Tagines, named after the conical clay cooking pot they’re cooked in, are on every Moroccan menu, from roadside cafes to palatial dining rooms. Tanjia is another dish that owes its name to the clay pot in which it’s cooked. Dating back to the 13th century and probably Berber in origin, couscous is Morocco’s quintessential dish. It’s traditionally a time-consuming process, where semolina grain is laboriously hand rolled before being steamed. This Fassi (from Fez) speciality is a mix of sweet and salty flavours thought to have been brought to Morocco from Andalucia by the Moors. This traditional Berber soup is rich and flavoursome and while it’s often served as a starter, it’s filling enough to be a meal in itself.
SOURCE: LONELY PLANET
More Stories
Wellness Destinations in Africa to Get away from it All
Will the Unmistakable Sound of Congolese Rumba Make it on the Heritage List?
Tanzania will Host the Inaugural East African Regional Tourism Expo
The Sanctuary Mandela’s Opening Deals Offer Public Up to 45% Off on All the Available Rooms
A Photo Series of Migrant Communities Who Make Up US Culture
The Dwell 24: The Urbanative
Evidence of Fur and Leather Clothing, Among World’s Oldest, Found in Moroccan Cave
No Waste Challenge Winner, Leafylife, Creates Diesel from Dirty Diapers
The Fugees Will be Playing Live Concerts in Ghana & Nigeria in December
Siba Mtongana Wants African Cuisine to Be a Staple Across the Globe
Benin, where Innovation and Recycling Meet
The Women trying to Revolutionise Agriculture in West Africa