Food at Riad Wardat Rih
Food in Morocco is not only
a pleasure, but also carries an important cultural meaning. Family
and friends traditionally gather around a single shared plate, and
food is eaten with fingers.
At Riad Wardat Rih, we have
decided to respect the following principles in the choice of our
ingredients:
-
Local produce:
the mild climate offers a wide variety of fruit and vegetables all
year round. These are bought in the souk nearby, and there is no
need to buy any goods imported from abroad.
-
Careful use of cooking fats:
butter is only offered at breakfast for toast. Only
nationally-produced olive and argan oil are used for cooking. The
olives used for our oil are cold pressed in a traditional mill as
soon as they are picked, in a valley south of Marrakech. We only use
fresh olive oil, from the latest harvest. Argan oil is produced in
the region of Agadir. In meat
dishes, excess fat is removed before cooking.
-
Vegetarian/vegan option:
we offer a vegetarian/vegan option daily, which includes chickpeas,
lentils or beans.
The recipes at Riad Wardat
Rih are focused on traditional Moroccan dishes. The following only
serve as examples:
-
Starters
o
Moroccan salad, aubergine paté,
grilled peppers, carrot and orange salad, chicken bastilla, steamed
malva salad, soup with seasonal vegetables, shrimps with thyme.
-
Main dishes
o
couscous or barley couscous with
seasonal vegetables or meat
§
e.g. : prunes, almonds and lamb
couscous; fava beans and figs couscous
o
tajine: seasonal vegetables;
seabass and vegetables; chicken with olives and preserved bergamot.
-
Deserts
o
seasonal fruit
o
traditional Moroccan pastries from
a local patisserie, or home-made apple and almond tart
-
Breakfast always includes
o
Local bread (wheat or semolina)
o
Rghaif (traditional pancakes)
o
Butter, jam and olive and argan oil
o
A large fruit basket with seasonal
fruit
o
Coffee, milk, soya milk, buttermilk, mint
tea and freshly squeezed clementine and orange juice
