Moroccan cuisine is one of the most diverse, thanks to the cultural richness of that area and the enormous interaction it has had with other peoples. This gastronomy can be considered a mixture of typical dishes from the country and cuisines originating from the Moors and Berbers, from the Mediterranean and the Middle East, among others.
Moroccan dishes have their own identity. Its cuisine is very simple to prepare and is based on popular taste. Its main characteristic is to balance sweet and saltya characteristic that it shares with the cooking style of the Far East.
Moroccan cuisine: a catalog of sensations
Homemade and ancestral techniques predominate in the preparation of Moroccan cuisinecarried out mainly by women. It belongs to an ancient tradition of that culture. The ingredients and the way of cooking them is a knowledge that is usually transmitted from mothers to daughters.
Spices are a key ingredient in Moroccan cuisine. Turmeric, anise, cinnamon, ginger, black pepper, cardamom and mint are present in many dishes. These ingredients are just some of the extensive list that give that characteristic flavor to the cuisine of this country.
Moroccan cuisine dishes
Each Moroccan dish fills the palate with a myriad of unique flavors that constitute a true experience for the senses. In Morocco you have to try everything, from dried fruit and lamb to sweets and beetroot juice. If you want to taste the delights of Moroccan gastronomy, you cannot miss this tour.
ANDIt is one of the most traditional typical dishes of Moroccan cuisine and, perhaps, the best known internationally. It is of Berber origin and is usually only prepared on Fridays, a day dedicated to prayer and walking with the family.
There are multiple ways to prepare it and it can be made with countless ingredients. The base is always wheat semolina, which is steamed in special containers. Only vegetables (leeks, beans, pumpkin, etc.), only meat (chicken, lamb and beef) or a combination of both are added to this base.
The tagine is a typical and very popular dish of Moroccan cuisine. It bears the same name as the container in which it is prepared.: a round and hollow container of baked clay that is covered with a cone-shaped lid. There are many ways to prepare tajine and many variables in terms of the ingredients that make it up.
It is usually prepared with lamb, chicken or fish, to which is added a vegetable stew that includes green pepper, garlic, onion and olive oil. It also has lemon juice, almonds, cinnamon, saffron, ginger, parsley and dates, among others. Its cooking is slow and it is usually accompanied with pieces of Moroccan bread.
Harira is a Moroccan cuisine soup which is consumed particularly after the fast of Ramadan. It is highly appreciated for its caloric content and sometimes serves as an appetizer for other dishes. There are different ways to prepare it and recipes that vary from one region to another.
It is made from a tomato paste and legumes such as lentils and chickpeas., to which lamb or veal meat is added in pieces. You can also take some rice and flour to thicken. Finally, spices such as parsley, ginger, coriander, black pepper and turmeric cannot be missing. You can also include olive oil and dates.
The pastilla or b’stilla is a specialty of Moroccan cuisine originating in Fez and of which there are various versions. It is a very elaborate dish strikes the perfect balance between sweet and salty. There are different versions of this same dish in the countries of Tunisia and Algeria.
It is prepared with successive layers of puff pastry and in its most traditional version it contains sliced pigeon meat, although it can also be replaced with another type of protein. Additionally, it has a filling of almonds and various types of spices. Sprinkle with icing sugar and some cinnamon.
Kefta is a very popular dish that is consumed throughout the country, it is something like the fast food of the region. There are different recipes and different ways of preparation. It is usually cooked as meatballs or skewers and accompanied with sweet mint tea for better digestion.
The minced meat can be lamb or beef., along with onion, pine nuts, parsley, garlic, cumin, hot paprika and olive oil. You can also take turmeric, cinnamon and ginger. Everything is baked or roasted and is usually accompanied with some type of cheese or Arabic bread. In its meatball form, tomato paste and fried eggs are added.
6. Méchoui, Moroccan cuisine for special occasions
The méchoui or meshwi is an ancestral dish of Moroccan cuisine, which basically It is consumed during special celebrations and festivities, for example, during weddings or to celebrate the birth of the first male child in rural areas. It is a typical dish in both Algeria and Morocco.
Its preparation starts from a whole lamb that is slowly roasted in an oven previously prepared on the ground.. The cooking process can take more than three hours, resulting in very tender meat that melts in your mouth. The lamb is seasoned the day before with ground garlic, cumin, coriander and salt, and is served with couscous, almonds and plums.