Moroccan cuisine: a journey of flavors
In this first text, we will take an incredible journey through Moroccan cuisine and its strengths.
Adverts
However, first, we want to give you a warning: there is a good chance that you will fall in love with this cuisine and want to try it up close.
What are the main characteristics of Moroccan cuisine?
Morocco is a country in North Africa that has a rich and diverse culture, influenced by different peoples and civilizations throughout history.
Its cuisine reflects this diversity, combining flavors, aromas and colors from different origins, such as Berber, Arabic, Mediterranean, African and French.
It is also known for its abundant use of spices, herbs, dried fruits, oilseeds and palm oil, which give the dishes an intense and exotic flavor.
Adverts
Some of the most commonly used spices are cumin, cardamom, cinnamon, ginger, coriander, nutmeg, star anise and saffron.
In addition, there is a spice mix called ras el hanout, which means “the head of the shop”, and which can contain up to 30 different ingredients, varying according to the taste and creativity of each cook.
A Moroccan gastronomy It also stands out for its use of fresh and seasonal ingredients, such as vegetables, fruits, greens and grains.
Bread, made from wheat or barley, is an essential element on the Moroccan table, and is used to accompany dishes and to pick up food with your hands, since cutlery is rarely used.
Mint tea, made with fresh mint leaves and sugar, is the most popular drink and symbolizes hospitality and friendship.
Moroccan dishes are varied and can be divided into a few main categories:
1. Couscous
Couscous is the national dish of Morocco and consists of small balls of wheat semolina steamed and served with a stew of meat, vegetables and sauce.
It can be made with beef, lamb, chicken or fish, and with different vegetables, such as carrots, pumpkin, sweet potatoes, turnips, zucchini, cabbage and peppers.
This dish is usually eaten on Fridays, a holy day for Muslims, and on special occasions such as parties and weddings.
2. Tagine
It is a type of stew cooked slowly in a clay pot with a conical lid, which bears the same name.
Tagine can be made with different types of meat, such as chicken, lamb, beef or fish, and with dried fruits, nuts, vegetables and spices.
Some examples of tagines are chicken with lemon and olives, lamb with prunes and almonds, fish with tomatoes and peppers, and vegetable tagines with chickpeas and peas.
3. Pastilla
This typical Moroccan dish consists of a puff pastry pie filled with a sweet and sour mixture of shredded chicken, almonds, eggs, cinnamon, sugar and orange blossom water.
The pastilla is sprinkled with powdered sugar and cinnamon and served as a starter or as a main course on festive occasions.
There are also pastilla variations with seafood, pigeon meat or vegetables.
4. Harira
Harira is a thick, nourishing soup made with meat, chickpeas, lentils, tomatoes, onions, parsley, cilantro, celery, spices, and sometimes noodles or rice.
It is consumed during the month of Ramadan, to break the fast at sunset, and also at other times of the year, as a starter or as a main course.
5. Bissara soup
Hello, soup lovers! This creamy soup is made with dried fava beans, garlic, cumin, paprika, palm oil and lemon.
It is served with bread and olives and is a typical Moroccan breakfast dish.
6. Zaalouk soup
Zaalouk is another delicious Moroccan soup option.
Made with soup with eggplant, tomato, garlic, coriander, cumin, paprika, palm oil and lemon, it is served hot, as a starter or side dish.
Without a doubt, a very versatile recipe. Moroccan cuisine.
7. Kefta
They are ground beef meatballs seasoned with onion, parsley, coriander, cumin, paprika, salt and pepper.
Keftas can be fried, baked, boiled or grilled, and served with tomato sauce, egg, cheese or yogurt.
8. Suya
Suya are grilled meat skewers marinated in a mixture of roasted peanuts, chili peppers, garlic, ginger, onion and salt.
However, Suya is a dish of Nigerian origin, but very popular in Morocco, especially on the streets and in markets.
These are just some of the stars of the Moroccan cuisine, We can still highlight dishes such as, for example:
- Chermoula;
- Kaab al ghazal;
- Chebakia;
- Mint tea.
Recipe to test
If your mouth is watering and you want to try some Moroccan cuisine at home, how about making one of these recipes?
We chose couscous, as it is a dish loved by Brazilians, it is easy and simple to make, and delicious. Check out the recipe!
Moroccan couscous with chicken and vegetables
To make this recipe, you will need:
- chicken breast;
- onion;
- garlic;
- carrot;
- zucchini;
- pumpkin;
- chickpea;
- chicken broth;
- peeled tomato;
- oil;
- salt;
- pepper;
- cumin;
- saffron;
- cinnamon;
- ginger;
- ras e hanout;
- parsley;
- coriander;
- almonds;
- raisins and couscous.
The preparation method is simple: in a large pan, sauté the chopped onion and garlic in olive oil until soft.
Then add the chicken cut into pieces and season with salt, pepper, cumin, saffron, cinnamon, ginger and ras el hanout.
Sauté until golden brown. Add the chicken broth, peeled tomatoes and chickpeas and cook over low heat for about 20 minutes.
Add the chopped vegetables and cook for another 10 minutes, or until soft.
Finish with chopped parsley and coriander. Place the couscous in a bowl and cover with boiling water. Cover and let soak for 5 minutes.
To finish in a simple way, you can mix the couscous with the other ingredients and that's it!
Conclusion
A Moroccan cuisine It is rich in flavor, versatility, diversity, colors and also history.
We hope you enjoyed learning a little about this cuisine, and that you also learned how to make one of the most important dishes in this country.