Q 01/05
A) Couscous
B) Bulgur pilaf
C) Freekeh
D) Polenta
Answer · why
Steamers for it dating to the 12th century were dug up at Igiliz in the Sous valley.
Q 02/05
A) The bread served with it
B) The clay pot it is cooked in
C) The spice blend used
D) The tea that follows it
Answer · why
The Arabic word descends from the Ancient Greek tágēnon, a shallow clay frying pan.
Q 03/05
A) Fes
B) Safi
C) Tafraout
D) Essaouira
Answer · why
The same Greek root gave Marrakesh its tangia jar and Tunisia its own tagine.
Q 04/05
A) Black Assam tea
B) Oolong tea
C) White tea
D) Gunpowder green
Answer · why
Spearmint, not peppermint, is the traditional mint, and the sugar goes in generously.
Q 05/05
A) To produce bubbles
B) To cool it quickly
C) To dissolve the sugar
D) To show off the pot
Answer · why
Glasses are filled in two stages and the tea comes with hard sugar cones or lumps.
Play the full Moroccan Food quiz — scored, streaked, and passable to a friend.