Late afternoon Traditional Food Tasting - Half-day Tour

Morocco food is one of the best in the world, with Arabic, Jewish, Berber, sub-Saharan, and even the Roman influences given its history and crossroads between Africa, Europe, and the Middle East. But within Morocco, the cuisine varies based on the region , Tanjia in Marrakech, pastilla in Fes, medfloun in the Sahara region and sardines in coastal Safi. The unique flavor combinations are made with the use of argan oil, olive oil, lemon pickle, and dried fruits, especially plums and raisins, as well as a wide array of fresh herbs and spices. Spices are an indispensable feature of Moroccan food. Among those extensively used are saffron, cinnamon, clove, nutmeg, turmeric, ginger, cumin, pepper, paprika, sesame seeds, fennel, anise, oregano, cayenne pepper, etc. Furthermore, there is a wide selection of herbs such as mint, parsley, coriander, peppermint, marjoram, and sage.