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After chatting with one of the 30 or so orange juice stands in the Jemma El Fna, we asked him for a restaurant recommendation within the square. He pointed us to Restaurant Tiznit. Tiznit is actually a city in Morocco that is known for its silver, daggers, and sabres (Thanks Wikipedia).
Walking up the stairs to Restaurant Tiznit, we noticed that this restaurant was Tiziny, as in tiny. With about 5 to 6 tables.
Every meal we had in Marrakech started or incorporated a piece of bread or known as khobz. Moroccans will use the bread to scoop the sauces and meats. Typically the bread does not come out warm.
Complimentary bowl of lentils. Another staple of Morrocan cuisine is the lentils.
Tagine de Beouf (60 DH)
When you think Moroccan food, most people think of tagine and couscous. The beef tagine was made with beef, potatoes, and olives. I am definitely no Moroccan food expert, but I thought the tagine was good. Nothing all that exciting but good.
Couscous Morocain (50 DH)
Craving some vegetables, we decided to order a vegetable couscous. The particular version had chickpeas, carrots, some zucchini type veggie, stewed raisins and onions. The couscous itself was light and fluffy, and the sweetened onions and raisins added a nice sweetness to the dish.
Overall, our first official Moroccan meal at Restaurant Tiznit was a positive one. Nothing was extraordinarily delicious, but everything we ate was pretty good. Once again, I am definitely no Moroccan food connoisseur.