Moroccan food is unique and varied. This country’s culinary specialties showcase the country’s rich cultural heritage, so it’s no wonder that the food of this country is one of the most prominent international cuisines. Each region has its cuisine because each region is characterized by a special cuisine that translates its history and customs.
Moroccan cuisine includes dishes of Arab, Maghrebi, Jewish, Berber, Andalusian and African origin. This was because this royal country, since ancient times, was the meeting place of various civilizations and cultures. If you want to know the culinary diversity of Moroccan country, let’s look at the following review!
Couscous is a typical Moroccan food made from wheat or corn flour in the form of small grains. How to eat it with a spoon or by hand. This dish is cooked with steam and added with meat, vegetables, butter, green beans, milk, and powdered sugar, depending on taste and event.
In Morocco, this dish is made with ‘halal’ types of meat, eggplant, radish, and red pumpkin. Therefore, this dish is served with broth. As for the couscous with milk, the so-called ‘Saikok’ is served without broth or vegetables, consisting of couscous with milk only.
In many Moroccan homes, couscous is made weekly and couscous with seven vegetables is one of the most popular versions. As with most other Moroccan dishes, people gather and eat from one very large communal plate.
Msemen is a type of traditional Moroccan flatbread. This bread is made by mixing flour, semolina, yeast, sugar, warm water, salt, oil, and butter. The dough is then kneaded until it becomes smooth, then the pieces are flattened and made into squares.
After the dough is folded and shaped, the msemen is then cooked on a griddle or fried in a frying pan until it is crispy on the outside and chewy on the inside. Although usually msemen are eaten alone as a side to coffee or tea, this dish can also be filled with a variety of meats and vegetables. In Tunisia, flatbread is made using unleavened semolina flour.
This traditional Moroccan soup called harira is made with tomatoes, chickpeas, lentils, and meat (beef, lamb, or chicken). As with most traditional foods, of course, there are many variations of recipes and special ingredients used. Usually, Harira is eaten as a starter or on a warm lunch menu. In addition, Harira is often used as food to break the fast.
Harira is a fragrant soup dish that has warming qualities and a distinctly Arabic taste from its spices, namely turmeric, saffron, and ginger. This dish is often served with a hard-boiled egg for added flavor.
Tagine is a cooking container that has a lid made of clay. The goal is to distribute the heat from the top to the entire pot. It also refers to a healthy cooking process and the food it produces. This cooking process sometimes takes a long time.
However, this process results in soft meat, and the bones separate automatically from the meat, resulting in very delicious food to eat. Giving a little lemon will add to the taste to be special.
The secret to the deliciousness of tagine is in the spices used in cooking, namely: ginger, cornflower, saffron, ghee, garlic, and shallots. All of these ingredients are the basic ingredients that give the tagine its flavor.
Tagines are always served with bread and are never eaten without bread. Cooking food using tagines is very healthy because it is steamed and steamed food is the best healthy food.
It is one of the best family dishes as it is served at family reunions and religious occasions, or Zarda according to Moroccans. This Moroccan food is mostly prepared at the time of giving birth because it is prepared for women who have just given birth.
This is because the ingredients in it are healthy and beneficial and ingredients like lentils, fenugreek, and a special spice called “msakhan” are good for breast milk.
Maybe a meal served by pouring hot meat and broth over a plate full of bread doesn’t look elegant. But all over the world, such a simple meal is considered a satisfying meal with a savory taste.
In Morocco, this dish is called rfissa which contains boiled chicken and lentils seasoned with saffron, fenugreek, and ras el hanout. Besides being known as a dish for new mothers, this Moroccan food is also popular as a family meal or for guests at other events.
Pastilla is a typical Moroccan pastry, also known as b’stilla or Bastilla. This rich, sweet and savory pie is filled with an unusual mixture of pigeon or chicken meat, almonds, eggs, and cinnamon. Usually, pastilla is made for certain events such as parties, holidays, or weddings.
The name of this cake comes from the Spanish word for cake, namely pastilla. This dish is time-consuming to make, but it is well worth the result, namely warqa pastry that is full of aroma and crunchy. Savory meat and spices like nutmeg, saffron, and ginger are covered inside, while topped with fried almonds and a little powdered sugar and cinnamon.
Moroccan tangia or tanjia is not a fancy dish. It is a meal for friends, colleagues, and groups of people who gather while breaking bread and enjoying the food together in formality. Tangia is a communal dish, so people gather around it to enjoy it.
This dish is seasoned and can be sweet or tangy. Tangia is not for people who are in a hurry because the cooking process takes a long time. The name tangia refers to a container for cooking and the food in it. Made of clay, tangia has the shape of an urn.
The size of this container can be large or small with a length of between 10-16 inches. This glazed terracotta or clay amphora dates back to Roman times. Initially, this container was used to carry olive oil, but eventually, in Morocco, it became a cooking container.
As a tagline, a tangia is a cooking vessel that gives a name to the food cooked in it. Both use the slow cooking method. Ideally, tagine is cooked over charcoal or a wood fire while tangia is best cooked in the ashes of a wood fire.
Briwat is a triangular-shaped pastry that tastes sweet, stuffed, and fried. This sweet food is filled with meat and cheese with simple spices, then before eating, dipped in warm honey.
It is a family favorite snack that is closely associated with the month of Ramadan and is therefore highly valued in Morocco. This dish has hundreds of variations on the classic recipe, but one of the most delicious is the authentic Moroccan one.
The most common food at weddings and major celebrations is called mechoui. It is usually prepared by roasting a whole lamb either over a fire or in a hole in the ground. The meat is eaten without using a spoon or fork but with hands and accompanied by salt and cumin for dipping.
In Morocco, mechoui refers to cooking a whole lamb or lamb in a clay oven over wood. Mechoui can be lamb or roast lamb. Except for the kidneys, other organs of the abdominal cavity are removed and spices such as ras el hanout and saffron are added to it.
After the meat is marinated, the abdominal cavity is sewn again. After that, the lamb is pierced with a tree branch and cooked next to a pile of coals and not directly on it because the fat from the lamb can scorch. The pegs are turned occasionally so that the meat cooks evenly on all sides.
For the texture of the meat to be crispy, the meat is smeared with butter or oil and gradually brought to a boil until the color turns yellow.
Brochette is lamb or beef satay known in other parts of the world as kebab. This is traditional Moroccan street food that you can easily find anywhere, but this Moroccan specialty is also prepared at home and especially around special occasions such as Eid al-Adha.
Other countries have different versions of the satay, but Moroccans use alternating pieces of lamb and beef. The meat is then marinated in a mixture of spices, such as cumin, cinnamon, and cayenne pepper as well as other spices.
Morocco is not only famous for its desert tourism and architecture, but this royal country has world-famous Moroccan specialties, such as harira or couscous. Since Morocco is a meeting place for several cultures, it’s no wonder this affects the cuisine as well.
Moroccan food also varies in each region. If you’re curious about the country’s cuisine, don’t forget to try its culinary delights while walking around its famous cities, such as Marrakech or Casablanca.