Journeys and Adventures

With influences from the Middle East, the Mediterranean, France, and the local tribe, the Berbers, Moroccan cuisine is diverse and delicious.  Some of the trademarks of Moroccan cuisine are dishes that involve fruit (especially oranges and apricots), spices, and very sweet desserts.  During my week in Morocco, we took a cooking class, shopped in the local market, and, of course, ate out often, so we enjoyed several Moroccan meals and recipes, including:

Tagine: A tagine dish gets its name from the special pot in which it is cooked (pictured to the right; click on the picture to purchase your own!)—the unique shape of the dish allows the food inside to be slowly cooked and the meat braised, so the results are always tender meats, vegetables, and an aromatic sauce.  

     Tagine dishes use a wide variety of ingredients and can be a main dish or a side dish.  Popular recipes include: Lamb and Apricot, Chicken and Vegetables, Lamb with Raisins and Almonds.  (These recipes can all be made without the special tagine dish, but it does add to the authenticity and helps in the slow cooking.)

     Harira: I am a huge fan of soup and the traditional Moroccan soup of Harira, made with chickpeas, lentils, and vegetables, was a favorite during our trip.  Traditionally, this soup is used during the month of Ramadan to break the fast, so it can be a meal in itself.

     Couscous: Couscous has become more popular outside of Middle Eastern countries because it has lately been recognized as a healthy alternative to pasta and rice.  Although it is now available in most grocery stores as an “instant” dish, couscous is usually prepared slowly allowing for the small granules of semolina wheat to become light and moist.  Couscous can be served hot or cold, as a side dish, salad, or dessert, but is frequently served underneath a meat dish or stew.  Some recipes include Sweet Couscous and Couscous with Chicken, Almonds, and Squash.

     Ras El Hanout: No post about Moroccan cuisine can leave Ras El Hanout, the popular Moroccan spice known as “35 spice” to Westerners.  As you can imagine, the spice is actually a combination of spices including nutmeg, turmeric, cardamom, ginger, and plenty of others.  Used in several dishes, the spice can be purchased from some specialty shops on-line.  Some specific recipes that use this spice (and some of the other above dishes) are available here.

     Interested in more on Moroccan cuisine?  Try a  Moroccan cookbook like

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