When you open a clay pot with a high cone-shaped lid, you are simply intoxicated by the aroma. This dish is called a tagine, and it is the most delicious thing I ate in Morocco. In my Bessarabia, they cook something similar and call it simply - sauce.
When you cook with a clay pot, something special happens. The steam goes up, turns into tiny drops, and then falls back onto the meat, making it super tender. This time, I picked lamb, but you could use chicken instead. The meat is cooked with a bunch of vegetables like potatoes, zucchini, tomatoes, carrots, and onions. Sometimes, people add salty lemons, sesame seeds, and olives to give it extra flavor. And then there are all these amazing spices like turmeric, ginger, saffron, cilantro, and parsley that make it smell so good. I chose this particular kind of tajine because I knew I'd love it. There are other ways to make it, like with prunes or other dried fruits, but I'm not a fan of mixing salty and sweet things, so I skipped that option. The clay pot really makes all the difference, it's like a little magic trick that happens inside.
I also have a soft spot for merguez and kefta, which remind me of the dishes from back home in Bessarabia. The merguez sausages are a deep red color, thin and juicy, made with beef or lamb, and they're infused with the warm, spicy flavors of cumin and garlic. What gives them that vibrant color is the spicy harissa paste and paprika. On the other hand, kefta is incredibly tender, with soft cutlets or skewers made from minced meat, mixed with sweet onions, fresh cilantro, and parsley - all generously sprinkled in. Unlike merguez, kefta isn't spicy at all, but it has a subtle hint of mint that adds depth and refinement to its taste.
This special dish comes with a side of harissa, a spicy sauce from North Africa. It's similar to Bessarabian adjika, but with its own unique flavor. Harissa is made from a mix of hot red peppers, garlic, salt, and olive oil, just like adjika. However, the Moroccans add their own twist with a lot of cumin and coriander, giving it a distinct taste. The result is a thick, paste-like condiment that adds a burst of flavor to the dish.
We also have something similar to our eggplant and zucchini caviar - they're basically delicate, thick spreads made from veggies. You might know it as zaaluk, which is really popular. To make it, we first bake the eggplants, sometimes over an open flame to give it a hint of smokiness, and then we stew them with juicy tomatoes, garlic, and olive oil for a pretty long time. Once the veggies are super soft, we mash them up gently with a fork and add a bunch of flavor with paprika, cumin, fresh cilantro, and a squeeze of lemon juice. The taste is really deep and rich, with just the right amount of sourness. It's pretty amazing.
In Morocco, people do something really special with young zucchini. They chop it up into tiny pieces and cook it for a long time in a pan with tomato pulp and oil. They keep cooking it until all the liquid is gone, and what's left is a thick, smooth paste. They also add some traditional spices like cumin and herbs, and sometimes a little bit of harissa to give it a spicy kick.
Ariane and her husband liked the couscous. The dish turned out to be very satisfying. Later we read that it is very easy to prepare - just combine steamed cereals with juicy vegetables, herbs and a pinch of your favorite spices.
We also gave shawarma a try while we were in Morocco. What's different here is that the meat is wrapped in really thick slices of pita bread. Sometimes they use a round flatbread, or half a baguette, or even fresh homemade bread. But the interesting thing is what's inside - instead of mayonnaise or ketchup, they use a garlic sauce called toum, or a spicy sauce called harissa. You can get the meat served with crispy French fries right inside the roll, along with some fresh tomatoes, onions, and spicy pickled cucumbers or olives. It's a pretty tasty combination. The way they make shawarma in Morocco is definitely unique, and it's worth trying if you're a fan of street food. The combination of flavors and textures is really interesting, and it's a great way to experience the local cuisine.
In Morocco, our breakfast was a real treat. We had pancakes, known locally as melzuza, which were delicious. We also had a round, soft flatbread called batbut, and it was perfect with some tasty jam. To drink, we had some amazing coffee and juice, which really helped wake us up. The coffee was especially good, with a great aroma that filled the air. It was a lovely way to start the day.
When it comes to eating in Morocco, the food is really amazing, but you have to be super careful to avoid getting sick. A good rule of thumb is to only eat at places that look clean and tidy from the outside, and where you see a lot of European tourists and locals gathering - these spots are usually a safe bet.
#food #essency #comida #flavour
