Life of Pi(e)

Spanish culture has been woven into the intricate strands of Moroccan heritage for generations. With parts of the north held by Spain as early as the 1500’s, it’s no surprise Spanish influences in Morocco are palpable.

In Moroccan kitchens and food markets, heady flavours, smells and joyous tastings tell the tale of the little Spanish pastilla that became a mainstay on the local menu.

Pastilla is the Spanish word for ‘small pastry’ or ‘pie’. The exact story of the chicken and almond pastilla’s genesis in Morocco is curious. Some believe the spice combinations came with the Moors and Sephardi Jews in the 1500’s, whilst others speculate much later, during the Spanish protectorate of 1912. Either way, there’s no denying the Moroccan favourite is of Spanish descent.

This elaborate pastilla is made with werga dough (a cousin of filo pastry) and then stuffed with tender meat. The meat is slow-cooked with a concoction of spices including saffron, to form the succulent filling. Once assembled, a crunchy layer of toasted and ground almonds, cinnamon and sugar are smothered over the pastry, forming a crisp, tasty shell. different parts of the country tell their own tale with the pastilla using alternative fillings; lamb or pigeon in the north and seafood on the coast - it’s an adaptable dish.

Sourcing the ingredients, particularly the meat and spices, involves a visit to an energetic local market or a quaint, colourful souk. Spices are tremendously important in Moroccan cooking, with as many as ten spices used in everyday dishes. Hundreds of market stalls precariously balance sacks, baskets or metal containers, filled with bright reds, yellows and earthy browns. The spices are shaped to form tall cones, peeking out from behind one another, creating a mini desert of spiced dunes.

Aside from this tasty pie, on adventures across the country, it’s impossible not to notice Spanish influences elsewhere. Tangier’s wide boulevards were built to accommodate the ‘paseo’, the Spanish habit of strolling in the evenings. In the north, some locals speak Spanish and listen to Arab-Andalusian music, known as ‘al moussiqa al andaloussia’. Even as far south as Marrakesh you’ll find the spanish sandwich, bocadillos, on cafe’s menus.

Delicious culinary adventures

Whether going behind the scenes of an exceptional restaurant or learning from a local’s home, there’s no shortage of ways to get an immersive culinary experience in Morocco.

A Moroccan cooking class at La Maison Arabe

Inside a beautiful Moroccan riad, led by a dada (traditional Moroccan cook), get to learn all the best-kept secrets of Moroccan cuisine. After your lesson, settle down and enjoy the sumptuous meal you’ve prepared.

A city tour of Marrakesh and Fes

Guided city tours in Marrakesh and Fes are also a fantastic way to immerse yourself in Morocco’s culinary culture. Accompanied by a local guide, you will be led through mazes of streets and alleyways on the search for the city residents' favourite spice markets - a uniquely rewarding experience.

A culinary tour of Jemaa el-Fnaa

Tasting local dishes, as a local, is an experience not to be missed in Morocco. A street food tour in Marakesh’s Jemaa el-Fnaa will awaken all your senses as you stop at the most tempting food stalls. Snake charmers and acrobats add to the festivities in one of the world's most emblematic night markets.

Explore our scrumptious gourmet tours → jacadatravel.com/food-and-wine