This is one of my favorite topics to write about. In case you haven’t notice, there are a lot of pictures of food in this blog. I thought food is a really good representation of a culture, and I try to eat as local as possible. Among many other things, Moroccans do eat many western food such as crepes, pizza, McDonald’s, and omelets. I try my best not to join the crowd.
When it comes to Moroccan food, most people first think of couscous. I do admit that I was worried that I will be having couscous every single meal before I arrived in Fez. Turns out that I was just scaring myself. Other than the lunch sponsored by ALIF and the cooking lesson, I didn’t really eat that much couscous. My host-family haven’t prepared couscous as a meal, and I don’t usually see it on a menu when I go out to a cafe or small restaurant. They do have them in big fancy restaurant for tourists, possibly as a response to the stereotype. Typically couscous comes with chicken and a lot of vegetables which are cooked so tender that they break apart when you try to use a fork to pick them up.
The national drink of Morocco is mint tea, also known as “Moroccan Whiskey” by the locals. It is made with green tea, a lot of mint, and a lot of sugar. Moroccans have really strong sweet tooths, so sugar is always added in the tea before brought to the table. It’s usually also boiling hot when it’s brought to the table, no matter the season. The only place I know in Fez that serves iced mint tea is a cafe owned by a non-Moroccan. Many people, men in the medina specifically, go to a cafe or tea place to drink tea with friends, strangers, or by oneself (rarely happens). The tea place, most famous for mint tea in Fez according one of my Moroccan friends, is usually packed from the morning all the way to midnight.
Tajine, another thing Morocco is famous for, actually refers to the cookware instead of the dish. It is a pot usually made of clay with a flat base and a cone-shaped cover. The food is piled at the bottom of the base, and then cooked on fire with the cover on. All sort of things could be cooked in a tajine. My host-family pretty much cook every meal except breakfast using a tajine, and so far I have been served chicken, beef, lamb, and a lot of vegetables cooked in a tajine. I sometimes also get eggs with so kind of salty meat (not bacon, as Morocco is a Muslim country) at a cafe across the street from ALIF.
Bread is an essential component of a meal (unless you are having couscous). It is both a tool and a food. You would use a piece of bread to scoop whatever is in the plate, and eat the entire thing. I have been having bread for almost every single meal I had with my host-family (there was one night when we had spaghetti and the other when we had a kind of really thin noodle with powdered sugar on top), and I am surprisingly not sick of them yet. Breakfast, though we have been waking up earlier and not had breakfast at home for a while, usually also consists of bread (usually French bread) and an assortment of things to put on it.
Olive is also something that would appear on the table at every meal, even breakfast. It’s not really a main dish or a course, but just something to eat while waiting for the main course, or to change the flavor in the mouth a little bit when having too much of something else. The olive here are usually preserved in some sort of brine. Some of them are further mixed with tomatoes and carrots to give them more flavors. Personally not really an olive fan, I do find them something nice to have once in a while.