moroccan food traditions & recipes

Moroccan Food Traditions & Recipes

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Cuisine Traditions & Recipes

A Taste of Morocco Travel: The World of Moroccan Cuisine
Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco's culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, dried and fresh -- apricots, dates, figs, and raisins, to name a few. 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. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Taliouine, mint and olives from Meknes, and oranges and lemons from Fes, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.


A classic dish prepared in an earthenware pot that combines meat, fruit and spices.



The national dish of Morocco, eaten on Fridays, at weddings, funerals and on Ramadan.   



Assorted breads of barley and semolina are baked from scratch by women in earthen ovens.  



Moroccan sweets are made with nuts, honey and cinnamon in all shapes, sizes and textures.



Morocco is a leading wine producer of bold red and whites popular among Westerners.



Morocco's gardens produce oranges, apples, bananas, plums and pomegranates used in fruit and nutbased drinks.



Morocco is home to an infinite variety figs, walnut and date trees that produce natural sweets used in cooking.





Morocco has an Arabic coffee making culture reminiscent to that of Europe.



Mint tea, the national Moroccan drink is served in homes, markets and at celebrations.



Spices are essential to Moroccan cooking and known for their medicinal value.



The Best Kept Secrets of Moroccan Mimouna Passover Foods 



Moroccan Sephardic Cuisine highlights the marriage of Spanish, Moorish and Jewish Culinary traditions.


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