What you have to know about the Moroccan Gastronomy
History of Moroccan gastronomy
In Morocco, the history of its gastronomy is linked to the dynasty and palatial life. It was from the fourteenth century that from the kitchen of the palaces began to try new dishes, ingredients and combinations. These recipes were then extended to the rest of the town for domestic use.
Women have always been specialists in Moroccan culinary art. As the cuisine of this country was born in the palaces, there is a culinary school based in one of them. In this Royal school of cooking they teach the secrets of the gastronomic art of Morocco and this is where future chefs are perfected.
The most notorious Moroccan gastronomic customs come from palatial life. And one of them is the diffa that consists of a sumptuous banquet where the women of the families prepare various dishes. The diffas are usually prepared for special occasions and religious holidays
Moroccan cuisine has Arab, Jewish, Mediterranean and Berber influences. It may have certain similarities with the cuisine of North Africa, yet it differs thanks to its own cultural edges and originality.
Among the traditional dishes of Moroccan cuisine are the tagine, the pastry, the couscous, the briouats, the harira or the roasted lamb. They are also very popular and typical dishes such as shebbakiyya, msemen, Moroccan salad and seffa.
A typical Moroccan meal consists of the following dishes: a salad is served at the start, the main course is usually a tajine, in the middle or at the end the traditional Moroccan tea is served. And for dessert you can enjoy some seasonal fruits or some of the Moroccan sweets.
Moroccan cuisine presents a variety of original options such as novelties to taste and taste a bit more of its exotic culture with its own influences and, mostly, Mediterranean. Do not miss the opportunity to taste Moroccan cuisine in one of our excursions