It’s summertime on Télématin, and the show’s food critic, Loïc Ballet, embarked on a three-week series about world cuisines. The first stop is Morocco, which he describes as offering ‘one of the finest cuisines in the world.’
In the Palais Faraj, Loïc met a guide unlike any other, Laurent Boughaba, a French-Moroccan native of Fez and creator of L’Agrumiste, an exceptional orchard that brings together more than 250 varieties of citrus fruits and supplies the restaurant L’Amandier.
Sfenj, Moroccans’ fave doughnut
“They are also known as Moroccan croissants!”
You are invited to sample sfenj, these doughnuts that are popular throughout the country and ranked by the Lonely Planet guide as among the best street food in the world!
They are eaten hot, on the go, sprinkled with sugar or dipped in honey, and Moroccans just love them, both for breakfast and as a snack.
Bissara, the energy-boosting comfort soup
“This split pea soup is THE staple of Moroccan snacks…”
Feeling a little sluggish, a little under the weather, a little blue? Bissara is renowned as a remedy for all possible ailments. Made from dried beans or split peas, or a mixture of both, with a generous helping of garlic and a liberal dash of virgin olive oil, it is the soup of the working class, a healthy and filling snack that is affordable for all budgets and can be enjoyed at any time of day.
It is served in a bowl or small tagine, piping hot, sprinkled with cumin and chilli to taste. Moroccans eat it by dipping fresh bread into it, tourists with a spoon, but the result is the same: a guaranteed moment of bliss!
Kofta, skewers with the delightful flavour of the Orient
“‘The best kofta in the world is here in Fez!”
It’s impossible to miss the kofta stalls thanks to the thick, aromatic smoke that rises from them. Kofta is synonymous with the Orient in the broadest sense, as these delicious, fragrant minced meat bites can be found throughout the Maghreb, the Middle East, Persia and as far as India.
In Morocco, it is a specific blend of spices (cumin, sweet paprika and cinnamon) and the choice of meat that is not too lean (lamb, beef or a mixture of both) that give it its flavour and tenderness. Depending on the chef, kofta skewers are also garnished with parsley, coriander or fresh mint.
