Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match. Dishes are placed in the centre of the table and everyone tucks in.
Most meals begin with the simple selection of hot and cold mezze. These might include; hommos; bowls of olives; a selection of cooked vegetables or salads dressed with olive oil and sprinkled with cumin and paprika, often served with flat bread.
Typically the Tagine, a stew made of lamb, chicken, fish, beef and kofta would follow with cous cous, rice or bread. The name for this traditional Berber cuisine comes from its distinctive earthenware dish with a cone shaped top.
Dessert is a single plate of sweet pastries dripping in honey or dusted in icing sugar would mark the end of the meal before fresh mint tea is served. Making a good mint tea is an art form and the drinking of it with family and friends is one of the most important rituals of the day! The technique of pouring the tea is as crucial as the quality of the tea itself.