Moroccan Recipes: Authentic Moroccan Recipes
Morocco’s rich and sumptuous history has not only put the country firmly on the travelers’ trail but also on the world culinary stage. Moroccan food draws from various influences: Arab, African and Mediterranean, all of which left their mark on its past. This variety and the unique skill of marrying tastes and flavours has resulted in some of the most celebrated dishes among the culinary classics and has rightly elevated Moroccan cuisine to one of the finest in the world.
This guide is your introduction to the Moroccan kitchen and cuisine. You will discover Moroccan recipes that reflect traditional classics: sensual, exotic and colourful.
Before we start, we focus on Moroccan ingredients and Moroccan spices used in cooking. You will learn about the importance of saffron and argan oil in Moroccan cooking and the blend of spices, known as ras el hanout, used in many dishes.
Start by exploring Moroccan salads and appetizers. Salads in Morocco are different to what you would expect and eaten with generous quantities of bread. They are prepared with cooked vegetables flavoured by herbs and spices in typical Moroccan fashion, and served alongside a main course such as a tagine or a couscous.
Next, enjoy soups, breads and pastries. Try traditional Moroccan bread, heavy-textured and spicy, and the basic Moroccan soup, harira, with lentils, chick peas, vegetables and meat. Another classic is bissara, a filling winter pea soup. Make the classic Moroccan pastry bastilla, a pigeon pie topped with cinnamon or try briwat, little savoury pastries filled with a variety of fillings.
Next are Morocco’s defining national dishes: couscous and tagine. Couscous can be served as the main dish with vegetables, chicken and fish stews or sweetened as an entremet after the main course and before fruit or dessert. For tagine, we feature some favourites such as chicken tagine, djadj bel hamid, with preserved lemons and olives and lamb tagine, tajine barkouk, with almonds, apricots and prunes.
Grills and roasts include the famed Moroccan kebab, brochettes, with pieces of beef and lamb flavoured by cumin and paprika and a modern twist on the Berber lamb feast, meshwi.
Finally, the desserts and drinks section features treats such as cornes de gazelle, a refined sweet shaped like a gazelle’s horn, ghrayef, a round short cake, the indispensable a’tay, Moroccan tea, and sharbat, sublime concoctions mixed with milk.