Moroccan Recipes -
Morocco, officially known as the Kingdom of Morocco, is a
country in the Maghreb region of North Africa. Morocco, the culinary star of
North Africa, is the doorway between Europe and Africa. Even though it is
relatively close to the Sahara desert, the northern part of the country is very
fertile and produces cereals, vegetables, and citrus fruits. This is the reason
why the majority of population works in agriculture. Earlier, they used local
ingredients, such as olives, figs, and dates, to prepare lamb and poultry
stews. Over time, traders and conquering nations introduced new food customs.
Among them were the Phoenicians, Carthaginians, and Romans. The general opinion
of the Moroccan population is that the Moroccan cuisine has been seriously
influenced by the French and the Spanish due to the fact that in the 19th and
the 20th century, Morocco was in French and Spanish possession. Its culinary culture holds its roots from the
indigenous Berbers; however, the strongest influence on native cooking was the
Arab invasion in the seventh century A.D.
The Arabs brought with them new breads and other foods made
from grains. They introduced spices including cinnamon, ginger, saffron, cumin,
caraway, paprika, and turmeric to the Moroccan recipes. Unlike the herb-based
cooking across the sea to the north, Moroccan cooking is characterized by rich
spices. Cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika
are on the cook's shelf, and in her mortar. Respecting the ancient tradition,
Moroccan cuisine is known for its way of using the natural fresh produce found
in the sea, desert and fertile soils. The most used ingredients are paprika,
saffron, ginger, walnuts and almonds.
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| Local stores in the Morocco selling herbs and spices |
Couscous is known as the main Moroccan dish and it is served
with meat, fish, fowl and vegetables. It makes a meal in itself or is topped
with rich stews and roasted meats. Lemons preserved in a salt-lemon juice
mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts
are prominent; pine nuts, almonds, and pistachios show up in all sorts of
unexpected places. Harissa, a paste of garlic, chilies, olive oil, and salt,
makes for fiery dishes that stand out among the milder foods that are more the
Mediterranean norm. Ras el hanout (which means head of the shop) names a dried
spice mixture that combines anywhere from 10 to 100 spices.
Flat, round Moroccan bread is eaten at every meal. The
Moroccan national dish is the tajine, a lamb or poultry stew. Other common
ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes,
and other vegetables. The tajine, like other Moroccan dishes, is known for its
distinctive flavoring, which comes from spices including saffron, cumin,
coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken
from the distinctive earthenware dish with a cone-shaped top in which it is
cooked and served.
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| Moroccan dishes served in Tajine |
Sweets play a very important role in the Moroccan diet.
Every household has a supply of homemade sweet desserts made from almonds,
honey, and other ingredients. Mint tea is served with every meal in Morocco. It
is sweetened while it is still in the pot.
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| Mint Tea |
Now, let's have a look at some famous Moroccan food recipes
and try out your hands on some of them:
Moroccan Beverages -
Moroccan Mint Tea
Moroccan Spices -
Ras El Hanout - Moroccan Spice Mix
Moroccan Bread items -
Moroccan Bread - Khobz
Baghrir (Moroccan Pancakes)
Moroccan Soups and Stews -
~Veg~
~Non Veg~
Moroccan Salads -
~Veg~Tangy couscous salad
Moroccan Spicy Carrot Salad
Moroccan Fruit Salad
~Non Veg~Moroccan turkey salad
Moroccan Chicken Salad
Moroccan Appetizers -
~Veg~
~Non Veg~
