Moroccan
Sauces
» » Mhammar Paprika,
cumin and butter
» » Mqalli Saffron, oil
and ginger
» » Msharmal Saffron,
ginger and a dash of
pepper
» » Qadra Smen
(seasoned butter) with
vegetable stock,
chickpeas and/or
almonds.
Rghaif Flat, buttery Moroccan pastries.
Sfenj Moroccan doughnuts.
El-Ghda (Lunch)
Lunch is traditionally the biggest meal of the day in Morocco, followed by a nice nap through the
heat of the day. The lunch hour here is really a three- to four-hour stretch from noon to 3pm or
4pm, when most shops and facilities are closed, apart from a few stores catering to tourists.
For speed eaters this may seem inconvenient, but especially in summer it’s best to do as the
locals do, and treat lunchtime as precious downtime. Tuck into a tajine, served à la carte with
crusty bread, or upgrade to a prix fixe, three-course restaurant lunch. Afterwards, you’ll have a
whole new appreciation for mint tea and afternoon naps.
Snak Attack
If you’re still digesting your lavish guesthouse breakfast come lunchtime,
try one of the many snak s ( kiosks) and small restaurants offering lighter
fare – just look for people clustered around sidewalk kiosks, or a sign or
awning with the word snak . Many hard-working locals do not take
afternoon siestas, and instead eat sandwiches on the go. At the risk of
stating the obvious, always join the queue at the one thronged with locals:
Moroccans are picky about their snak s, preferring the cleanest
establishments that use the freshest ingredients.LOCAL TREATS
Agadir Oranges, lemons, argan oil
Casablanca Cactus fruit
Doukkala Melons
Erfoud Dates
Essaouira Fish, argan oil
Fez Wild artichokes, olive oil, oranges, orange-flower water, lemons
Kelaâ M’Gouna Edible rosebuds, rosewater
Marrakesh Pomegranates
Meknès Mint, olives, olive oil
Oualidia Oysters, lobster
Rif Walnuts, chestnuts, citrus, goat’s cheese
Safi Shellfish
Sebou Shad, shad-roe caviar
Sefrou Cherries