situated just south of Spain, Morocco is nevertheless in North Africa on
the African Continent. Morocco, Algeria and Tunisia form what is
known as The Maghreb. Morocco has two mountain ranges and borders with the Sahara
in the south and Algeria to the and east. Despite its close proximity to the
Sahara desert, the costal plain in the north is very fertile
and produces cereals, citrus fruits, and vegetables. Indeed, much of the
Moroccan workforce is employed in agriculture.
Times and Influences
people think that due to the fact Morocco was in French and Spanish possession
for periods in the 19th and 20th centuries, Moroccan cuisine has been heavily
influenced by the French and the Spanish. Of course, some ideas must have been
shared, however, its culinary culture holds its roots firmly from the indigenous
Berbers and Arabs, who invaded the land in the 7th century AD.
and vegetables have always been grown and fish and seafood are plentiful due to
the large coastline, while its inland environment has always been perfect
for the raising of large quantities of sheep and goat. Many spices such as
Cumin, paprika, and turmeric were introduced by the Arabs and there is an
old tradition of cooking meat with fruit such as dates and figs.
in ancient times, Moroccan cuisine utilises the natural fresh produce
found in the sea, fertile lands and desert. The marrying of fruit with meat
together the expert use of spices which are used in such a was as to enhance
rather than mask the ingredients makes it an altogether exotic and interesting
style of cooking. Saffron, paprika and ginger are also widely used ingredients
as are walnuts and almonds.
is the staple of Moroccan cuisine. It is served as a main dish with the addition
of meats, fish, fowl and vegetables or spiced as an accompaniment. The
word couscous not only refers to the finished dish but also to the grain which
is used. Use the link at the top of the page to find out more about couscous -
are some Moroccan recipes for you to try. We hope you enjoy them.
Key:- Veg = Vegetarian HT = Hot
CD = Cold SP = Soup HD = Starter MC = Main Course ACC =
Accompaniment DP = Dessert/Pudding CBF = Cakes/Baked Fayre