Moroccan Food

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It is easy and funny, if you never tried Moroccan dishes before, now you can. Surprise your family and your friends with a different menu. Try the exotic experience of tasting these wonderful dishes. Just close your eyes and let fly in your kitchen its taste and its aroma.

Moroccan cuisine suffered from multiple influences: Berber, Arab and Jewish. There is also an influence of the cuisines of sub-Saharan Africa and Asia (including India with very spicy cuisine).

Moroccan cuisine offers a great variety of dishes: couscous, tajines, pastilla mechoui, briouats (small triangular pastry stuffed with meat or fish). There are, moreover, other typical Moroccan dishes: tajine mrouzia, tangia Marrakchi (in the region of Marrakech), harira (soup for breaking the fast in ramadan), the blessing, tagoula (barley flour porridge), the seffa, the Moroccan salad or even orange cinnamon-flavoured salad. The ingredients used are mainly vegetables, lentils, white beans, beans (in particular for the preparation of the bessara), but also fish (especially the sardine that is very popular).

Pastilla: Besides all these dishes, the Moroccan breakfast - lunch with the msemmen, the rziza, Hammoud, meloui (more flexible and less compact than the msemmen) or the baghrir accompanied by honey, butter or fresh cheese (jben).

As the bread at the Morocco, it is round, thick and very different from one city to the other, both by its preparation (tahini-based mkhemrats are prepared differently than the traditional bread) that by its ingredients (barley or corn flour can also enter into its composition).

For each recipe, there are several variants and designations depending on the region. For tea, for example, each region has its own way to prepare: it is more fragrant and sweeter the North to the South (where we add the Saffron).

Condiments and spices: Spices play a key role in Moroccan cuisine. Saffron, dill, the clove, coriander, ginger, paprika, cumin, pepper, turmeric are very used as curry, garlic or cumin seeds.

The Onion is widely used especially in the preparation of tagines. The aromatic herbs (such as parsley, Rosemary, oregano, fennel, thyme, anise, Bay leaves and Basil) are also used in abundance to enhance the taste of food and for scenting them.

Moroccan pastry: Moroccan cuisine is rich in pastries prepared often with almonds and honey. The pastries are served during ceremonies such as weddings, circumcisions but also Ramadan or when one receives guests.