Morocco is a wonderful country made of geographical contrast, rare bio diversity and a land that offers a range of delicious products. The culinary specialties are varied and can be discovered in all regions, even in the smallest village lost on the edge of the desert.
Cuisine is one of theexpressions of conviviality and welcomein this country where nothing can be said or done without having first shared the joys of the table. But to unearth these treasures, there are a few tips to know. Trips that involve getting off a plane to lock yourself in a 5-star hotel should be avoided if you love good food that is enjoyed with relaxation and if you like exchanges and discoveries.
The fashion which consists of transforming food into a colorful and minimalist work of art and which comes from our so-called civilized lands, tends to set foot almost everywhere, including in Morocco. It is not debatable that the chefs who work in this type of hotel are good chefs. But couscous presented in the form of a micro dune of semolina in the center of a plate of disproportionate proportions, delicately surrounded by a quarter of a carrot, half a dwarf zucchini and a crumb of lamb cannot claim to be couscous. This is valid for all dishes that will be served to you.
Okay, it’s a bias, but it’s the bias of life, the real one. The one where the dish is in the center of the table, it is beautiful, large and sumptuous. That the colors are rich but natural, that the scents envelop you and already prepare you for happiness. That the guests laugh, that the hubbub is friendly and unrestrained.
Because gastronomy is a human affair, because it is the emanation of a culture, a region, a village, it is one of the components that allows us to understand a people and their history. So more of a trip from riad to riad, from farm to bivouac, from kasbah lost in the middle of nothing to local accommodation.
How else can you taste mountain honey with golden highlights which delicately coats a crispy Moroccan crepe. And what about a Berber bread baked in a circular oven that you enjoy dipped in a fruity olive oil, sweet and strong at the same time.
A dish that deserves attention, Trid. Impossible to eat this in a hotel or restaurant. Very, very thin white flour pancakes, roughly torn and sprinkled with a type of very hot soup made of lentils, candied onions and sliced chicken, delicately spiced with mysterious spices.
Thefresh bean and tomato salad, also fresh tomato, dotted with a hint of garlic, a marvel. Thearomatic plantsgrow everywhere, they are of such quality that they allow the slightest vegetable, the slightest meat to exult. The spices, not to be confused with chili, offer their little touch that makes the taste buds sing.
The greatest happiness of Moroccans is to offer to share this privileged moment, the one where we talk and discover each other around a dish, simply.
MOROCCO SPACE
