Travel Reference
In-Depth Information
Quitting While You're Ahead
One final and important Moroccan dining tip: pace yourself. Moroccan meals can be
lengthy and generous, and might seem a bit excessive to an unyielding waistband. Take
your time and drink plenty of water throughout your meal, especially with wine and in dry
climates, instead of pounding a drink at the end. There are better ways to end a meal than
dehydration and bloating - namely, a dessert
bastilla
(multilayered pastry) with toasted al-
monds, cinnamon and cream. Your Moroccan hosts may urge you on like a cheerleading
squad in a pie-eating contest, but obey your instincts and quit when you're full with a
heartfelt
'alhamdulallah!'
(Thanks to God!).
Foodies who equate Middle Eastern food with Lebanese cuisine stand corrected by Claudia
Roden's
Arabesque: A Taste of Morocco, Turkey and Lebanon,
which showcases Moroccan cuisine and
won the 2007 James Beard Award (the culinary Oscar).
Al-Ftour (Breakfast)
Even if your days back home begin with just coffee, it would be a culinary crime to skip
breakfast in Morocco. Whether you grab yours on the go in the souq or sit down to a leis-
urely repast, you are in for a treat. Breakfasts are rarely served before 9am in guesthouses
and hotels, so early risers in immediate need of coffee will probably have to head to a cafe
or hit the souqs.
