Moroccan cuisine is great for everyone. Whether you are a meat-eater, a vegetarian, or have a food allergy, Moroccan kitchens are generally geared up to meet your needs. The food here is very tasty, seasonal and fresh, and much of it is organic:
- ‘warm’ spices such as cumin, coriander, and cinnamon are used, rather than ‘hot’ spices such as chilli – though if you prefer your food hotter, ask for some harissa (a chilli-based paste) to spice it up
- a typical meal will start with a salad, followed by tagine, couscous, brochettes or a special main dish, and end with fresh fruit for dessert
- bread is white flatbread, it is unusual to get wholemeal bread
- goats’ cheese is a delicacy in the north of Morocco, but elsewhere only processed cheese tends to be available
- there are wonderful fish and sea-food restaurants on the coast
- some hotels serve delicious pancakes with honey and jam for breakfast!
Vegetarians and vegans are well catered for in Morocco. There are of course vegetable tagines, and “Royal Couscous” which always has seven different types of vegetables. Another delicious vegetarian dish is Berber omelette, where the eggs are cooked on top of a kind of spicy ratatouille. Vegans and those with nut allergies should be careful of Moroccan pastries – delicious as they look, they usually contain nuts, and vegans should check whether they contain butter or honey.
Most restaurants and hotels are now well-used to catering for food allergies, you just need to make these clear before you order. For a coeliac or gluten-free diet, you can download cards in Arabic to give the chef here.
Sahara Atlas Tours will always check your dietary requirements with you when you make your booking, so that we can advise the hotel kitchens in advance of your needs. Your driver-guide will also help you to explain any particular requirements to the staff.