During the first 12 days of our two-week tour of Morocco, we sampled a flavorful array of Moroccan cuisine.
From the historic cities of Casablanca, Fes and Meknes, across the vast desert of the Sahara, to the villages of the Middle and High Atlas Mountains, we ate local specialties at each stop.
The main ingredients in Moroccan cooking are surprisingly simple:
Flour, vegetables, meat or fish. Sometimes cheese or butter, often olives. Occasionally dates or raisins. And, once in a while, a surprising sweetness where our Western palate would expect a savory taste.
