Marrakech cuisine

Morocco , the culinary star of North Africa, is the doorway between Europe and Africa . Much imperial and trade influence has been filtered through her and blended into her culture. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar.

Harissa, a paste of garlic, chiles, olive oil, and salt, makes for firey dishes that stand out among the milder foods that are more the Mediterranean norm. Ras el hanout (which means head of the shop) names a dried spice mixture that combines anywhere from 10 to 100 spices. Each vendor has his own recipe (hence the name), and no two are exactly the same.

Couscous, granular semolina, is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats.

Lamb is principal meat ' Moroccan roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in an earthenware tagine (the name both for the pot and the dish).

Savory foods are enhanced with fruits, dried and fresh ' apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that rolled in filo dough, soaked in honey, and stirred into puddings.

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Monday	Open	17:00	23:00
Tuesday	Open	17:00	23:00
Wednesday	Open	17:00	23:00
Thursday	Open	17:00	23:00
Friday	Open	17:00	23:00
Saturday	Open	17:00	23:00
Sunday	Open	17:00	23:00