Morocco is a great millennia-old kingdom that combines ancestral culture and modernity. This authentic country with breathtaking landscapes, where culture is very much alive and present, offers a grand experience. At the cutting edge of technology, Morocco has been able to evolve and embrace the modern world without losing its traditions. The Moroccans are very attached to their cultures.
They know how to enjoy the benefits of modernity by integrating them into their culture.
Traditions are very present and they can be seen everywhere in Morocco. They appear in architecture, culinary gastronomy and the way of life.
Moroccan culture is expressed through its history, its craftsmanship and its gastronomy.
Moroccan craftsmanship and architecture are unique in the world. When you visit Morocco you notice constructions whose design is exceptional. The ornamentation found in buildings is typical of Moroccan craftsmanship and its know-how: decorations made of zellig, tadelakt plaster, faiences…
Moroccans are skillful and creative. Their knowledge is passed down through generations and eras.
The Moroccan gastronomy is a cultural heritage. It is recognized worldwide; it is used and revisited in top restaurants and by great chefs. Moroccan cuisine stems from a long history brought by all the ethnicities that have made this kingdom a great cultural country and an astonishing people.
Moroccan cuisine is exceptionally rich thanks to the delicious blends of Jewish, Arab, Mediterranean and Sub-Saharan influences. The specialties are both spicy, varied and healthy.
In the cuisine there are worldwide must-haves such as:
The méchoui; made from lamb or mutton. It is marinated with spices and herbs and then roasted on a spit. The meat comes out tender and fragrant. It is generally accompanied by liver skewers.
The couscous where the flavors of steamed semolina, meat, seasoned vegetables and a spicy condiment come together.
The tajines are meat stews flavored with aromatic herbs and slowly simmered in earthenware dishes. There is an infinite variety. Chicken with preserved lemons and lamb with prunes and almonds are the most common.
Another Berber specialty, the harira is a thick soup prepared with mutton, lentils, chickpeas, onions, garlic, aromatic herbs and spices. It is traditionally served to break the fast during Ramadan.
The pastilla is certainly one of the most refined dishes of Moroccan cuisine. It is a pigeon pie enriched with eggs and accompanied by lemon, almonds, cinnamon, saffron and sugar, baked in the oven in thin flaky sheets.
One also finds the bissara soup, fried and grilled fish… The palette of dishes is immensely rich in Morocco. Culinary culture in Morocco is fundamental; it leaves no palate indifferent.
Moroccan culture is largely made up of arts steeped in history and lived experience over the course of history.
