Introduction

Moroccan cuisine is exotic! It is extensive in its variety and remarkable in its taste and

aroma. The centuries long history of invasions have contributed to the diverse sense of good

food traditions, different ingredients and naturally the best possible combination of all these

factors. It carries different levels of distinct tastes from north, south and the east; but the

strongest influence comes undoubtedly from the east.

Full of rich deep earthy flavour, it has long been considered as one of the most diversified

cuisines in the world because of centuries of interaction between Morocco and the outside world.

Moroccan cuisine is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African,

Iberian, and Jewish influences.

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Chapter 1. Ethnic cuisine. Morocco.1.1 Historical background

Situated on the northwest coast of Africa, Morocco is one of three countries which make up

the maghreb ("furthest west"), the other two being Algeria and Tunisia. The Atlantic Ocean is to

the west, while the calm waters of the Mediterranean are due north and the harsher sands of the

Sahara are to the south. Snaking through the center of the country are a series of mountain

ranges, beginning with the Riff mountains in the north and continuing with the Middle Atlas,

High Atlas and Anti-Atlas ranges, which nearly split the country in half along a vertical axis. It is

these mountainous areas which are heavily populated by the Berbers, the indigenous people of

Morocco who still comprise 80% of the population. The Berbers are not ethnically Arabs, but

they are Islamic.

The Phoenicians, merchants from North Africa, were the first to establish a

series of trading ports along the coast of Morocco nearly three thousand years

ago. Along with the increased trade, the Phoenicians brought with them new

skills for the Berbers such as masonry, weaving and iron and metalwork. A

period of Roman rule followed, leading to the Arab conquest in the 7th

century which brought Islam to the people of Morocco. The Arabs ultimately

left but the message and traditions of Islam held firm with the fiercely independent Moroccans.

The city of Fez, the country's first royal capital, was founded in 799 AD and quickly became the

center of cultural, economic and political life. A succession of tribal dynasties proceeded to rule

Morocco, culminating with the Alaouites, Arab sultans who seized power in 1668 and hold it to

this day.

Despite a reigning monarchy, the Europeans vied for control of

Morocco throughout the 1800s, with the French finally prevailing as

signaled by the Treaty of Fez in 1912. This document declared Morocco

to be both a French and Spanish protectorate, influences which remain

strong in the country. The Second World War muddied the waters of

leadership anew, with the Moroccans finally regaining their

independence in 1956. The ruling sultan took to calling himself King

Mohammed V in keeping with a new constitutional monarchy. His son,

King Hassan II, assumed the throne in 1961.

Today, this rich country of nearly 25 million people is heavily involved in agriculture,

although tourism and mining contribute significantly to the economy as well. Spanish, Jewish

and Arab influences combine with the native Berbers to create the cultural stew which is the

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spice of Morocco. To really get to know this country one must look past images of smoky

Casablanca (the famous movie wasn't even filmed here!) and exotic, Euro-styled Tangier,

although both of these cities are well worth a visit. True Morocco can be found by exploring the

medina ("old town") of Fez and the souks ("market") of Marrakech. The unique cuisine of this

North African country is yet another way to savor the flavor of Morocco.

The foods of Morocco take great advantage of the natural

bounty of a country where eating is both a practical and

social ritual. The cooks in the kitchens of the four royal cities

(Fez, Meknes, Marrakech and Rabat) helped to refine

Moroccan cuisine and create the basis for what we know as

Moroccan cuisine today. The midday meal is the main meal,

except during the holy month of Ramadan, and abundant servings are the norm. The meal

usually begins with a series of hot and cold salads which are followed by a tagine, or stew. The

heartiest plate, often a lamb or chicken dish, is next, followed by a heaping plate of couscous

topped with meats and vegetables. A soothing cup of sweet mint tea is the grace note to this

repast. It is not uncommon for Moroccans to eat using the first three fingers of a hand, and to use

bread as a "utensil." [1]

The strong Arab influence found in two of the royal cities, Fez and

Marrakech, contributed greatly to Moroccan cuisine, as did the

Andalusian sensibilities of Tetuan and the Jewish traditions from the

coastal city of Essaouira. Aspects of all of these cultures can be found

in four of the best-loved Moroccan dishes: couscous, plumped

semolina grains which are served with a variety of toppings; bisteeya,

a delectable three-layer pie which is both savory and sweet and

wrapped in the thinnest of pastry; mechoui, tender roasted lamb; and

djej emshmel, succulent roasted chicken cooked with olives and

lemon. [1]

While spices have been imported to Morocco for thousands of years, many commonly-used

raw ingredients are home-grown: mint and olives from Meknes, oranges and lemons from sunny

Fez, prickly pear from Casablanca and shad from the Sebou river. Also cultivated in Morocco

are pomegranates, almonds, dates, walnuts, chestnuts, honey, barley, cherries and melon.

Seafood is abundant along the Atlantic coast while lamb and poultry are raised on higher ground.

The Moroccans are quick to point out that the best meals are found not in the restaurants but in

the homes. In this land of good and abundant food, the emphasis is clearly on preparing your

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own. It is worth mentioning that women do virtually all of the cooking in this very traditional

country.

1.2 Cuisine In Morocco

Morocco is rated amongst the best in the world for its cuisine. Here we give you a taste of the

wealth of Moroccan flavours that await you.

For Moroccans, a special meal means extensive preparation: a banquet for important guests

may take a week to prepare and is overseen by the host and his sons with no women being

present. The men squat on cushions around low, artistically laid tables and a silver ewer of

perfumed water is taken around and poured over three fingers of the right hand of each guest

before the meal starts and on finishing. There may be up to 50 different courses.

Usually it is the ladies of the house who cook the meals and they spend hours in the preparation.

Again, there are no chairs but rolled carpets or cushions that serve as seats. The ladies dress in

long colourful robes.

Every household in Morocco makes their own bread which is made from semolina flour.

When the bread has been kneaded and shaped each family puts its own mark on it before sending

it to the bakery for cooking. [2, p.18]

A typical family meal starts with Bstilla which is a crisp pastry, rolled until it is extremely

thin and filled with chicken in a mixture of a sweet and peppery sauce.

Next comes a typical brochette or kebab which is flavoured with beef or lamb fat. Following

would be a Tajine which is chicken or a meat in a spicy stew which had been simmering for

hours and served with bread. Next comes a course of Batinjaan, an eggplant or tomato salad.

Couscous, the national dish of Morocco, would then be served with meat and vegetables

followed by slices of melon or fruit and pastries made with honey and almonds. Mint tea is then

served at the end of the meal. [2, p.28]

1.3 Key Ingredients in Moroccan Cuisine

Moroccan cuisine is rich in spices which only natural when you consider the spice trade from

Arabia to North Africa. Spices here are used to enhance and not mask the flavour of food. The

following spices are among the most commonly used.

Cinnamon – which is found in Bisteeya, Couscous and many desserts

Cumin - ground cumin is among the most highly flavoured spice used and is common in

meats, lamb and chicken

Turmeric - always found in Harira soup which is a soup drunk for the evening meal

during Ramadan

Ginger - found in many stews

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Paprika - usually in tomato and vegetable dishes

Anise seed - found in breads and cookies

Sesame seed - used in breads and desserts

Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures

and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish,

Mediterranean, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh,

Rabat and Tetouan refined it over the centuries and created the basis for what is known as

Moroccan cuisine today. [2, p.23]

Morocco produces a large range of Mediterranean fruits and vegetables and even some

tropical ones. Common meats include mutton and lamb, beef, chicken, camel, rabbit and

seafood, which serve as a base for the cuisine. [3, p.46]

Characteristic flavourings include lemon pickle, cold-pressed, unrefined olive oil and dried

fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

1.4 Use of Spices and Other Flavorings

Spices at central market in Agadir

Spices are used extensively in Moroccan food. Although spices have been imported to

Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives

from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa

(cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira

(paprika), anise seed, sesame seeds, qesbour (coriander), andzaafran beldi (saffron).Common

herbs include mint and 'maadnous'(parsley.) [4]

Chapter 2. Structure of meals

The midday meal is the main meal, except during the holy month of Ramadan. A typical meal

begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal.

Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat

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and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their

hands and use bread as a utensil. [5, p.8]

2.1 Main dishes

Moroccan Couscous.

The main Moroccan dish most people are familiar with is couscous, an old delicacy probably

of Berber origin.

Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but rarer thanks to

its high cost. Poultry is also very common, and the importance of seafood is increasing in

Moroccan food. North African sheep breeds store most fat in their tails, which means that

Moroccan lamb does not have the pungent flavor that Western lamb and mutton have.

Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or

Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in

itself and is served as such or with dates especially during the month of Ramadan. [6]

2.2 Salads

Salads include both raw and cooked ingredients, served either hot or cold. Cold salads include

zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers,

garlic and spices). [7, p28]

2.3 Desserts

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common

dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with

sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of

honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of

Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also. [8, p.12]

2.4 Drinks

The most popular drink is green tea with mint. Traditionally, making good mint tea in

Morocco is considered an art form and the drinking of it with friends and family is one of the

important rituals of the day. The pouring technique is as crucial as the quality of the tea itself.

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Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured

evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The

Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above

the glasses. Finally, the tea is accompanied with hard sugar cones or lumps. [9, p.16]

2.5 Snacks and Fastfood

A food stall at Djemaa el Fna.

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna

square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a

Spanish word for a sandwich, widely used in Morocco). Though the composition of a bocadillo

varies by region, it is usually a baguette filled with salad and a choice of meats, fish (usually

tuna), or omelette. [10, p.14]

Dairy product shops (Mahlaba in Moroccan Arabic) are open throughout cities in Morocco.

Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as

bocadillos, competing with former established snack restaurants. [10, p.16]

In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.

2.6 The most popular dishes

Name

Other

names

Image Type Description

Baghrir

Beghrir, or

Rghayif

Entrée pancakes or a type of fried puff pastry

Briouat Entrée

triangular or cylinder-shaped savory or sweet

pastry covered with warqa (a paper-thin

Moroccan dough)

Brochetter Kebob lamb kebab

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Boulfaf

Bourekas

BurekEntrée

CouscousMain

courseSemolina meat vegetables"usually 7"

Ferakh

MaamerEntrée

a dish of spring chicken stuffed with sweeten

couscous and enhanced with raisins, orange-

flower water, almonds, and sugar. The

ingredients are then placed in a large

casserole and simmered slowly in a sauce

made of honey, onion, garlic, ginger,

cinnamon, and saffron.

Harira Entréethick soup based on tomatoes (beans, lentils

and other products can be added)

Harsha bread fried buttery bread made of semolina

Kwah Kebob liver kebabs

KeftaMain

courseMeatballs

Kefta

magawara

Main

courseKefta tajine served with tomato, eggs

Kemia an array of small dishes

Khlea

khli[1] or

Kleehe[5]

Breakfast Preserved dried meat

Morrocan

CigarsAppetizer ground beef wrapped in dough

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Moroccan

Couscous

Main

course

an imperial dish consisting of couscous with

seven vegetables

Lentil soup soup soup made with lentil

Merguez a spicy lamb sausage

Mechoui

M’Choui or

Mashwi

Main

courseRoasted lamb

Milina Entrée Chicken/Eggs

Moroccan

Flatbread

(Khobz)

bread Flatbread

MrouziaMain

course

A sweet dish of lamb with raisins, almonds

and honey

Mqualli Entrée Chicken/Citron

Pastilla Entrée Chicken/Almonds/Seafood

Rfisaa dish made with shredded pieces of pancake

and chicken (djej beldi)

Sardine Entrée Sardines with preserved lemon

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TajineMain

coursemeat, vegetable

Tanjia EntréeRed meat with preserved lemons (a typical

dish of Marrakech)

Salads

Name Image Type Description

Moroccan salad Salad

Moroccan spreads Salad "Cooked salads."

Chakchuka

TaktoukaSalad Grilled tomato and green pepper salad

Lhzina Salad Oranges/Paprika/Black olives

Zaalouk Salad Cooked mixture of eggplant and tomatoes

Condiments and sauces

Name Image Type Description

Charmoula

a marinade to flavor fish or seafood, but it can be

used on other meats or vegetables. Chermoula is

often made of a mixture of herbs, oil, lemon juice,

pickled lemons, garlic, cumin, and salt. It may also

include onion, fresh coriander, ground chili

peppers, black pepper, or saffron.

Leems Pickled lemons

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Desserts

Name Image Type Description

Pastili Dessert

a rich, sweet pastry featured in many

cuisines of the former Ottoman, Arab,

and Iranian countries. It is a pastry

made of layers of phyllo dough filled

with chopped nuts and sweetened with

syrup or honey.

Briouat bil luz Dessert Pastry stuffed with almond paste

Faqqas Desserta type of macaroon made with

semolina flour.

Ghriyyaba DessertBiscuits flavored with aniseed and

sesame seeds, or almonds and raisins.

Keneffa Dessert a variety of bastila dessert

Kaab el ghzal Dessert Almond Paste/Sugar

Limun bel-Qerfa o

khayezzou

mahekouk(carrotte)

Dessert Oranges/Cinnamon

Ma'amoul Dessert

small shortbread pastries filled with

dates, pistachios or walnuts (or

occasionally almonds, figs, or other

fillings).

Milk Pastilla Dessert Pastilla/Milk/Almonds/Vanilla

Rozz bel Hleeb (Rice

pudding)Dessert Milk/Rice/Orange Blossom Water

Shebakia

ShabbakiyaDessert

Fried "cookie" dough dipped in honey

and sesame seeds

Seffa

Sfaa

sweet couscous made with cinnamon,

sugar, and sometimes studded with

prunes, raisins and almonds. It is

served with cream.

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Sellu Dessert

Roasted flour mixed with butter or

olive oil, sugar or honey, cinnamon,

almonds (or sometimes peanuts), and

other ingredients

Sfenj Desserta doughnut sprinkled with sugar or

soaked in honey.

Drinks

Name Image Type Description

'Asseer Rumman Pomegranate/Orange Blossom Water

'Asseer Limun Orange juice

Coffee Moroccan coffee or 'half-half'

Green tea Tea/Mint

Beet Juice Beets/Orange Blossom Water

Grape juice White grapes

Mint tea

[11]

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Conclusions

Moroccan cuisine is as varied as its culture. It has had so many diverse influences that its food

is often layered with many different spices. Morocco, the culinary star of North Africa, is the

doorway between Europe and Africa. Much imperial and trade influence has been filtered

through her and blended into her culture. Unlike the herb-based cooking across the sea to the

north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chiles, dried

ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar.

As we may see, one country’s cuisine is also a very important part of its culture. It reveals not

only some actual habits and traditions of a nation, but some historical background and even

nation’s character as well.

Bibliography

1. http://www.al-bab.com/maroc/maroc.htm,

2. Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999,

3. Helou, Anissa. Café Morocco. Chicago: Contemporary Books. 1999,

4. http://epicurious.com,

5. Mackley, Lesley. The Book of North African Cooking. New York: HP Books, 1998,

6. http://soar.berkeley.edu,

7. Morse, Kitty. North Africa: The Vegetarian Table. San Francisco: Chronicle Books, 1996,

8. Seward, Pat. Cultures of the World: Morocco. New York: Marshall Cavendish, 1995,

9. Walden, Hilaire. North African Cooking. Edison, N.J.: Chartwell, 1995,

10. Webb, Lois Sinaiko. Holidays of the World Cookbook for Students. Phoenix: Oryx Press, 1995,

11. http://209.95.106.181/happymenu/moroccan.

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