All you need to know about Moroccan Food/Cuisine from Magic Surf Morocco
Moroccan cuisine is one of the most famous cuisines in the world. One of the reasons for its importance is that it’s remarkably diversified. One can trace Morocco’s long history of colonizers and immigrants in Moroccan dishes. The Berbers, Arabs, Moors, Ottoman Empire and French colony have left their mark in more than one way.
We have collected every useful bit of information about Moroccan cuisine so you don’t have to worry about food on your trip to Morocco. Here you will find everything you need to know, for instance, best dishes of Morocco, a few facts one must know before visiting a country, famous Moroccan chefs and a lot more.
Most common ingredients found in Moroccan food:
Moroccan food is famous by the medley of spices found in its dishes. You will find the mixture of dried ginger, cumin, salt, black pepper and turmeric in almost every Tagine and Couscous. Cumin is very important and used in every other Moroccan dish, it is served on the table along with pepper and salt. To spice up some tomato-based dishes, vegetable tagine and charmoula, Paprika and Sahara chilies are used. The South of Morocco is a source of pure Saffron pistils used in food, tea and as an herbal medicine.
Maadnous (parsley) and qsbour (cilantro) are most commonly used herbs and always bought together in the Moroccan souks. They are essential to almost every dish in Morocco.
Moroccan foods are best cooked with olive oil. Morocco has a rich land for olive which is why most of the best olive oil is exported which in turn makes the rest of the oil too expensive and the average Moroccan can’t afford to buy this expensive oil. Therefore, food is now cooked in vegetable oil in many households nowadays. Morocco is highly famous for producing Argan oil, which is rich of nutritional benefits for whole human body. You can read the detailed list of benefits in this post on our website.
Dates are Morocco’s national specialty. During the holy month of Ramadan, they are essential and they accompany Harira as the breaker of the fast. They are widely used in Tagine also. Almonds and walnuts are used in pastille and are Morocco’s most commonly used nuts.
TOP 5 MOROCCAN DISHES:
We have done your homework and listed the five most famous Moroccan dishes so that you can enjoy your holidays by surfing all day and not bothering to worry about the food. You can find all these dishes near our surf camp and the staff of Magic Surf Morocco will guide you where to find the best taste! But remember to undo the top button of your jeans, because you’re going to lose control and forget all your diet plans once you get your hands on these delicious dishes!
- TAGINE: Also known as Tajine, is a historically Berber dish. It’s a stew cooked with meats and vegetables. The same word is also used for a ceramic cooking vessel with a conical shaped top. Nowadays, Moroccans usually skip the slow cook in favor of a quicker meal. Tagine are made unique by adding olives, dried fruit or preserved lemon alongside a blend of Moroccan spices. There are a lot of types of Tagines; meat, chicken, fish, vegetables, lamb and some even make it with meat and fruits. So almost everyone in this world can eat Tagine. It can be seen bubbling away at every roadside to top notch restaurants and in every home and are always served with bread.
- HARIRA: In Morocco you can see many Moroccans boasting about the seemingly simple Harira, but it is not without the cause. This traditional Berber soup is the most important soup in Morocco as the whole country uses it as fast-breaker in the holy month of Ramadan. Rich with tomato, lentils, onions, chickpeas and Moroccan spices gives Harira a Moroccan flare.
- COUSCOUS: This warm and delicious entrée is also traditionally a Berber dish. Also known as “Seksu” in Morocco, this dish is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. Women in some parts of the country still make it by hands but most families buy it in packages to save time. Friday is the day most important day of the week for Muslims, so it is a tradition in the whole country to celebrate this day with a couscous meal.
- KEFTA: If you come across mouth-watering and really tasty meatballs, it’s Kefta for sure. Beef or lamb mince with fresh coriander, garlic, parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato sauce. Eggs are cracked in the sauce, just before the dish is ready and cooked to perfection.
- PASTILLA or B’stilla: This very special pie was brought to Morocco by the Moors and represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of very thin, crispy pastry crust stuffed with pigeon meat or chicken, raisins, fresh coriander, almond and eggs spiced with saffron, cinnamon, this sweet and fabulous dish is then dusted with a thin layer of powdered sugar and cinnamon. This dish takes a lot of time to prepare, so you will see this dish in Moroccan households only in wedding seasons or some other special occasion.
STRUCTURE OF MEALS:
The main dish of the day is lunch. At lunch time all the members of the house gather and eat together on the low table. Children come from school and men come for a break. This is why lunch is the heaviest dish and it begins with a series of hot or cold salads, followed by Tagine, often for a formal meal a lamb or chicken is next. Bread is eaten with every meal. Then comes the couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans mostly eat food with bread as it easily absorbs the sauce or broth. Dinner is light, women make soup or eat leftovers of the lunch.
3 Most Famous Moroccan Chefs:
- Chef Chafik Larobi is the most famous Moroccan chef known worldwide. His restaurant Zitune served the Moroccan Food of your dreams! The restaurant is now closed although it didn’t make a slight difference in Chafik’s image. He had previously worked with chefs like Gary Dank and Todd English.
- Chef Mourad Lahlou traveled to the US from Marrakesh, Morocco in 1985 to study macroeconomics at San Francisco State University. He conducted an extensive search for a San Francisco location to open Aziza in November 2001. At Aziza, Lahlou strives to innovate his native cuisine; unravel the stereotypes surrounding it and share its fine dining potential. In 2007, he was named a StarChefs.com Rising Star Chef and, in 2009, Aziza was awarded a 3½-star rating from the San Francisco Chronicle.
- Chef Dar Moha set up his restaurant in this splendid turn-of-the-century riad in Marrakesh, once owned by famous couturier Pierre Balmain. This is the place for Moroccan inventive cuisine! Light and subtle with remarkable creativity.