Morroccan kitchen
Moroccan kitchen
is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.[1] Moroccan cuisine is typically a mix of Mediterranean, Berber and Andalusian cuisine. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today.
4 Ingredients
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits.
Spices
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients — like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez — are home-grown. Common spices include:
qarfa (cinnamon)
kamoun (cumin)
kharqoum (turmeric)
skinjbir (ginger)
libzar (pepper)
tahmira/felfla hemra (paprika)
sesame seeds
qesbour (coriander)
zaafran beldi (saffron)
massia (mace)
qronfel (cloves)
basbas (fennel)
Nnafaâ (anise)
elgouza (nutmeg)
zaâter (oregano)
felfla soudania (cayenne pepper)
Ourka sidna moussa (bay Laurel)
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