8 July, 2015
A Taste of Tetouan, Morocco
We cherish every single moment spent in Tetouan, a jewel of a town at the foot of the Rif Mountains, and just a few kilometres from the sea. There is an air of authenticity here that adds great value to a visit. We love this city, last summer we came here for a couple of weeks and decided to return this year.
Medina of Tetouan is beautiful, especially during the Ramadan where you get lost walking through a maze of narrow streets. Many colours are seen there and everywhere you look there are people selling stuff like fruit, fish, Moroccan delicacies and drinks.
Influenced by Andalusian Spain, Arabia and France, Morocco’s cuisine is a delicious combination of coriander, parsley, cumin and a hint of chilli which makes it unique.
Our stay in Tetouan was made memorable by Fatima who cooked and taught us the mouth-watering Moroccan cuisine during our stay in one of the most beautiful Riads, a traditional Moroccan house with a courtyard.
During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup.
A tagine is the clay cooking pot with a conical lid. Tagines can be seen bubbling away at every roadside café, and in every home, are always served with bread.
This delectable cooked vegetable salad include green peppers, sweet carrots, courgettes, aubergine and tomato puree seasoned with garlic, paprika, cumin and a little chilli powder.
Baghrir are tender, spongy, melt-in-your-mouth Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. This gives baghrir its unique texture and appearance.