Not hot or spicy, not bland or boring. Diverse, wholesome and scrumptious. Simple but beautifully presented. Mainly of French influence. Delicately flavoured with cinnamon, cumin, saffron or mild curry. Memories of Moroccan food:- OLIVES - served with every meal. Adored and platefuls consumed by Jamie and Natarsha; however just “salty little things” to me. MINT TEA - at first wary, but then loved by myself if it wasn’t made too sweet. Always refreshing and always available. The hallmark of Moroccan hospitality, it was always served from a fancy teapot and poured as high above the glass as was possible. ALCOHOL – or lack thereof. The drinking of alcohol is mostly frowned upon in Morocco, especially within the Medina’s. Beer and wine, rarely spirits, can sometimes be found in some restaurants frequented by westerners, if you asked
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