Cooking in Morocco is a real art. It is a very important part of Moroccan culture. Refined and varied, Moroccan cuisine is renowned for being one of the richest in the Arab world. Explore the culinary sensation of Moroccan street food and gastronomy.
A country of gastronomy, Morocco is filled with culinary treasures. Culinary lovers will be delighted with the trips offered by our agency. Guests can live their passion in the cities of Fez, Marrakech or Rabat.
RECEPTOURS also make personalized wine stays. Guests can visit the kingdom's most renowned vineyards located in Essaouira, Meknes, and Benslimane. 
The meal usually includes: 
Pastilla: Pastilla is a traditional Moroccan dish, consisting of a kind of puff pastry (leaf that is called ouarka, close to that of brik),made with onion, pigeons (or chicken, guinea fowl, or even more recently, seafood), parsley, coriander hard-boiled egg or omelet and almonds, sweet mixture It is often served at parties, just before the main course. 
Tajine: the tagine refers to a Moroccan culinary preparation prepared and cooked in the earthy dish (A round, hollow cooking container with a cone-shaped lid, made of terracotta. The tagine is a kind of stew, smothered, which traditionally consists of meat or fish, accompanied by vegetables
Couscous: is on the one hand a semolina of durum wheat prepared with olive oil (one of the traditional staple foods of Moroccan cuisine)and on the other hand, a culinary specialty derived from Berber cuisine, based on couscous, vegetables, spices, olive oil, and meat or ( poultry)or fish . The couscous is served most often with a stew tamed with meat, sometimes presented in a traditional terracotta dish with tagine. The basic dish consists of the combination of couscous (cereal)and chickpeas (legumes) (but without meat, the legume playing the role of protein intake. It can also be eaten alone, flavored or plain, hot or cold, as a dessert with sugar or side dish. 
Mechoui: traditionally prepared by calcination a whole lamb either on a spit on a fire or in a pit in the ground. Meat is eaten by hand with salt and cumin 
- Fresh fruit for dessert
- The mint tea ends the meal, accompanied by delicious Moroccan pastries that, among other things, 'the horns of gazelle’.
Moroccan wine: Among the countries of North Africa, Morocco is considered to have the best natural potential to produce quality wines because of its high mountains and the cooling influence of the Atlantic, as these factors compensate for the risk of having too hot vineyards.