Situated on the northwest coast of Africa, Morocco is surrounded by the Atlantic ocean to the west, the calm waters of the Mediterranean to the north and the harsher sands of Sahara to the south.
- A combination of traditional cooking in the four royal cities of, FES, MARRAKESH, MEKNES and RABAT. created the basis for what we knew as Moroccan cuisine today.
- A reflection of the age
–old spice trade between Arabian and north Africa spices are used to enhance the flavour of Moroccan food, which is commonly eaten using the first three fingers of the hand and a piece of bread as a “utensil”. Frequently used home grown ingredients: preserved lemon, fresh coriander, olives, olive oil, Natural Safran, Ras el Hanout , cinnamon and Moroccan food coulours.
- The favourite Moroccan gastronomic experience is to partake in Diyafa which is a multi-course feast, startIng by exquisitely spiced Moroccan salads flouvered with olive oil, fresh herbs and garlic, to pastilles with pigeons and cinnamon, then tagines and couscous : morocco's national dish.
- The word Tagine refers to the finished dish as well as to the earthenware pot topped with a conical lid in which it is normally cooked.
- Tagines : are made with meat, fowl, or sea food, fresh seasonal vegetables or dry fruits flavoured with herbs and tipical Moroccan spices.
- Couscous: is normally steamed in a ( Couscoussier ) couscous pot ,witch consists of a tall double boiler topped with a tight fitting sieve. the sieve holds the grains while the juices Flavoured with herbs and spices below create the steam to cook the couscous, at the same time blending the flavours with the couscous.
- As Morocco's national tea drink, glasses of sweet fresh mint tea are served to signal the end of a meal. but the presentation of tea display is more attractive please see our catalogues….