Moroccan Culinary Adventures

Tagine

Tagine is the name of both the conical clay pot and the stew that is cooked inside it. The pot has a tight-fitting lid that traps the steam and creates a moist and tender dish. The stew can be made with meat, poultry, fish, or vegetables, and is usually flavored with spices, herbs, dried fruits, nuts, olives, or preserved lemons. Some of the most popular tagines are:

• Chicken tagine with olives and preserved lemons: This is one of the most classic tagines in Morocco. The chicken is marinated in a mixture of garlic, ginger, turmeric, paprika, cumin, coriander, salt, pepper, and saffron. It is then cooked with onions, water, olives, preserved lemons, and cilantro. The result is a tangy and aromatic dish that goes well with bread or couscous.
• Lamb tagine with prunes and almonds: This is a sweet and savory tagine that showcases the Moroccan love for dried fruits and nuts. The lamb is seasoned with salt, pepper, cinnamon, ginger, saffron, and ras el hanout. It is then simmered with onions, water, honey, prunes, and almonds. The dish is garnished with sesame seeds and cilantro. It is often served during special occasions or festive meals.
• Vegetable tagine: This is a vegetarian option that can be made with various seasonal vegetables such as carrots, potatoes, zucchini, eggplant, tomatoes, squash, turnips, or pumpkin. The vegetables are cut into large chunks and cooked with water, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander, parsley, and lemon juice. The dish is colorful and nutritious, and can be eaten as a main course or a side dish.

Couscous

Couscous is the national dish of Morocco and one of the most emblematic foods of the Maghreb region. It is made from semolina wheat that is moistened and rolled into small granules. It is then steamed over a pot of boiling water or broth until fluffy and light. Couscous can be served plain or with various toppings such as meat, poultry, fish, vegetables, dried fruits, nuts, or sauces. Some of the most common couscous dishes are:

• Couscous tfaya: This is a sweet and spicy couscous that is topped with caramelized onions, raisins, and chickpeas. The onions are cooked slowly with butter, honey, cinnamon, ginger, and saffron until they become soft and golden. The raisins are soaked in water and then added to the onions. The chickpeas are boiled separately and then mixed with the onion mixture. The couscous is steamed with salt, pepper, and butter, and then served with the tfaya on top.
• Couscous royale: This is a festive couscous that is loaded with various meats such as lamb, chicken, beef, and merguez (spicy lamb sausage). The meats are cooked in a broth with onions, garlic, ginger, turmeric, paprika, cumin, coriander, saffron, salt, and pepper. The broth is then used to steam the couscous along with some butter. The couscous is served with the meats on top or on the side, and accompanied by a vegetable stew made with carrots, zucchini, turnips, pumpkin, chickpeas, and tomatoes. The stew is seasoned with salt, pepper, parsley, and cilantro.
• Couscous seffa: This is a sweet couscous that is usually served as a dessert or a snack. The couscous is steamed with butter and orange blossom water until fragrant and moist. It is then sprinkled with powdered sugar and cinnamon and decorated with almonds and raisins. It can be eaten hot or cold and sometimes with milk or cream.

Other Moroccan Dishes

Besides tagines and couscous there are many other dishes that are part of the Moroccan cuisine and that you should try if you have the chance. Here are some of them:

• Pastilla: This is a savory pie that is made with layers of thin pastry filled with meat poultry or seafood and a sweet and spicy mixture of onions eggs almonds cinnamon sugar and parsley. The pastry is brushed with butter and baked until golden and crisp. The pastilla is then dusted with powdered sugar and cinnamon and cut into slices. It is often served as a starter or a main course for special occasions or celebrations.
• Harira: This is a hearty soup that is traditionally eaten during Ramadan to break the fast but also throughout the year as a starter or a main course. It is made with lentils chickpeas tomatoes celery onions garlic ginger turmeric paprika cumin coriander salt pepper and water or broth. It is sometimes enriched with meat or poultry and vermicelli noodles. It is garnished with cilantro and lemon juice and served with bread or dates.
• Mrouzia: This is a sweet and savory dish that is usually prepared for the Eid al-Adha festival to celebrate the sacrifice of Abraham. It is made with lamb that is cooked in a sauce of honey, almonds, raisins, sesame seeds, and ras el hanout. The dish is flavored with salt, pepper, saffron, ginger, cinnamon, nutmeg, cloves, and cardamom. It is served with bread or couscous and sprinkled with more sesame seeds and cilantro.
• Tangia: This is a slow-cooked dish that originates from Marrakech and that is named after the clay pot in which it is cooked. The pot is filled with meat (usually beef or lamb), garlic, preserved lemons, cumin, paprika, turmeric, salt, pepper, olive oil, and water. The pot is then sealed with dough and placed in the embers of a wood-fired oven for several hours until the meat becomes tender and falls off the bone. The tangia is served with bread or couscous and garnished with parsley.

Conclusion

Moroccan cuisine is a rich and diverse cuisine that reflects the history, culture, and geography of Morocco. It is characterized by its use of spices, herbs, dried fruits, nuts, olives, and preserved lemons that create complex and delicious flavors. Moroccan cuisine offers a variety of dishes that can suit different tastes and preferences, from savory to sweet, from meaty to vegetarian, from simple to elaborate. Whether you want to try tagines, couscous, pastilla, harira, mrouzia, tangia, or other dishes, you will not be disappointed by the Moroccan culinary adventures that await you.

FAQs

Q: What are some common spices used in Moroccan cuisine? A: Some of the most common spices used in Moroccan cuisine are cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Ras el hanout is a famous spice blend that contains many of these spices and more.

Q: What are some common herbs used in Moroccan cuisine? A: Some of the most common herbs used in Moroccan cuisine are mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage, and bay laurel.

Q: What are some common fruits used in Moroccan cuisine? A: Some of the most common fruits used in Moroccan cuisine are oranges, lemons, dates, figs, apricots, prunes, raisins, almonds, and olives.

Q: What are some common drinks in Moroccan cuisine? A: Some of the most common drinks in Moroccan cuisine are mint tea (atay), orange juice (asir bortoqal), lben (fermented milk), zaazaa (sparkling water), raibi (yogurt drink), mahia (anise-flavored liquor), beer (bira), and wine (khamr).

Q: What are some common desserts in Moroccan cuisine? A: Some of the most common desserts in Moroccan cuisine are gazelle ankles (kaab el ghzal), beghrir (honeycomb pancakes), briwat (fried pastries), m’semen (flatbread), chebakia (honey-coated cookies), qrashel (twisted cookies), harcha (semolina bread), sfenj (doughnuts), and khringu (fried dough balls).