Fes is at the heart of Moroccan cuisine; it is the place where the many influences on Moroccan culture combine to greatest effect and where you can taste the extensive and exotic range of foods and dishes that Morocco has to offer. Fes is considered by many to be the capital of Moroccan cuisine and wondering through its markets and streets you can see and smell why. Moroccan cuisine has developed and expanded upon the indigenous Berber style (tajine and couscous), and grown under the influence of these others cuisines: Arabic Andalusian, (spices, nuts and fruit), Turkish (barbecue), Middle Eastern (olives and citrus), Jewish (preserves) and even French (wine and pastries). The beauty of Moroccan cuisine is that these many influences have been combined to produce individual dishes of contrasting and tantalising flavours – suchas the sweet and sour of a lamb tagine with dates.

Moroccan eating establishments are dominated by a handful of easily recognisable dishes – couscous, tajine, pastilla and harira – and everywhere you go you will be offered the ubiquitous mint tea. The ingredients for these dishes are wafted under the nose on any journey through Fez; trolleys bouncing with bundles of fresh and sharp-smelling mint roll past, pyramids of fragrant and beautifully coloured spices catch the eye, oranges and lemons drop from trees concealed by medieval walls. Olives and olive oil are the staples of Moroccan agriculture and are fundamental in Moroccan cuisine. Moroccans enjoy their meat and, from the evidence in the market, seem to like it fresh! Live chickens await in cages stacked up to meet up the high demand. Beef and lamb are also eaten a lot unlike the camels’ heads and feet which loom ominously at you in the meat market.

Ingredients
There is an abundance of culinary delights and cook’s ingredients pouring in through Fez’s gateways, depending on the season.

Spices
Saffron is produced locally in Tiliouine, Cinnamon, cumin, ginger, turmeric and chillis are common ingredients in main dishes. Cardamon, and sesame seeds are often found in desserts and cloves are used in broth.

Herbs
Parsley and cilantro are essential to almost every dish. Thyme is used in desserts, anise in pastries and bread.

Oil
Olive oil is the foundation to most Moroccan dishes. Argan Oil is used more frequently than olive oil, due to the latter being more expensive and more generally exported. Argan oil is nuttier in flavour and used in soaps and dermatological products owing to its anti-ageing properties.

Dried Fruit and Nuts
Dates are essential to Moroccan culture, found everywhere and are of particular importance as the food that the fasting of Ramadam is broken with. Figs, prunes, apricots, almonds and walnuts permeate pastries and recipes as well as being readily available to enjoy on their own.

Key Dishes

Harira
Harira is a tomato-based soup with chick peas, meat, lentils and small noodles. It is served as the breaker of the fast during Ramadam.

Moroccan salads
Raw Moroccan salad is made of finely diced tomatoes, cucumber, onions, green pepper cilantro, vinegar & oil. Cooked salads, of fried vegetables and spices.

Tagine
Tagine is a Berber dish. It is a stew made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down to the stew. Practically anything can be turned into a tajine: meat, chicken, fish, vegetables and some even make it with meat and fruits. Some typical tagine dishes include lamb with dates, lamb with raisins or prunes and almonds, chicken with olives and preserved lemon, chicken with dried apricots, and meatballs (or ketfa) with tomatoes and eggs.

Couscous
Couscous is also a Berber dish. It is made from fine semolina and traditionally served with seven different vegetables.

Pastilla
Pastilla is an Andalusian dish brought to Morocco by the Moors. It is considered a speciality in Fez. It is large pastry-like dish with a chicken or pigeon stuffing wrapped in a very thin, crispy pastry crust, and sprinkled with cinnamon and some sugar.

Barbecue
Many grill shops offer a tasty and inexpensive experience with skewers of meat kebabs.

Desserts and Pastries
After a meal, fruit is usually eaten. However, during the day pastries are regularly snacked upon and offered alongside mint teas. Croissants and Pain-au-chocolat are not too hard to find but not as adventurous as the cornes de gazelle and briouates with their almond-paste filling

Breads
Bakeries are to be found in every neighbourhood and it is common for people to do their own baking their as they do not have ovens in their own homes. Bread is eaten for breakfast with olive oil or jam and as an accompaniment to lunch or dinner. Bread is used to soak up the jiuces of the tajine or to scoop up mouthfuls of food with the hand

Drinks

Tea
Mint tea is served everywhere is offered as a refreshment but also as a sign of hospitality from carpet shops to political meetings. It is often served in the traditioal way, poured from a height into little glasses. Moroccans like to drink it with a lot of sugar.

Coffee
Fes is dotted with coffee houses where the nation’s men seem to hangout during the daytime. Coffee is served black (Turkish style), through varying degrees of milkiness to the French café au lait.

Wines
Wine is often imported from France but Morocco does have some of its own vineyards, despite the fact that Islam forbids drinking alcohol. The most well-known winery is Celiers de Meknes.