Moroccan cuisine is one of the most cosmopolitan: Berbers, Jews, Arabs and residents of the Mediterranean for centuries have introduced bit by bit different accents into the cuisine of Morocco. National dishes are colorful due to seemingly difficult to combine ingredients: lamb or the familiar chicken will sparkle with completely different colors with couscous or fruit, and a zest legumes will be given an abundance of herbs and seasonings.
A traditional Moroccan meal begins with hearty, thick soups with spices and legumes. You can’t do at the table without meat strewn with aromatic herbs. Moroccan cuisine also includes dishes made from grain vegetables; There are hundreds of options for preparing couscous, complex salads with oranges, peppers, eggplants, and stuffed vegetables.
Cooking in Moroccan style is a very leisurely, fuss-free activity. And if you suddenly want to enjoy the taste of Morocco, cover the table with a tablecloth with Mediterranean motifs, turn on ethnic music and, quite possibly, you will feel like you are in Rabat or Marrakesh.
Moroccan kebab
The Moroccan version of kebab is one of the best street foods from Morocco and is available in markets throughout the country. They are served on skewers and can be made from chicken, lamb or beef, which can be accompanied by bread and harissa. The typical cost of a kebab is around 20 Moroccan dirhams and is a great choice if you want a quick and tasty meal in Morocco.
Frittata with beets and feta
:
2 boiled beets
1 onion
100 g feta
4 eggs
A small bunch of dill
How to make beetroot and feta frittata :
- Cut the beets and onions into thin pieces, beat the eggs and add a little salt. Crumble the feta with a fork and chop the dill.
- Fry the onion in oil until golden brown, then add a layer of beets, feta, sprinkle with dill, and pour in the egg mixture.
- Fry until almost done, then place the pan in the oven under the grill for 2 minutes to form a crust.
- Beetroot and feta frittata is ready.
Bon appetit!
Cuisine of Morocco - couscous
Couscous is another typical food from Morocco that cannot be missed. It is recognized as the national dish of Morocco and is usually served with vegetables and meat. Couscous is made from semolina and comes from Maghreb cuisine. It has since become popular throughout the Middle East due to its versatile use. It can be compared to bulgur or rice, but it has a distinct texture and flavor that is unique to couscous.
For refueling:
6 tbsp. tablespoons vegetable or olive oil
2 tbsp. tablespoons white balsamic vinegar
2 teaspoons honey
1 clove of garlic
1 teaspoon Dijon mustard
A pinch of chili powder
How to make beetroot-tangerine salad :
- Cut the beets into circles, finely chop the onion, grate the garlic, divide the tangerines into slices and remove the films.
- Preheat the oven to 180C. Bake the beet mugs for 30 minutes until slightly soft (the beets can be baked in advance).
- Place the beets and tangerine slices beautifully on a plate in one layer, sprinkle with red onions.
- For the dressing, mix all the ingredients, add salt and sprinkle over the salad. Let sit for 20 minutes at room temperature.
- Beetroot-tangerine salad is ready.
Bon appetit!
Read more about Moroccan food
Moroccan cuisine is colorful and flavorful. It is not too spicy, but all dishes have a rich flavor due to the intensive use of spices and herbs. Beef, lamb and chicken are the most common meats, and a typical meal will always include meat, salad, couscous, bread and vegetables. Tagine is a typical way of cooking and Moroccan food in general is very healthy.
The main influences of Moroccan cuisine can be traced back to the Berber, Maghreb, Jewish and Arab cultures. It is a very unique taste that you will not find anywhere else in the world.
The best Moroccan food can usually be found in the souks and local restaurants where the locals eat. Avoid tourist restaurants and ask locals for advice on good places to try authentic Moroccan cuisine.
Kaab el-ghazal
This tricky name hides the phrase “gazelle horns”: this is what traditional bagels with marzipan or almond cream are called, often with the addition of nuts or honey. To enhance the effect of the sweet bomb, they are also sprinkled with powdered sugar. Be sure to try it!
You need to wash all this down with mint tea with a lot of sugar or spicy coffee, which is often brewed with chili pepper. Muslims do not drink wine, but in tourist places you can find good local red or rosé.
It’s easy to organize a gastronomic holiday for yourself: just study tours in Morocco
and choose the appropriate one. Have a nice trip!
Cuisine of Morocco - interesting facts
Is Moroccan food spicy?
Real Moroccan cuisine uses a lot of spices, but the spice itself is not necessarily spicy, although it will be very aromatic. Most Moroccan dishes are not very spicy.
What do they eat for breakfast in Morocco?
Bread, olives, goat cheese, eggs, pancakes, jams and tea are all typical Moroccan breakfasts.
Which hand do Moroccans eat with?
Moroccans always eat with their right hand and almost never use their left hand in conjunction with food. Usually eaten with the first two fingers and the thumb. Use your left hand only to pick up bread or pass food to others.
Is it possible to drink alcohol in Morocco?
Although alcohol is prohibited in Islam, there is still alcohol available in Morocco. Alcohol can only be consumed and purchased in licensed hotels, bars and tourist areas.
Additionally, there are supermarkets that sell alcohol, but only foreigners can drink alcohol in public. Some Moroccans who are not religious may drink alcohol from time to time, but this is not encouraged.
Don't refuse food in Morocco when it's offered. If you are invited to dinner or offered food in Morocco for free, it is considered rude to refuse it and say no. Always accept the offer if you want to be polite and follow Moroccan food customs.
Appetizer of peppers and tomatoes
:
4 red sweet peppers
600 g cherry tomatoes
3 tbsp. tablespoons vegetable or olive oil
1 teaspoon cumin seeds
100 g giant green olives
How to prepare an appetizer from peppers and tomatoes :
- Remove the stems and seeds from the peppers, cut into large pieces, place on a greased baking sheet and bake for 20 minutes at 180C.
- Place the tomatoes on a baking sheet with the peppers, sprinkle with cumin, salt and drizzle with oil. Bake for another 10 minutes.
- Mix vegetables with olives. Serve warm or hot.
- The appetizer of peppers and tomatoes is ready.
Bon appetit!
Gastronomic guide to Morocco
The Kingdom of Morocco is a country with a mild climate, ancient culture, access to the Mediterranean Sea and the Atlantic Ocean and excellent beaches in North Africa. Moroccan cuisine combines recipes from European, Arabic, Jewish and Berber cuisine and has been repeatedly recognized as one of the best in the world. Recipes vary greatly depending on the region: on the coast, oysters are grown and fish and vegetable dishes are preferred, in the south of the country, spicy dishes of meat and couscous are prepared, and at the foot of the Atlas Mountains, milk and cheese play an important role. It is also impossible not to mention that Morocco is a rare Muslim country that produces good white and rose wines. Today we will tell you about the best dishes and culinary traditions of Moroccan cuisine from different regions.
I want to go to Morocco!
Marrakech, an ancient city in the southwest of the country, at the foot of the Atlas Mountains
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Marrakech is dominated by sophisticated Berber and Moorish cuisine, with lots of spices (saffron, chili, cinnamon, cumin, ginger, coriander, mint and various spice mixtures) and a variety of meat dishes. The most popular: coriander soup with langoustines, pastila with chicken meat, tagine with 7 types of vegetables, tagine with beef, plums and almonds, harira lentil soup, brivat (triangular pies made of salt dough with sweet or savory filling), spicy lentil soup, kefta (fried beef meatballs), meshui (whole oven-roasted lamb), chicken stewed with olives and cardamom coffee.
On most streets of Marrakech you will find street food vendors, but we recommend heading to the fun night market in Jemaa al-Fna square - there you will find the best street food: brochet (skewers of all types of meat except pork), freshly baked flatbreads, stewed snails, fried sausages lamb, spicy sardines and eggplants, sweets and freshly squeezed juices (we recommend trying pomegranate juice).
Meknes, an ancient imperial city with French colonial heritage
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Meknes, which is called the "city of a hundred minarets", is dominated by Egyptian, Jewish, Spanish and French cuisines. The area around Meknes produces the best olives in the country and produces rosé, white and red wines (the best of them is the dry white Château Roslane). Traditional dishes: batin jaan (fried eggplant with oranges), tagine with chicken, lemon and olives, chorba (spicy chicken soup with herbs), pancakes, mishna (chicken baked with prunes), traditional ksra bread, lamb ribs with herbs. Also very popular in Meknes are rgaif (spring rolls), sweet fruit salads and the dessert angel hair (thin strips of phyllo dough with nuts and syrup).
Casablanca, a city on the Atlantic coast in western Morocco
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The cuisine of Casablanca, where the majority of the inhabitants were French colonists in the 20th century, is a bizarre mixture of French and Arabic recipes. Casablanca is the only city in Morocco where they brew light beer Flag Special and Casblanca, and drink machia date vodka. Spices in Casablanca are added to almost all dishes - from fish and meat to desserts. Red meat is a rare guest on the table; preference is given to tuna and chicken, eggplant, peppers, fruits and nuts. Casablanca is characterized by sweet side dishes for meat dishes: stewed pears are served with lamb, sweet tagine Mruziya is prepared from lamb and dried fruits, chicken is stewed with quince, and an orange salad is served with kefta meatballs. And in Casablanca they love spicy vegetable salads, to which cumin is always added: salad of beets and carrots, salad of olives and fennel, salad of grilled peppers and tomatoes, which are usually served as a side dish for tagines. Another favorite spice of the residents of Casablanca is mint; it is added to lamb and tagines, soups and desserts, and a strong and very sweet tea is also made from it.
Rabat, the capital of Morocco on the Atlantic Ocean
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Rabat is famous for its couscous, the most famous of which are couscous with seven types of vegetables, couscous with onions and caramelized raisins (kseksou bet'faya), couscous with egg and almonds (kseksou bel beid wa louz). In Rabat, ginger, parsley and coriander are hardly used, giving preference to onions, garlic and turmeric. Other popular dishes: tagine with chickpeas and sweet potatoes, brochette (skewers of beef, lamb or offal), lamb and mutton stew, sweet toast with egg (ch'ffar bel beid), stewed lamb liver, grilled and deep-fried fish and fish soup with herbs and cloves. For dessert, it is customary to serve puff pastries filled with honey and almonds and pancakes with sweet fillings (r'ghaifs).
Agadir, Morocco's main fishing port
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Morocco has about 3,000 kilometers of sea coast; it is the main supplier of fish and seafood in Africa, and the city of Agadir is the world's first sardine port. Sardines, anchovies, sea bream, catfish, eel, shellfish, shrimp, lobster, crab and even shark meat are cheap here and form the basis of the diet. The fish is usually grilled and served with fresh vegetable salads and hot flatbreads. The city is also proud of its recipe for Agadir tagine with almonds, cinnamon, honey and argan oil, which is simmered in an oven for a long time in a hermetically sealed container. Very popular in Agadir are royal couscous with several types of meat, brikie (a pie made from the thinnest puff pastry, similar in shape to a cheburek, stuffed with vegetables, eggs or meat), tagine with salmon and tomatoes, warm salad of tomatoes and eggplants, as well as harira (chickpea, lentil and thin vermicelli soup). In the vicinity of Agadir there are many date plantations and desserts made from date paste mixed with almonds are very popular.
Tangier, a port city on the Strait of Gibraltar
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Tangier is an ancient city with excellent beaches, an ancient medina and many restaurants. It has long been called the gateway between Europe and Africa. Tangier's cuisine is spicy Mediterranean, interspersed with ancient Moorish and Spanish recipes. The most popular dishes: paella, fish soups, oysters, grilled fish and seafood, vegetable soups, freshly squeezed fruit juices and spicy salads from fresh vegetables. Tangier's favorite dessert is covered apple pie. Moorish dishes are also very popular: spicy chicken with chickpeas, pastilla de Tetouan (semi-sweet layer cake with almonds, ginger, saffron and chicken filling), tagines with chicken and vegetables, with lamb and prunes.
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Lamb tagine with dates
Photo: Shutterstock.com/ Grezova Olga
Ingredients :
- Lamb (pulp) - 500 g
- Lamb ribs – 300 g
- A mixture of garlic, turmeric, cumin, ground ginger and paprika - to taste
- Vegetable oil - 1-2 tbsp. l.
- Onions - 1-2 pcs.
- Butter - 10 g
- Honey - 2-3 tbsp. l.
- Potatoes, carrots - several pieces each
- Hot pepper (optional) - 1 pc.
- Dates - 15-20 pcs.
- Broth (chicken or beef, can be replaced with water) - 300 ml
How to cook:
- Roll the lamb in a mixture of garlic and spices. Without salt! Leave for 30 minutes.
- Then fry the meat at the bottom of the tagine in vegetable oil. When a crust forms, add water or broth (chicken or beef). The liquid should completely cover the meat, but no more. Simmer the dish over medium heat for 1 hour. We do not open the lid.
- While the meat is simmering, you need to caramelize the onions. Cut it into thin strips and fry in vegetable oil with a little added butter. Once the onion turns light brown, add 1 tbsp. l. water and honey. Simmer until onion is soft, about 10-15 minutes.
- Add onions to the lamb, which has been simmering in the tagine for an hour, then pitted dates, coarsely chopped potatoes, large slices of carrots and a little salt. If desired, you can add hot pepper.
- If there is not enough liquid, then you need to add broth or water. If the meat is easily kneaded with a fork, then the tagine is ready. If the meat is still a bit tough, you can simmer for another 20-30 minutes. In total, the dish takes up to 3 hours to prepare.
Tangerine tea
Photo: Shutterstock.com/ Deniss Grigorjevs
Ingredients :
- Tangerines (with leaves) - 4-5 pcs.
- Tea (black or green) - 5-7 tsp.
- Mint - to taste
- Honey - to taste
Article on the topic
With fat and pineapples.
7 amazing ways to brew tea How to cook :
- Grind the leaves from the tangerine tree to release the aromas of the essential oils.
- Place tangerine peels, mint, tea and grated leaves into the teapot.
- Brew the mixture with water at a temperature of 85-90 degrees (it is important not to brew green tea with boiling water!) for 5 minutes.
- Squeeze the juice from the tangerines. When the tea is brewed, pour tangerine juice into a cup and dilute it with the brewed tea. You can add honey, which also does not like boiling water and loses all its beneficial properties from contact with it. This is an excellent remedy for the blues and fatigue of the body “after yesterday.”
