In Morocco, the traditional meal begins with a very varied appetizer, composed mainly of seasonal spicy vegetables.
Spices are in fact an integral part of Moroccan cuisine and are used for many courses, from appetizers to desserts. The most used are coriander, curcuma, chilli, cumin and saffron.
After the appetizer you go to the main dish which is often a couscous or a tajine ; a kind of stew made from fish, lamb or chicken, usually cooked with prunes and almonds; there are actually different versions of the tajine, it is in fact a dish that tends to be very personalized.
Generally, it ends with a dessert; among the more traditional, oranges with cinnamon, a very simple and even healthy dessert that can be easily imitated, just cut the oranges in slices and then flavor them with orange blossom, powdered cinnamon and a sprinkling of icing sugar.
Moroccan cuisine: what to drink
Mint green tea is the most widespread drink: it is drunk several times a day and also accompanies all dishes of Moroccan cuisine; it is in fact the drink that is most often consumed at the table.
Its tradition dates back to 1854, it is a symbol of hospitality: rejecting it when it is offered is therefore a great rudeness.
In Morocco, coffee consumption is also widespread, which is usually served with milk. To have black coffee you need to ask for a qahwa kahla ; since it is very strong, it can be served with boiling water, to lengthen it.
As for soft drinks, the most common is the juice of freshly squeezed oranges, consumed pure, without added sugar or water. Almond and banana milk are also widespread, as well as apple, pomegranate, grape and cherry juice.
All are rather healthy drinks, especially when 100% and therefore do not contain sugar or anything else; so if we want to do an experiment and imitate Moroccan cuisine, let's try to do it also in drinks, forgetting all alcohol, including beer and wine.
