A Little Bit Of Everything

1. TAGINE

You'll observe that the Moroccans frequently ate tagine while you are in Morocco. It is a clay pot with a conical lid that is used for cooking various dishes slowly (beef, lamb, chicken, veggies, etc).

2. COUSCOUS (THE NATIONAL DISH OF MOROCCO)

Couscous, a Moroccan classic, is frequently consumed with stewed meat or vegetables. On Friday, the Muslim holy day, they traditionally make couscous for special occasions.

3. ZALOUK

Zaalouk is a common side dish that pairs well with crusty bread (sometimes written zaalouk). The spread is made with spices, garlic, tomatoes, olive oil, and eggplants.

4. FISH CHERMOULA

A combination of herbs and spices called chermoula is used for grilling or baking fish and seafood. Depending on the blend, you might taste saffron, coriander, onion, or chili peppers. It's also widely used as a dipping sauce, as you'll notice.

5. HARIRA

In essence, harira is a Ramadan meal that is eaten to break the fast at night and is often served as a Moroccan lentil soup or as an appetizer.

Ditto with a parasol, based on Woman with a Parasol by Claude Monet (1875)

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