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Morocco Cooking Vacation, Your Morocco Travel Guide

Cooking Workshop, La Maison Arabe Marrakech

When considering a Morocco Tour there are many options which will make for a unique travel experience. One way for Moroccan travelers to discover the real Morocco is through a Morocco Cooking Vacation. There are various types of Morocco Cooking vacations. Some are offered as culinary tours to Morocco with a focus on creating and making various traditional Moroccan recipes daily. A Taste of Morocco Tour offers the opportunity to discover Moroccan cuisine through cooking workshops in Marrakech, Fes and Essaouira. Morocco Just For Women on the other hand offers group lessons with other women who have come to Morocco specifically to explore the country’s culture through a womans’ eyes which includ cooking workshops.

Le Jardin Des La Medina, Cooking Workshop

When attending a Moroccan Cooking vacation the best place to start is to exploring the wide array of tour offerings and what they include. Some Morocco Cooking Vacations include more of a tasting opportunity for Moroccan cuisine. Other Morocco Cooking Vacations offer the opportunity to create a three-course meal along with recipe books.

Whether you want to come to Morocco on a Morocco Cooking Vacation or to explore Moroccan food you are guaranteed to discover the main cuisine traditions. Morocco’s main cuisine traditions are Moroccan Tajines, Moroccan Bastilla, Moroccan Couscous, Seffa Madfouna, Moroccan flat breads and Moroccan Salads.

Lahcen's Cooking Workshop, Fes

An example of a Moroccan cookery workshop that is experienced on a Morocco Cooking Vacation often includes a three-course meal.

Begin your day with a traditional Fasis cookery workshop learning the age old traditions of Fes. Fes is renowned for some of the best cuisine in Morocco and the world over. Chef Lahcen will pick you up at your Riad and take you through the souk’s spice market where you will buy fresh ingredients for your meal. In the beginning of the lesson, you will receive a booklet of 20 of the chef’s own Moroccan recipes that you will use during the lesson and then take home to try other dishes. Roll up your sleeves and put on your aprons for a few hours of hands-on cooking – Moroccan style! Feel free to take notes and pictures. Your lesson will be a three-course meal.

Morocco Cooking Workshop Menu -Learn One From Each Category: 

Entree

Briouates with Cheese, crispy triangles filled with fresh goat’s cheese
Harira, tomato-based Moroccan soup with chick peas and meat
Zaalouk, cooked eggplant and tomato salad, Carrots with Cumin Seeds, Cheese, and Coriander

Main Dishes

Couscous with seven vegetables, a semolina-based dish with meat or chicken and vegetables
Tagine with Prunes and Dates or with Apricots and almonds, made with chicken or meat
Djaj Mqalli, chicken tagine with preserved lemons and olives
Pastilla (Bisteeya), a pastry-style dish with pigeon stuffing

Desserts

Served with spiced coffee or Moroccan Mint tea
Cream Pastilla, a light and crispy dessert with a cream filling
Kateef, a Moroccan pancake stuffed with cheese and almonds, topped with honey
Date Rolls, small cookies with a date paste filling

For more information about a Morocco Cooking Vacation – A Taste of Morocco

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration in the USA at 1 (800) 787-8806 or in Morocco 1 (212)618-88-26-81 and let’s book a tour to Morocco for you today.

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Moroccan Cooking Classes, Your Morocco Travel Guide

Moroccan Cooking Class Chef

Moroccan Cooking Class Chef

If you’re planning a Morocco vacation one of the best ways to discover the culture of the Maghreb is to taking a cooking class or a private, cooking course in Morocco’s Imperial Cities of Marrakech and Fes or consider a Moroccan culinary tourMarrakech and Fes offer some of the Morocco’s best cooking classes as a result of their subculture and history of fine cuisine alongside being able to lay claim to some of the best restaurants in Morocco.

A Morocco cooking class usually starts with a comprehensive introduction that highlights the importance of cooking in Moroccan society, and reviews the variety of recipes created by dadas (traditional woman cooks) over the centuries for special occasions such as marriages, holidays such as Ramadan, Eid El Kebir, Moroccan baptisms, and circumcisions.

Moroccan Spices

Moroccan Spices

Before taking a cooking class in Morocco most leading chefs will take you on a tour of the Marrakech or Fes medina on a tour and in search of the most favored spices that are used in Morocco cooking. During your medina tour you will discover spices such as fresh cumin, ginger, wild saffron grown from the Moroccan city of Talouine, indigenous sea salt from the Souss region of Agadir and pepper.

Lahcen's Cooking Class, Spice Shopping Fes

Lahcen's Cooking Class, Spice Shopping Fes

The core spices used in Moroccan cuisine include ginger, saffron, Cumin, ras el hanout (a mixture of up to 35 different spices and a famous Moroccan must in any kitchen), as well as salt and pepper. Olive oil, of which there is an abundance in Morocco, is also an essential ingredient in the local cuisine, as well as ghi (a kind of aged butter).

Most Moroccan recipes use parsley and coriander. Other important herbs such as thyme, oregano, bay leaf, rosemary and basil, are used depending on the recipe being prepared.

Traditionally, Moroccan homes used charcoal and clay pots to cook tajines or couscous. Modern Moroccan homes of course use the same gas or electric ranges found in European or American homes.

Le Jardin Des La Medina Cooking Class, Marrakech

Le Jardin Des La Medina Cooking Class, Marrakech

The cooking workshops at in Marrakech at famous five star Riads such as Le Maison Arabe and Le Jardin Des La Medina are conducted using modern equipment, so that the participants can easily prepare the dishes they have learned once they have returned to their own countries. A typical Moroccan cooking class lasts approximately 3-4 hours depending on the dish of choice you have chosen to make.

The same goes for the top cooking classes in Fes at Lahcen’s Moroccan Cooking class and culinary tour which is acclaimed by the New York Times and also at Café Clock

Before beginning your Moroccan cooking workshop, your chef will first offer an an overview of the most traditional recipes such as pastilla, couscous, and the broad variety of tajines (stews usually made with lamb or chicken), while reviewing some of the basic pillars of Moroccan cuisine.

Then the class will begin and take you away on a Moroccan adventure that will fill tempt your pallet.

Tajine La Maison Arabe Cooking Class

Tajine La Maison Arabe Cooking Class

Moroccan cooking Techniques for a typical tajine recipe calls for searing the meat, softening the onions, bringing to a boil and allowing to slowly simmer. This results in a reduced, thick sauce.

Woman Making Pastilla

Woman Making Pastilla

Techniques for pastilla and couscous will also be reviewed. Finally, before the practical part of the cooking class begins, you will be acquainted with the recipe of the day, whether it’s a chicken tajine with olives and preserved lemons, couscous or pastilla, and review the various vegetables and ingredients that will be used.

Most Moroccan cooking classes are structured around easy-to- make traditional recipes. Each participant has his or her own workstation and equipment, and follows step-by-step the preparing of that day’s dish. In a typical workshop or Moroccan cooking class you will learn how to make a main course as well as a Moroccan appetizer or salad (for example, eggplant or roasted green peppers with tomatoes).

Pigeon Pastilla

Pigeon Pastilla

When the class has finished, you will be able to savor the result of your labor by enjoying the meal you’ve prepared, in the cool shade of an olive or fig tree or in a special part of the Riad where you have taken your Moroccan cooking class.

Listed below are sample offerings that La Maison Arabe in Marrakech has as options of what you learn to cook during your Moroccan cuisine adventure. These recipes duplicated by other cooking classes in Morocco using their own chef’s unique style:

Briouate class:
-Assortment of Moroccan briouates (turnovers) – cheese, chicken ground meat, vegetables and seafood

Pastilla class (choice of):
– Chicken with almonds
– Seafood
– Vegetables

Tajine class (choice of):
– Chicken tajine with lemon and olives
– Chicken tajine M’derbel (stewed tomatoes with cinnamon and
sesame seeds).
-Chicken tajine with almonds and boiled eggs
-Lamb tajine with dates and almonds
– Lamb tajine with figs and walnuts
– Beef or lamb tajine Makfoul (steamed tomatoes with small
onions)
– Lamb tajine with prunes and apricots

Couscous class (choice of):
– Chicken or lamb with caramelized onions
– Chicken or lamb with seven vegetables

For more information about Moroccan Cooking Classes or a Morocco Culinary Tour

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial CitiesSeaside Resorts,Sahara DesertBerber villagesA Taste of MoroccoMagical Kasbahs, Ruins & WaterfallsAbsolute Morocco, The Best of MarrakechFes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806 or 1 (917)703-2078 and let’s book a tour to Morocco for you today.

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Moroccan Tajine Recipe, Your Morocco Travel Guide


Moroccan Tajine

Moroccan Tajine

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid. To learn how to make a Moroccan tajine first hand, consider taking A Taste of Morocco tour or a local cooking class from a chef at a cooking school or university closest to where you live.

Tajine or tagine is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. The clay used to make a tajine comes from various regions in Morocco. Morocco’s Sahara Desert has orange colored clay as does the Ouarzazate region. Some of the best cooking tajines can be found in the Tizin’ Tichka pass and tajines for decorative purposed in the pottery capital, Safi.

Traditional Clay Tajine

Traditional Clay Tajine

Most tagines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off later.

Moroccan tajines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or emshmel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).

Other ingredients for a tajine include any product that braises well: fish, quail, pigeon, beef, root vegetables, legumes, even amber and aga wood. Modern recipes in the West include pot roasts, ossobuco, lamb shanks and turkey legs. Seasonings can be traditional Moroccan spices, French, Italian or suited to the dish.

Aluminum Modern Tajine

Aluminum Modern Tajine

Morocco, perhaps feeling pressure to catch up with Europe, is beginning to use the efficient pressure cooker to make tajines. Recently, European manufacturers have created tajines with heavy cast iron bottoms that can be fired on a stovetop at high heat. This permits browning meat and vegetables before cooking. While the similar Dutch oven and Sac spell (sach) (a cast iron pot with a tight cover) braises most efficiently in the oven, the tajine braises best on the stovetop.

Tajine makers, who want to remain loyal to the original cooking methods but save time, can still cook with saucepans and casseroles, but place them over gas versus a slow fire. Regardless of how you make tajine, you should make it with love and care as this will assure a delicious result. Also, keep in mind that it is difficult to make tajines for large groups because they don’t contain much more than sauce. As a result, a tajine is better prepared for your family or an intimate gathering of friends.

Tajines are a delicious meal if you enjoy exotic ingredients like lamb or chicken marinated in olive oil and garlic. (If you are vegetarian, you can request your tajine to be made without meat during your Moroccan travels). Meats are always first sautéed and then embellished with combinations of marinades including saffron, cumin, crushed red pepper, fresh coriander, parsley, chickpeas, and almonds. To be playful with the dishes, Moroccans sometimes add prunes, ginger, or hard boiled eggs. The standard dish will always include chicken, olives and salted lemons.

Some tricks to get your tajine like those of Moroccan mothers include using cooking butter (you can substitute for olive oil) and large quantities of chopped onions. Warm the onions until they reach their softest state; this will help the tajine sauce taste creamier. Adding a touch of honey is another secret.

Some differences in how tajines vary between regions include details of what spices, fats, and seasonal produce are used. Regardless of where your ingredients come from, one similarity throughout Morocco is that upon preparation, the tajine is commonly ate with couscous or thick wedges of freshly made hot bread used to scoop up the meat and vegetables.

Decorative Moroccan Tajine

Decorative Moroccan Tajine

MOROCCAN TAJINE RECIPES: The following are a few of the most popular tajine recipes to recreate at home.

Recipe: Beef Tajine with Almonds and Prunes

Ingredients:

3 Lb. beef

4.oz butter

2 tablespoons of olive oil

2 large onions

1 teaspoon

salt

1/4 cup sugar

1/2 teaspoon ground black pepper

1 strip lemon peel

1 teaspoon powdered ginger

1 Ib dried prunes

1/2 teaspoon powdered saffron

blanched almonds

3 short cinnamon sticks

fresh water cress or mint

2 tablespoons of olive oil

Making a Beef Tajine with Almonds and Prunes:
Combine the oil and ground spices in a bow, then cut the beef into cubes, chop onions finely, and mix both into oil and spices. Let stand. Sear the meat lightly in butter, add any remaining marinade and enough water to cover-simmer until meat is tender while the meat is cooking, cover the prunes with boiling water. Set aside for 20 minutes. Drain the prunes and cook them in a small amount of liquid from the meat. Add the lemon peel, cinnamon sticks, and half the sugar. Stir the remaining sugar into the meat. Arrange the meat, prunes, and their sauce on serving dish. Boil the remaining liquid from the meat rapidly to reduce it by half. Pour sauce over the meat and prunes. Garnish with almonds sautéed in a little butter and with watercress or mint. Serve with fresh bread, rice or couscous.

Chicken Olive and Preserved Lemon Tajine

Chicken Olive and Preserved Lemon Tajine

Recipe: Chicken Tajine with Olives and Preserved Lemons

Rock salt

1 whole large chicken, cut into 8 pieces

1 tablespoon white wine vinegar

5 tablespoons olive oil

1 large bunch fresh cilantro, chopped

1 teaspoon cinnamon

1/2 teaspoon real saffron

Pinch fine salt

1/2 pound onions, chopped

5 cloves garlic, chopped

1 teaspoon cumin

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

1/4 pound gizzards, optional

1/4 pound chicken liver, optional

1/4 cup mixed olives, pitted

3 small preserved lemons

Making a Chicken Tajine with Olives and Preserved Lemons:
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate. In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste. Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. For cooking, use an earthenware tajine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp). Cook on a gas or electric stove for 45 minutes – 1 Hour. Allow the tajine to have a slight burn on the inside bottom. Serve with fresh bread.

For more information about Moroccan Tajine recipes

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial Cities, Seaside Resorts,Sahara Desert, Berber villages, A Taste of Morocco, Magical Kasbahs, Ruins & Waterfalls, Absolute Morocco, The Best of Marrakech, Fes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806 or 1 (917)703-2078 and let’s book a tour to Morocco for you today.

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Morocco Traditional Food, The World of Moroccan Cuisine, Your Morocco Travel Guide

Moroccan Couscous

Moroccan Couscous

Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.

Moroccan cooking is enhanced with fruits, dried and fresh — apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places.

Moroccan Mint Tea

Moroccan Mint Tea

Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Spices are used extensively in Moroccan food.

While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Taliouine, mint and olives from Meknes, and oranges and lemons from Fes, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.

Moroccan Food

Moroccan Food

Traditional Food in Morocco is eaten at breakfast, lunh and dinner as well as on high holy holidays such as Ramadan and Eid El Kebir. The various types of Moroccan traditional cuisine include the Moroccan tajine and Moroccan couscous. Moroccans also have a penchant for fruit juice, Arabic coffee and mint tea along with their accompaniment of dates, nuts, deserts and pastries.

When taking a Moroccan holiday, make sure to expand your pallet by allowing yourself to enjoy a true a taste of Moroccan cuisine.

For more information about Morocco Traditional Food or A Taste of Morocco Tour

For more information about Travel and Tours to Morocco plus highlights on Moroccan culture visit Morocco’s Imperial CitiesSeaside Resorts,Sahara DesertBerber villagesA Taste of MoroccoMagical Kasbahs, Ruins & WaterfallsAbsolute Morocco, The Best of MarrakechFes, and Ouarzazate

Discover The Best of Morocco - Travel Exploration

Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Call Travel Exploration at 1 (800) 787-8806 or 1 (917)703-2078 and let’s book a tour to Morocco for you today.

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A Taste of Morocco: Vegetarian Dining The Amanouz Cafe

amanouz cafeAfter reading all about the traditional cuisine and sweet mint tea of Morocco I was more than ready to experience it myself when I headed to Amanouz Café in Northampton, Massachusetts. Located on Main Street this unassuming café specializes in the mouth-watering aromas and sumptuous tastes of Moroccan cuisine transporting it from the North African Sahara to this small New England town.

As I made my way to Amanouz Café on a sunny March afternoon I started wondering if I would be able to find anything on the menu that I would actually be able to eat. As a non meat-eater I have found myself in many situations at restaurants where I am forced to nibble on a few lettuce leaves or find myself, once again, ordering the tuna melt because every other option on the menu is loaded with meat. Having read up on Moroccan cuisine I knew that many of the dishes were stews that focused on meats such as chicken or beef and that lamb was often the king of the Moroccan table. Needless to say, Amanouz Café was not about to disappoint me and I walked away from my lunch incredibly full and tremendously satisfied.

Amanouz Cafe

vegetarian tajine Sitting at one of the small tables in the casual dining area at Amanouz Café I let the soothing Moroccan music wash over me as I surveyed the scene. The walls of the café are lined with the work of local artists and a small bookcase contains pictures and informational books on Mediterranean and Moroccan cultures. Having arrived just before the lunch rush the atmosphere is calm and hushed with many customers sitting alone with a book or a laptop, sipping on their tea and enjoying a moment’s peace. The kitchen is at the back of the dining area, allowing patrons to see and smell their meals being prepared with a large counter sectioning it off from the dining area. The counter itself is covered with sweet Mediterranean and Moroccan treats, from honey-filled pastries to pistachio nut-covered cakes. The aromas wafting from the kitchen remind my stomach how hungry it is and I turn my attention to the menu…

A Vegetarian Moroccan Meal

To my surprise, and delight, the menu at Amanouz Café was full of vegetarian options and vegetarian versions of classic Moroccan meals. What I didn’t realize is that meat is often a specialty item, especially for Moroccan peasants, and so many dishes featured vegetables and couscous with fish rather than meat. Fresh vegetables, herbs, breads, fish, couscous, and olives are main staples in Moroccan cuisine which means that as a vegetarian I still get to enjoy the traditional, and delicious, Moroccan meals.

Moroccan Mint Tea

The tea came served in a traditional metal tea pot with a water glass that had fresh mint leaves at the bottom. The sweet minty flavor of the tea was absolutely delicious and made me understand the reason for its popularity in Morocco.

Moroccan Sardine Salad

The Sardine salad came next, lettuce, tomatoes, olives, a hard boiled egg and peppers topped with a Moroccan salsa, fresh sardine fillets, and sprinkled with fresh cilantro. Delicious, fresh, and simple, the perfect start to my Moroccan meal.

Moroccan Pizza

Next came the Amanouz pizza, a Moroccan twist on an Italian classic. This individual sized pizza, made on Moroccan pita bread rather than pizza crust, had an ingenious assortment of roasted peppers, Swiss cheese, tomatoes, onions, and olives; needless to say it wasn’t left sitting on the plate for very long!

Traditional Moroccan Lentil soup

The soup of the day at Amanouz Café was traditional Moroccan Lentil soup. A thick, dark, and rich soup chock full of tender lentils and finished off with a swirl of olive oil. The soup made a surprisingly delicious, and extremely filling, contribution to the meal.

Tagine Fish

To my delight I found that not all tagine dishes in Moroccan cuisine focused on meat, this tagine was a stew that consisted of rice, tomatoes, grilled green peppers, and finished with large balls of fish meat on the top. The fish balls were topped with slices of fresh lemon, grated carrots, and fresh parsley and cilantro. It was presented in a traditional tagine by the server who ceremoniously took off the top of the dish allowing the amazing aromas to waft out.

Moroccan Couscous

To accompany the tagine I had a side order of traditional Moroccan couscous. The couscous was light and fluffy and seasoned with just enough salt and pepper and finished off with a sprinkling of parsley. It made a great addition to the fish tagine but was also delicious enough to eat on its own. It is quite obvious why Moroccans serve couscous at every meal, as a versatile and delicious dish couscous can make a great addition to any meal or be a meal by itself.

My vegetarian Moroccan adventure came to a close with more Moroccan mint tea and a few nibbles of the delicious sweet pastries from the counter. Extremely full and more than satisfied by my delicious lunch I walked away from Amanouz Café that afternoon already planning what to order during my next visit. With so many delicious vegetarian options I was happy to know that I could enjoy traditional Moroccan cuisine in such a wonderful atmosphere so close to home.

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Travel Exploration specializes in Morocco Travel. We provide Tours and travel opportunities to Morocco for the independent traveler and tailor-made tours for families and groups with a distinctly unique flavor. From Morocco’s Seven Imperial Cities, to the Magical Sahara Travel Exploration offers a captivating experience that will inspire you. At Travel Exploration we guarantee that you will discover the best of Morocco! Google on call Travel Exploration at (917)703-2078 and let’s book a tour to Morocco for you today.

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