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Bread
Bread or 'khubz’, the most basic and essential food is
sacred in Morocco. The Prophet ordered that that bread be
treated with the utmost respect, so any bread found thrown
away in the street must be moved out of the way of foot traffic
with a short prayer. Loaves are baked early morning in terracotta
gas’a - a communal oven.
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Baking bread in a terracotta oven
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Mint Tea
The country’s national drink, tea is drunk every hour
of the day. Although it is said to be the favoured drink of
the Prophet, the truth behind the history of tea is the English
who offloaded it in Tangier during the Crimean War. Mint is
grown all over Morocco but flourishes in the mountains. The
only mint that can be used is ‘mentha viridis’.
The best quality, dark with firm stalks, comes from Meknes
or the Zerhoun. Freshly brewed na’na’
Mint tea has become a fine art and a national symbol.
Couscous
As the national dish, couscous has a strong religious and
emotional significance. Made from durum-wheat semolina native
to the region mixed with smaller quantities of either drum-wheat
flour or a soft-wheat flour, it is usually served topped with
a stew. Moroccans believe couscous brings God’s blessing
upon those who consume it. Couscous needs to be prepared with
patience, rhythm, time and the finesse of the woman preparing
it.
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Bagh'ir
For a delicious Morocco breakfast, try this yeasty semolina
pancake with a distinctive honeycomb appearance. Serve with
‘khli’’ preserved meat.
B'stila
This pastry is widely regarded as the crowning dish of Moroccan
cuisine. This pastry is served to newlyweds the morning after
their wedding night to symbolise their family’s wish
that life together should be as sweet as this creation.
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