What’s in
Season in
Morocco?
» » Autumn Figs,
pomegranates,
grapes.
» » Spring Apricots,
cherries, strawberries,
peaches.
» » Summer
Watermelon, wild
artichokes, tomatoes.
» » Winter Oranges,
mandarins, onions,
beets, carrots,
potatoes and other root
vegetables.
» » Year-round
Almonds, walnuts,
bananas, squash,
pumpkin, fava beans,
green beans, lentils,
eggplant, peppers,
lemons (fresh and
preserved).
Cooking at guesthouses is usually
done by dadas, who are champions of
Morocco’s culinary traditions, cooking
feasts with whatever’s freshest in the
market, usually without a recipe or a
measuring cup. If a dada ’s delights
impress you, ask to thank her
personally – it’s good form, and good
baraka (auspicious omen) besides.these vary seasonally. The country’s relative lack of infrastructure and hard currency can be
advantageous to visitors – hence the picturesque mountain villages that seem untouched by
time, and the jackpot of dirhams you get for your euros – but this also makes importing produce
tricky. This means that if you’re visiting in autumn, you may have to enjoy fresh figs instead of
kiwi fruit (not exactly a hardship).
When you consider your menu options, you’ll also want to consider
geography. Oualidia oysters may not be so fresh by the time they cross
mountain passes to Ouarzazate, and Sefrou cherries can be hard to come
by in Tiznit. So if your vacation plans revolve around lavish seafood
dinners, head for the coasts; vegetarians visiting desert regions in autumn
should have a high tolerance for dates. For hints on where to find your
favourite foods, see Local Treats ( Click here ).Quitting While You’re Ahead
One final and important Moroccan dining tip: pace yourself. Moroccan
meals can be lengthy and generous, and might seem a bit excessive to an
unyielding waistband. Take your time and drink plenty of water throughout
your meal, especially with wine and in dry climates, instead of pounding a
drink at the end. There are better ways to end a meal than dehydration
and bloating – namely, a dessert bastilla (multilayered pastry) with toasted
almonds, cinnamon and cream. Your Moroccan hosts may urge you on like
a cheerleading squad in a pie-eating contest, but obey your instincts and
quit when you’re full with a heartfelt ‘ alhamdulallah !’ (Thanks to God!).Al-ftour (Breakfast)
Even if your days back home begin with
just coffee, it would be a culinary crime to
skip breakfast in Morocco. Whether you
grab yours on the go in the souq or sit
down to a leisurely repast, you are in for a
treat. Breakfasts are rarely served before
9am in guesthouses and hotels, so early
risers in immediate need of coffee will
probably have to head to a cafe or hit the
souqs.
BEEN THERE, EATEN THAT
Eat your way across Morocco, north to south, with these outstanding regional dishes:
» » Casablanca Seksu bedawi (couscous with seven vegetables)
» » Chefchaouen Djaj bil berquq (chicken with prunes)
» » Demnate Seksu Demnati (couscous made with corn or barley instead of semolina)
» » Essaouira Hut Mqalli ( fish tajine with saffron, ginger and preserved lemons); djej kadra toumiya (chicken with almonds,
onions and chickpeas in buttery saffron sauce)
» » Fez Kennaria (stew with wild thistle or artichoke, with or without meat); hut bu’etob (baked shad filled with almond-stuffed
dates)
» » High Atlas Mechoui (slow-roasted stuffed lamb or beef)