Drinking atay makes me feel calm and relaxed. Even when I do not like a food, I feel proud of myself for trying something new.
Many foods in Morocco are cooked slowly. Cooking slowly helps food become soft, warm and full of flavour. This style of cooking is aided by tajines. A tajine works a little like the water cycle:
When the food gets hot, water turns into steam.
The steam rises up inside the lid.
When it touches the cooler top, it turns back into water and drips down onto the food. This keeps the food moist, just like how rain helps plants grow.
Atay is made using fresh mint leaves, hot water, and sugar. The tea is poured from high up, which makes bubbles on top. Smoothies and avocado milk are made by blending fresh fruits until the drink is thick and creamy.
Yes, Moroccan food is connected to the local environment. Fruits and vegetables are often fresh and grown nearby. Clay from the earth is used to make tajines, which can be used again and again. Food in Morocco also shows history.
