There are really only four beverages you can count on being served with meals outside the major cities of Morocco. Sidi Harazem bottled water, Coca-Cola and Fanta Orange are the first three.
In this 98% Moslem country, even though viniculture, a legacy of the French occupation, produces a drinkable range of table wines, wine is generally not served with meals. You might be surprised to find that Fanta Grape was a flop. But Coke, Orange, and water really do work with most Moroccan food.
What you will find absolutely everywhere, and consumed at all times, in all circumstances, is Mint Tea. Even in the Sahara desert.
Boiling water is poured into the base metal pot. Meanwhile, a small metal hammer taps chunks from a cone of formed hardened sugar. The pot heated, the warming water is poured out. A palmful of loose green Chinese tea goes into the pot, along with some chunks of sugar.
The host takes a bunch of fresh, crisp mint and slapping the mint on his other hand to bruise the leaves, releasing the oils. The mint is quickly put into the pot and boiling water is poured over the contents to fill the pot. We wait.
The host evevates the teapot 2 or 3 feet, tilts the pot to send a pencil-thin stream of an ounce of tea into a glass the size of a small orange juice glass. No drops are spilled as the host leveals the pot cutting the stream, as with scissors. The elevation and pouring technique is not just for show: the method aerates the steaming hot fluid. This process is repeated three or four times to 'mix' the brew. The host tastes a sip from each mix, judging when the brew is exactly the right mix of tea, sugar and mint. With a serious discipline paralleling the Japanese tea ceremony, the host then solemnly fills a glass for every person present. Its a beautiful thing.
There are some interesting variations, additions to the above mix.
Certain fresh herbs may be added which really enhance the experience. Two, in particular, I found to be especially enjoyable.
In English transliteration, fliou (FLEE-oo) and looisa (lew-EE-sa), known here are pennyroyal and lemon verbena, added in small amounts, make an great, complex hot beverage, especially at breakfast.
