Moroccan Cookery

Moroccan cookery has been described as one of the most diverse cuisines in the world. This is because of the influences from the many cultures that have played a part in this country’s history through the centuries. Many different kinds of fruits and vegetables are native to Morocco and the farms of the country raise sheep, cattle and poultry, which become meat for the tables. There is quite a large fishing industry allowing different varieties of seafood to become part of the traditional cuisine.

Although many spices are imported into the country today, most of the ingredients used in Moroccan cookery are available in the country. Native fruits include olives, oranges and lemons. Spices native to the country and which are used in many recipes include cinnamon, cumin, tumeric, ginger, pepper, anise, sesame seeds, coriander, saffron, mint and parsley.

The main staple food in Morocco is couscous. These are small balls made from wheat coated with finely ground flour. It is usually served with vegetables and meat. Beef is commonly eaten as the main dish for meals, but lamb is also part of Moroccan cookery. However, Moroccan lamb does not have a good taste because most of the fat content of the breed of sheep raised here is in the tail.

Pastilla is another famous Moroccan dish. This is a pie consisting of crisp layers of pastry and a filling made with shredded chicken. The filling is usually made the day before it will be served. The chicken is browned in oil and then mixed with onions, water and spices before cooking it. It is then chilled and thickened with beaten eggs to form a sauce with the consistency of custard. Then it is left to chill overnight. The cook places dough on a pizza pan, covers it with the chilled sauce and places another layer of dough on top before serving it sprinkled with icing sugar.

Tajine, which is a stew, is a very popular dish. The name of this dish comes from the type of pot it is cooked in. When cooking tajine, one allows the ingredients to simmer at a low temperature, with or without being covered. Harira is the traditional Moroccan soup served on the evening before fasting or at a wedding feast. It includes ingredients such as tomatoes, small pieces of meat, onions, rice, beaten eggs, flour, lentils, chickpeas, various herbs and spices and a small amount of olive oil.

Moroccan desserts are mainly fruits served at the end of the meal. The main sweet treat in this cuisine is the Gazelle’s horn, which is a cone-shaped pastry filled with almond paste and topped with sugar. Green tea with mint is the most popular drink and making it is considered to be an art form in itself. Drinking tea is a ritual in Morocco and no meal would be complete without it.