Edible Goodies to Bring Back After Travels in Morocco
Travelers to Morocco will find a tremendous array of culinary delights to tempt their palate, with traditional foods starting from the ultra-simple fare, like homemade Moroccan bread dipped in organic vegetable oil, to impressive fusions of ingredients and flavors like those found in couscous and tagine preparations.
While many business travelers and tourists are satisfied with sampling such foods as they are going, know that you simply can plan a food-focused culinary tour to Morocco or a minimum of attempt to hunt down traditional Moroccan cooking classes while there.
Of course, you cannot board a plane with a hot tagine or couscous preparation, but what exactly are you able to bring home from Morocco within the way of food products? it is often best to see custom laws in your destination or home country, but generally dried, preserved, and cooked foods are fine to pack in checked luggage. the subsequent slides show what many Moroccans themselves prefer to bring out of the country when traveling abroad.
Be sure to wrap all food products well and label the outside in order that customs officials know what’s inside. Also, remember to declare all food products on any customs documents that you’re asked to fill out.

Moroccan Cookies

Sweet things first! When boarding a flight out of Morocco, you will always see travelers’ hand-carrying cookies still wrapped in bakery boxes. it is the best thanks to making sure that traditional sweets like kaab el ghazal, chebakia, and peanut slippers arrive intact, but if you are doing want to pack them in your luggage, many stores sell inexpensive plastic storage containers which can help to guard fragile sweets against being crushed or tossed around. make certain to pack the containers well, stuffing in parchment paper or other fillers to stay cookies packed snugly in situ for his or her flight home.
Why bring cookies home? Well, many folks wish to give them as gifts, and Moroccan family abroad are grateful to receive sweets from their homeland.

Make tangia      This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called a tangia. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a “hammam,” where it would slow cook in the ashes from the fire used to heat the bathhouse. Because ​tangia was popular among men, particularly unmarried workers, it’s sometimes referred to as “bachelor’s stew.” It’s also served as a family dish or restaurant offering.

If you don’t have a tangia, you can recreate the dish using another oven-proof clay pot, a Dutch oven, or a deep casserole. Stovetop directions are also below.

If you don’t have a tangia, you can recreate the dish using another oven-proof clay pot, a Dutch oven, or a deep casserole. Stovetop directions are also below.


4 pounds (almost 2 kilograms) lamb or beef, cut into 4 to 5-inch pieces

1 medium onion, chopped

1 small head of garlic (6 to 8 cloves), chopped

1 large handful fresh parsley or cilantro, chopped

2 teaspoons Ras el Hanout

2 teaspoons cumin

1 1/4 teaspoon salt

1 teaspoon saffron threads, (heated gently and then crumbled)

1 teaspoon turmeric

1 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 preserved lemon rind, finely chopped

1/2 preserved lemon, cut into wedges

1/4 cup olive oil

3 to 4 tablespoons of water

 Steps to Make It

Gather the ingredients.                                                                                                            Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep oven-proof cooking dish). Add the olive oil, or smen (salted fermented butter – if using), preserved lemon wedges and water.                                                                                                    Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in two or three places with a fork.                                                                                          .Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on.      Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.

Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.                                                                                                            Serve and enjoy!


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