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Moroccan Cuisine

Moroccan Cuisine

Traditions of Moroccan Cuisine

Moroccan cuisine is one of the richest national cuisines in the world. The formation of the state of Morocco itself took a fairly long period, and as a result, the development of national cuisine too. The geographical location of Morocco contributed to the development of culinary art. Over time, the accumulated culinary experience allows us to talk about Moroccan cuisine as one of the most diverse cuisines in the whole world. Moroccan cuisine can really interest you with a large number of harmoniously ordered dish recipes. At the same time, Moroccan cuisine combines the coming traditions into a single whole, without losing its own uniqueness.

Main Ingredients of Moroccan Dishes

Speaking about the cuisine of Morocco, it should be noted that the main ingredients that are used in recipes and dishes of Moroccan cuisine are vegetables, meat, seafood and plenty of spices. Indeed, the suitable climate and fertile soils of Morocco provide the region with everything it needs. A special mention should be made of the set of spices used in Moroccan cuisine. The most common spices may be cumin, saffron, sesame seeds, parsley, etc. The main indicator of a traditional Moroccan lunch is the large number of different recipes for dishes. And according to the rules of Moroccan ethics, when eating, it is customary to show a large amount of admiration for the taste of the dishes.

Influence of Other World Cuisines on Moroccan Cuisine

Historically, it should be taken into account that much of what Moroccan cuisine now represents was, in one way or another, assimilated into the internal culinary environment from the outside. For example, we can highlight rice - it was integrated during French colonization. During the reign of the Ottoman Empire, various versions of recipes for minced meat dishes came into Moroccan cuisine - today cutlets, cabbage rolls, and dolma are cooked everywhere in Morocco. As for the presence of kebab in Moroccan cuisine, this is also a Turkish influence. Another, no less significant, Turkish influence was the tradition of drinking black tea in combination with also imported oriental sweets, baklava, Turkish delight, and samsa.

Features of Moroccan Cuisine

It must be said that Moroccan cuisine has its own approach to the cooking process. Simmering is the most common cooking method. In principle, the entire cooking technology boils down to slow and painstaking processing of ingredients. The use of steaming foods also occupies a special niche in Moroccan cuisine. For this purpose, specially shaped steamers are used to prevent steam leakage. Products prepared in this way do not lose their beneficial properties. Summing up the cooking technology, it should be said that grilling is very uncharacteristic of Moroccan cuisine.

The most interesting feature that a European may encounter in Moroccan cuisine is the process of eating with hands, using bread instead of cutlery. If this is provided, then a special bowl of water is served with the meal for washing hands. Although there is a fair percentage of establishments that use cutlery, the traditional way of eating with your hands remains unshaken.