hat is Moroccan food like? The answer is quite simple. Moroccan food is spicy and flavorful. The best way to describe it is: Heavenly! Moroccan cuisine is considered by many to be one of the finest in the world. It is featured in countless magazines and kept secret by many great chefs who trained in Morocco.

The country offers a rich landscape of natural ingredients; mint, olives and quinces from Meknes, the rich dates of Zagora and Erfoud that combine some two hundred sixty varieties of dates, rosebuds from the Valley of Dades, enough to adorn all the brides of Imilchil, every rose with a loving heart. Walnuts and chestnuts from the Rif, the golden barley of the Draa oasis, the savory cherries of Sefrou, the unrivaled navel oranges of Marrakech, the world renown saffron from Tafraout, and the unsung argane oil from Souss, just to mention a few resources. It is no wonder why famous writers, poets, philosophers, painters and heads of states kept Morocco a secret playground where souls and palates escaped.

Many dishes which will be featured here, as well as recipes for pastries (yummm) and a glossary of spices used in Moroccan cuisine will further answer the question. I hope you enjoy them all.


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