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Key Ingredients of Moroccan Cuisine
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Moroccan cuisine is rich in spices, only natural when you consider the ages-old spice trade from Arabia to North Africa. Spices here are used to enhance, not mask, the flavor of food. The following spices are among the most commonly used.
- cinnamon
- found in bisteeya, couscous and many desserts
- cumin
- ground cumin is among the most flavorful spices used and is common in meats, lamb and chicken
- turmeric
- always found in harira soup, a rich, hearty soup which is the evening meal during Ramadan
- ginger
- found in many tagines (stews)
- cayenne
- popular in the dishes of southern Morocco
- paprika
- usually in tomato dishes and vegetable tagines
- anise seed
- found in breads and cookies
- sesame seed
- used in breads, desserts and as a garnish for savory dishes saffron
- black pepper
Spices found with less frequency in Moroccan cuisine include allspice, caraway, cloves, coriander seeds and licorice. Ras el hanout is a mixture of many spices (often 20 to 30) which is used to flavor dishes as well.
Herbs also play an important role in Moroccan food, chief among them the following:
- parsley
- a liberal sprinkling is used in tagines
- green coriander
- the leaves, not the seeds, are often used in tagines to give them a unique flavor
- marjoram, grey verbena and mint
- often used in teas
- fragrant waters
- orange flower water and rosewater are used in cakes, sweets, tagines and salads
- basil
The Moroccan table also makes good use of the following ingredients:
- onions
- Spanish onions are popular
- garlic
- often used in honey dishes to balance the flavor
- lemons
- especially pickled lemons
- eggs
- a very popular element; curdled eggs are used in bisteeya, while vegetables and chicken are often coated with eggs
- honey
- used in glazed dishes, desserts, poultry stuffings and tagines
- couscous
- the grain as well as the dish is ubiquitous
- chick-peas
- used in hummus, couscous dishes and tagines
- bread
- heavier Arab bread and the lighter pita bread are both edible and functional when eating with the fingers
- olives
- buttermilk
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