Moroccan Cuisine

Perhaps you are curious about typical Moroccan fare. During our homestays it was usually some type of grain, boiled vegetables, sometimes meat, and lots of bread (side note: the best Moroccan meal I've had was prepared by the wonderful Nancy and Greg back home before I left.)

If you go to a restaurant here, which nobody does and I would never recommend, you may find something similar to this. But if you get Moroccan catering, which I would especially never recommend, you may find items similar to the ones listed below. For 10 days this month our whole group was put up at a hotel for training. The hotel prepared meals for us, buffet style. This was the third such experience we have had since arriving in country, all of them similarly fascinating, so I kept a log of some of the dishes offered. When I say "spam" I'm not actually sure what it is, but it's a tube of dry, usually red meat that sort of has the look of bologna, but a firmer consistency. I believe it may be mostly turkey.

-Rice with mayonnaise, chopped beets, chopped hard-boiled eggs, and canned tuna

-Macaroni with diced spam and ground turkey

-Sliced tomatoes and spam

-Sliced tomato, kiwi, mozzarella, two colors of spam, on a bed of shredded lettuce

-Sliced spam with heart of palm, drizzled with mayonnaise, on a bed of shredded lettuce

-Hard-boiled eggs, halved, dyed red with beet juice

-Hard-boiled eggs, halved, dyed yellow for some reason, with a date on top, drizzled with mayonnaise

-Shredded carrots and cabbage with oil, golden raisins and sliced cucumber

-Shredded cabbage with mayonnaise, chopped peaches, and raisins

-Shredded carrots, sweetened

-Beets, chopped, drizzled with oil

Etc.