Moroccan specialities

The Morrocan speciality is the Tajine. In Belgium we better know the couscous but it's not really a speciality.
In fact, Moroccans do the cooking in a Tajine. It is a dish in which food simmers. We have tasted some typical courses which are cooked in Tajines, such as: chicken with lemon, couscous, stuffed vegetables,..

In Casablanca we ate fish. First that was a really good fish soup and the main course was a big dish of little soles and an other kind of fish. That was the same fish that we eat in Belgium but the preparation and presentation were different

A big part of the basic Moroccan food is the same as in Belgium. What makes Morrocan cooking special are spices. All courses are spicy, that can be: curry, harissa, saffron,..

One of the typical drinks of Morocco is mint tea. They boil water, put then a sort of powdered tea and let tea brew. They serve this drink in little glasses and put some leaves of mint for the decoration. It is good, sugared and really better than mint tea that we drink in Belgium.

Morocco has loads of fruit, too. For example, oranges are very delicious and thus their juice is exquisite. When we went for a walk in Marrakech we could see a lot of avenues which are lined of orange trees. I deduced from my observation that spring is the season for Moroccan oranges.