National cuisine of Morocco for gourmets

Historically, Morocco was located at the crossroads of world trade routes. Formed under the influence of different cultures, the cuisine of this country today employs a combination of all kinds of products. It requires the use of fresh vegetables, cereals, fruits and spices, meat and seafood – pretty much everything that abounds in the land of Morocco. A lot of fish can be caught off the coast of the country. The inhabitants of the mountains obtain their meat from livestock and poultry. The Moroccans hold in high esteem their different varieties of peas, with the most popular among them being chickpeas, otherwise called Turkish peas or Shishas. There are also soybeans, lentils and beans. Despite the abundance of seasonings, there are a few hot dishes in the Moroccan menu with the exception of “Harissa”, a paste prepared from hot chili pepper, garlic, olive oil and salt. The peculiar combination of sharpness and sweetness is the main secret behind the appetizing and subsequent appealing nature of Moroccan cuisines. 

During meal time, the Moroccan table can be seen bursting with dishes. Meals usually start with appetizers, locally called “Mezze”. Here, a spicy bread known as “Khobz’’ together with vegetable salads, dressed with a mixture of herbs and vegetable oil is presented on a small plate. The most common Moroccan salad is made of tomatoes, cucumbers, green peppers, boiled potatoes and olives. As snacks, “Hummus” is often served. It is made using mashed chickpeas with vegetable oil, garlic, and lemon juice or pickled lemons. Soup is traditionally eaten as a first course. So, during Ramadan, mutton soup “Harira” is boiled with beans and vegetables. Turmeric gives the broth a yellowish tint. Another famous dish is the thick and nutritious “Chorba” – chicken soup with spices. 

One of the most exquisite second courses of Moroccan cuisine is “Pastilla”, which is puff pie with chicken, eggs, onions, greens and nuts. During any feast, there is always “Tagine” (meat stew with vegetables) on the table. Yet another popular dish is “Couscous”, which has over a hundred variations. Couscous is wheat porridge, on the surface of which is spread stewed meat and vegetables. It is prepared with vegetables, Turkish peas, nuts, dried fruits and spices. In Morocco, you can easily find meat, chicken, fish and vegetable couscous. Usually it is eaten with the bare hands.  Copyright www.orangesmile.com

Many Moroccan dishes contain fish and seafood. Arriving in Morocco, you should definitely try the crab salad or the octopus salad with orange. Fish is traditionally roasted on the grill or stewed. The local population loves fish tagine with tomatoes, potatoes and green pepper. In Morocco, spices are in great demand, because of which the cuisine of this country is called “fragrant”. They include hot pepper, coriander, ginger, cinnamon, cumin, turmeric, and anise. When preparing soups and stew, a mixture of spices called “Ras El Hanout” is used. The most important food item for every Moroccan is bread. It is a regular on the table at every meal and is often used to eat liquid food. 

Moroccan cuisine contains many recipes for desserts, most of which are based on fruits and spices. Of special demand is the local honey-nut pastry. Moroccan croissants “Kaab el ghazal” with almond paste, Cakes “Baklava” with a layer of roasted nuts and honey, Sweet rolls “makhroud” stuffed with dates, and Moroccan halwa “Shebakiya” are some of the home made delicacies enjoyed by tourists. The favorite drink of Moroccans is sweet green tea with mint. Tea party with family and friends is one of the most important local ceremonies. Throughout the country, they drink hot black coffee, which is sometimes cooked with the addition of cardamom. Among the different brands of hard liquor, Moroccans prefer vodka moonshine made from figs or dates called “Mahia”. They are also known to enjoy whiskey or gin. 

Morocco has many catering establishments. Usually it is in the form of cafes and restaurants which offer dishes of local or European cuisine. In each of the cities there are also bars, snack bars, and pizzerias. If you are in search of a national food, it is worth visiting the Moroccan bazaars or town squares. The best restaurants are concentrated in the big cities – Marrakesh, Agadir, Casablanca, and Essaouira. In the late 20th century, food stalls began to spread in Morocco, such that today, you can buy ready-made meals, dairy products and beverages.