The Moroccan Kitchen : Introduction

The Moroccan Kitchen is a Mediterranean cuisine characterized by its variety of dishes of Arab, Jewish and Berber. Despite his common with the kitchens of other North African countries, Moroccan cuisine has kept its originality and its unique cultural characteristics.

Moroccan cuisine offers a variety of dishes: couscous, tagines, pastilla, lamb barbecue, briouats (small triangular pastries filled with meat or fish). There are moreover, other typical Moroccan dishes: tajine mrouzia, Marrakchie tangia (the Marrakech region), harira (soup for breaking the fast in Ramadan), the baddaz the tagoula (flour porridge barley), the seffa, Moroccan salad, orange salad flavored with cinnamon. The ingredients are mainly vegetables, lentils, white beans, beans (including the preparation of bessara) but also fish (especially sardines which is very popular). 

Besides all these dishes, Moroccan buffet lunch with msemen , the rziza , the harcha , the meloui (more flexible and less compact than the msemen) or baghrir accompanied by honey, butter or cream cheese (Jben).

As for the bread in Morocco, it is round, thick and very different from one city to another, both in its preparation (the flour-based mkhemrats are prepared differently from the traditional bread) than its ingredients (barley or corn meal can also enter its composition).

For each recipe, there are several variations and names according to the regions. For tea, for example, each region has its own way of preparing it : it is sweeter to the north of the country and more fragrant south (where we add saffron).