Moroccan Food Recipes

To have a knowhow of the Moroccan food recipes one would have to travel back the time. Actually whenever we talk about the cuisine of a certain part of the world there is not one factor that makes the way it is; there is culture, history, climate, norms and values that devise the menu. This is the reason they say we are what we eat. Same is the case with Moroccan cuisine which culinary experts considered to be one of the richest cuisines of the world. Moroccan food is a major attraction that brings tourists to this North African country every now and then.

Before talking about the ingredients of the Moroccan food recipes let us have a look at the various influences on Moroccan cuisine. Diversity is the term that is commonly attributed to the Moroccan dishes. The reason behind this is the influence of a lot of other civilizations on the Moroccan culture. Berbers were the very first people who resided in this part of the Africa. After Arabs’ invasion, the culture of Morocco was greatly shaped by their influence. Being a Mediterranean country Morocco had been a gateway between Europe and Africa. Today’s Morocco as we see it is not a single culture or civilization; it is a blend of Berber, Arab, Mediterranean and European culture. Whosoever came to Morocco brought with them different ingredients and the ways of cooking and native Moroccans adopted those making it a part of their cuisine. This is what makes the basis of when we call Moroccan cuisine a rich one.

It is not only the ingredients and the taste and the color and the aroma which makes Moroccan recipes unique but also the artistic details that make an essential element of food preparation in Morocco. The food is cut meticulously, prepared in an artistic way and also served keeping in mind the aesthetics of culinary art.

An overlook of the climate of the country is also essential to understand the different ingredients of the Moroccan cuisine. Morocco is an agricultural country with a climate that is suitable to cultivate a large number of crops most of which were brought here by the immigrants. Today we see Morocco growing wheat, tomatoes, beans, egg plants and all other crops and fruits.

Animal tending is also an old tradition in Morocco which makes available both red and white meat to be added to menu on daily basis. Beef and lamb is the most commonly used red wheat with chicken and fish to be the frequent element in white meat category.

A special ingredient of the Moroccan food recipes is the spices that are being traded through Morocco since ancient times. Some of the spices are native and grown in the country; Saffron being the biggest example of such spices. Other spices that are extensively used in Moroccan dishes are cumin, cinnamon, paprika and coriander.

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