Flavors of Moroccan Cuisine

Fez – In Paula Wolfert’ book, Couscous and the Other Good Foods from Morocco, she wrote that Moroccan cooking is “the last of the great undiscovered cuisines”. More than that, Moroccan cooking may be the best North African challenger of the French one.

Moroccan gastronomy takes its leadership from of the natural bounty of a country, where eating is both a practical and social ritual; also from the succeeding civilizations: Phoenicians, creeks, Romans, Arabs Spanish, Muslims and Berbers. Moroccans cook with a touch of Portuguese, Andalusian and Jewish influences. Moroccan kitchen has made for itself a notch in the world of cooking

Specialties are numerous and diverse from North to South and from East West. Although it is not always easy to link a particular dish to a particular part of the country, every region from Tangier to Tetouan, from Rabat to Fez, from Saouira to Agadir, from Marrakech to Laayoun, prides itself in possessing that fabulous dishes all the more sublime.

Moroccan people use grains, delicate fish, tasty meats, oil, and different fresh vegetables to be combined with numerous herbs: chervil, garlic, fresh coriander leaves, mint and parsley and spices: aniseed, cayenne, cinnamon , cumin ,ginger, paprika, pepper, turmeric and ras el- lhanut to produce savory and satisfying meals.

For one, visiting Morocco there is much chance to him to experience the preparation of recipes which are prepared to be eaten with hands even with only three fingers of the right hand. Visitors can have an entirely hands-on experience in the traditional process of his food preparation.

To get to know Moroccan gastronomy better, Morocco is awaiting you with open arms.

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