Have you chosen Marrakech as the destination of your next stay abroad? You are looking for nice and interesting addresses to discover the secrets of Moroccan gastronomy, relax or just have some thrills? Kessabine Restaurant will satisfy your curiosity . Here in Marrakech, you can choose from a wide range of foods, from scented street food to French-Moroccan fusion restaurants, all overflowing with spices, couscous and slow-cooked meats such as lamb and beef. beef, with notes of lemon and dried fruit. To help you choose from the many options available to you, here are three dishes you absolutely must enjoy before leaving Marrakech - and the places to eat them. Do not be fooled by the riot of sensations that emanate from this square, with its vibrant colors, food stalls scented with aromatic smoke, snake charmers, storytellers, and merchants. disputing your attention. The place Djemaa el-Fna is certainly not the place for a quiet meal, nor for a romantic dinner, but it is ideal to have a taste of Moroccan street food in an atmosphere that you will find only in Marrakech. It is more of a tourist place than a place "off the beaten track", but your stay would not be complete if you do not visit it.
If we want to treat Moroccan cuisine in Marrakech, we can not do without tanjia marrakchia. An authentic Moroccan dish and quite delicious that inherit the marrakechis of their ancestors and which will remain present in the traditions of the Moroccan gastronomy. Absolutely obvious since stories are told around this recipe prepared especially by men and for men! Even if restaurants in Marrakech wants to adopt it in its main menu, the attempt can not be successful as in the famous traditional public ovens of the red city. In any case, it is an optional alternative if you run out of time and if you are just passing through for a short stay in Marrakech. The first story told around the tanjia of Marrakech is that following a dispute of a married couple, the wife boasted of her power to feed her husband and that without it, he may remain a word of hunger. Shocked by this statement, the husband recovered all the items he found in the kitchen and put them in a terracotta jar. Since he knows nothing about cooking, he asked his friend in charge of Hammam to place the jar in the oven ashes. After several hours, the result was delicious: a creamy dish that we named "Tanjia". Another story is quite famous says that the origin of tanjia refers to the attitude of men who do not have time to return and eat at home. They opted for the supply of basic ingredients and put them in a jar. This last one is to entrust to the person in charge of hammam to let it cook on a very soft fire during 10 hours in average.
During a holiday in Marrakech, you will undoubtedly want to discover the famous Moroccan couscous renowned throughout the world and is the favorite dish of the French for several years according to a very serious survey so when you will be in Marrakech you can not miss this occasion. Couscous, everyone knows, but according to its inhabitants, it is in Marrakech that it is the best. Of Berber origin, this dish based on durum wheat semolina is also available in many variants. Like tajines, we find something for everyone. Unlike the Europeanized version found in restaurants in whole europe, couscous is served with more reasonable amounts of meat. It's also a lot cheaper and it's often focused on one type of meat.
Pastilla is a kind of puff pastry filled with chicken (and sometimes pigeon or fish) and sprinkled with sugar and cinnamon. In seeking information during the writing of this article, I learned that it was actually a specialty from Andalusia! She arrived in Morocco and in northern Africa at the time of the fall of the kingdom of Al Andalus in 1492. La Pastilla, also called bastilla or Bstilla, is one of the most favored dishes by Moroccans and the most prominent of Moroccan cuisine. This original Berber dish perfectly combines the flavors of meat with a crisp pastry (warka) and sweet spices. La Pastilla is a dish that can be enjoyed in North Africa, as in Europe or even in the United States. In Morocco, the tradition is that it is a dish made with pigeon or chicken. But what makes this dish even more unique is the meat with all the other ingredients that make the stuffing of the dough. In addition, this dish that combines sugar and salt, is one of those dishes inseparable from any traditional event in Morocco. Thus, whether it is a wedding, a baptism of a new birth or simply a circumcision, the pastilla is always present on the table. It is finally to be noted that there are multiple pastilles that differ as much in the ingredients that compose them as in the tastes they offer. The pigeon pastilla is made, as its name suggests, pigeon meat, it is the only difference that separates it from that made with chicken meat, both contain beaten eggs, grilled almonds, onions and spices. On the other hand, the fish pastilla is prepared with shrimp, squid and whiting, this one can vary according to the choice. It does not contain eggs or sweet spices.