The Moroccan Gastronomic Cuisine
Restaurant Chez Ali in Marrakech is universally celebrated for its Fantasia equestrian show, a ballet of horsemen and folklore. But the experience would be incomplete without the other pillar of this magical evening: authentic and generous Moroccan cuisine. Far from being a simple accompaniment, the dinner is a true traditional feast, an invitation to the Caids' table, where every dish recounts the history and richness of a thousand-year-old land.
Chez Ali, gastronomy is a matter of tradition, sharing, and exuberant flavors. Here are the stars of the table awaiting you under our Caidal tents.
1. The Moroccan Tagine: The Ancestral Dish
Much more than a dish, the Tagine is a symbol of Moroccan cuisine. Named after the conical earthenware dish used for both cooking and serving, it embodies the art of slow simmering. Its unique shape allows steam to circulate and fall back as droplets, ensuring tender meat and vegetables bursting with flavor.
The Tagine is prepared according to the most ancestral recipes, playing on the delicious balance between sweet and savory, earthy and tangy. Whether it's chicken with preserved lemon and olives or lamb with prunes and almonds, every bite is an explosion of carefully measured spices: saffron, ginger, turmeric, and cinnamon.
2. The Méchoui: Lamb Roasted to Perfection
Méchoui is the ultimate dish of celebration and hospitality. It is the jewel of Berber cuisine, reserved for grand occasions and honored guests. It consists of a whole lamb slowly roasted (traditionally in an earthen oven), sometimes for several hours.
The secret to its success lies in its simplicity: the meat is seasoned only with salt, cumin, paprika, and water, allowing the quality of the flesh to express itself fully. When served, the skin is crispy and golden, while the meat is so tender it falls off the bone effortlessly. At Restaurant Chez Ali, savoring Méchoui is a moment of pure conviviality, the quintessence of a Moroccan festive meal.
3. Couscous with Seven Vegetables: The Friday Dish
Couscous is the Moroccan national dish and symbolizes sharing par excellence. The base is hand-rolled durum wheat semolina, steamed (using a couscoussier) to give it a light and airy, incomparable texture.
At Chez Ali, it is traditionally accompanied by the Seven Vegetables: carrots, squash, turnips, cabbage, zucchini, tomatoes, and chickpeas. These vegetables simmer in a rich and fragrant broth, infused with spices and turmeric. It is a complete, balanced, and comforting dish, generously served to complement the warm atmosphere of the evening.
4. Milk Pastilla: The Final Sweet Touch
After this festival of savory flavors, the dessert must measure up. While Pastilla is often known in its savory version (pigeon or chicken), Chez Ali offers the Milk Pastilla (or Jawhara), a delicate and light conclusion.
The Milk Pastilla is a sweet and creamy version made with crispy, golden warqa (brick pastry) sheets, garnished with a milk cream flavored with orange blossom water. Dusted with cinnamon and powdered sugar, it offers a perfect contrast of textures—the crispness of the sheets and the melt-in-your-mouth cream—marking the end of the meal with exquisite delicacy.
At Restaurant Chez Ali, dinner is much more than a pause before the show. It is a vibrant homage to traditional Moroccan cuisine, served with the country's legendary warmth and hospitality. Let yourself be captivated by the atmosphere and by these dishes which, each in their own way, tell the soul of Marrakech.
