introduction to the moroccan food

introduction to the moroccan food 

The food of Morocco

The food of Morocco is rich, sensual, and colorful, sophisticated and artfully presented. From the vast array of small plates offering fresh and cooked “salads” that begin or accompany meals to the delicate sweetmeats (and, inevitably, mint tea), this North African kitchen not only delights but surprises.

It begins with the blending of flavors. The sweetness of chilled cooked carrots countered with earthy cumin, fresh parsley, and intense, unfiltered olive oil. Grated raw carrots soaked in freshly squeezed orange juice with a touch of sugar and a few drops of aromatic orange flower water, served equally as a salad or as a dessert. A purée of cucumbers with orange juice, sweetened slightly with sugar but also a generous pinch of a dried wild oregano called zaâtar intimating the arid countryside—is a delightfully refreshing drink or dessert on warm afternoons. In winter, glasses of mint tea laced with fresh, silvery absinthe leaves, marjoram, or lemon verbena, even saffron threads. And the main dishes! Braised lamb topped with orange segments soaked in aromatic syrup and with thin, candied strips of peel; kid goat with dried figs and thyme; veal with caramelized apricots and jewel-like prunes. These are inspired, delectable combinations.

One of the country’s most important— and original—cooking methods is the tagine, a stew or ragout slow-cooked in an eponymous earthenware casserole with a conical lid.

The key is the lid, which captures the moisture rising from the cooking meat, poultry, or fish, and enables it to condense on the lid’s walls, so that it can fall back onto the stew, keeping the dish moist while retaining its flavors.

Moroccan Tagines

Tagines frequently exhibit Moroccan cuisine’s fondness for combining textures and marrying bold flavors, and showcase one of its distinguishing traits—the harmonious blending of sweet and savory. Take just two of countless examples: chicken topped with caramelized tomato compote and toasted almonds and veal shanks with stewed pears that carry a sweet freshness hinting of cloves, ginger, and cinnamon.

Knives are not found on Moroccan tables— tradition, sure, but also because they’re not needed when meat cooks to the falling-off-the-bone tenderness of a typical tagine. Yet as succulent as that lamb or beef or chicken might be, it sometimes seems that the sole purpose of a tagine is the final sauce, the rich melody of concentrated flavors mopped up with hunks of bread.

The couscous moroccan

Couscous is another dish synonymous with Morocco and, like the tagine, is an ancient creation of the indigenous Berbers. The name refers to the dish as well as to the tiny “grains” made from hard durum wheat (or barley or even ground corn) that are double- or triple-steamed in a basket over simmering, flavorful broth. This simple staple is turned into a traditional, celebrated centerpiece every Friday, when extended families gather around a shared platter of couscous for the week’s most important meal. Topping the mound of tender couscous might be chicken and caramelized onions and raisins along with a scattering of crunchy almonds, seven different vegetables, or large pieces of pumpkin flavored with lamb. Typically served alongside are glasses of rich, slightly acidic buttermilk called lben.

source: Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora”

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