Dig deeper into Morocco’s signature dishes
The conical earthenware pot of a tajine is synonymous with Moroccan cooking, and you don’t have to go far in Marrakesh to lift the lid and taste what’s inside. Classic tajines include chicken stewed with green olives and preserved lemon, beef with prunes and almonds, and kefta (meatballs) in a tomato sauce with baked egg, but high-end restaurants add plenty twists to the old themes. Couscous is available at every tourist restaurant you can imagine, but the best is served up to locals on a Friday, the traditional day for the dish. Any street restaurants worth its salt can serve up a decent tajine and couscous; try more fancy options at Dar Mimoun, Dar Marjana or Le Tanjia.
By Paul Clammer
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