Morocco, the culinary star of North Africa, is the doorway between Europe and Africa. Much imperial and trade influence has been filtered through her and blended into her culture. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar. Harissa, a paste of garlic, chiles, olive oil, and salt, makes for firey dishes that stand out among the milder foods that are more the Mediterranean norm. Ras el hanout (which means head of the shop) names a dried spice mixture that combines anywhere from 10 to 100 spices.
Each vendor has his own secret recipe (hence the name), and no two are exactly alike. Couscous, granular semolina, is central to Morrocan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Lamb is a principal meat -- Moroccan roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in an earthenware tagine (the name for both the pot and the dish). Savory foods are enhanced with fruits, dried and fresh -- apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings.
Some Dishes from Morocco
Bistteeya, Basteela, or Pastilla (Layered Pigeon or Chicken Pie)
This rich sweet pie is built with many layers of the thin pancakes called Warka. Filo may be substituted, as it is nearly impossible to replicate those slim, griddle wonders. The meat is mixed with eggs, herbs, spices and almonds, and is cooked on the stove top, then topped with a sugar icing and cinnamon.
Chakchouka (Tunisian Eggs)
This is a lunch or light meal made in one pan. Peppers, garlic, cumin and tomatoes are cooked with harissa and olive oil, then eggs are fried gently among the cooked vegetables.
Ferakh Maamer (Spring Chicken with Couscous Stuffing)
Young chickens are stuffed with a sweet couscous stuffing, enhanced with almonds, raisins, orange water, and sugar. The birds are then simmered slowly in a large casserole in a sauce of honey, onion, garlic, ginger, cinnamon, and saffron.
Tagine Barrogog bis Basela (Lamb Tagine with Prunes)
Lamb is simmered slowly with onion, garlic, ginger, saffron and parsley, to which are added prunes, cinnamon, honey, and orange blossom water.
Kaab el Ghzal (Gazelle's Horns)
"Gazelle's Horns" are an almond-filled pastry scented with orange.
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Moroccan Food Recipes
The North African nation of Morocco enjoys such an alluring cuisine due in large part to the diveristy of its influences, its location as a major trade route and its climate. Moroccan food is a unique blend of Jewish, African, Middle Eastern, and Mediterranean with a heavy emphasis on spice instead of herb for flavoring, including paprika, sesame seed, coriander, cinnamon, cumin, chile peppers, parsley, turmeric, ginger, saffron and mint.
The heavy meal of the day is around noon and generally starts with a salad and bread, then a tangine and couscous is common to every meal. Couscous and semolina grain are likely the most well-recognized dishes of Morocco. The main meat is lamb and is cooked to be tender and eaten with the hands. Raisins and prunes are also very commonly included in Moroccan food recipes.
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