Source: http://www.themoroccanbazaar.com
has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
History and Influences:
Being at the crossroads of many civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moors when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine.
The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Common Era) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat like quince with lamb or apricots with chicken. Further influences upon Moroccan cuisine came from the Moors (Spanish Muslims) who were expelled from Spain during the Spanish inquisition.
According to Paula Wolfert, the specialist of Moroccan cuisine and author of a renowned book on the subject (see recipe books section):
| “ | To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients, a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization, if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life, without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands of a cultivated court, the imaginations of a nation’s cooks will not be challenged. Morocco, fortunately, is blessed with all four. | ”
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Traditional dishes are Tagines, which is also the name of the cooking vessels (see Tagines), couscous, Bastilla, and of course you have to have the mint tea.
