Eating in Marrakech, Morocco

February, 2020

There are three main dishes in Marrakech: Tajines, couscous and pastillas. Of course, no meal is complete without a pot of mint tea. The tea is poured from above to aerate the water and produce an infused drink. It smells great even before the glass is placed on the table.

Our #1 reason to return to Marrakech was for the food and the atmosphere. The smell of the mint tea, eating a pastilla and watching the crowds at the Medina below is intoxicating. You can spend hours marveling at the people and the snake charmers.

When we first visited Morocco 14 years ago, there was a very defined way to eat. You always eat with your right hand (the left hand is used strictly for other hygienic practices). The bread was torn into bite sized pieces and you used this as a spoon to scoop up your food. Cool, a place where you can eat with your hands. Sadly, Jeff is left handed and it was a bit more of a struggle for him to eat (although he never missed a meal). The tourism industry has exploded in Marrakech and forks and knives are now served in all restaurants. Bread is still used as a spoon.

We hope you enjoy our food tour below via pics.

Freshly brewed mint tea poured from above to airate the tea and to fill the air with the amazing smell of mint. It is fresh – no teabag used.
The inside of the teapot filled with black tea and fresh mint.
A typical breakfast of breads, cakes, freshly squeezed orange juice, coffee, argon spread and yoghurt.
Typical Moroccan bread that is light and airy on the inside and tears easily on the outside.
The star of the show – pastilla. This is a crispy phyllo crust that surrounds a mixture of chicken, ground almonds, cinnamon and scrambled eggs. It’s then dusted with powdered sugar and cinnamon. Sweet, savory and WONDERFUL.
Pastilla with a Moroccan salad. No dressing needed as these tomatoes are very flavorful.
Another great dish is couscous and veggies. It’s made in a tajine and smoking hot when served. Don’t forget to enjoy the broth that gets poured over the dish. Yummy.
Moroccan salad and tabulé with fresh squeezed lemon and olive oil.
Two of our favorites. In the front, a veggie tajine made with fresh olives, potatoes, parsnips, zucchini and aubergines. The tajine in the background is chicken and plum (prune to us). Both are cooked in a tajine until the veggies and meat are cooked.
After a long walk, an afternoon set of delights and tea. Thank goodness for the French influence here in Morocco.
With all of the mint in Morocco, an afternoon mint julep is very refreshing.
And for dessert – the pomegranate.