One of the most sensual in the world, Moroccan food attracts our senses of smell, sight and taste in a way that few other cuisines can better, due largely to the use of characteristic Moroccan spices.
But while spices characterise the essence of Moroccan cuisine its diversity is explained largely by the disparate nature of Berber, Arab, Mediterranean and Moorish influences.
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes and oranges and lemons from Fez, are home-grown.
Other common spices used in Moroccan cuisine include cumin, cinnamon, turmeric and coriander. Typically, dishes are more heavily spiced than in Middle Eastern cuisine.
Most meals in Moroccan homes begin with a simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin or served as a dip with flat bread.
The tagine, or roast meat dish, may come next served with couscous and, often, a salad. Common Moroccan meats include mutton, chicken, beef and rabbit. A simple plate of freshly prepared fruit or a light dessert marks the end of the meal, before mint tea is served.
The street vendors of Djemaa el Fna also know how to rustle up a treat. Quite possibly the best examples of Marrakech cuisine can be found here, the meals served al fresco as the smoke from scores of barbecues drifts across the square.
Les Borjs de la Kasbah has blended the influences of Moroccan cuisine with French dishes to create something rather special. You can see some examples of our new menu here.
And for those keen to learn more about Moroccan cuisine we offer a number of moroccan cookery courses at the hotel.