Tagines, named after the conical clay cooking pot they’re cooked in, are on every Moroccan menu, from roadside cafes to palatial dining rooms. This simple dessert is just as it sounds – sliced oranges sprinkled with cinnamon. This very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Another is "Halwa chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon. Honestly the fruit and vegetables here are just so good and I think some of the best in the world. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and fried almonds scented with orange flower water. They also use additional ingredients such as plums, boiled eggs, and lemon. [2] As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country. Moroccan food recipes. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Remember, if you do eat with a family, it will probably be with your hands and bread, rather than a knife and fork. That’s how the idea of the tours were born! Then maybe you'd rather try another classic Moroccan dried fruit tagine, chicken with apricots. Moroccans are 99% Muslim however there are wineries and a brewery in Morocco; it’s not a dry country. There are rich pastries like briouats, deep-fried filo pastry triangles stuffed with almond paste, and gazelle horns, crescent-shaped pastries with almond paste scented with orange flower water and cinnamon; and shebakia, flower-shaped, fried sesame biscuits and crunchy biscotti-like fekkas. There are also a number of flat breads and pulled unleavened pan-fried breads. Another assumption is that the food was heavily influenced by the French. Keep reading to learn more about this beautiful country! And as with brains, if you actually got a head on a plate it would probably be difficult to stomach. The dish is famously served to new mothers, but it's also a popular specialty dish to offer to family or guests on other occasions. It is served in most restaurants and by many street vendors. Amanda and her husband also own a food tour company that gives visitors a true taste of Morocco as well. Morocco's 10 best natural wonders  Essential Moroccan experiences you won't want to miss Why you should embrace Berber culture on your Moroccan adventure. The sausage-like form is baked in a communal bread oven before being sliced, cooked on a griddle and served up in a khobz sandwich. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. You’ll pluck the snails from their shells with a toothpick and then sip the incredibly salty broth that many Moroccans believe is good for digestion and fever. Check with your server before you try to order it as many restaurants either run out or don’t have it regularly (even if it’s on the menu).