The culinary specialties of Marrakech
What better way to immerse yourself in the culture of a country than to taste its cuisine. Discover in this article, the essential dishes and the most emblematic of Marrakech.
Marrakech is renowned for its rich culinary specialties, offering a delightful range of traditional Moroccan dishes. The city’s specialties include tagine, a slow-cooked stew of meat, vegetables, and aromatic spices, served in a clay pot.
Another popular must try dish is couscous, often enjoyed with vegetables and tender lamb or chicken. For a heartier meal, try the flavorful mechoui, which is roasted lamb seasoned with Moroccan herbs.
Street food lovers will appreciate msemen, a flaky Moroccan pancake, and harira, a traditional soup often served during Ramadan. And no culinary experience in Marrakech is complete without savoring mint tea and sweet pastries like chebakia.
These dishes reflect Marrakech’s vibrant flavors and centuries-old culinary traditions, making it a food lover’s paradise.
Tanjiya is the symbolic dish of Marrakech culture.
Historically, it was prepared on Friday evenings by men and for men, for certain occasions.
Tanjiya is made up of pieces of meat varnished with a marinade of salt, saffron, cumin, ras-el-hanout and a little water. Add to this a little garlic, olive oil, candied lemon and smen (rancid local butter). The Moroccan know-how and the complexity of the dish lie in its cooking.
The tanjia is prepared the day before and must cook all night in hot ashes in a jar covered with paper to be ready the next day.
Pastilla is a puff pastry made from onions, poultry or sea fruits, which is served before the main course. It is a traditional dish intended for special events such as parties or weddings. Pastilla can be enjoyed both savory and sweet. It is then prepared with honey and almonds, accompanied by a cream called “knaffa”.
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