Restaurant Name: Everywhere in Tangier and Morocco
Little streetside and alleyway bistro's are found all over.
Favorite Dish: The Petit Socco - where cafes and hotels crowd around – is as good a spot as any to have a meal. Although it's a Muslim country, alcohol is served in quite a few places in Tangier. Actually the manufacture of beer and spirits was one of its industries so it shouldn't be hard to have a beer with your lunch.
For your meal, try the Moroccan national dish, tagine (pronounced ‘tah-JEEN’), a kind of stew named for the pot in which it's cooked, and whose ingredients vary greatly from place to place. The tagine’s are cone shaped clay dishes in which the meal dishes are cooked and served piping hot. They consist of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape.
Tagine (the meal) is a Moroccan dish of slow-cooked meat, fruit & vegetable dishes which are almost invariably made with mutton. Sometimes lamb is used and sometimes hogget (older than lamb, younger than mutton, commonly labeled "baking legs" is used in place of the mutton. The locals will often use beef to make this meal as they get over-dosed on mutton and lamb for so many of their meals throughout the year.
With couscous, a grain-like pasta, and mint tea - the other Moroccan staple - it hits the spot. If you want a bit more refined repast, order up the pastilla, flaky pastry stuffed with pigeon and almonds. Moroccan food is unique and flavorful, and worth investigating.
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on Nov 5, 2003
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