By: Matthew Patterson and Jose Perez

Introduction Of Moroccan Cuisine 

Moroccan cuisines originate in North-Western Africa. The foods and dishes of Moroccan culture take great advantage of the natural resources of the region. Moroccan cuisines often have Spanish, Arab, Middle-Eastern, and Africaninfluences. In Morocco, eating is not only necessary, but is also a social ritual. The chefs in the kitchens of the four royal cities (Fez, Meknes, Rabat, Marrakech), helped modify what we know today as Moroccan cuisine.Moroccan food is strongly influencenced by Arabic culture because of the large Arab population found in Fez and Marrakech. When they came there in the seventh century, they brought a different culture that is unlike any other African food.Unlike in American culture, lunch is considered the most significant meal, except during the holy month Ramadan, where food is served in abundant portions. 

A server in Morocco might take up to a week to prepare a suitable dinner for her guests. The meal often consists of as many as fifty courses. It takes a whole day just to make Bstilla, a crisp pastry, rolled as thin as tissue paper, filled with chicken. The dinner starts with Bstilla, followed by the typical brochette or kebab flavored with bits of beef or lamb fat. Next comes the Tajine, chicken or meat in a spicy stew which has been simmered for many hours, and it is served with a flat bread called Khubz.

Regional Differences

Typical Meals/Dishes: Main Foods In The Moroccan Cuisine 

The first main food of the Moroccan cuisine culture is Couscous. This in not a min dish but is always given out at the end of a meal. First, they start off with semolina grain and then are steamed on top of the stew. Then both these foods are mixed together and couscous is made.

One of the main pasteries in the Moroccan cuisine is Besteeya.

Besteeya that is a three layered and is a pastry.The first layer is shredded chicken that is topped with eggs and then a sauce {lemon onion) is added. On top of that almonds are added. Then the first layers is covered by a thin pastry sheet that is called warka.On top of the warka, a layer of cinnamon and sugar is added.Some people believe that this food had originated from the Persians but later had been taught to the chinese and they made a similar pastery to this one.

Main Ingredients In The Morocccan Cuisine

One common ingredient is cinnamon. This is found in mostly all the pasteries in the Moroccan Cuisine. Another is Cumin. Cumin is ground spice that is put in lamb, which is a big food of that cuisine. Tumeric is an ingredient added to their favorite soup harira during the Ramadon month. Ginger is also found in many stews. Bread is also an important ingredient because they use bread to eat their food.Eggs are a main ingredient in the Moroccan Cuisine because they are an important ingredient in making Besteeya and also for their poultry.

Chicken Tagine With Chickpeas

Tangine refers to the cooking vessel in which Moroccan cooks prepare this and other similar stews. A hint of cinnamon provides a charcteristically North African flavor. This dish is quickly and easily prepared in a single pot with ingredients that you are likely to  have on hand.

Ingredients

• Remove the skin from the chicken, rinse, and pat dry: 3 1/2 to 4 pounds chicken parts
• Heat in a large, heavy pan over medium high heat until fragrant and golden.
• Add 2 tablespoons unslated butter.
• Lightly brown the chicken in 2 batches in the hot butter and remove to a plate.
• Add to the pan:

1. 2 cups chopped onions
2. 1/2 cups chopped scallions

• Cook, stir often,until the onions are tender, 5 to 7 minutes. Stir in:

1. One 19 once cun chickpeas, drained and lightly rinsed.

• Add:

1. 1 cup water
2. 1 tablespoon minced garlic
3. 1 teaspoon ground ginger
4. 3/4 teaspoonn salt
5. 1/2 teaspoon ground black peeper
6. 1/2 teaspoon ground cinnamon
7. 1/3 to 1/4 teaspoon ground red pepper

Njoku, Raphael Chijioke. Culture and Customs of Morocco. New York: Greenwood P, 2005.