‘I’m going to bake my mother.’ And my mother’s coffee.’Mahmoud Darwish
Each house has a distinctive taste, a smell that does not resemble a scent, and a spice mix that the natives can always distinguish, grow up and the smell of homemade soups and hot cakes remains stuck in our memory extending from the heart to the warm oven of the house far away in memory. More broadly, each city has its own cuisine and signature dishes, passing traditional recipes from generation to generation, and moving from land to land where migrants take their traditional dishes from one country to another as a safety collar that fortifies them against a sense of alienation, accompanied by changes in the ingredients of the dishes. Home, it is influenced and influenced by the culinary customs of the new countries, but each dish remains a breath of history, culture and distinctive features of its country of origin. So food has always been closely associated with civilization, and different cooking methods have revealed many cultural interactions between different cultures, cooking is not just a food component but an amazing mixture of foods and aromas, each with an extended heritage and history.
Recently, tourism is no longer limited to exploring tourist areas, but is developing a new type of tourism known as food and drink tourism, mainly based on exploring food and drink for a particular culture or country, or learning how to prepare it, and experiencing the original taste of the dish in its home country. Food tourism includes cooking classes by local food experts, as well as food and drink tours at local restaurants, bars, farms and manufacturing venues, as well as food festivals.
According to the International Culinary Tourism Association, this type of tourism is growing steadily, especially with the increasing number of channels that help to introduce it, such as specialized television channels, documentaries and blogs that review many of the The destinations are unique for food lovers, which has led to an increase in this type of tourist.
Dining tourism offers an authentic tourist experience and provides an opportunity to connect with what is unique and authentic and radically linked to each country’s unique history and culture. Today we offer you a tour of the dishes of one of the most famous food tourism destinations in the world, Morocco, and Moroccan cuisine is one of the most important and richest cuisines in the world, reflecting its diversity of succession of peoples and civilizations on its land, you can follow the history of Morocco and the different cultural influences of the first inhabitants and immigrants and occupiers through his dishes.
Morocco.. Rich dishes of multiple origins
Many Moroccan dishes have been in the for tints for more than 2,000 years, whether cooking with tagine, or using ingredients such as couscous or chickpeas and beans, and their kitchen is the founding kitchen of most of the most important cooking habits and methods of cooking in Moroccan cuisine. The Arab conquest in the 7th century greatly influenced Moroccan cuisine, where Arabs brought spices such as cinnamon, paprika and ginger from India and China, and introduced nuts and dried fruits they brought from Persia, which influenced the preparation of dishes that combine Sweet and stinging taste.
Moors or Moroccans of Andalusian origin have been introduced into Moroccan cuisine with olives, olive oil and citrus use. Moroccan Jews also show their fingerprints on the ways of preserving food and pickles, and the ottoman empire’s influence is reflected in the introduction of grills and kebabs into Moroccan cuisine during the 16th century. Although the french occupation period is relatively short, it has clearly affected Moroccan cuisine, and its impact continues to extend to the workings of some pastries and coffees.
All these cultural assets have blended together through the ages to produce unique Moroccan dishes that allow you to taste history through every spoon.
Popular ingredients used in Moroccan cuisine
Moroccan dishes are characterized by a distinctive use of spices, so you can find dried ginger, turmeric and cumin in most Moroccan dishes. Cumin is one of the main spices used, usually found on the table alongside salt and black pepper. Saffron is one of the main spices that southern Morocco is famous for producing, with Morocco being the fourth country in the world to produce saffron. It is also a product of many dishes. One of Morocco’s most famous spice blends is the ‘Ras al-Hanout’, which is prepared using a range of 20 to 100 spices, the most famous of which are:
Black and white pepper, cardamom, nutmeg, cinnamon, cloves, fennel, rose buds, lavender, ginger, saffron, kebab. Memsos, glyceros (or parsley and coriander) are the most important herbs used in many Moroccan dishes. Tea is added to the mint in summer or chiba in winter, as well as the herb of louisa. In the pastries you will be able to taste the anise and thyme. Morocco is an exporter of olive oil, so olive oil is used in a number of Moroccan dishes, and you can enjoy the taste of argan oil, which is used in some regions of Morocco as a marinade for the authorities. Dried fruits such as figs, peaches, apricots and dates are also included in a large number of Moroccan dishes.
Bessara Soup: One of the most popular winter dishes in Morocco, especially in the northern Region of Morocco, the most important ingredients are dry beans, cabbage, turnips and olive oil, usually served for breakfast.
Held (lmouda) : A delicious side-by-side, a fried corn served with spicy puree sauce.
Multiple ways to enjoy food tourism in Morocco
Courses for culinary learning by specialists: Many major restaurants offer cooking courses, which may be limited to a few hours, or extend to several classes in several days.
Preparing food with the locals: Some local guides also open their homes to welcome tourists and help them learn moroccan dishes, and this is a great opportunity to taste the authenticity of the Moroccan house and the famous Moroccan hospitality, usually including a market tour to buy what it takes Prepare food with ingredients, get to know the local markets and stores, and then go back to the host’s house to jointly prepare the food, where you will share many of its secrets.
Dining tours: In agreement with a local guide, you can prepare a dining tour, where you can explore the most famous Moroccan food, whether prepared by the locals or in restaurants. They can also help you explore local markets and buy popular ingredients such as spices.
Morocco has always been an ideal destination for travel with its authentic civilization, diverse culture, and a mix of food and aromas that we promise you never forget.
The most famous Moroccan dishes
Couscous: Couscous is one of the most famous Moroccan dishes, of Berber origin, where it is made from semolina flour after mixing with water in a certain way in the form of granules cooked on steam, and may be cooked with meat and vegetables, or milk, sugar and butter may be added to it. Couscous is eaten with spoons or hands.
Tagine: Of Berber origin, too, is given to the dish and on the bowl used to cook it, a hollow circular bowl of pottery with a conical cap with a hole that allows the steam to rise and condense back to the pot. It is specially prepared to cook slowly on the pottery ‘injam’er’ using flaming charcoal. Among the types of tagine are: lamb chicken tagine with raisins and almonds, chicken tagine with olives and preserved lemons, and chicken tagine with plum. Every part of Morocco has a distinctive way of preparing tagine. Since it takes a long time to cook, the housewife usually begins to prepare it immediately after breakfast.
Silk soup: The main ingredients of silk soup are tomatoes, peas, chickpeas, lentils and small pasta, and harira soup is known as a main dish on the Ramadan breakfast table in Morocco, so that children celebrate the coming of the holy month by singing a popular song that says: ‘Terera Terrera Wa Tomorrow for Haraira, he offers a kind of dessert known as the nets.
Zaaluk: One of the most famous salads in Morocco includes zucchini, eggplant, tomatoes, chili, parsley and lemon juice and cooked together in the same pot.
Pastilla: A dish of Andalusian origin brought by Moroccans expelled from southern Spain in the 15th century. It is a kind of delicate pastry stuffed with chicken, pigeon or fish, wrapped like a pie and sprinkled with cinnamon and sugar, which is a main course and is usually served on happy occasions due to the time and effort it takes to prepare it.