When October arrives, the landscape transforms as the country is adorned with golden and coppery hues. At the same time, the air becomes milder, and the markets fill with sun-ripened produce. Consequently, Moroccan tables are adorned with an array of flavours. Indeed, this is the time of year when nature inspires cuisine, and every dish becomes a true celebration of autumn.
Ingredients with warm, comforting hues
Moroccan autumn brings an incredible variety of produce:
Quinces, which are often cooked with meat or in sweet and savoury tagines.
Pumpkins and squash are perfect for soups, purées and tagines.
Pomegranates and dates brighten up salads and desserts.
Dried figs, walnuts and almonds are symbols of abundance.
With their golden and earthy tones, these ingredients are reminiscent of Moroccan landscapes in October, bathed in golden light and filled with the scent of spices.
Autumn, the season of tagines and slow-cooked dishes
It’s also the return of comforting dishes:
Beef tagine with caramelised quinces, a classic autumn dish.
Couscous with seasonal vegetables, generous and fragrant.
Harira, a traditional soup that warms up cooler evenings.
Spices – cinnamon, ginger, saffron – envelop the dishes in a typically Moroccan warmth.
A season to savour the slow pace
In October, the pace slows down and the days are milder. It’s the perfect time to enjoy a meal in the serenity of a patio or around the verdant surrounging of the garden.
At Palais Amani, guests can enjoy a unique sensory experience, with the flavours of autumn mingle with the scents of the interior gardens, offering a glimpse into Moroccan life.
Mariem Trifi