Facts for Foodies
Foodies (gourmets, gourmands or just plain gluttons) scour the planet for new culinary experiences. Everyone has heard about raw monkey brains, fried locusts and boiled seaslugs for the hungry and adventurous traveller. Here are a few of the goodies that await you in Morocco if you search hard enough!
- B'stilla (often spelt pastilla) traditionally made with warka pastry (Greek phyllo like) almond paste eggs and pigeon squab meat. Baked and dusted with icing sugar and powdered cinnamon. More usually made for tourists outlets with chicken. But other varieties of b'stilla exist, all worth looking for: seafood (prawns, squid and robberfish in a tomato sauce), vegetarian (with seasonal veg and often in a cheese binding sauce) and stewed lamb and cheese, often with spinach.
- Trid, especially in Marrakech - it's a signature dish of this city - made again from pastry sheets (in this case ghraif) and chicken simmered in a spiced tomato and lentil sauce. Assembled in layers and baked to form a large circular "pie".
- Countless tajines (also spelt tagine) after the conical lidded eartherware pot it is traditionally made from. Cows' foot and chickpeas is an interesting variety.
- Tangia (not to be confused with tajine), another earthenware pot this time in the shape of an amphora. Meat, usually beef or lamb, with spices, olive oil, preserved lemons and the not to everyones' taste s'men. Slow baked in the ashes of a hammam fire for up to 5 hours. Called a bachelors' dish as it requires little skill to make but if the diner is feeling particularly carnivorous this is the dish for him (not the author's sexist viewpoint but the opinion of the Marrekshis themselves!) And finally (for now) the most famous of Moroccan dishes...
- Cous-cous (from the Arabic kaskas). Normally excellent, but sheeps' face cous-cous anyone?