Revered for being one of the richest and most sumptuous foods, Moroccan cuisine has won over the hearts of many. Even the harshest of food critiques and the pettiest of food bloggers will bear witness that Moroccan cuisine serves up a sumptuous experience. Top chefs would also want to examine the Moroccan seasoning recipe in order to figure out what makes Moroccan cuisine so superior to others. In order for you to understand and appreciate this Moroccan cuisine, it is beneficial to look at its history.
The History of Moroccan Cuisine
The Moroccan cuisine’s wealth of taste should come as no surprise since Moroccan cuisine is part of the Traditional North African food family. Traditional North African food gets inspiration from the culinary traditions of Europe, the wealth of Africa and the traditions of the Arab Middle East. This is so since Morocco has always been surrounded by different civilisations with each exerting their influence and way of life on the indigenous people.
One of the best things to come out of these interactions is the unique Moroccan spices which are second to none in the entire world in regards to taste and aroma. The different settlers in Morocco each made their culinary contributions, which gave rise to a mixed cuisine exploding with taste. Political refugees have also influenced the culinary arts in Morocco. Refugees from Iraq and Baghdad brought traditional recipes back in the middle ages which were incorporated in the great Moroccan cuisine.
The Moroccan cuisine has metamorphosed over different eras with great cooks from royal kitchens such as Fez, Marrakech, Tetouan, Meknes, and Rabat each refining the food leading to the rise of the modern Moroccan cuisine. A huge part of what makes Moroccan food so superior is the stuff used in making it. Morocco, being a major producer of Mediterranean fruits and vegetables, comes in quite handy since these along with poultry and fish which are also in plenty form a big part of the country’s cuisine.
The Secret Ingredients
Morocco boasts a wealth of spices that come in different colours and flavours. Some of these spices consist of olive, mint, saffron, lemons and citrus fruits which come from Tiliouine, Meknes, and Fez respectively. Other most common homegrown spices include cumin, cinnamon, turmeric, coriander, and paprika.
The most significant aspect of the Moroccan food is the lunch. This starts with cool and hot salads and then some tagine. Flat bread is the most dominant part of this meal and is succeeded by lamb or chicken dish and then a serving of couscous consisting of meat and vegetables. Sweet mint tea will mark the climax of the meal in alignment with tradition.
Other popular Moroccan recipes include Couscous, Harira, and Tanjia each incorporating the rich Moroccan seasoning recipe. Genuine food critiques not only care about the main course but also pay great detail to the desert. Moroccan deserts do not disappoint. One of these deserts is the very tasty Kaab el ghzal. Honey cakes are also a hit and are made by frying dough and dropping it in hot honey while also spraying sesame seeds on the top.