- Chaima El Hamidi
- PubliéDecember 3, 2021
- Rent carTourismTravel to Morocco
Morocco’s geographical position, the gateway to Africa and Europe as well, has a big role behind the Moroccan food being diverse since it is influenced by Amazigh, Jewish, Arabs and French cultures. The Moroccan food menu began with the first inhabitant, The Amazigh. They brought new spices, nuts and dried fruits and the sweet and sour combinations that we see in dishes like tajine.
By the end of the 7th century arabs spread all across the middle east and north Africa to expand the teachings f islam. They introduced new recipes and ingredients to Moroccan cuisine including new spices such as cinnamon, ginger , paprika and caraway.
However, Despite the wave of Islamization at that time, Jews were granted safe residence and favorable economic conditions by Idris II and started to migrate to north Africa during the 7th and 8th centuries.
Their cultural traditions and cuisine is still present in moroccan dishes until today in the pickling and preservation techniques for fruits and vegetables, including olives, citrus. last but not least, France colonized morocco in 1912 and brought the culture of coffee, ice cream and patisserie.
The following are the top traditional Moroccan dishes You Must Try dishes that were inspired by deferent ethnic groups cultures’.
Firstly, Couscous is one of Top Moroccan dishes you must try. It is originally a Berber dish and, for this reason, it’s a staple dish in many North African countries. In Morocco there is an authentic tradition of eating Couscous every Friday after the midday prayers. The most common is Couscous with seven vegetables (Onions, carrots, pumpkin, zucchini, turnips, cabbage, and chickpeas) and beef meat or chicken.
Note: traditionally eat Couscous with their hands.
This dish was initially introduced by the Moors from Spain in the late 15th century. Pastilla today is a very popular dish in Morocco, and it is always present in Moroccan parties and celebrations. It is a robust competitor to other Moroccan and Global dishes.. The recipe is traditionally prepared with layers of a paper-thin pastry, stuffed with a blend of pigeon or chicken meat, almonds and eggs. Spiced with saffron, cinnamon and fresh coriander, then sprinkled with icing sugar and cinnamon. In every region of Morocco, Pastilla has different ingredients. If you go to the city of Fez, they prepare the Pastilla with chicken and pigeons. In the north of Morocco, we use fish and seafood. And in the southern regions, they use other components.
This traditional Moroccan recipe is well known in the region Marrakech. The most famous story relates the invention of Tangia to unmarried working men. Even today, it is usually the men of a family that make tanjia. Tanjia has strong connections with Marrakech’s huge souks and trading heritage.For instance,The bachelor workers would make equal contributions to buy meat and the entire necessary ingredients(seasoning, garlic, saffron, pickled lemon, olive oil,onion, meat…) . After that, they would appoint one of their colleagues to prepare it and take it to a public oven before heading to their place of work.
The Tanjia would be placed into the deep hot ashes to be slowly cooked, until the workers came back to retrieve it when their work was done.
Moreover, Tajine is another inherited dish from the indigenous people of Morocco, the Berbers. It is traditionally prepared on top of a portable clay Majmar under which people put hot coals.Tajine can be made with many different ingredients, Tajine with lamb and plums, Tajine with chicken and preserved lemon, Tajine with fish, and Tajine with meatballs with tomatoes and eggs.
The ingredients are well arranged , and left undisturbed to cook until soft, making a delicious, beautiful presentation and is eaten with bread. However, every part of the country has its own regional tajine dish and different ways of preparing it.
Most importantly The Moroccan Mint tea holds a very important place in life and social relations in Morocco. it is indeed the drink of friendship and hospitality. We propose and drink it when we meet, with family, friends, colleagues, customers… It is usually prepared in front of guests. The tea preparer places on the table a large silver tray with all the ingredients. teapot, hot water, tea leaves, mint leaves, sugar… Mint tea is traditionally drunk at any time of the day. with a small preference at the end of the meal, like a digestive.
In conclusion, The beauty of moroccan food lays in its diversity. food menu differs from one part of the country to another. every city is known with a certain dish. For example Marrakech is known with Tanjia, north of Morocco is known with seafood, fez is known with Pastilla etc…
Morocco is a touristic country worth the visit with its culture, food, buildings , mountains and lovely people. Akhiyat Driver Cars offers you the best cars with the best prices.