The history of Moroccan cuisine is as sophisticated and diverse as its aromas and flavours. Of course, the history associated with Moroccan cuisine has also shaped the way its people eat their favourite meals, along with when and why they eat what they do.
A colorful display of various Moroccan culinary delights.
The Rich Tapestry of Influences
Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. In Moroccan dishes, one can trace the country’s long history of colonizers and immigrants who have left their mark in more than one way.
Berber Origins
The Moroccan food menu that the world is accustomed to began with the Berbers who were once the dominant ethnic group in the region. In fact, the Berbers inhabited the region over 2,000 years ago. Steming from the Amazigh tradition, couscous is a staple dish of Morocco ! The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous.
Arab Contributions
Of course, the Berbers would soon be accompanied by other groups of people. In fact, in the 7th century, the Arabs brought new food choices with them including new types of bread and other grain-based foods. They also introduced new spices such as cinnamon, ginger, saffron, cumin and caraway. The Arab invasion brought new spices, nuts and dried fruits, and the sweet and sour combinations that we see in dishes like tagine with dates and lamb.
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Jewish Influence
Jewish influence also comprises some of the lineages of Morrocan cuisine. During the 7th and 8th centuries, Jewish people began to migrate to North Africa, being granted safe residence despite the rise of Islamization. The Moors introduced olives, olive juice and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc.
Other Cultural Impacts
The lost empire Ghanian empire of Ouagadougou, which ruled what now consists of modern-day Senegal, Mauritania, Burkina Faso, Gambia and most of Mali, also contributed to Moroccan culture. Ouagadougou introduced Sufism - a form of Islamic mysticism - and their rituals often included culinary practices such as the provision of free food. Additional influences came from the Moors in southern Spain, who brought pastilla, which is now a very popular pie in Morocco. The Ottoman Empire introduced barbeque (kebabs) to Moroccan cuisine. The French colony, although short-lived compared to reign of some of these other empires, left behind a culture of cafes, pastries, and even wine.
With so many nations and peoples contributing to Morocco’s culinary palette, it comes as no surprise that the country is renowned for its diverse menu. Many of Morocco’s dishes are known to offer a burst of contrasting flavours and textures, most notably sweet and crunchy.
A vibrant display of Moroccan spices.
Key Ingredients in Moroccan Cuisine
The staple ingredients in Moroccan cookingHigh-quality ingredients are at the heart of traditional moroccan food - and that includes even the smallest components.
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Over time, cooks in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes.
Spices
Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetable tagine, and charmoula. The South of Morocco is a source of pure saffron pistils that are used in food, tea and as an herbal medicine. Ras l’hanoot means “the head of the shop”. This spice is a mix of 20-40 different spices concocted by the shop owner. Cardamom is used in cream desserts, like muhallabiya. Sesame seeds are found on pastries and are very important during Ramadan to make special Ramadan desserts like sllou, a sweet and heavy paste made with sesame seeds.
Herbs
Maadnous and qsbour (parsley and cilantro) are always bought together in the Moroccan souks. They are the most commonly used herbs in Moroccan cuisine and essential to almost every dish. Liqama, or mint is the second most important herb since it is used to make Moroccan mint tea. Shiba, or absinthe is illegal in some countries because of its stimulative drug properties. However, in Morocco it is a popular repacement for mint in tea during the winter when mint is out of season. Louisa (verbena) and marjolane are also used in tea and are valued for their healing qualities. Anise is used on pastries and bread.
Oils
Olive oil is the best oil to cook Moroccan food with. Morocco has a rich land for olives, although most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, in many households nowadays, you see Moroccans cooking with vegetable oil. Argan oil is a strong, nutty flavored oil that is grown in the South of Morocco, between Essaouria and Agadir. It is not a traditional ingredient in Fassi kitchens, but it is used in the South as a dressing for salads, in desserts, and as a dermatological product.
Scented Waters, Dried Fruits and Nuts
Rosewater and orange flower water are important ingredients in desserts, like cream pastilla, muhallabiya and fruit salads. Dates are a Moroccan national speciality. They are best grown in the South, from the area of Goulmima to Zagora and the Draa Valley. They are essential during the month of Ramadan, when they accompany harira as the breaker of the fast. They are also widely used in tagines. Figs, dried apricots and prunes are some other dried fruits which are served in tagines. Almonds and walnuts are the most commonly used nuts in Morocco. Both are used in pastilla.
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Preserves
Morocco is known for its olives and other exciting preserves. Olives are not just a tasty before-dinner snack. When you go to the olive vendor, you will find three different colors of olives: red, green and black. The red and green ones are used in many tagine recipes. The black ones can be stuffed with cheese in briouates. Preserved lemons are another key ingredient in many tagine recipes and some salads.
Traditional Moroccan Dishes
With so much external influence, one may think that Morocco’s food culture and traditions from the Berber people were lost. However, that’s not the case at all. As for meat sources, the people of Morocco eat plenty of poultry and lamb, and add their own unique spin on these animal meats with the crops they grow.
Amongst the most sought-after dishes in Morocco is Tajine. Couscous, known in Morocco as seksu, is a traditional Berber dish as well. Pastilla is an Andalusian dish brought to Morocco by the Moors when they were chased out of Southern Spain in the 15th century.
Lamb Tagine with Apricots.
Tajine
Tagine, also spelled tajine, is an historically Berber dish. It is a stew made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down to the stew. Tagines are traditionally prepared on top of a portable clay majmar (much cheaper than a stove!) under which people put hot coals. Practically anything can be turned into a tajine: meat, chicken, fish, vegetables and some even make it with meat and fruits.
Some typical tagine dishes include lamb with dates, lamb with raisins or prunes and almonds, chicken with olives and preserved lemon, chicken with dried apricots, and meatballs (or ketfa) with tomatoes and eggs. Of course, there exist more varieties than this. Every part of the country has its regional tagine dish and different ways of preparing it. Because this meal takes a long time to prepare, the woman of the house starts preparing the lunch tagine as soon as breakfast is over.
The word "tajine" itself means a clay pot with a conical lid for cooking. Tagines can be seen in every roadside cafe, in first-class restaurants, and in every household. Traditional Moroccan tajine is a dish of vegetables and meat stewed in its own juices. Its incredibly spicy aroma will immerse you in the world of the mysterious East. The spicy taste of the dish comes from the burning harissa paste mixed with sour cream that softens the sharpness. Various interpretations of tajine are presented in different parts of Morocco.
The best day to eat tajine in Morocco is Friday. That is because Friday means one thing in Morocco: couscous. Moroccans have a few explanations for this. One is that, formerly, Friday was the day they had enough time to make this labor-intensive delicacy. The most common reason you will hear though is that, traditionally, Friday is the holiest day of the week.
Couscous
Couscous, known in Morocco as seksu, is a traditional Berber dish as well. It is a dish made of fine semolina and topped with meat and vegetables. Couscous is typically made with seven vegetables. To make couscous in the traditional way takes a lot of time and effort. Women separate and mix the grains of semolina by using the palm of their hands and salt water, a process that takes one hour for the semolina alone. Women in some parts of the country still prepare their couscous this way, but most families buy it in packages. Friday is the day of prayer, so it is a Moroccan tradition all over the country to celebrate this day with a couscous meal.
Following the custom of eating food with their hands, Moroccans normally eat couscous by rolling it into little balls and popping it into their mouths.
Pastilla
As is apparent in its Spanish-sounding name, pastilla (bisteeya) is an Andalusian dish brought to Morocco by the Moors when they were chased out of Southern Spain in the 15th century. It has since become a trademark Moroccan dish that many Moroccans proudly claim was “perfected” in Fez. It takes a long time and a lot of work to prepare, so the only time that you will see this dish in Moroccan households is for a wedding or some other special occasion. It is large pastry-like dish with a chicken or pigeon stuffing wrapped in a very thin, crispy pastry crust, and sprinkled with cinnamon and some sugar.
Harira
Harira is the most important soup in Morocco as it serves as the breaker of the fast during the whole month of Ramadan. During this month, at the break of the fast, harira is accompanied by dates, warm milk, juices, bread and traditional Moroccan pancakes. At the moment of the call to prayer, Moroccans all over the country utter “bismillah” (in the name of God), bite into a date and sip a spoonful of harira - their first taste of food after a long day of fasting.
During Ramadan, one bowl of harira soup is eaten every evening at sunset to break the fast! Served with a sticky sweet pretzel called chebakkiya, this dish features tomatoes, lentils, chickpeas, lamb, lemon juice, and chopped coriander.
Zaalouk
Moroccan salads can be divided into two types: cooked salads and raw salads. Raw Moroccan salad is made of finely diced tomatoes, cucumber, onions, green pepper and cilantro. It is topped with a regular oil and vinegar sauce.
In addition to the eggplant fried in oil and grilled, there's also sweet or hot peppers, fresh tomatoes with garlic, all which comprise the elements of this Moroccan popular dish. Salads are frequently served as entrees during the winter months when Moroccans prefer hot salads over cold ones. Many well-known Moroccan dishes, like zaalouk, are served in some countries within the geographical area as Baba Ghanouj. The preparation process, ingredients, and methods for serving the dish can differ in some Maghreb countries, like Algeria and Tunisia. In any case, the eggplant remains an important ingredient in preparing the dish in all these countries.
Other Dishes
The most common style of barbequing (“meshwi”) in Arab countries is kabab-style. After a big meal, Moroccans usually eat fruit for dessert. Many Moroccan pastries, such as cornes de gazelle and briouates have an almond paste filling. Some pastries only appear in stores during big religious holidays like Ramadan and the ‘Aid.
Bulfaf is a popular meal served at wedding parties, birth celebrations, and circumcision parties. Bulfaf is a meat stew made from livers and lungs wrapped in fat, usually grilled on charcoal. On the first day of Eid Al Adha, it is the first dish served after sacrificing the lamb.
In Morocco, harcha is a popular food dish that is made with semolina, oil, salt, and yeast, and cooked in a hot frying pan. Harcha is a delicious, hearty, and pleasantly fragrant dish, which is considered a Moroccan fast food and is available in most shops, cafes, and even modern bakeries.
Known as zarda in Moroccan dialect, rfissa is prepared during religious celebrations and family reunions. Traditionally, rfissa is prepared on childbirth days. The dish is cooked for mothers who have just given birth because it contains hearty fried chicken, eggs, fenugreek, lentils, and special spices called msakhan that are milk-producing and healthy.
Among Moroccan cuisine's most luxurious dishes is pastela. You can eat it with chicken or pigeon in Fes, while in the north of Morocco, it is prepared with fish and seafood. In the south, there is another variety called 'al-Madfuna' that looks like bread.
Moroccan Chebakia is predominantly a dessert served during Ramadan. It is consumed while drinking mint tea. Known as "the oldest dessert of Moroccan cuisine", Chebakia dates back thousands of years. Featuring honey and sesame seeds, its shape is distinctive.
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Moroccan Mint Tea
Moroccan Mint Tea, or what Moroccans will jokingly call “Moroccan whiskey”, is the national icon for hospitality. The ingredients are simple, since the tea used is a standard Chinese gunpowder tea. However, the preparation and service are fine-tuned and essential when welcoming a guest.
Traditional Moroccan Mint Tea.
Just like many Asian countries, Morocco has a tea ceremony of its own. People drink tea informally all day in between meals. But any time a visitor enters a house, the first thing that he or she must be offered is tea. When members of two different tribes meet to discuss issues of the region or politics, a tea ceremony is required before getting into politics. Mint tea is traditionally served in small glasses, although some tea shops will serve it to you in tall glasses with the mint inside.
When it is served, the person pouring the tea holds the teapot high above the glasses so as to create a little foam in each person’s glass. Some Moroccans joke that unemployment is so high that you find more men in cafes than in the work field. Cafes are mostly for men only, but in bigger cities, you can find some exceptions to this rule. Black coffee or qahwa kahla is taken Turkish-style in Morocco.
The country’s iconic beverage is made with fresh mint leaves, green gunpowder tea and plenty of sugar. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best 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.
Dining Customs
For breakfast, many Moroccans eat bread with olive oil, tea, and different kinds of Moroccan crepes. Lunch is the big meal in Moroccan households. Members of the family come home from work and school and they all sit around a low table in the salon.
Traditionally, a female member of the family comes before the meal with a kettle of water, soap, an aluminum basin and a dishtowel which she hangs over her forearm. She comes around to every person at the table, pours a little water on their hands to wash with soap and then rinse. With everyone gathered around one big plate, the meal starts when the head of the family says “bismillah” (in the name of God). Using their right hand and a piece bread to scoop up the food, the feast begins!
At lunch in most houses, you will find a selection of salads and a tagine or couscous all put out on the table at the same time. Then the host will clear the table, bring out a fruit plate and serve tea. Since lunch is so big, dinner is usually low-key. People sometimes eat leftovers from lunch or they might prepare a soup. The exception to this is big occassions, like weddings, which are always held at night and feature an enormous feast.
The meal starts with a pastilla. Next, comes the tagine (either chicken or meat). After that, the couscous is served. Then comes a fruit plate.
At the table, instead of a fork and knife, Moroccans use a small piece of bread, their thumb and first two fingers to pick up food. You may discover that it becomes more useful than a fork at times, since you can use it to soak up the tasty sauce of the tagine while also picking pieces of meat and vegetables.
Bread: A Sacred Element
Bread, or khubz is sacred in Morocco. If a piece of bread from the dinner table falls on the ground, you are to pick it up and kiss it. It is also forbidden to throw away bread, so families keep their leftover bread aside to give to the poor, or to the livestock. Since very few Moroccan households have an oven, almost every neighborhood has a community oven where people take their bread dough to be baked. In the countryside, every family has its own traditional oven made of mud.
Regional Variations
The beauty of Moroccan cuisine is that every region of the country has its own unique menu offerings. That means you will find different cities and towns will have their own exclusive dishes, while others may offer alternate versions of very popular meals.
Moroccan Cuisine: A Culinary Adventure
In conclusion, it is worth saying that Moroccan cuisine is not comparable to any other and it is worth acquiring a unique gastronomic experience. Combined with an unforgettable journey through the cities of Morocco, a gastronomic adventure will be an unforgettable gift for yourself and your loved ones.
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