Bissara:

In the colder months, many Moroccans enjoy a plate of traditional bissara, a soup prepared from dried fava beans. After being soaked in water for a whole night, dried fava beans are boiled in a mixture of water, garlic, and olive oil until they are delicious. The soup is seasoned with salt, cumin, and paprika, then blended until it achieves a smooth and creamy consistency. Hot, with a drizzle of olive oil, bissara is the standard presentation. Bissara is a traditional Moroccan soup that is both filling and healthy. It’s great with some crusty bread and olives for breakfast, but it works just as well as a main entrée or side dish. Green peas are substituted for the chickpeas in the traditional bissara of the south, resulting in a northern variant known as “bayssar” among foodies.

Lentil Soup:

Another popular dish served on the streets of Morocco is lentil soup, which has lentils simmered in a sauce made from onions, garlic, and tomatoes seasoned with cumin, paprika, and chilli powder. After the sauce has reduced and thickened, the cooked lentils are added and let to simmer for a few minutes in the sauce to combine the flavours. The dish is famous in Morocco as a go-to for lunch and supper since it satisfies hunger without weighing you down.

Harira:

Tomatoes, lentils, chickpeas, and spices come together in a hearty soup called harira. During the holy month of Ramadan, it is a common practise to break the fast with this meal. The soup’s taste comes from a combination of spices including ginger, cinnamon, and turmeric, and it’s sometimes cooked with lamb or beef. Noodles, rice, and potatoes are sometimes included to harira as well.

Maakouda:

Maakouda are a sort of potato cake that are both crunchy and fluffy after being deep fried. Spices and herbs like cumin, paprika, parsley, and cilantro are mixed into mashed potatoes to create the patties. After that, they get a coating of eggs and breadcrumbs before being cooked in oil. Maakouda is a popular snack and starter dish.

Batbout:

Batbout is a traditional Moroccan flatbread that tastes very much like pita. You can create sandwiches out of it, but it also goes well with dinners. A griddle or skillet is used instead of an oven to bake the bread, which is created with flour, yeast, and water. It’s chewy and tender, making it ideal for dunking in sauces.

Msemen:

Msemen is a sort of pancake-like flatbread. The dough is often fried on a griddle and is prepared from flour, semolina, and yeast. Msemen is often eaten with honey, jam, or cheese for breakfast or as a snack in the afternoon. The average price of a msemena is between 30 cents to 70 cents!

Liquid Gold – Argan Oil:

A priceless gem blooms in the sun-kissed soil of Morocco, where the breezes carry legends from the past and the dunes hide the secrets of the ages. The argan tree is a symbol of the strength and perseverance of the Moroccan people, with its twisted trunk and sprawling roots. Argan oil, a veritable liquid treasure, is secreted from its core.

Every molecule of this oil has a tale to tell. The ordeal of waiting patiently for the argan fruit to be processed after being gathered by hand. A tale steeped in custom, as generations-old methods for obtaining this priceless oil are handed down from one generation to the next. And it’s a tale of affection as the Moroccan people take this native gift and incorporate it deeply into their way of life.

The perfume takes you back to a time of shared dinners and laughter in the busy souks or tranquil desert settings. Argan oil, whether drizzled over delicious amlou or incorporated in traditional meals, is more than simply a component; it evokes a feeling. It’s the secret between best friends, the comfort of a grandmother’s hug, and a representation of the love the people of Morocco have for their homeland.

This relationship between man and nature has been developed over many centuries. The essence of Morocco, a place of beauty, history, and unyielding character, may be found in every glistening drop of Argan oil.

The Spice Trail

A timeless story may be found in the heart of Morocco, between the towering Atlas Mountains and the shifting sands of the desert. It’s a story that floats on the winds of the busy medinas and is whispered in the stillness of the Saharan evenings. The history of the Spice Route through Morocco is told here.

Cumin, saffron, paprika, and the mythical Ras el Hanout are the story threads that run through each and every meal in this enchanted kingdom. To the Moroccans, these spices are more than just a condiment; they are life itself. These are the tales of old caravans on the Silk Road, of traders haggling in the cool of the date palms, and of grandmothers sharing family recipes over the warmth of the fireplace.

A sprinkle of cumin in a tagine isn’t simply a flavour; it’s the sound of kids laughing as they run about the kasbahs. Saffron is a delicate spice that is hand-picked before dawn and symbolises the hopes of farmers for a successful crop. Paprika’s vibrant colour captures the exuberance of Moroccan dancers as they swirl their skirts to the beat. And the symphony of flavours that is Ras el Hanout, the gem of Moroccan spices, perfectly encapsulates the essence of the country itself.

Exploring the world via the flavour of these spices. The trip involves winding past colourful markets where the air is heavy with the scent of freshly ground spices. Travel to peaceful desert enclaves where you can hear nothing except the wind in the palm trees and the occasional call to prayer. It’s a trip full with experiences that will stay with you long after the final mouthful is gone.

In addition to being a culinary journey, the Moroccan Spice Route is also an emotional and spiritual pilgrimage. It captures the spirit of Morocco in every aromatic sprinkle and mouthwatering morsel.