Our In-The-Know Culinary Travel Guide to the Best Things to Eat in Beautiful Marrakesh – Plus Recipes for Making Essential Moroccan Dishes at Home
Marrakesh, the vibrant and bustling city in Morocco, is a food lover’s paradise. With its rich history and diverse cultural influences, the cuisine of Marrakesh is a fusion of flavors and spices that will tantalize your taste buds. From the bustling markets to the cozy restaurants, there is no shortage of delicious food to try in this beautiful city. In this culinary travel guide, we will take you on a journey through the best things to eat in Marrakesh and even share some recipes for you to recreate these mouth-watering dishes at home.
Tagine – A Must-Try Dish in Marrakesh
No trip to Marrakesh is complete without trying the iconic dish – tagine. This slow-cooked stew is named after the traditional clay pot in which it is cooked. The pot has a conical shape, which allows the steam to circulate and infuse the ingredients with flavor. Tagine can be made with a variety of meats, such as lamb, chicken, or beef, and is often paired with vegetables and aromatic spices like cumin, turmeric, and cinnamon. The result is a tender and flavorful dish that will leave you wanting more.
Where to try it: For an authentic tagine experience, head to the Jemaa el-Fnaa market, where you can find numerous food stalls serving up this delicious dish.
Recipe to try at home: Chicken Tagine with Preserved Lemons and Olives
Ingredients:
– 1 whole chicken, cut into pieces
– 2 onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– 1 preserved lemon, chopped
– 1 cup green olives
– 1 cup chicken broth
– Salt and pepper to taste
– Olive oil
Instructions:
1. In a tagine or a large pot, heat olive oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides.
3. Remove the chicken from the pot and set aside.
4. In the same pot, add the onions and garlic and cook until softened.
5. Add the spices and cook for another minute.
6. Return the chicken to the pot and add the preserved lemon, olives, and chicken broth.
7. Season with salt and pepper.
8. Cover the pot and let it simmer for about 45 minutes, or until the chicken is tender.
9. Serve hot with couscous or bread.
Couscous – A Staple Dish in Moroccan Cuisine
Couscous, a type of pasta made from semolina, is a staple in Moroccan cuisine. It is often served as a side dish or as a base for stews and tagines. The couscous is steamed and fluffed, giving it a light and fluffy texture. It is usually served with a variety of vegetables, such as carrots, zucchini, and chickpeas, and can also be topped with meat or fish. The combination of flavors and textures in this dish is simply irresistible.
Where to try it: For a traditional couscous experience, head to the Old Medina, where you can find many small restaurants serving up this dish.
Recipe to try at home: Vegetable Couscous
Ingredients:
– 2 cups couscous
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 carrot, chopped
– 1 zucchini, chopped
– 1 cup chickpeas
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– Olive oil
Instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the carrots, zucchini, and chickpeas and cook for a few minutes.
4. Add the spices and cook for another minute.
5. Add the vegetable broth and bring to a boil.
6. Add the couscous and stir.
7. Cover the pot and remove it from heat.
8. Let it sit for about 10 minutes
