Last updated on May 10th, 2022 at 01:39 am
Today we want to offer you some information about traditional Moroccan Recipes. Morocco is geographically located in the north-west corner of Africa. The country is slightly larger in area than California, USA and it has three different regions.
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21 Great Traditional Moroccan Recipes
1. Moroccan Stew with Chickpeas & Sweet Potatoes – Moroccan Recipes
2. Stewed Moroccan Beans – Moroccan Food
3. Moroccan Meatballs ~ Kefta Tagine – Moroccan Cuisine
4. Taktouka Salad – Moroccan Dishes
5. Beghrir or Moroccan Pancakes – Moroccan Desserts or Sweets
Beghrir are rarely eaten plain. Instead, a sweet topping transforms them into a special breakfast or tea time treat. Moroccans are most likely to enjoy them dipped in a syrup made from butter and honey; or they might be served with butter, honey and preserves or jam on the side. Moroccan Desserts or Sweets
6. Saucy Moroccan-Spiced Lentils – Moroccan Recipes
7. Moroccan Lamb Tagine – Moroccan Food
8. Moroccan Vegetable Stew – Moroccan Cuisine
Spices are what take this dish from basic to expert level! Spices are a great way to enhance any dish, from savory to sweet. We love to experiment with them and create our own blends! Moroccan Cuisine
9. Moroccan Meatballs – Moroccan Dishes
Every time I discover a new recipe from a different country, I get amazed by how people can be creative and how different ingredients cooked in different ways, bring in variety of flavors, just like this meatball dish. What I have today is a very simple dish, very few ingredients, and require short time to prepare. Yet I promise that you’d love to cook it again and again. Traditional Moroccan Recipes
10 Braised Moroccan Chicken and Olives – Moroccan Chicken Recipes
11. Moroccan Couscous – Moroccan Recipes
This recipe cooks in 15 minutes, and a few simple touches like subtle spices, golden raisins, and pine nuts make it taste special enough to serve at a holiday meal. Traditional Moroccan Recipes
12. Moroccan Chicken – Moroccan Food
13. Moroccan Chicken Tagine – Moroccan Cuisine
14. Moroccan Rfisa – Moroccan Dishes
15. Roasted Moroccan-Style Vegetables – Moroccan Recipes
16. Moroccan Chicken Couscous Bowl – Moroccan Chicken Recipes
Nothing better and more filling than a nice bowl filled with protein and veggies. All the goodness in one bowl. Easy to put together and so delicious you would want to make this Moroccan Chicken Couscous Bowl recipe weekly. They are perfect to pack on the go as well.
Moroccan food is very well known to have very bold flavors. They are loaded with different spices to give them that bursting bold flavors. Spices used to make up the Moroccan spice mix are cinnamon, cumin, ground ginger, black and/or white pepper, saffron, turmeric, hot red peppers, sesame seed, sweet paprika, and aniseed. Moroccan Chicken Recipes
17. Moroccan-Style Lamb Shanks – Moroccan Food
I can recall the thick noise of the Friday night market in Marrakech. Our group of photographers sat on a rooftop diner looking out as the sun set and the hundreds of lights sparkled life into the crowded market. I was in awe. So many people were milling through the market. There was music, craftsmen, spices, fruits, herbs, olives (so many olives), candies, and pastries all tempting the crowds. Moroccan Food
18. Quick Moroccan Shrimp Skillet – Moroccan Cuisine
19. Moroccan Chicken Tagine Pockets – Moroccan Chicken Recipes
20. Iced Melon Moroccan Mint Tea – Moroccan Food
21. Moroccan Stuffed Mushrooms – Moroccan Dishes
Traditional Moroccan Recipes
The northern coast of Morocco along the Mediterranean sea is the most fertile land and rises to heights of about 8,000 feet. Moreover, the Atlas mountains start from the Atlantic coast, southwest, and runs to the Mediterranean Sea on the northeastern side. Last, but not least, the semiarid region is in the east and south region, the Western Sahara, and connects Morocco to the vast Sahara Desert.
Morocco, since ancient times, faces problems with desertification which is caused by forces of mother nature such as inadequate rainfall or drought. However, in the northwest region of Morocco agriculture thrives, except when there is a severe drought. Therefore, farmers in Morocco can supply citizens with enough food.
The History of Traditional Moroccan Recipes
The Berbers, Nomads, were the first inhabitants of this country more than 2,000 years ago. They brought stable dishes in the traditional Moroccan food such as couscous and tagine The Berbers used local ingredients including dates, figs, and olives to prepare poultry and lamb stews. However, other ingredients are being used today to prepare these stews Of traditional Moroccan food.
After the Berbers inhabited the land, Morocco got the opportunity to experience the tradition of the Arabs. When the Arabs occupied the region during the 7th Century, they brought grains and bread meals to the traditional Moroccan food. Some of the well-known spices that were brought by the Arabs include saffron, caraway, cinnamon, ginger, cumin, and many more.
Additionally, the Arabs also came with a new cooking technique different from that of the Moroccans known as the sweet-and-sour cooking. This technique involved a combination of different flavors inherited from the Persian tradition.
As time moved on, other prominent ethnic groups left their tradition on the Moroccan traditional food. The Moors introduced olives and their juice as well as introducing new ways to preserve pickles. After that, came the Ottoman Empire that brought the concept of barbecue kebabs to the Moroccan traditional food. Nowadays, Moroccan traditional food involves the use of different spices from different traditions for extra flavor to spotlight the taste of the kebabs and add more value to them.
Alongside the eastern touch, Morocco is among the few privileged countries in Africa to experience the influence of the best culture of the Western World. After the arrival of the French Colony, the Frenchmen brought their food culture including baking, the culture of cafes, and even wine to their traditional Moroccan food further improving the diversity of the country.
Today, it is quite difficult to distinguish the distinct Moroccan tradition through their traditional Moroccan food. Over time, their traditional dishes have had dramatic changes that have added to their cooking techniques and the taste of food.
Old Style Traditional Moroccan Recipes – Cooking, and Food
Unlike most of the African countries, Morocco produces enough food to feed its citizens. The country has many home-grown vegetables and fruits such as melons, oranges, sweet and hot peppers, melons, and potatoes. Other native products crucial in the traditional Moroccan food include almonds, olives, dates, lemons, and figs.
Since the country is located along the coast of the Mediterranean Sea, it is rich in seafood and fish. Beef is not abundant thus their dishes are comprised of either poultry or lamb. The flat and round Moroccan bread is consumed at every meal. On top of that, the national Moroccan dish is the poultry and lamb stew, which is known as a tagine.
Other popular ingredients include prunes, hard-boiled eggs, tomatoes, lemons, and other vegetables. The tagine, just like other meals in Morocco, is recognized for its unique flavoring that comes from ginger, cumin, coriander, ground red pepper, cinnamon, and other spices. The tagine’s name originates from the unique earthenware that has a cone-shaped top in which it is served and even cooked. Another staple dietary of the traditional Moroccan food is couscous, which is made from fine grains obtained from a wheat product called semolina. The dish is served in a variety of ways with meat, vegetables, or seafood.
Moreover, sweets are very crucial in traditional Moroccan food. Each household boasts a supply of homemade sweets and desserts that are made from honey, almond, and other ingredients. Mint tea is made and served with every meal in the country. The tea is sweetened while it is being made, still in the pot.
Modern Moroccan Recipes – Cooking and Food
Arabs, being a Muslim religion, have a dietary restriction that prohibits the consumption of alcohol and pork. This is not just an old-style Moroccan culture, but it is still practiced in modern Moroccan food cooking and food.
During the holy Ramadan season, where Muslims fast in the daytime, they are served with a thick soup at night, which goes by the name harira. This bowl of thick soup is made with lamb and beans and served with fresh dates. The dish is served in cafes and at home. During Eid al-Fitr, to make the end of Ramadan, the Muslims celebrate a holiday feat. A common dish known as bisteeya is cooked with pigeon meat and then wrapped using pastry dough. The meal is made with over 100 layers of pastry dough.
The Moroccans have their meals at low round tables while sitting on cushions spread on the floor. They do not use silverware, instead, they use their hands using their thumb and the first two fingers of the right hand. The citizens also use the pieces of bread to soak sauces and also carry food to their mouths. Most of the meal comprises of a single main dish, a couscous dish, stew or a hearty soup.
The meal is served with cold vegetables, salad, bread, or rice. Although Moroccans love sweets, they are meant for special occasions and the most popular dessert is fresh fruits. Traditional Moroccan food is famous due to the wide range of tasty foods that are sold by street vendors.
In conclusion, the Traditional Moroccan recipes variety has undergone a wide diversification and is one of the spicy dishes served by the African culture. This article has given you most if not all the traditional Moroccan dishes and leaves you in a better position to choose your favorite meal anytime you visit the country.
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