The North African nation of Morocco enjoys such an alluring cuisine due in large part to the diveristy of its influences, its location as a major trade route and its climate. Moroccan food is a unique blend of Jewish, African, Middle Eastern, and Mediterranean with a heavy emphasis on spice instead of herb for flavoring, including paprika, sesame seed, coriander, cinnamon, cumin, chile peppers, parsley, turmeric, ginger, saffron and mint.

The heavy meal of the day is around noon and generally starts with a salad and bread, then a tangine and couscous is common to every meal. Couscous and semolina grain are likely the most well-recognized dishes of Morocco. The main meat is lamb and is cooked to be tender and eaten with the hands. Raisins and prunes are also very commonly included in Moroccan food recipes.

The Food of Morocco.

The pseudo-Morocco reflects its complicated history. All the different peoples who settled here have made their mark upon the cuisine. From the Berbers, and the tagine and harira; from the Arab Bedouins, milk, dates, grains and bread; from the Moors olive oil, almonds, fruits and herbs; and from the Arabs spices from the islands of the Indian Ocean and beyond.

According to some of the great food experts of the world the further south one travels in Morocco, the more African influence one sees. In Marrakesh, the door of the desert, one might eat Khodra couscous with seven vegetables (the vegetables depend on whatever the cook finds that day in the market,) or in the summer, zaalouk, which is made from aubergines. The further north one travels, Spanish cuisine becomes more influential.

Please enjoy our wide selection of Moroccan food recipes as well as historical information on the food and cuisine of Morocco.

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