Moroccan cuisine is a wonderful and diversified world because is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Muslim, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences.
Ingredients
Morocco produces a large range of Mediterranean vegetables, fruits, and even some tropical ones. Common meats include beef, mutton, goat, and lamb, chicken, and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, dried fruits, unrefined olive oil, and argan oil, cold-pressed. In general, as in Mediterranean gastronomy, the staple ingredients include wheat; used for couscous, and bread, and olives; salted, and conserved or as oil; the third Mediterranean staple is the grape which is eaten as a dessert, dried and used in different dishes and bakeries.
Flavorings
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| Various kinds of spices represented in Moroccan markets |
Spices are
used extensively in Moroccan food. Although some spices have been imported from
Asia and Africa to Morocco through caravans of Arab, African and European
merchants for thousands of years, many ingredients; like saffron from
Taliouine, mint, thyme, parsley, coriander, cumin, olives, and olive oil, and
lemon and orange; are home-grown and being exported internationally. Common
spices include ginger, paprika, coriander, saffron, mace, cinnamon, turmeric,
cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, cumin, black
pepper, and sesame seeds. Common herbs in Moroccan cuisine include mint,
peppermint, parsley, coriander, oregano, marjoram, verbena, sage, and bay
laurel.
Structure of meals
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| Moroccan Tajins |
A typical
lunch meal begins with a variety of cold or hot salads, followed by a tagine or
D'waz "broth", Often, for a formal meal, a lamb or chicken with
various vegetables is the next dish or couscous topped with vegetables and
meat. Moroccans are not used to eat with a fork and knife but only with their
hands using bread as a utensil depending on the dish served. due to religious
restrictions, the consumption of pork and alcohol is uncommon.
Main dishes
The most
popular Moroccan dish that all or most people are familiar with is couscous,
the old national delicacy. Beef and sheep are the most commonly eaten red meat
in Morocco, usually eaten in a tagine with a wide selection of vegetables.
Chicken is also very commonly used in tagines, broths, or roasted.
Since
Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan
cuisine has ample fish and seafood dishes. Sardine is caught in large but
declining quantities. Other fish species include mackerel, anchovy, and horse
mackerel. |
| Tanjia " special dish from Marrakesh" |
Other
famous Moroccan dishes are Pastilla (also spelled Basteeya or Bestilla), Tanjia
and Harira, a typical heavy soup, eaten during the month of Ramadan or winter
to warm up and is usually served for dinner, it is typically eaten with dates,
pastry or with plain bread. Bisarah is a broad bean-based soup that is also
consumed during the colder months of the year.
Known as "khobz", Bread in Morocco is the big part of the daily meals, it is principally made from durum wheat semolina. Throughout Morocco, bakeries are very common and fresh bread is a staple in every city, town, and village. The most common is whole wheat flour, barley flour, and white flour bread or baguettes. There are also a number of flatbreads and pulled unleavened pan-fried bread.
Known as "khobz", Bread in Morocco is the big part of the daily meals, it is principally made from durum wheat semolina. Throughout Morocco, bakeries are very common and fresh bread is a staple in every city, town, and village. The most common is whole wheat flour, barley flour, and white flour bread or baguettes. There are also a number of flatbreads and pulled unleavened pan-fried bread.
In
addition, there are salted dried meats and salted preserved meats such as
khlea'a (from beef) and gedid (basically sheep bacon), which are used to flavor
tagines or used in "Rghaif", a folded savory Moroccan pancake.
Salads
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| A variety of Moroccan salades |
Salads
include both cooked and raw vegetables served either cold or hot. Cold salads
include za'alouk, aubergine and tomato mixture, and taktchouka (a mixture of
smoked green peppers, tomatoes, garlic, and spices) characteristic of the
cities of Taza and Fes, in the Atlas. Another cold salad is called Bakoula, or
Khoubiza. It consists of braised mallow leaves, but can also be made with
spinach or arugula, with parsley, cilantro, lemon, olive oil, and olives.
Desserts & Drinks
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| Moroccan Teapot and some pastry desserts |
In Morocco,
green tea is the most popular drink. In traditions, making good mint tea in
Morocco is considered an art form especially in Moroccan Sahara, and the
drinking of it with friends and family is often a daily tradition. The pouring
technique is an important stage to get a good quality of tea. Moroccan teapots
with a wide bottom and have long, curved pouring spouts and this allows the tea
to be poured evenly into tiny glasses from a height. Moroccans traditionally
like tea with bubbles " Foam ", so while pouring tea, they hold the
teapot high above the cups. Finally, the tea is accompanied by hard sugar cones
or lumps.
Morocco has an abundance of tangerines, and oranges so fresh orange juice is easily found freshly squeezed, and commercialized everywhere.
Morocco has an abundance of tangerines, and oranges so fresh orange juice is easily found freshly squeezed, and commercialized everywhere.
As a rule,
rather than cooked desserts, seasonal fruits are served at the close of a meal.
A common dessert is ka'ab el ghazal("gazelle's horns"), a pastry
stuffed with almond paste and topped with sugar. Another is "Halwa
chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled
with Orange blossom water, and sesame seeds, it is eaten especially during the
month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.
Seafood
 |
| Moroccan seafood dish |
Morocco is
endowed with over 3000 km of coastline. There is an abundance of fish in these
coastal waters with the sardine being commercially significant as Morocco is
the world's largest exporter of fresh and conserved sardines. At Moroccan fish
markets, we can find sole, swordfish, tuna, turbot, mackerel, shrimp, conger
eel, skate, red snapper, spider crab, lobster, and a variety of mollusks.
Snacks and fast food
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| Baghrirs "Moroccan pancake" |
Dairy
product shops locally are called "Mahlaba", and there are very
prevalent all around the country. Those dairy stores generally offer all types
of dairy products, juices, wafers, cakes, croissants, and some local delicacies
such as (Baghrirs Msemen and Harcha). Another popular street food is snails,
which are served in their hot stew in small bowls and eaten using a toothpick.
In the late 1990s, several multinational fast-food companies opened restaurants
in major cities.
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