Moroccan cuisine

Moroccan cuisine(Arabic:المطبخ المغربي) is the cuisine ofMorocco, fueled by interactions and exchanges with many cultures and nations over the centuries.Moroccan cuisine is usually a mix ofArab,Berber,Andalusi, andMediterraneancuisines, with minimalEuropean(French and Spanish) and sub-Saharan influences.Like the rest of theMaghrebi cuisine, Moroccan cuisine has more in common withMiddle Eastern cuisinethan with the rest ofAfrica.
According to Moroccan chef and cuisine researcherHossin Houari[ary], the oldest traces of Moroccan cuisine that can still be observed today go back to the7th century BC.
Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats includebeef,goat,mutton and lamb, which, together withchickenandseafood, serve as a base for the cuisine. Characteristic flavorings includelemon pickle,argan oil, preserved butter (smen),olive oil, and dried fruits.
The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century,barleywas an important staple, especially in the south.Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.The traditional cooking fats are butter and animal fat, though olive oil is now replacing them.Butter is used both fresh,zebeda, and preserved,smen.
Spicesandras el hanoutare used extensively in Moroccan food.Although some spices have been imported to Morocco through theArabs, introducingPersianandArabiccooking influences, many ingredients—likesaffronfrom Talaouine, mint and olives fromMeknes, and oranges and lemons fromFes—are home-grown, and are being exported. After theIdrissidsestablishedFesin 789, predominant inArab culture, many spices were brought from the east.Common spices includecinnamon,cumin,turmeric,ginger,paprika,coriander,saffron,mace,cloves,fennel,anise,nutmeg,cayenne pepper,fenugreek,caraway,black pepperandsesame seeds. Twenty-seven spices are combined for the Moroccan spice mixtureras el hanout.
Common herbs in Moroccan cuisine includemint,parsley,coriander,oregano,peppermint,marjoram,verbena,sageandbay laurel.
A typical lunch begins with a series of hot and cold salads, followed by atagineordwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Traditionally, Moroccans eat with their hands and use bread.The consumption of pork and alcohol is uncommon due toreligious restrictions.
The main Moroccan dish people are most familiar with iscouscous;lambis the most commonly eaten meat in Morocco, usually eaten in ataginewith a wide selection of vegetables. Chicken is also very commonly used intaginesor roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, thetaginehas a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.
Moroccan cuisine has ample seafood dishes.European pilchardis caught in large but declining quantities.Other fish species includemackerel,anchovy,sardinella, andhorse mackerel.
Other famous Moroccan dishes arepastilla(also spelledbasteeyaorbestilla),tanjia, andrfissa.
A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known askhobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town, and village. The most common is whole-grain coarse ground or white-flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted preserved meats such askhleaandg'did(basicallysheepbacon), which are used to flavortaginesor used inel rghaif, a folded savory Moroccan pancake.
Harira, a typical heavysoup, is eaten during winter to warm up and is usually served for dinner. It is typically eaten with plain bread or withdatesduring the month ofRamadan.Bissarais abroad bean-based soup that is also consumed during the colder months of the year.
Beboush, a savory and slightly spicysnailsoup, is a traditional delicacy in Moroccan cuisine.It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint.
Saladsinclude both raw and cooked vegetables, served either hot or cold.They includezaalouk,anaubergineandtomatomixture, andtaktouka(a mixture of tomatoes, smoked green peppers, garlic, and spices) characteristic of the cities of Taza and Fes, in the Atlas.Another cold salad is calledbakoula, orkhoubiza, consisting of braised mallow leaves, but can also be made with spinach or arugula, with parsley, cilantro, lemon, olive oil, and olives.
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert iskaab el ghzal(كعب الغزال,gazelle ankles), a pastry stuffed withalmond pasteand topped with sugar. Another ishalwachebakia, pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month ofRamadan.Jowharais a delicacy typical of Fes, made with friedwaraqpastry, cream, and toasted almond slices.Coconut fudge cakes, 'Zucre Coco', are popular also.
Morocco is endowed with over 3000 km of coastline. There is an abundance of fish in these coastal waters with thesardinebeing commercially significant as Morocco is the world's largest exporter.Sardines were used in the production ofgaruminLixus.
At Moroccan fish markets, one can findsole,swordfish,tuna,turbot,mackerel,shrimp,conger eel,skate,red snapper,spider crab,lobsterand a variety ofmollusks.
In Moroccan cuisine, seafood is incorporated into, among others,tajines,bastilla,briouat, andpaella.
The most popular drink isMoroccan mint tea, locally calledatay. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found and inexpensive.
Sellingfast foodin the street has long been a tradition, and the best example isDjemaa el Fna squareinMarrakech.Ma'qudais a potato fritter popular among students and people of modest means, particularly inFes.Starting in the 1980s, new snack restaurants, primarily in the north, started servingbocadillos(aSpanishword for asandwich).
Dairy productshops locally calledmhlaba(محْلَبة), are very prevalent all around the country. Those dairy stores generally offer all types ofdairy products,juices,smoothies, and local fare such as bocadillos,msemmenandharcha.
Thekhanz u-bnīn(خانز وبنين"stinky and delicious") is a cheap and popular street sandwich.
Another popular street food in Moroccoissnails, served in their juices in small bowls, and eaten using a toothpick.
In the late 1990s, several multinational fast-foodfranchisesopened restaurants in major cities.
Among those who have brought Moroccan cuisine to a wider audience are TV chef Choumicha andAl-Amīn al-Hajj Mustafa an-Nakīr, chef to the former king of MoroccoHassan II.