Moroccan cuisine
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Moroccan cuisine (
According to Moroccan chef and cuisine researcher Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC.[4]
Pork consumption is forbidden to Muslims in Morocco, in accordance with Islamic dietary laws.
Ingredients
Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include
, and dried fruits.The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south.[5] Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.[6][7][8] The traditional cooking fats are butter and animal fat, though olive oil is now replacing them.[9] Butter is used both fresh, zebeda, and preserved, smen.[10]
Flavorings
Common herbs in Moroccan cuisine include
Structure of meals
A typical lunch begins with a series of hot and cold salads, followed by a
Main dishes
The main Moroccan dish people are most familiar with is
Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.[20] Other fish species include mackerel, anchovy, sardinella, and horse mackerel.[21]
Other famous Moroccan dishes are pastilla (also spelled basteeya or bestilla), tanjia, and rfissa.
A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town, and village. The most common is whole-grain coarse ground or white-flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted preserved meats such as khlea and g'did (basically sheep bacon), which are used to flavor tagines or used in el rghaif, a folded savory Moroccan pancake.
Soups
Moroccan snail soup, also known as "Beboush," is a traditional delicacy in Moroccan cuisine.[23] This unique and flavorful dish is a beloved part of Moroccan street food culture and can be found in bustling marketplaces throughout the country. It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint. The result is a savory and slightly spicy soup that offers a true taste of Morocco. Moroccan Snail Soup is a testament to the rich and diverse culinary heritage of the country, enticing locals and adventurous travelers alike with its bold flavors and cultural significance.
Salads
Desserts
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (كعب الغزال, gazelle ankles), a pastry stuffed with almond paste and topped with sugar. Another is halwa chebakia, pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Jowhara is a delicacy typical of Fes, made with fried waraq pastry, cream, and toasted almond slices.[25] Coconut fudge cakes, 'Zucre Coco', are popular also.
Seafood
Morocco is endowed with over 3000 km of coastline. There is an abundance of fish in these coastal waters with the sardine being commercially significant as Morocco is the world's largest exporter.[26] Sardines were used in the production of garum in Lixus.
At Moroccan fish markets, one can find
In Moroccan cuisine, seafood is incorporated into, among others, tajines, bastilla, briouat, and paella.
Drinks
The most popular drink is
Snacks and fast food
Selling
The khanz u-bnīn (خانز وبنين "stinky and delicious") is a cheap and popular street sandwich.[30]
Another popular street food in Morocco
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.[33]
Chefs
Among those who have brought Moroccan cuisine to a wider audience are TV chef Choumicha and
See also
References
- ^ "The Art of Moroccan Cuisine". 10 October 2007.
- ^ Howard, Herbert (2013-10-30). Ultimate African Travel - Morocco. Herbert Howard.
- ISBN 978-1-4596-0917-4.
- ^ "Best Moroccan Chefs honored on a TV program, interview with Hossin Houari" (in Arabic and Moroccan Arabic). 21 January 2019.
- ^ Amri, Ahmed; Ouammou, Latifa; Nassif, Fatima (2005). "Barley-based food in Southern Morocco". In Stefania Grando; Helen Gomez Macpherson (eds.). Food Barley: Importance, Uses and Local Knowledge. pp. 22–28.
- ^ International Organisation of Vine and Wine, [1]
- ISBN 0-19-860990-6.
- ^ Moroccan wine and Muslims Archived 2008-06-09 at the Wayback Machine, Decanter 2008-06-06
- ISBN 097369131X, p. 33
- ISBN 1305886879, p. 436
- ^ "What Is Baharat Spice? - Baharat vs. Ras el Hanout".
- ISBN 9781408827468.
- ISBN 978-1-4200-0436-6.
- ISBN 978-0-8118-7738-1.
- ^ Otal, 1999, p. 3
- ISBN 978-1-136-69059-4.
- ^ Food In Morocco. Food In Every Country. Accessed April 2011.
- ^ "Moroccan Couscous Recipe". Maroccan Kitchen Recipes (Website). Accessed April 2014.
- ^ "Food, Morocco Travel Guide" (PDF). Desert Morocco Adventure.
- ISBN 978-92-5-101143-0.
- ^ "Moroccan Sardine FAO 34". Fishery Improvement Projects. Retrieved 10 May 2016.
- ^ Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.
- ^ "Moroccan Cuisine: The Ultimate Guide of the Best 25 foods!". 2023-10-26. Retrieved 2023-10-26.
- ^ a b Zeldes, Leah A. (Jan 12, 2024). "Eat this! Zaalouk, a cooked salad from Morocco". Authentic Moroccan Cuisine. Private Desert Tours.
- ^ "Traditional Moroccan Food | Moroccanzest". Moroccanzest. 2018-07-28. Retrieved 2018-11-05.
- ^ "Moroccan Fishery Products Exports on the World Market" (PDF).
- ^ Otal, 1999. p. 61
- ^ "فيديو.."المعقودة"..تعرف على قصة أشهر أكلة فاسية شعبية.. أكلة " الطلبة وأولاد الشعب"". فبراير.كوم | موقع مغربي إخباري شامل يتجدد على مدار الساعة. 2019-11-07. Retrieved 2021-11-09.
- ^ "Dairy Development in Morocco" (PDF). Food and Agriculture Organization. Retrieved 10 May 2016.
- ^ "ربورتاج … عشـاق "خانـز وبنيـن" - جريدة الصباح". assabah.ma (in Arabic). 2018-02-10. Retrieved 2021-03-15.
- ^ "Vacation in Morocco". Moroccan Vacation. Retrieved 10 May 2016.
- ^ "Morocco Tastiest Street Food". Moroccanzest. 2018-09-03. Retrieved 2018-11-09.
- ^ "Fast Food in Morocco". Euromonitor International. Retrieved 10 May 2016.
Further reading
- ISBN 9781408827468.
Recipe books
- Connaître la cuisine marocaine, by Liliane Otal, Editions SudOuest, 1999 (in French). ISBN 978-2-879-01335-0
- Cooking at the Kasbah: Recipes from My Moroccan Kitchen, by Kitty Morse, Laurie Smith ISBN 0-8118-1503-X
- Couscous and Other Good Food from Morocco, by Paula Wolfert, Gael Greene ISBN 0-06-091396-7
- Cuisine des palais d'orient, by Alain Mordelet ISBN 2-87678-868-3
- Food of Morocco: Authentic Recipes from the North African Coast, by Fatema Hal ISBN 962-593-992-X
- Scent of Orange Blossoms: Sephardic Cuisine from Morocco, by Kitty Morse, Owen Morse ISBN 1-58008-269-6
- Traditional Moroccan Cooking: Recipes from Fez, by Madame Guinaudeau ISBN 1-897959-43-5