It is often said that Moroccan cuisine is one of the three best in the world, along with French and Chinese. Moroccans are justifiably proud of this.
In addition to the unmissable couscous, a North African dish that was added to the UNESCO World Heritage List in 2020, Moroccan cuisine offers a wealth of dishes, including tajines, mechouis, brochettes, fish, soups and salads, that are all well worth discovering.
Moroccans only rarely go to restaurants to enjoy their cuisine, and Moroccan cooking establishments work more regularly with tourists. The best dishes are eaten in the home, with the family, or at weddings and receptions, where excellent caterers are available. Discovering Moroccan cuisine is often described like opening the door of a house.
By pushing open the door of Dar Rana, you will have the opportunity to discover this important culinary variety.
A country house par excellence, Dar Rana favours a rural cuisine, where vegetables take a large place, meat being reserved to honour a guest, for celebrations and special occasions.
Couscous, a rural dish par excellence, which in the countryside is often eaten only with an assortment of vegetables, is to be rediscovered with barley semolina or wholemeal wheat, chicken beldi, a local breed with very fine flesh, or a selected piece of lamb.
Tagines offer an infinite variety of vegetable compositions to accompany poultry, lamb, veal or eggs: peas, artichokes, cardoons, turnips, courgettes, Jerusalem artichokes, green olives, onions or carrots as a main course, alongside cabbage, aubergines, dates, etc.
Rabbits and squabs can occasionally add variety.
Finally, the freshness of the produce from the garden allows you to rediscover the often-forgotten richness of Moroccan salads, cooked or raw.
