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fiogf49gjkf0d EATING OUT
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GOOD FRENCH RESTAURANTS ARE EASY TO FIND IN ANY URBAN AREA.
HERE THE MENU AND SERVICE WILL TAKE AFTER THE FRENCH
TRADITION. SPANISH CUISINE IS POPULAR AND OFTEN INFLUENCES
THE CULINARY ART IN THE NORTHERN AREAS. CHINESE, ITALIAN
AND VIETNAMESE RESTAURANTS MAY ALSO BE FOUND IN TANGIERS
AND MARRAKESH.
MEDINA - COOK SHOPS, HERE THINGS ARE SERVED SIMPLE AND VERY
CHEAPLY. FRENCH STYLE CAFES, AMERICAN LUNCH COUNTERS AND
TAKE AWAY SERVICES ARE BECOMING MORE AND MORE COMMON. LUNCH
IS USUALLY SERVED BETWEEN 12.00 AND 3.00PM, AND DINNER FROM
7.00 TO 9.00PM.
TYPICAL MEALS
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BREAKFAST
MOROCCAN BREAKFAST - MINT TEA, TOAST AND OLIVES. YOU ARE
ADVISED NOT TO EAT MUCH FOR BREAKFAST AS LUNCH MAY BE VERY
ELABORATE.
LUNCH AND DINNER
SOUPS: HARIRA - A THICK SOUP, CONTAINING LENTILS, MUTTON,
VEAL, TOMATOES AND ONIONS.
BSTILLA - A DISH AS COMMON IN MOROCCO AS COUSCOUS, BUT
REQUIRES ALOT OF TIME & WORK TO PREPARE IT. FIRSTLY PIGEONS
ARE COOKED & PLACED IN LAYERS WITH FLAKY PASTRY, SAFFRON,
ALMONDS & SUGAR. PLACE IT IN OVEN UNTIL IT IS CRISPY & GOLDEN.
BRIOUATS - SMALL CASES OF FLAKY PASTRY FILLED WITH SPICED
MEAT, RICE, ALMOND, SAUSAGE, BRAINS AND FISH. TO COOK THEM
THEY SHOULD BE DEEP FRIED.
COUSCOUS - STEAMED SEMOLINA PELLETS COVERED IN A VEGETABLE
AND MEAT SAUCE. THE MEAT SERVED IN COUSCOUS IS EITHER
MUTTON, LAMB, CHICKEN OR FISH.
CHICKEN - CHICKEN IS SERVED IN MANY WAYS. IT IS MOST
POPULAR COOKED WITH PRUNES OR LEMONS.
TAJINE - THIS IS THE MOROCCAN STEW, USUALLY COOKED BY
BURYING CLAY DISH IN A CHARCOAL FIRE. IT CONSISTS OF TOMATOES,
MARROW, BEANS, CARROTS, AUBERGINES, LAMB, VEAL OR BEEF
FISH AND SEAFOOD:
MOST COMMON ARE DORADO, MULLET, SHAD, SEA PERCH, OCTOPUS,
EELS & SQUID. THE EELS WILL MORE THAN LIKELY BE COOKED IN
BUTTER & GARLIC, MAKING A VERY TASTY DISH. OCTOPUS & SQUID
ARE USUALLY DEEP FRIED, WHILE FRESH FISH WILL BE POACHED
OR GRILLED.
DESSERTS:
GRIOUCHES - TWISTED STRIPS OF PASTRY, COVERED IN HONEY AND
SESAME SEEDS.
KAAB EL GHZAL - HORN SHAPED CASES, FILLED WITH ALMOND PASTE
AND ORANGE FLOWER WATER.
CORNES DE GAZELLES - SUGAR-COATED PASTRIES FILLED WITH A KIND
OF MARZIPAN.
ARE USUALLY DEEP FRIED, WHILE FRESH FISH WILL BE POACHED
OR GRILLED.
DESSERTS:
GRIOUCHES - TWISTED STRIPS OF PASTRY, COVERED IN HONEY AND
SESAME SEEDS.
KAAB EL GHZAL - HORN SHAPED CASES, FILLED WITH ALMOND PASTE
AND ORANGE FLOWER WATER.
CORNES DE GAZELLES - SUGAR-COATED PASTRIES FILLED WITH A KIND
OF MARZIPAN.
TYPICAL DRINKS
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ALCOHOL IS FORBIDDEN BY ISLAM AND STRICT MOSLEMS WILL NOT
TOUCH ANYTHING STRONGER THAN WATER OR MINT TEA
(THE A LA MENTHE) GREEN TEA FLAVOURED WITH SPRIGS OF MINT
AND WITH A MINIMUM OF FOUR CUBES OF SUGAR PER CUP. WHISKY
RUM, GIN, VODKA AND BRANDY MAY BE ORDERED IN LARGE HOTELS
OR CAFES. BEER IS BREWED AND BOTTLED IN THE COUNTRY AND IS
READILY AVAILABLE IN CAFES AND RESTAURANTS. PRICES ARE NOT
EXPENSIVE, ESPECIALLY MINT TEA, WATER AND SOFT DRINKS.
IMPORTED WINE AND SPIRITS TEND TO BE MORE EXPENSIVE.
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