Global.Recipes

Morocco

The Culture

Moroccan food culture is a vibrant and diverse blend of Berber, Arab, and Mediterranean influences. Staples of the cuisine include couscous, tagines, and an array of spices such as cumin, turmeric, and saffron. Meals are often communal and sharing is encouraged, reflecting the strong sense of hospitality in Moroccan culture. Traditional dishes are typically slow-cooked and use a variety of ingredients such as lamb, chicken, and vegetables. Tea, particularly mint tea, is a ubiquitous part of Moroccan food culture and is served throughout the day as a symbol of welcome and friendship. Moroccan cuisine also incorporates a variety of fruits, nuts, and grains, showcasing the country's rich and fertile land.

⭐ The National Dish ⭐

Couscous
https://www.cookingclassy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/
Couscous is a traditional dish that originated in North Africa. It is made from small, steamed balls of semolina flour and is often served as a side dish or a main course. The couscous is typically flavored with various spices, such as cumin, turmeric, and cinnamon, and mixed with a variety of vegetables, meats, and sometimes fruits.

Other great dishes from Morocco

Lamb Tagine

Lamb tagine is a traditional Moroccan dish that consists of tender chunks of lamb slow-cooked with an array of aromatic spices, dried fruits, and vegetables in a conical-shaped pot called a tagine. The long and slow cooking process allows the flavors to develop and the meat to become incredibly tender. The spices used in lamb tagine often include cumin, ginger, cinnamon, and paprika, which gives the dish a warm and exotic flavor.