Moroccan food: I could not stop thinking about it since I wrote a photo essay last week about couscous history on my Travel The Middle East blog. Those succulent tagines and fluffy Couscous Fridays when I studied abroad at Al Akhawayn University…oh how I miss thee! For this reason, we are Traveling Through Moroccan food on Cultural Tidbits Monday this week 😀
Known as the National Dish of Morocco worldwide, couscous has even been adopted by the French as a traditional dish. Initially a Berber pasta dish made of semolina, it dates back to the 9th Century. Couscous can be smothered with a variety of toppings, sweet and savory. Combinations include sweet almonds, sugar, and cinnamon to savory lamb tagine on top. However, the most common is a savory-sweet combo, including several vegetables, raisins, tons of onions, and even legumes. Yum!
Moroccans really love to mix the savory and the sweet. This is also seen on this other Moroccan food staple: Tagines. Another delicious Berber dish, they receive their name from the special clay pots they are cooked in (pictured above).
But, what is the tagine dish about? They are slow-cooked stews usually accompanied by either olives, quinces, apples, pears, apricots, raisins, prunes, dates, and/or nuts, with fresh or preserved lemons (Wikipedia). The spices used make tagines extremely aromatic. Indeed, eating a tagine is a full-sensory experience: All 5 senses are engaged!
I particularly like to eat tagine with bread instead of utensils — somehow, this makes it taste even better to me 🙂 Just so you have an idea of what this flavorful concoction is like: Spices added may be cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, and the spice blend ras el hanout spice blend (Wikipedia). Moreover, traditional combinations also include chicken or lamb.
Yet another Moroccan food that I would eat almost daily. Harira is particularly popular during Ramadan in Morocco, as it is one of the first dishes eaten during iftar (“breaking of the fast”), alongside hard-boiled eggs (dipped in salt and cummin) and a plethora of sweets.
Harira is a thick tomato soup with chickpeas, lentils, herbs (celery, parsley, coriander), spices (saffron, ginger, pepper), and sometimes noodles. Typically, small pieces of chicken, lamb or beef are added to the ingredients list as well. And yes, you guessed it: It is yet another Berber dish!
Other Moroccan food favorites: Pastilla, Mechoui, and Merguez
Of course, there’s no possible way I could describe each Moroccan dish on a single post! For this reason, I decided to post a couple of photos of other Moroccan traditional dishes with a short description as caption. Bon apetit!