Like most bustling cities aroundthe world, Marrakech is home to restaurants serving cuisine fromall corners of the globe, from Asian fusion to Italian, and fromstreet food to fine dining. There really is a cuisine to suiteveryone and of course there are the usual international fast-foodbrands such as McDonalds, KFC, Pizza Hut and Starbucks.
The nouvelle villa (new town) is the modern heart of Marrakech andis full of trendy modern restaurants, co*cktail bars, hotels andcasinos.
For a truly authentic experience, we do recommend you head into theold walled medina where you will find street food on everyalleyway.The tempting aromas of the shawarma kebabskewers gently cooking on charcoal, or the simmering stews of thetagine pots can't fail to draw you in.
Each evening at dusk, the main Jemaa El Fna square comes alive withfood stalls serving traditional Moroccan foods including mezzestyle salads, tagines, camel, snails, merguez and of course theobligatory sheep's head. Here you will find tourists sat amongstlocals enjoying their evening meal.
Tajine
A tagineis a Berberdish,named after the earthenwarepot in which it is cooked.
Moroccan tagine dishes are slow-cooked savoury stews,typically made with sliced meat, poultry or fish together withvegetables or fruit. Spices, nuts and driedfruits are also used. Common spices such as paprikaandchilli are used in vegetable versions. The sweet and sourcombination is common in tagine dishes like lamb with prunes andspices.Tagine stews are generally served withbread.
Because the domed or cone-shaped lid of the tagine pot trapssteam and returns the condensed liquid to the pot, a minimal amountof water is needed to cook meats and vegetables.
The tagine pot can also make an ideal souvenir of yourstay or the perfect gift.
Babbouche - MoroccanSnails
Moroccan snails are served in a pepperybroth called 'babbouche', these white snails of Morocco must beslowly cooked over a low heat using a balanced mixture ofover 15 different spices.
Head to Jemaa El Fna square in the evening, where you willfind street vendors cooking and selling Babbouche snails and asmall bowl will cost you around 50p. The cooked snail is removedfrom the shell with the provided co*cktail stick.
Babbouche snails are a popular choice with the locals andas not that many tourists have the courage to sample this deliciousdish, smiles from the locals are often awaiting those thatdo!
Merguez
This North African sausage is anotherpopular street food sold all over Morocco.
Merguez sausage is made from ground lamb or beef and often acombination of the two.It is heavily spicedwith cuminand chillipepperorharissa, which gives it itscharacteristic piquancyand red colour, aswell as other spices suchassumac,fennelandgarlic.
Merguez is usually grilled and served with couscous or ina baguette with French fries.
Bissara / B'ssara
Traditionally served for breakfastb'ssara (bissara) is a soup made fromdried,puréed broadbeans although sometimes split peas or chick peas areused.Additional ingredients include garlic, olive oil, lemonjuice, hot red pepper, cumin, and salt.
B'ssara isusually served in a soup bowltopped witholive oil, paprika, cumin and often servedwith bread.
This soup is another popular street food, althoughmore popular in winter than summer.
Couscous
Couscous iscrusheddurumwheat semolina rolled into very small balls and thensteamed.
It is popular throughout North Africa and the MiddleEast.In Morocco couscous is generally served with vegetables(carrots,potatoesandturnips) cooked in aspicy or mild brothor stew with some meat(generallychicken,lambormutton).
Couscous can also be served at the end of a meal asa dessert called 'suffa'. The couscous is usually steamed forlonger to ensure it is fluffy and is then served in milk/buttermilkwith raisins, almonds cinnamon or orange flower.
Drinks (alcoholic)
Wine: Morocco hasbeen producing wine since the times of the Roman Empire and was animportant exporter of wine during the French colonisation up to themid-1950s. There has been a resurgence and expansion in Moroccanwine since an influx of foreign investment in the 1990s and thecountry now produces award winning bottles.
Beer: Mostinternational brands are available together with the domesticbrands; Flag, Stork and Casablanca.
Alcohol is served in many restaurants and bars, although theconsumption of alcohol outside is strictlyforbidden,including on outdoor terraces in the street.
Most larger supermarkets will have a good size 'Le Cave'area selling wine, beer and spirits. During Ramadan manysupermarkets will stop the sale of alcohol.
Drinks(non-alcoholic)
You will find all your usual brands ofsoft drinks in the restaurants and shops in Marrakech together withmany varieties of milkshake and smoothie. If it is on the menu, dotry theavocado and almond milkshake, it is delicious!
Freshly squeezed fruit juice is available in most places,including by street vendors where you will find a refreshing drinkof whatever fruit is in season.
Tea is very important in Morocco (known as Moroccan or Berberwhiskey!) To offer your guests tea is a sign of hospitality,whether they are guests to the home, hotel or even a shop(especially if there is to be some intense haggling) and there ismuch animation and ceremony in the brewing and pouring of thetea.Moroccan tea is made from brewed gunpowdergreen tea infused with spearmint leaves and most Moroccan's willdrink their tea with plenty of sugar. The tea is poured from thetea pot from a height into small glasses.
