Meknassi culinary art is rich and diversified full of Moroccan flavours, brought directly from a centuries-old expertise.
Having housed different people and several dynasties, Meknes offers a wide variety of cuisine, the result of a mixing of different civilizations.
It contains Berber, Andalusian, Jewish and African cuisine and, above all, recipes that are almost no longer used today, such as khlikh, dried meat or a brain omelet.
The ways in which food is prepared and presented, depending on circumstances, go back more than 2000 years.
A distinction can be made between preparations that are served at specific times, in specific circumstances, including: the holiday menu, menu for Ramadan, wedding menu, engagement menu, baptism menu, the official reception menu etc …., and seasonal menus and various occasions.
There is often mechoui, pastilla...
The Moroccan tradition wants that , the couscous also occupies a place of choice in the Meknassi cuisine as well as the Berber, doukkali or fassi cuisine, usually prepared with semolina and vegetables.
The tagine with chestnuts is without doubt a meknassi speciality that should be tasted as well as mint tea, considered as welcome, apetizer or digestive drinks presented as side beverages.
Tea flavoured with Meknassi menth is an all social classes drink, that can be served anytime during the day, usually with :
- batbout: small round bread slightly raised;
- m'semen: wheat flour pancake cooked on a baking dish;
- r'ghaif: single or thickened laminates;
- baghrir: thick or thin pancakes, large or small, drizzled with melted butter and honey.
It also accompanies all kinds of cake cookies, or simply good barley, corn or wheat bread.