Who can resist endless rows of perfectly symmetrical skewers of meat? Moroccans like to roast their meat over an open grill. The coal lends the kebabs a subtle smokiness that makes them absolutely scrumptious.
If there is one dish that defines Moroccan cuisine, it is the tagine. A variety of vegetables and meats are slow-cooked in a clay pot called the tagine. The resultant dish is zesty and full of flavour. Make sure you use the accompanying bread to scoop the gravy Ã¢â‚¬â€œ itÃ¢â‚¬â„¢s a skill that locals have mastered to the T.
WeÃ¢â‚¬â„¢ll let you into a little secret. Nobody does orange juice like the Moroccans. Local Moroccan oranges are ambrosial, to say the least! The resultant juice is sure to make your tongue break into a dance. We dare you not to go back for seconds.
Nothing screams Morocco like a bowl full of snails. Snails are served at most roadside stalls at the Djemma El Fnaa in Marrakech. TheyÃ¢â‚¬â„¢re simmered to perfection in a watery broth seasoned with pepper, citrus peel, aniseed, mint, and a selection of other herbs. Pluck the snails from their shells and donÃ¢â‚¬â„¢t forget to slurp on the broth once youÃ¢â‚¬â„¢re done devouring the snails Ã¢â‚¬â€œ itÃ¢â‚¬â„¢s supposed to be good for digestion.
ThereÃ¢â‚¬â„¢s no better way to wash down a heavy meal or wind up a day in Marrakech than by sipping on a glass of sweet mint tea. This sweet concoction, served in dainty glasses, is not just a beverage in Morocco. ItÃ¢â‚¬â„¢s a symbol of friendship, hospitality, and so much more. Locals, old and young, spend hours catching up with each other over endless cups of mint tea and you just canÃ¢â‚¬â„¢t leave the country without a cup (or a dozen?)