| dered as one of the most diversified and sumptuous | | | | Some of the popular Moroccan spices include saffron |
| food, Moroccan cuisine offers a delightful experience. | | | | that came from Tiliouine, olive and mint came from |
| There primary reason contributed to the diverse | | | | Meknes, while lemons and oranges came from Fez. |
| Moroccan food is it’s interaction with the | | | | Some of the common spices were also home grown |
| outside world for centuries. Food in Morocco has | | | | like kamoun (cumin), karfa (cinnamon), kharkoum |
| blended different cuisines from different cultures like | | | | (tumeric), libzar (pepper) , skingbir (ginger), tahmira |
| Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian | | | | (paprika), sesame seed, anis seed, kasbour (coriander), |
| and Mediterranean African. | | | | zaafrane beldi (saffron) and maadnous (parsley). |
| Over different historical eras and centuries the | | | | The Great Moroccan Meal |
| Moroccan cuisine was refined by the highly capable | | | | You have to really taste the tanginess and the spicy |
| cooks of the royal kitchens in Meknes, Fez, Marrakech, | | | | flavors of the Moroccan cuisine to understand why it is |
| Tetouan and Rabat. This refined cuisine laid the base | | | | so popular across the world. The most important part |
| for the modern Moroccan cuisine. | | | | of the Moroccan cuisine is the midday meal, which is |
| History of Moroccan Cuisine | | | | not consumed in the holy month of Ramadan. A |
| Morocco has been at the crossroad of different | | | | Moroccan mid day meal will start with hot and cold |
| civilizations, which has greatly influenced Moroccan | | | | salads, and will be followed by tagine. Bread is the |
| food. Today you will even find some of the best | | | | staple food of every mid day meal. This is followed by |
| Moroccan recipes over the internet but the truth is that | | | | chicken or lamb dish and then a dish of couscous |
| nothing tastes like the Moroccan spices. | | | | topped with vegetable and meat. At the end of the |
| It is said that the history of Morocco can be seen | | | | meal, you will get to drink a cup of sweet mint tea, |
| reflected in their cuisine. There has been different | | | | which is a part of their tradition. |
| settlements in Morocco, which has led to creation of a | | | | Couscous is the main Moroccan dish and is considered |
| blended cuisine that has many different flavors. There | | | | to have been of Berber origin. The most commonly |
| was a time when political refugees came all the way | | | | consumed form of meat is beef although lamb is also |
| from Baghdad, Iraq during the Middle Ages to settle in | | | | preferred but costs more than beef. There is also a |
| Morocco. They brought with them the traditional | | | | growing importance of seafood and is slowly |
| recipes, which have since become a part of the | | | | becoming an important part of Moroccan cuisine. |
| traditional Moroccan cuisine. One of the signature | | | | Some of the popular as well as famous Moroccan |
| characteristics of this blend is the recipe where fruit is | | | | food recipes include Pastilla, Couscous, Tajine, Harira |
| cooked with meat like apricots with chicken. | | | | and Tanjia. Although Harira is a soup, but it is an |
| Moroccan food has also been influenced greatly by | | | | important part of the Moroccan cuisine and is |
| Morisco or the Muslim refugees who were thrown out | | | | consumed mostly during the holy months of Ramadan. |
| of Spain preceding the Spanish inquisition. An important | | | | Where you have rich food laced with Moroccan |
| part of Moroccan cuisine is the ingredients used. Since | | | | spices, you will definitely have Desserts. Desserts in |
| Morocco produces Mediterranean vegetables and | | | | Morocco don’t necessarily have to be sweet |
| fruits, they are used in the preparation of different | | | | although the sweeter it is, the better it will be. One of |
| Moroccan recipes. Poultry, cattle and fish is also in | | | | the common desserts is the kaab el ghzal or gazelle's |
| abundance in Morocco and hence they have become | | | | horns. Of course that’s just a name and you |
| an integral part of the country’s cuisine. | | | | won’t get to eat any horns. Kaab el ghzal is a |
| Moroccan Spices | | | | type of pastry with sugar toppings and is stuffed with |
| Food in Morocco can’t do without the | | | | almond paste. Honey cakes are extremely popular too |
| Moroccan spices. One of the biggest markets in | | | | and they are prepared by deep frying dough and |
| Morocco for spices is at Agadir and you can find | | | | dipping them in hot honey and finally sesame seeds |
| spices in different colors and for rendering a different | | | | are sprinkled on the top. |
| taste. These spices are used in all Moroccan recipes | | | | Moroccan cuisine has a lot of variety and also include |
| and render a taste that will remain with you for a | | | | drinks (Mint Tea) and snacks apart from their mid day |
| lifetime. The Moroccan spices have not existed in the | | | | meal and to feel the real flavor of spice, you will have |
| country always, they were initially imported from other | | | | to taste their traditional food. |
| countries over thousands of years. | | | | |