sweet and salty. Turista, this plague of the traveler tourist, may fire with a simple change of climate, or even habits .... One can also catch in European countries!
The food in Morocco is good, and Moroccans are for themselves a stickler for freshness and quality. What is natural, "Baldi," is very popular. The usual precautions (no fruit or vegetables unpeeled, and drink mineral water) will be enough to avoid it. In large cities, glaciers are as safe as their European counterparts, and their delicious products.
Diet is Mediterannean :
It includes lots of vegetables, meat, chicken, beef, also the goat, and even the hedgehog.
The pigeon and lamb are festive meats. Many salads, summer, he is useless to deny, because all the vegetables are carefully peeled (even tomatoes) and cut into small pieces. Fruit dessert (Morocco of oranges, sprinkled with a little cinnamon, are a delight) more often than pastries. Dates, too, fresh or dried olives and of course to nibble all day.
The Moroccan breakfast is hearty :
A real meal, with pancakes, or baghrir msamem, bread, cheese, olive oil, and in addition to the inevitable mint tea, coffee, milk often. Cheese is the Laughing Cow, found everywhere, even in the remotest corners. One can also have the Amlou, a paste made with almonds and argan oil.
Cooking is oil :
Fried fish and grilled rarely (it can be found everywhere, the inland cities are often serviced at least once a week, and on the coast it is a pleasure to eat at the port, as in Agadir) , grilled meats, often after being marinated the day before in spices and vinegar. Tagines, meat or fish, are cooked for a long time, the different ingredients added to progressively. The concept of rare meat does not exist, both by health and to respect the method of slaughter "halal" of Islam.
Water is increasingly drinking :
In large cities, Casablanca, Rabat, Marrakech, she is drinking. It may taste bad or chlorine, or because it passed through rock gems in the mountains. You can wash your teeth, but it is more pleasant to drink mineral water bottle, found in all the little shops. It costs between 5 and 10 dirhams per liter and a half, depending on whether you are buying from a retailer or restaurant. Rather drink bottled water (Sidi Ali, Sidi Harazem, ...) that source of water, it has less taste.
There are many sources in Morocco, usually water filtered by the mountains. We never had any problems with drinking, maybe we got lucky. Anyway, if you want to try the adventure, use directly at the source, and only if it was amménagée so they can not be polluted by animals.
Tea, "Berber whiskey" :
Green tea has been introduced in the Maghreb in 1830 only. He won everywhere, our local small black equivalent. He drinks flavored with mint, or wormwood (cheba) winter, or rosemary. Nature it is delicious. It will always be served hot, and very sweet.
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