Essaouiran food culture is rich of old traditions
and influences not only from the Arabs, Imazighen
and the Jews but it also have influences from Africa
Essaouira is the heir of gastronomy
cities of western Andalusia (Spain and Portugal West) and they
are part of the Moroccan-Portuguese gastronomy included no exception:
Salad Market Hazina, the fish-based tagines and the
famous cake and safiotes souiri: Massapan. Without
forgetting that the Berber cuisine and especially Jewish cuisine
is marked this land; Jewish cuisine is also known by the Skhina.
The food of Essaouira offers delicious fish dishes with spices and vegetables that have ripened under ideal
sun . For many, this is the best oriental cuisine in the world
and no doubt it will flatter your palate.
Couscous is a national dish in Morocco
Sellou Sellou is a unique Moroccan sweet made from
toasted sesames, fried almonds and flour that has been browned
in the oven.
Dates Traditionally, a date is the first thing to
be consumed when the fast is broken.
In winter sometimes leaves of wormwood (chiba or sheeba in Moroccan Arabic) are substituted for (or
used to complement) the mint, giving the tea a distinctly bitter
Lemon Verbena (louiza in Moroccan)
is also used to give it a lemony flavor.
Typical Saharawi tea ceremony.
Taken in Tifariti, Western Sahara.
Photo: Kathrine Sund-Henriksen
Moroccan tea is served being poured from
a distance to produce a foam on the tea.
Moroccan tea (“whiskey moroccan”) tea has become the national drink of Morocco. It was introduced to Morocco in 1854 when blockaded British merchants uploaded large quantities of tea at major Moroccan ports.
Thé à la Menthe (Green Mint Tea) is Chinese green tea brewed with a handful of mint leaves and liberally loaded up with sugar.
premier verre est aussi amer que la vie,
le deuxième est aussi fort que l'amour,
le troisième est aussi doux que la mort.
The first glass is as bitter as life,
the second glass is as strong as love,
the third glass is as gentle as death.