Cuisine of Morocco
19761
223041114
2008-07-02T09:00:11Z
Meachly
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'''Moroccan cuisine''' has long been considered{{weasel-inline}} as one of the most diversified cuisines in the world. The reason is because of the interaction of [[Morocco]] with the outside world for centuries. The cuisine of Morocco is a mix of [[Arab]], [[Berber people|Berber]], [[Moorish]], [[Middle Eastern]], [[Mediterranean]] [[African]], [[Iberian]], and [[Jewish]] influences. The cooks in the royal kitchens of [[Fes, Morocco|Fez]], [[Meknes]], [[Marrakech]], [[Rabat]] and [[Tetouan]] refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
== Influence and history ==
Being at the crossroads of many [[civilization]]s, the cuisine of [[Morocco]] has been influenced by the native [[Berber people|Berber]] cuisine, the [[Arabic Andalusian cuisine]]; brought by the [[Morisco]]s when they left [[Spain]], the [[Turkish cuisine]] from the Turkish and the [[Middle Eastern cuisine]]s brought by the Arabs as well as the [[Jewish cuisine]].
The history of Morocco is reflected in its cuisine. Political refugees left [[Baghdad]] in the [[Middle Age]]s and settled in Morocco, bringing with them traditional [[recipe]]s that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan [[recipe|dishes]]. A signature characteristic is cooking fruit with meat, such as [[quince]] with [[domestic sheep|lamb]], or [[apricots]] with [[chicken]]. Further influences upon Moroccan cuisine came from the [[Morisco]] (Muslim refugees), who were expelled from [[Spain]] during the [[Spanish inquisition]].
According to [[Paula Wolfert]], the specialist of Moroccan cuisine and author of a renowned book on the subject ''(see recipe books section)'':
{{cquote|To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients, a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization, if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life, without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands of a cultivated court, the imaginations of a nation's cooks will not be challenged. Morocco, fortunately, is blessed with all four.}}
==Ingredients==
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of [[sheep]], [[cattle]], [[poultry]], and [[seafood]] which serve as a base for the cuisine.
==Use of spices==
[[Image:Spices1.jpg|right|thumb|Spices at central market in [[Agadir]]]]
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include ''karfa'' (cinnamon), ''kamoun'' ([[cumin]]), ''kharkoum'' ([[turmeric]]), ''skingbir'' ([[ginger]]), ''libzar'' ([[black pepper|pepper]]) , ''tahmira'' (paprika), anis seed, sesame seed, ''kasbour'' ([[coriander]]), ''maadnous'' ([[parsley]]), ''zaafrane beldi'' ([[saffron]]) and mint.
==Structure of meals==
The midday meal is the main meal, with the exception of the holy month of [[Ramadan]]. The typical formal meal begins with a series of hot and cold salads, followed by a [[tagine]]. Bread is eaten with every meal. Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables. A cup of sweet mint tea is commonly used to end the meal. It is common for Moroccans to eat using the fingers of their hand, and use bread as a "utensil."
== Main dishes ==
[[Image:Couscous-1.jpg|thumb|right|Fresh Couscous with vegetables and chickpeas.]]
:''See also: [[List of Moroccan dishes]]''
The main Moroccan dish most people are familiar with is [[couscous]] which is very old and is probably of Berber origin.
[[Beef]] is the most commonly eaten red meat in Morocco. [[domestic sheep|Lamb]] is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.
Among the most famous Moroccan dishes are [[Couscous]], [[Pastilla]] (also spelled Bsteeya or Bastilla), [[Tajine]], [[Tanjia]] and [[Harira]]. Although the latter is a [[soup]], it is considered as a dish in itself and is served as such or with [[date (fruit)|dates]] especially during the month of [[Ramadan]].
[[Image:Photo 135.jpg|right|thumb|A Berber [[pit oven]] for baking bread]]
== Desserts ==
Sweets are not usually served at the end of a Moroccan meal. Seasonal fruits are typically served at the end of meals. A common dessert is ''kaab el ghzal'' ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is " Halwa shebakia " it is honey cake, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. [[Halwa]] Shebakia are cookies eaten during the month of [[Ramadan]]. Zucre Coco are coconut fudge cakes.
== Drinks ==
{{Main|Moroccan tea culture}}
[[Image:Minttea.JPG|left|thumb|Woman pouring mint tea into tea glasses in a Moroccan village]]
The most popular drink is [[Moroccan tea culture|green tea with mint]]. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.
Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the optimum 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.
The tea is sold all around the country for 2-3 dh per cup although it is often served for free when you are negotiating a purchase. You can also buy it as loose tea from all kinds of markets around the country for various prices.
==Snacks and Fastfood==
[[Image:Fastfoodmorocco.jpg|right|thumb|Street fastfood]]
Selling [[fast food]] in the street has long been a tradition, and the best example is [[Djemaa el Fna|Djemaa el Fna square]] in [[Marrakech]]. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (which is a [[Spanish language|Spanish]] word for a [[sandwich]], widely used in Morocco). Though the composition of a bocadillo varies by region, usually the bocadillo is a [[baguette]] filled with [[salad]] and a choice of meats, fish (usually tuna), or a dense egg omelette.
[[Dairy product]] shops (''[[Mahlaba]]'' in [[Moroccan Arabic]]) are open throughout cities in Morocco. Those ''mahlabas'' generally offer all types of [[dairy product]]s, [[juice]]s, and [[breakfast]]s as well as bocadillos, competing with former established snack restaurants.
The late 1990s experienced the opening of [[Franchising|franchise]]s of multinational fast food chains, especially in major cities.
The tea is sold all around the country usually around 2-3 dh a cup.
One could also purchase it from supermarkets around the country for different prices.
==Moroccan food abroad==
[[Couscous]] is one of the most popular [[North Africa]]n dishes globally. Markets, stores and restaurants in Europe, especially in [[France]] and lately the [[United Kingdom|UK]] feature tajines, couscous, preserved lemons and Moroccan spices.
== See also ==
* [[List of Moroccan dishes]]
* [[Middle Eastern cuisine]]
* [[Mediterranean cuisine]]
* [[African cuisine]]
* [[Jewish cuisine]]
* [[Berber cuisine]]
* [[Culture of Morocco]]
== External links ==
{{cookbook}}
{{commonscat|Cuisine of Morocco}}
* {{en icon}} {{dmoz|Home/Cooking/World_Cuisines/African/Moroccan/|Moroccan Cuisine}}
*[http://www.fantasticmorocco.com Fantastic Morocco] Morocco Cuisine
== Recipe books ==
*Cooking at the Kasbah: Recipes from My Moroccan Kitchen, by: Kitty Morse, Laurie Smith ISBN 0-8118-1503-X
*Scent of Orange Blossoms: Sephardic Cuisine from Morocco, by: Kitty Morse, Owen Morse ISBN 1-58008-269-6
*Couscous and Other Good Food from Morocco, by: Paula Wolfert, Gael Greene ISBN 0-06-091396-7
*Food of Morocco: Authentic Recipes from the North African Coast, by: Fatema Hal ISBN 962-593-992-X
*''Cuisine des palais d'orient'', by: Alain Mordelet ISBN 2-87678-868-3
{{cuisine}}
{{Cuisine of Africa}}
{{Mediterranean cuisine}}
[[Category:Moroccan cuisine| ]]
[[Category:Moroccan culture]]
[[ar:مطبخ المغرب]]
[[es:Gastronomía de Marruecos]]
[[fr:Cuisine marocaine]]
[[ja:モロッコ料理]]
[[ru:Марокканская кухня]]
[[uk:Марокканська кухня]]