Moroccan Cuisine

Moroccan cuisine is based on the many Mediterranean fruit and vegetables grown in the country and meat from the large numbers of cattle, poultry, sheep, and seafood which is a base for its cuisine. Preserved lemons, cold-pressed, unrefined olive oil, and dried fruit are used to flavor dishes. Spices are used extensively, such as saffron, cinnamon, cumin, turmeric, ginger, pepper, paprika, anise seed, sesame seed, coriander, parsley, and mint.

The midday meal is the day's main meal except during the holy month of Ramadan. Meals usually begin with a series of cold and hot salads followed by a slow-cooked stew called a tagine. Chicken or lamb is followed by couscous with meat and vegetables on top. Sweet mint tea ends the meal. The only utensil Moroccans use is bread, and they eat everything with their fingers.

Some typical Moroccan dishes:

Burek is a type of baked or fried and filled pastry that is made of flaky phyllo dough and filled with salty cheese (often feta), minced meat, potatoes, or other vegetables. The top of the burek is often sprinkled with sesame seeds.

Chicken and Olives is a dish prepared with a quartered chicken sautéed with garlic, onions, tomatoes, and olives and spices such as ground ginger, turmeric, paprika, salt, pepper, parsley, coriander, and preserved lemon.

Tomatoes and Peppers Moroccan Style is a dish prepared by taking green peppers and broiling them to peel off their skins. The cores and seeds are then removed. Garlic is sautéed, and the sliced peppers are added. Tomatoes are scalded and skins removed. Then added to the peppers and garlic. When everything is tender remove from heat and serve chilled.

Chicken Tagine with Seven Vegetables is a stew made with cut-up chicken, onion, garlic eggplant, chicken stock, cinnamon sticks, curry powder, ground cumin, turmeric, freshly ground black pepper, diced carrot, zucchini, white turnip, tomatoes, and golden raisins. Served in deep bowls with rice, noodles, or couscous.

Chicken with Lemon and Olives is made with browned chicken pieces placed in a pot and stewed with onions, paprika, ground ginger, turmeric, salt, and pepper. In the end, salted lemons and olives are added.

Lamb Stew is prepared by cubing boneless lamb shoulder and stewing it with salt, pepper, saffron, ginger, garlic, onion, and parsley. Just enough water to cover is added. When the meat is tender, preserved lemon and cinnamon are added then honey and orange blossom water. Just before serving, toasted sesame seeds are sprinkled over the meat. Served over couscous.

Meatball Stew is prepared with ground lamb mixed with chopped parsley, fresh coriander, ground cumin, onion, cayenne pepper, and salt. The mixture is formed into balls and fried. The meatballs are set aside. The sauce is made from garlic, onion, bell peppers, parsley, tomatoes, cumin, pepper, ground cinnamon, fresh lemon juice, and cayenne pepper. When the sauce is thick, the meatballs are added, and afterward, six eggs are dropped in and poached until set. Served directly from the pan.

Baked Striped Bass with Cumin Paste is made with a whole striped bass cleaned, but the head and tail are left on. In a bowl, oil, parsley, cumin, paprika, garlic, salt, and pepper are combined, making a paste. The mixture is spread evenly inside and over the fish. Then the fish is wrapped in foil and baked.

Red Snapper with Almond Paste is made by toasting almonds and grinding them with sugar and cinnamon, orange blossom water, water, and oil are added. All these ingredients are then mixed into a smooth paste. Half the almond paste is filled into the cavity of the fish. The fish is placed into a baking dish surrounded by chopped onions, then sprinkled with saffron, salt, and pepper. The rest of the almond paste is spread over the fish and baked until done.

Red Pepper Sauce is made with cayenne pepper, ground cumin, garlic cloves, salt, and olive oil. The ingredients are made into a smooth paste and cooked for 5 minutes. Served with couscous dishes.

The most popular drink is ATAI green tea with mint. Making good tea in Morocco is considered an art form and an important ritual of the day. The tea is served with hard sugar cones or lumps. Moroccan tea pots have long, curved pouring spouts to allow the tea to be poured evenly into tiny glasses from a height. Tea is sold all over the country for 2-3 DH per cup, although it is often served free when negotiating a purchase. It can also be bought as a loose tea in markets.