It takes more than just simply learning how to spend less than $60 per day in Marrakech to fully enjoy one's vacation experience in this country. As said from the popular quote derived loosely from the 19th Century French physician (Anthelme Brillat-Savarin), 'you are what you eat.' Hence, you need to know what generic local dish is worth the meal while stopping by at Moroccan bistros and cafes.
The fascinating fact about Moroccan dishes is that they represent the finest fares produced by the Arab world. From the ancestral Berbers that inhabited the Saharan region to the modern contributions of the British and French influences, traditional Moroccan food was thousands of years in the making. Until today, passionate chefs and foodies continue to recreate versions of some of these notable Moroccan dishes:
This dish got its namesake from the traditional earthenware used to cook a myriad of traditional Moroccan food in a form of soup or stew. From chicken curries to heavily spiced veggie stews, the tagine is a very common street dish served along the souks of Marrakech, Fez, Tangiers, Tangiers, and Rabat.
This traditional Moroccan dish is served every evening break of the Ramadan vigil month. The 'harira' soup is made from tomatoes, chickpeas, lentils and lamb. This light main course always goes with a pretzel side dish called 'chebakkiya.'
Among the many Moroccan dishes introduced worldwide, the 'couscous' proves to be the most popular in many western countries. Made from fine ground semolina (pasta), this staple grain is sprinkled with water and formed into small pellets to be mixed along with meat and vegetables.
This Moroccan pastry is very well known in Fez. This cinnamon-laced pie is stuffed with a sumptuous mixture of baked pigeon, eggs, and almonds. The crust is daubed with sugar icing, saffron, and ground coriander.
Every great dish has a fine beverage that completes the meal. The most popular traditional drink served in Moroccan bistros and cafes is the mint tea. This beverage is also known as 'Moroccan whiskey' due to its very strong herbal flavor.