Darégal

The originality and richness of Moroccan cuisine comes from the multitude of influences it has been subjected to:
- Arab cuisine, including some recipes that go back to the time of the Abbasids
- Berber cuisine, especially for couscous
- Moor cuisine for stews, tajines and sweet-salty mixtures.
One can also see the influence of Turkish, African and Jewish cuisine as well as culinary cultures from India. All of these influences have resulted in a rich and varied cuisine that has incorporated cuisines from around the world to create a friendly and sensual cuisine.
From the north to the south of the country, one finds the great “classics” like the tajine, pastilla and couscous that have made the country’s reputation around the world. The tajine is the most traditional dish in Moroccan cuisine.
Don’t hesitate to try Moroccan cuisine specialities like sardine balls flavoured with a spicy tomato sauce, poultry with olives and couscous with fish or camel meat preserved in butter. The adventure won’t disappoint you.
In North African countries, mint tea is drunk everywhere by everyone, at any time of the day. Mint tea is credited with many virtues, especially stimulating and digestive ones.