One thing is for sure, though: the food is always great!
I truly felt so happy being invited to so many houses for Iftar. Every family made such an effort to make us feel welcome, and the food was truly unforgettable. You eat so much you forget what being hungry ever felt like!
It's a tradition to break your fast with dates and water, but you should have an odd number of dates (preferably 3 or 5). I always have 7. They're just too good!
My favorite Iftar was my professor, Dr. Zaki's. The soup, called hamria, was so warm and delicious! We watched a Moroccan TV show while we ate.
In Morocco, food is prepared with care and lots of love, often using fresh ingredients and a mix of spices. The most unique is definitely the tagine pot that tagine is cooked in! It's so cool looking, right?
Moroccan food is deeply tied to its environment. The country’s warm climate is perfect for growing spices like cumin and saffron, which add flavor to many dishes. Olives and wheat are grown in the fertile plains, used in foods like couscous and olive oil (very popular here!). Meat from animals like goats and sheep is common, especially in tagines, and the coastal areas provide fresh seafood like sardines. The dry climate encourages the use of dried fruits and preserved olives.
