Culture Tuesday is a monthly column in which Best of Vegan Editor Samantha Onyemenam explores the cuisines of different cultures across the globe through a plant-based and vegan lens. This article delves into the history and characteristics of Moroccan Cuisine.
The History of Moroccan Cuisine: A Fusion of Flavors and Cultures
Moroccan Cuisine: A Result of Centuries of Cultural Fusion and Trade
The history of the cuisine of Morocco is as complex and heterogeneous as its flavours. The dishes which the country is famous for are the result of centuries of cultural fusion and trade between kingdoms and nations.
Amazigh Influence: The Foundation of Moroccan Cuisine
The Moroccan food that most people are familiar with, or have heard of, began with the Amazighs who were (and still are) the dominant ethnic group in the region that is now known as, ‘Morocco.’ The foods they cooked were flavoured using locally grown sweet and/or tart fruits such as dates, figs, and olives, as well as nuts such as argan. Note: Amazigh people are also referred to as “Berber”, a term that is problematic because of its xenophobic origins.
Influence from Phoenicians, Carthaginians, and Romans
Over the years, the inhabitants of Morocco became more diverse as the Phoenicians of modern-day Lebanon and Syria) traded with the Amazighs, and the Carthaginians of modern-day Tunisia, and the Romans conquered Morocco and introduced new cooking styles, ingredients, and recipes to the people. The new foods that were introduced during these times, and up to the 7th Century include foreign breads and spices such as caraway, cinnamon, cumin, ginger, and saffron. There also became an emphasis on cooking with both sweet and tart or sweet and sour ingredients as this was introduced to the Amazighs and other indigenous people of Morocco by the Arabs who had learned this cooking style during their conquests in Persia (modern-day Iran).
Jewish Influences on Moroccan Cuisine
The cuisine of Morocco also has some Jewish influences from the migration of Jews to North Africa during the 7th and 8th Centuries. The Jewish migrants introduced the Moroccan people to preservation techniques which included brining and pickling fruits and vegetables.
Spanish and French Influences: Colonial Impact on Moroccan Dishes
Other influences on the Moroccan cuisine came from the Spain and France as they colonised separate regions of Morocco during the 19th and 20th Centuries. The dishes influenced by the Spaniards include pastilla which was brought to Morocco by the Moorish Muslims of southern Spain. This dish is now one of the most popular pies in Morocco. It should be noted, though, that according to Ken Albala, Professor of History at the University of the Pacific, due to considerable traffic between Spain and Morocco (a result of the Moors conquering Spain in the 7th Century), it is postulated that basic concepts of pastilla were brought to Morocco by the Moorish Muslims who emigrated from Spain to Morocco in the 16th Century. The French and Spaniards also brought crops such as peppers, citrus fruits, almonds, and tomatoes to Morocco from their conquests in Persia and the Americas.
Moroccan Culinary Delights: Exploring Traditional Dishes
With all the international influence on the cuisine of Morocco, instead of there being a loss of Amazigh culinary traditions, there has been a fusion of cultural practices and introduction of new ingredients that has led to the Moroccan cuisine becoming the sophisticated and wonderful mesh of flavours and textures that it is. It gives a full sensory experience from aroma to taste, appearance, feel, and sound.
Couscous: A Versatile Moroccan Staple
Couscous, a staple food in Morocco and one of the most popular Moroccan foods, is a small, granular grain made from semolina flour.
To make couscous, semolina flour is moistened with water and then rolled and shaped into tiny, round granules. The couscous is then steamed for hours, typically using a couscoussier, which is an Amazigh double-chambered food steamer, until it is light and fluffy.
Couscous is a versatile food that can be used in a variety of dishes. It can be served as a side dish with chickpeas and vegetables, or stews. Alternatively, it can be used as a base for salads or mixed with spices, nuts, and fruits to create a flavourful main dish. It is often served with harissa, a spicy chilli paste that originated in Tunisia, and can also be flavoured with other herbs and spices, such as saffron, cumin, and coriander.
Depending on the region of Morocco, as well as, the occasions, couscous can be either salty or sweet and salty. Salty versions of couscous include those with vegetables and, to keep it plantbased, meat or fish substitutes while the sweet and salty version is often made for ceremonies and can contain ingredients such as caramelised onions, cinnamon, and raisins. However, the most popular couscous dish in Morocco is the seven vegetables couscous which is cooked with, at least, seven different vegetables – often cabbage, carrots, courgettes, turnips, onions, chickpeas, and celeriac, but these vegetables can differ with household.
Tagine: Slow-Cooked Stew with Aromatic Spices
Tagine is a traditional Moroccan dish that is named after the earthenware pot in which it is cooked. It is a slow-cooked stew that typically includes a combination of vegetables, (to keep it plantbased) meat substitutes, and aromatic spices.
The vegetables often used are onions, tomatoes, potatoes, carrots, and sometimes aubergines, courgettes, and/or bell peppers. The aromatic spices commonly used in Moroccan tagine include cumin, coriander, paprika, cinnamon, ginger, saffron, and turmeric. Other ingredients are added at times for additional flavour profiles and textures. These include olives, preserved lemon, legumes, nuts, and dried fruits.
Tagine is cooked slowly over low heat, which allows all the ingredients to meld together and develop complex flavours. The traditional method of cooking tagine involves placing the ingredients in the pot and then covering it with a conical lid. The lid is designed to help trap steam and distribute it evenly, allowing the ingredients to simmer, cook gently and become tender.
Moroccan tagine is often served with couscous or bread and is a popular dish across North Africa and in parts of the Middle East. It is a delicious and flavourful dish that is perfect for sharing with family and friends.
RECIPE: Vegan Tofu Tagine by Tagine Hub
Beghrir: Traditional Moroccan Pancakes with a Thousand Holes
Beghrir, also known as ‘Baghrir,’ and ‘Thousand Holes Pancakes,’ is a traditional pancake from Morocco that is made from semolina flour, all-purpose flour, yeast, water, salt, sugar, and baking powder. The batter is poured onto a hot griddle and cooked until small holes appear and set on the surface, giving the pancake its characteristic texture.
Beghrir is usually served for breakfast or as a snack, and is typically accompanied by sweet and/or savoury condiments. The texture of the pancake is light and spongy, and the taste is slightly tangy due to the use of yeast in the batter.
Beghrir is a popular dish in Moroccan cuisine and is often served as a breakfast food or for iftar during Ramadan.
Batbout: Moroccan Panbread for Savory Delights
Batbout, also known as mkhamer, toghrift, and tachnift, is a traditional Moroccan panbread that is popular throughout the country. It is a round, flatbread that is made from a dough of flour, semolina, yeast, salt, and water. The dough is kneaded until it is smooth and elastic, and then it is left to rise for about an hour.
Once the dough has risen, it is divided into small balls, which are then flattened into thin rounds. The rounds are cooked on a hot griddle until they are puffy and golden brown on both sides. The batbout is then split open, creating a pocket that can be filled with a variety of savoury ingredients, such as vegetables, butter, or (to keep it plantbased) meat substitutes. It can also be served with sweet condiments. In Moroccan cuisine, it is also be found used as a substitute for traditional bread, as it is can also be served alongside stews and tagines.
Khobz: The Beloved Moroccan Bread
Khobz, also known by the Berber names, ‘kesra’ and ‘agroum,’ is a type of bread that is a staple food in Morocco and is commonly found in homes and bakeries throughout the country. It is a round, flatbread that is typically made from wheat flour, yeast, salt, sugar, and water, although some variations may include other ingredients such as semolina flour or cornmeal.
Khobz is often baked in a traditional clay oven called a tannour, which gives it a crispy crust and a chewy, dense interior. However, it is also often made in conventional home ovens too. The bread is usually scored with a knife before baking to create a decorative pattern on the surface and help the bread to rise evenly. Sometimes, sesame or anise seeds are sprinkled on top for added flavour.
In Morocco, khobz is served with almost every meal and is used to scoop up tagines, stews, and other dishes eaten by hand. It is also often used as a sandwich bread or served with a variety of spreads and dips.
Overall, khobz is an important part of Moroccan cuisine and culture, and is beloved for its delicious taste and versatility in the kitchen.
Ma’amul: Traditional Moroccan Date Cookies
Ma’amul is a popular traditional Moroccan date cookie that is often enjoyed during religious celebrations.
To make ma’amul, a dough is made with flour, butter, sugar, and at times, flavourings such as vanilla extract, orange blossom water or rose water. The dough is then rolled into small balls and flattened into rounds.
A date filling is made by combining dates and walnuts. Some households include cinnamon and/or powdered sugar in the filling. The date mixture is formed into small balls or logs and placed on top of the dough rounds. The dough is then folded over the date filling to enclose it completely.
The cookies are shaped into small domes or discs and pressed into decorative molds to create intricate designs of spread across the dough and rolled to be encased between layers of the dough. The cookies are baked in the oven until they are golden brown and crispy on the outside, while the date filling becomes soft and chewy.
Ma’amul are often served with tea or coffee, and are a delicious and sweet treat that is enjoyed by people of all ages. They are a symbol of Moroccan hospitality and are often offered to guests as a sign of respect and friendship.
A Moroccan Recipe to Try: Bissara by Kuzina With Simo
Bissara: Traditional Moroccan Soup with Dried Broad Beans
Bissara is a traditional soup made from dried broad beans (fava beans), olive oil, garlic, cumin, and pepper. The beans are first soaked in water overnight and then cooked until they are soft and tender. The soup is then blended until smooth, and typically served hot with a drizzle of olive oil and a sprinkle of cumin, paprika, and/or black pepper on top.
Bissara is a popular and nutritious dish in Moroccan cuisine, particularly during the colder months of the year. It is often served for breakfast or as a starter for lunch or dinner, accompanied by khobz or msemen (a traditional Moroccan pancake).
In some regions of Morocco, bissara is also prepared with other legumes such as lentils or split peas, or with added vegetables such as onions or tomatoes. It is a simple and hearty dish that is enjoyed by many Moroccans as a comfort food.
Recipe by Kuzina With Simo: Green Split Pea Bissara
In this recipe, Simo of @kuzina.with.sumo shows how he makes his bissara using green split peas. This recipe is simple, very easy to follow and results in a delicious hearty soup.
Article by Samantha Onyemenam. Featured Image Credit: Tagine Hub.
SAVE/PIN/SHARE THIS ARTICLE
You Might Also Like…
Culture Tuesday: an Exploration of Burmese Cuisine
Culture Tuesday is a monthly column in which Best of Vegan Editor Samantha Onyemenam explores the cuisines of different cultures across the globe through a plant-based and vegan lens. This article delves into the history and characteristics of Moroccan Cuisine.
The History of Moroccan Cuisine: A Fusion of Flavors and Cultures
Moroccan Cuisine: A Result of Centuries of Cultural Fusion and Trade
The history of the cuisine of Morocco is as complex and heterogeneous as its flavours. The dishes which the country is famous for are the result of centuries of cultural fusion and trade between kingdoms and nations.
Amazigh Influence: The Foundation of Moroccan Cuisine
The Moroccan food that most people are familiar with, or have heard of, began with the Amazighs who were (and still are) the dominant ethnic group in the region that is now known as, ‘Morocco.’ The foods they cooked were flavoured using locally grown sweet and/or tart fruits such as dates, figs, and olives, as well as nuts such as argan. Note: Amazigh people are also referred to as “Berber”, a term that is problematic because of its xenophobic origins.
Influence from Phoenicians, Carthaginians, and Romans
Over the years, the inhabitants of Morocco became more diverse as the Phoenicians of modern-day Lebanon and Syria) traded with the Amazighs, and the Carthaginians of modern-day Tunisia, and the Romans conquered Morocco and introduced new cooking styles, ingredients, and recipes to the people. The new foods that were introduced during these times, and up to the 7th Century include foreign breads and spices such as caraway, cinnamon, cumin, ginger, and saffron. There also became an emphasis on cooking with both sweet and tart or sweet and sour ingredients as this was introduced to the Amazighs and other indigenous people of Morocco by the Arabs who had learned this cooking style during their conquests in Persia (modern-day Iran).
Jewish Influences on Moroccan Cuisine
The cuisine of Morocco also has some Jewish influences from the migration of Jews to North Africa during the 7th and 8th Centuries. The Jewish migrants introduced the Moroccan people to preservation techniques which included brining and pickling fruits and vegetables.
Spanish and French Influences: Colonial Impact on Moroccan Dishes
Other influences on the Moroccan cuisine came from the Spain and France as they colonised separate regions of Morocco during the 19th and 20th Centuries. The dishes influenced by the Spaniards include pastilla which was brought to Morocco by the Moorish Muslims of southern Spain. This dish is now one of the most popular pies in Morocco. It should be noted, though, that according to Ken Albala, Professor of History at the University of the Pacific, due to considerable traffic between Spain and Morocco (a result of the Moors conquering Spain in the 7th Century), it is postulated that basic concepts of pastilla were brought to Morocco by the Moorish Muslims who emigrated from Spain to Morocco in the 16th Century. The French and Spaniards also brought crops such as peppers, citrus fruits, almonds, and tomatoes to Morocco from their conquests in Persia and the Americas.
Moroccan Culinary Delights: Exploring Traditional Dishes
With all the international influence on the cuisine of Morocco, instead of there being a loss of Amazigh culinary traditions, there has been a fusion of cultural practices and introduction of new ingredients that has led to the Moroccan cuisine becoming the sophisticated and wonderful mesh of flavours and textures that it is. It gives a full sensory experience from aroma to taste, appearance, feel, and sound.
Couscous: A Versatile Moroccan Staple
Couscous, a staple food in Morocco and one of the most popular Moroccan foods, is a small, granular grain made from semolina flour.
To make couscous, semolina flour is moistened with water and then rolled and shaped into tiny, round granules. The couscous is then steamed for hours, typically using a couscoussier, which is an Amazigh double-chambered food steamer, until it is light and fluffy.
Couscous is a versatile food that can be used in a variety of dishes. It can be served as a side dish with chickpeas and vegetables, or stews. Alternatively, it can be used as a base for salads or mixed with spices, nuts, and fruits to create a flavourful main dish. It is often served with harissa, a spicy chilli paste that originated in Tunisia, and can also be flavoured with other herbs and spices, such as saffron, cumin, and coriander.
Depending on the region of Morocco, as well as, the occasions, couscous can be either salty or sweet and salty. Salty versions of couscous include those with vegetables and, to keep it plantbased, meat or fish substitutes while the sweet and salty version is often made for ceremonies and can contain ingredients such as caramelised onions, cinnamon, and raisins. However, the most popular couscous dish in Morocco is the seven vegetables couscous which is cooked with, at least, seven different vegetables – often cabbage, carrots, courgettes, turnips, onions, chickpeas, and celeriac, but these vegetables can differ with household.
Tagine: Slow-Cooked Stew with Aromatic Spices
Tagine is a traditional Moroccan dish that is named after the earthenware pot in which it is cooked. It is a slow-cooked stew that typically includes a combination of vegetables, (to keep it plantbased) meat substitutes, and aromatic spices.
The vegetables often used are onions, tomatoes, potatoes, carrots, and sometimes aubergines, courgettes, and/or bell peppers. The aromatic spices commonly used in Moroccan tagine include cumin, coriander, paprika, cinnamon, ginger, saffron, and turmeric. Other ingredients are added at times for additional flavour profiles and textures. These include olives, preserved lemon, legumes, nuts, and dried fruits.
Tagine is cooked slowly over low heat, which allows all the ingredients to meld together and develop complex flavours. The traditional method of cooking tagine involves placing the ingredients in the pot and then covering it with a conical lid. The lid is designed to help trap steam and distribute it evenly, allowing the ingredients to simmer, cook gently and become tender.
Moroccan tagine is often served with couscous or bread and is a popular dish across North Africa and in parts of the Middle East. It is a delicious and flavourful dish that is perfect for sharing with family and friends.
RECIPE: Vegan Tofu Tagine by Tagine Hub
Beghrir: Traditional Moroccan Pancakes with a Thousand Holes
Beghrir, also known as ‘Baghrir,’ and ‘Thousand Holes Pancakes,’ is a traditional pancake from Morocco that is made from semolina flour, all-purpose flour, yeast, water, salt, sugar, and baking powder. The batter is poured onto a hot griddle and cooked until small holes appear and set on the surface, giving the pancake its characteristic texture.
Beghrir is usually served for breakfast or as a snack, and is typically accompanied by sweet and/or savoury condiments. The texture of the pancake is light and spongy, and the taste is slightly tangy due to the use of yeast in the batter.
Beghrir is a popular dish in Moroccan cuisine and is often served as a breakfast food or for iftar during Ramadan.
Batbout: Moroccan Panbread for Savory Delights
Batbout, also known as mkhamer, toghrift, and tachnift, is a traditional Moroccan panbread that is popular throughout the country. It is a round, flatbread that is made from a dough of flour, semolina, yeast, salt, and water. The dough is kneaded until it is smooth and elastic, and then it is left to rise for about an hour.
Once the dough has risen, it is divided into small balls, which are then flattened into thin rounds. The rounds are cooked on a hot griddle until they are puffy and golden brown on both sides. The batbout is then split open, creating a pocket that can be filled with a variety of savoury ingredients, such as vegetables, butter, or (to keep it plantbased) meat substitutes. It can also be served with sweet condiments. In Moroccan cuisine, it is also be found used as a substitute for traditional bread, as it is can also be served alongside stews and tagines.
Khobz: The Beloved Moroccan Bread
Khobz, also known by the Berber names, ‘kesra’ and ‘agroum,’ is a type of bread that is a staple food in Morocco and is commonly found in homes and bakeries throughout the country. It is a round, flatbread that is typically made from wheat flour, yeast, salt, sugar, and water, although some variations may include other ingredients such as semolina flour or cornmeal.
Khobz is often baked in a traditional clay oven called a tannour, which gives it a crispy crust and a chewy, dense interior. However, it is also often made in conventional home ovens too. The bread is usually scored with a knife before baking to create a decorative pattern on the surface and help the bread to rise evenly. Sometimes, sesame or anise seeds are sprinkled on top for added flavour.
In Morocco, khobz is served with almost every meal and is used to scoop up tagines, stews, and other dishes eaten by hand. It is also often used as a sandwich bread or served with a variety of spreads and dips.
Overall, khobz is an important part of Moroccan cuisine and culture, and is beloved for its delicious taste and versatility in the kitchen.
Ma’amul: Traditional Moroccan Date Cookies
Ma’amul is a popular traditional Moroccan date cookie that is often enjoyed during religious celebrations.
To make ma’amul, a dough is made with flour, butter, sugar, and at times, flavourings such as vanilla extract, orange blossom water or rose water. The dough is then rolled into small balls and flattened into rounds.
A date filling is made by combining dates and walnuts. Some households include cinnamon and/or powdered sugar in the filling. The date mixture is formed into small balls or logs and placed on top of the dough rounds. The dough is then folded over the date filling to enclose it completely.
The cookies are shaped into small domes or discs and pressed into decorative molds to create intricate designs of spread across the dough and rolled to be encased between layers of the dough. The cookies are baked in the oven until they are golden brown and crispy on the outside, while the date filling becomes soft and chewy.
Ma’amul are often served with tea or coffee, and are a delicious and sweet treat that is enjoyed by people of all ages. They are a symbol of Moroccan hospitality and are often offered to guests as a sign of respect and friendship.
A Moroccan Recipe to Try: Bissara by Kuzina With Simo
Bissara: Traditional Moroccan Soup with Dried Broad Beans
Bissara is a traditional soup made from dried broad beans (fava beans), olive oil, garlic, cumin, and pepper. The beans are first soaked in water overnight and then cooked until they are soft and tender. The soup is then blended until smooth, and typically served hot with a drizzle of olive oil and a sprinkle of cumin, paprika, and/or black pepper on top.
Bissara is a popular and nutritious dish in Moroccan cuisine, particularly during the colder months of the year. It is often served for breakfast or as a starter for lunch or dinner, accompanied by khobz or msemen (a traditional Moroccan pancake).
In some regions of Morocco, bissara is also prepared with other legumes such as lentils or split peas, or with added vegetables such as onions or tomatoes. It is a simple and hearty dish that is enjoyed by many Moroccans as a comfort food.
Recipe by Kuzina With Simo: Green Split Pea Bissara
In this recipe, Simo of @kuzina.with.sumo shows how he makes his bissara using green split peas. This recipe is simple, very easy to follow and results in a delicious hearty soup.
Article by Samantha Onyemenam. Featured Image Credit: Tagine Hub.
SAVE/PIN/SHARE THIS ARTICLE
You Might Also Like…
Culture Tuesday: an Exploration of Burmese Cuisine
