Moroccan cuisine: Difference between revisions

Latest revision as of 13:15, 15 May 2025

Template:Short description Template:Lead too short Template:Moroccan cuisine Moroccan cuisine (Template:Langx) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries.<ref>Template:Cite web</ref> Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, Mediterranean and African cuisines, with minimal European (French and Spanish).<ref>Template:Cite book</ref> Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.<ref>Template:Cite book</ref>

According to Moroccan chef and cuisine researcher Template:Ill, the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC.<ref name="moroccanchefs">Template:Cite web</ref>

Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron.<ref name=":1" />

The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moorish, and Ottoman influences layered into local culinary traditions. Dishes typically balance sweet and savory components, as seen in tagines and pastilla. Staple ingredients include couscous, olives, preserved lemons, and an array of seasonal vegetables and meats, especially lamb and chicken.

Meals often begin with an assortment of salads, known as zaalouk and others, and are accompanied by khobz, a round, crusty bread.

Moroccan culinary traditions are deeply embedded in the country’s regional and cultural diversity, with each area offering its own specialties and variations on national dishes. Coastal cities favor seafood, while interior regions emphasize hearty stews and grilled meats. Celebratory dishes and communal dining also play a key role in Moroccan food culture, especially during religious and family gatherings.

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon 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, barley was an important staple, especially in the south.<ref>Template:Cite book</ref> Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.<ref>International Organisation of Vine and Wine, [1]</ref><ref name="OCW">Template:Cite encyclopedia</ref><ref name="Decanter">Moroccan wine and Muslims Template:Webarchive, Decanter 2008-06-06</ref> The traditional cooking fats are butter and animal fat, though olive oil is now replacing them.<ref>Patricia Crocker, Tastes of the Kasbah, 2005, Template:Isbn, p. 33</ref> Butter is used both fresh, zebeda, and preserved, smen.<ref>Pamela Goyan Kittler, Kathryn P. Sucher, Marcia Nelms, Food and Culture, 2016, Template:Isbn, p. 436</ref>

Flavorings

Spices and ras el hanout are used extensively in Moroccan food.<ref>Template:Cite web</ref><ref>Template:Cite book</ref><ref>Template:Cite book</ref> Although some spices have been imported to Morocco through the Arabs, introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported. After the Idrissids established Fes in 789, predominant in Arab culture, many spices were brought from the east.<ref>Template:Cite book</ref> Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the Moroccan spice mixture ras el hanout.<ref name=":1">Otal, 1999, p. 3</ref>

Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel.

Structure of meals

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Khudenjal, a herbal tea based on Alpinia officinarum, and two types of sellou at Jemaa el-Fnaa in Marrakesh.

A typical lunch begins with a series of hot and cold salads, followed by a tagine or dwaz. 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.<ref>Template:Cite book</ref> The consumption of pork and alcohol is uncommon due to religious restrictions.Template:Cn

Main dishes

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File:كسكس بالخضار والتفاية.jpg

Couscous with vegetables, meat, and tfaya, a confection of caramelized onions, raisins, sugar, butter, and cinnamon.

The main Moroccan dish people are most familiar with is couscous;<ref>"Moroccan Couscous Recipe" Template:Webarchive. Maroccan Kitchen Recipes Template:Webarchive (Website). Accessed April 2014.</ref> lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.<ref>Template:Cite web</ref>

Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.<ref name="Lanier1981">Template:Cite book</ref> Other fish species include mackerel, anchovy, sardinella, and horse mackerel.<ref>Template:Cite web</ref>

Other famous Moroccan dishes are pastilla (also spelled basteeya or bestilla), tanjia, and rfissa.

File:TAGINE COOKED CHICKEN AND VEGETABLES WITH MINT TEA IN JEMAA EL FNA SQUARE MARRAKECH MOROCCO APRIL 2013 (8704488002).jpg

Tagine-cooked chicken and vegetables with mint tea and khobz el-dâr.

A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. 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 as khlea and g'did (basically sheep bacon), which are used to flavor tagines or used in el rghaif, a folded savory Moroccan pancake.

Soups

Harira, a typical heavy soup, is eaten during winter to warm up and is usually served for dinner. It is typically eaten with plain bread or with dates during the month of Ramadan. Bissara is a broad bean-based soup that is also consumed during the colder months of the year.<ref>Template:Cite web</ref>

Beboush, a savory and slightly spicy snail soup, is a traditional delicacy in Moroccan cuisine.<ref>Template:Cite web</ref> It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint.

Salads

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Salad asorti, served in Beni Mellal

Salads include both raw and cooked vegetables, served either hot or cold.<ref name="zeldes" /> They include zaalouk, an aubergine and tomato mixture, and taktouka (a mixture of tomatoes, smoked green peppers, garlic, and spices) characteristic of the cities of Taza and Fes, in the Atlas.<ref name="zeldes">Template:Cite web</ref> Another cold salad is called bakoula, or khoubiza, consisting of braised mallow leaves, but can also be made with spinach or arugula, with parsley, cilantro, lemon, olive oil, and olives.

Desserts

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Moroccan traditional cookies seller in the old Medina in Marrakech

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (Template:Lang, gazelle ankles), 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 sesame seeds; it is eaten during the month of Ramadan. Jowhara is a delicacy typical of Fes, made with fried waraq pastry, cream, and toasted almond slices.<ref>Template:Cite news</ref> Coconut fudge cakes, 'Zucre Coco', are popular also.

Seafood

Template:See also 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.<ref>Template:Cite web</ref> Sardines were used in the production of garum in Lixus.

At Moroccan fish markets, one can find sole, swordfish, tuna, turbot, mackerel, shrimp, conger eel, skate, red snapper, spider crab, lobster and a variety of mollusks.

In Moroccan cuisine, seafood is incorporated into, among others, tajines, bastilla, briouat, and paella.

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Seafood for sale at Casablanca's Central Market

Drinks

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File:Moroccan mint tea on a traditional tray.jpg

Moroccan mint tea

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A pistachio croissant served with a nuṣṣ-nuṣṣ (Template:Lang "half-half," a Moroccan variant of café crème), served at a café in Casablanca.

The most popular drink is Moroccan mint tea, locally called atay. 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.<ref>Otal, 1999. p. 61</ref> Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found and inexpensive.

Snacks and fast food

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Ma'quda

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Ma'quda is a potato fritter popular among students and people of modest means, particularly in Fes.<ref name=":0">Template:Cite web</ref> Starting in the 1980s, new snack restaurants, primarily in the north, started serving bocadillos (a Spanish word for a sandwich).

Dairy product shops locally called mhlaba (Template:Lang), are very prevalent all around the country. Those dairy stores generally offer all types of dairy products, juices, smoothies, and local fare such as bocadillos, msemmen and harcha.<ref>Template:Cite web</ref>

The khanz u-bnīn (Template:Lang "stinky and delicious") is a cheap and popular street sandwich.<ref>Template:Cite web</ref>

Another popular street food in Morocco is snails, served in their juices in small bowls, and eaten using a toothpick.<ref>Template:Cite news</ref>

In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.<ref>Template:Cite web</ref>

Chefs

Among those who have brought Moroccan cuisine to a wider audience are TV chef Choumicha and Al-Amīn al-Hajj Mustafa an-Nakīr, chef to the former king of Morocco Hassan II.

References

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