Morocco: A Cultural Cookbook Sample by worldtradepresss

Publisher:EdwardG.Hinkelman

Editors:JennyFretlandVanVoorst,BrielleBurt,FeliciaTopp

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ACulturalCookbook

LISTOFRECIPES

1.Amlou

2.BakedFish

3.BakedSardines

4.Bakoula(MallowSalad)

5.Bastilla(ChickenPie)

6.Batbout(MoroccanPita)

7.BatinjaanZalud

8.Beghrir(SemolinaPancakes)

9.Bessara

10.Bisteeya

11.Briouats(StuffedPastries)

12.Chebakia

13.ChermoulaOlives

14.ChickenMarrakesh

15.ChickpeaandBarleySalad

16.Chorba

17.Couscous

18.CouscousMesfouf

19.CouscousTfaya

20.DchichawithCrackedWheat

21.Fekkas

22.FishChermoula

23.FtourBread(BreakfastBread)

24.Ghriba(AlmondCookies)

25.Harcha(SemolinaBread)

26.Harira

27.HssouaBelboula(BarleySoup)

28.KaabelGhazal(AlmondHorns)

29.Kalinti

30.KebabKoutbane

31.Khobz

32.KhobzdyalSmida(SemolinaBread)

33.Krachel(MoroccanBriocheBuns)

34.LambTagine

35.LambwithMintedYogurt

36.Loubia(WhiteBeanStew)

37.M’hanncha(SnakePastry)

38.Ma’amoul

39.Maakouda(PotatoFritters)

40.Makroud(DateBars)

41.Mechoui

42.Meloui(CoiledFlatbread)

43.Meskouta(OrangeCake)

44.Minestra

45.MoroccanCarrotSalad

46.MoroccanChickenwithPreservedLemon

47.MoroccanEggplant

48.MoroccanLentilSoup

49.MoroccanSardineBalls

50.Msemen(Flatbread)

51.OrangeSliceswithCinnamonandOrange BlossomWater

52.PastillabilLait(MoroccanMilkPastilla)

53.PotatoandLeekSoup

55.Rghaif(LayeredFlatbread)

56.SaffronChickenSoup

57.Saladed’Orangeetd’Olives (MoroccanOrangeOliveSalad)

58.Salatetal-Jazar(CarrotSalad)

59.SalatetHummus

60.Sfenj(FriedDoughnuts)

61.Shakshuka

62.ShebakiaBread

63.Shlada

64.Shladaal-Barba(BeetSalad)

65.ShladaBatata(MoroccanPotatoSalad)

66.ShorbatAdas(LentilSoup)

67.SpicedChickpeaSoup

68.SpicyMoroccanMeatballs

69.SpinachSaladwithPreservedLemon

70.Tafarnout(BerberClayOvenBread)

71.Taktouka(TomatoandRoastedPepperSalad)

72.TomatoandLentilSoup

73.WarakEnab(StuffedGrapeLeaves)

74.Zaalouk

75.ZucchiniandSaffronSoup

FOREWORD

Welcome!ThiscookbookoffersastructuredandculturallygroundedexaminationofMoroccancuisine,develdatabase,whichsynthesizeshistoricaltexts,ethnographicrecords,andcontemporarycontributionsfromMoroccanhomecooksandprofessionalchefs.Theresultisaresourcethatgoesbeyondrecipestoilluminatethe theirmark.Layeredspiceblends,long-simmeredtagines,intricatepastries,andcommunalbreadsspeakto byreligiousandseasonalrhythms.

Thisvolumefollowsthesameformatasourlargerreferencecollection:clear,structured,andrigorouslydocuandceremonialsettings,offeringinsightintoeverythingfromurbanstreetfoodtoruralfestivalmeals. RatherthanromanticizingMoroccancuisineasstaticorexotic,thisbookpresentsitasaliving,evolvingtradi-arlyguideintendedtoservebothasanintroductionandalong-termreference.Whetheryouareexploring afoundationforunderstandingMoroccothroughoneofitsmostenduringformsofexpression:itscuisine.

REGIONALCUISINE

Andalusian,andMediterranean.Beef,goat,and muttonandlambarecommonmeats,roundedout bychickenandseafood.Distinctforitsintricate useofspicessuchascumin,coriander,saffron,and cinnamon,Moroccandishesoftenbalancesweet

ofmeatswithfruitslikeprunesorapricots.Traditionalbreadisservedwithalmosteverymeal,with riceandwheatstaplegrains,andcouscous,small steamedgranulesofrolledsemolina,widelyconsumed.Thecuisineisalsoknownforitsvarietyof cookingmethods,includingtheslow-cookedstews knownastagines,whicharecookedinaconical potalsocalledatagine,andtheextensiveuseof thecouscoussteamer.

marinadeofherbs,lemon,andspices.Popularstreetfoodsincludesnailsandbocadillos sandwichthatoftencontainsgrilledchicken,pickledvegetables,andaspicysauce.

chermoula,a

CLASSICDISHES

FishChermoula–Inthisclassicdish,anherb-based saucewithsaffron,coriander,cilantro,cumin,and

Tagine–ThisclassicMoroccandishispreparedwith recipesadddriedfruits,olives,nuts,orvegetables.

SIDEDISHES

Couscous–Couscousisatinysemolinapastaserved withrichstews.

SpicyMoroccanMeatballs–TraditionalspicyMoroccan Meatballscontaingroundbeefwithpaprikaandcayennepepper.

DESSERTS

Fekkas–Thissimplebiscuitismadefromsliced,

M’hanncha–Thisrichphylloorwarqa likeasnake.

BEVERAGES

Leben dilutedyogurt,commoninMoroccoandacrossNorth Africa.

MintTea–MintteaisaverypopulardrinkinMorocco, especiallyaftermeals.Itisusuallyofferedtoguests andmayalsobeservedwithfood.Freshmintis usuallyblendedwithgreenteaandsometimes isusuallyheavilysweetened.

HOLIDAYFAVORITES

Mechoui–Alegoflambismarinatedinapaprika-cumin-saffronspicepasteandthenslowlybakedorgrilled tocreatethisspecialdish,whichispreparedbymany MoroccanMuslimstocelebrateEidal-Adha.

Couscous

MintTea

M’hanncha

Mechoui

SPECIALOCCASIONFOODS

LifeMilestonesandPersonalCelebrations WEDDINGS

Moroccanweddingsareelaborate,multi-daycelebratreatedtolavishmeals,includingpastilla,asavory

wellasharira,atraditionalsoupmadewithchickpeas,lentils,tomatoes,andspices.Tajines,couscous, andplattersofmechoui(slow-roastedlamb)arecom-

Dessertsincludetraditionalpastriessuchaskaabel ghazal,alsocalledgazellehorns,acrescent-shaped

MAWLIDAL-NABI(TheProphet’sBirthday)

ThisholidaycelebratesthebirthoftheProphet Muhammadandisobservedwithprayer,storytelling, andfestivegatherings.Familiesbakespecialpastries andcakesfortheoccasion,suchaskahbualghazal, orangeblossomwater,whilebriouatisapastrythat istypicallytriangularorcylindricalinshapeand madewithapaper-thindoughcalledwarqa.Briouats oftenfriedorbaked.Baghririsasmall,spongypanservedwithbutterandhoney.Mawlidbreadisaspecialbreadsprinkledwithsesameseeds.Familiesmay alsopreparebissara,aheartyfavabeansoup,while traditionalsweetmintteacalledshaibiinaanaais sharedthroughouttheday.

BIRTHCELEBRATIONS

AqeeqahisaMuslimtraditionthatcelebratesthebirth familyandfriends.Theoccasionismarkedwithtraditionaldishessuchaslambtajineservedwithcouscous ormechoui inaclayovenoverwood.Roastingalegoflambor wholeshoulderisanotherwaytorefertomechoui. Sweettreats,includingchebakia makroud aresharedaswell.

STREETFOOD

somevariationsofchebakiaincludetheadditionof enhancingitscomplexity.

TraditionallyassociatedwithRamadan,chebakiais asymbolofMoroccanhospitalityandfestivity.Itis commonlyservedduringtheeveningiftartobreak thefast,makingitaseasonaltreatthatiswidely availableacrossMoroccoduringRamadan,especially incitiessuchasMarrakechandCasablanca. SFENJ

Sfenjisadoughnut-likepastrymadefromunsweeteneddough,frieduntilitachievesacrispyexterior withasoft,chewyinside.It’ssometimessprinkled withsugarordippedinhoneyforaddedsweetness.

SfenjisatraditionalMoroccanbreakfastitemwith rootsinAndalusiancuisine.It’softenenjoyedwith mintteaandisapopularmorningtreatinthecities ofTangierandFez,wherestreetvendorssetupearly tosellfreshsfenjtopassersby.

BRIOUAT

andorangeblossomwater.Whilesweetbriouatsare withmeatorcheese.Thesepastriesoriginatefrom AndalusianandBerberculinarytraditionsandarea populartreatduringfestiveoccasions.Briouatsare oftenservedatweddingsandspecialcelebrations, symbolizingsweetnessandprosperity.Theycanbe foundinmarketsandbakeriesacrossMorocco,particularlyduringfestiveseasons.

GHRIBA

Ghribaisacrumbly,nuttycookiemadefromground almondsorsemolina,oftenenhancedwithcinnamon. Variationsofghribamightincludecoconutorpeanuts,dependingonregionalpreferences.Withroots inBerberandAndalusiancuisine,ghribaistraditionallymadeforcelebrationsandiscommonlyserved withmintteaasasymbolofMoroccanhospitality. Thesecookiesareavailableyear-round,particularly inthecitiesofMarrakechandEssaouira.

Briouat

DIDYOUKNOW?

EdibleUtensil

InMoroccanculture,breadisnotjustanaccompanimenttomealsbutanessentialpartoftheeating experience,oftenusedasautensil.Khobz,thetraditionalround,crustybread,isusedtoscoopuptagines,stews,andsalads.Thispracticeemphasizesthe communalaspectofMoroccandining,wheredishes areshared,andeveryonedipsintothesamepot.

Breadmakingisanimportanttradition,withmany familiesbakingtheirownbreaddaily.Thebreadis typicallybakedincommunalovens,reinforcingcommunitybonds.Usingbreadasautensilhighlightsthe integralroleofbreadinMoroccanmealsandthecul-

Multipurpose

Moroccancuisineuniquelyincorporatesingredients alsousedintraditionalcosmetics,suchasarganoil androsewater.Arganoil,oftenreferredtoasliquid whenusedincooking.Itisalsoakeyingredientin skincareduetoitsmoisturizingproperties.

Rosewater,madefromDamaskroses,iscommonly aroma.Itisalsoapopularingredientinbeautyproducts.ThisdualuseofingredientsunderscoresMorocco’sholisticapproachtohealthandbeauty,blending culinaryandcosmetictraditionsseamlessly.

UsefulNut

AlmondsareaversatileingredientinMoroccan cuisine,appearinginbothsavoryandsweetdishes. Theyareusedtothickensauces,addcrunchto salads,andareaprimaryingredientinmanytraditional pastries.Almond-stuffedpastilla,asweetand savorypie,isaprimeexampleofhowalmondsenhance Moroccandishes.

TheuseofalmondsshowcasestheMoroccanskillin importantpartofMoroccanhospitality,oftenserved withmintteatoguests.Thiswidespreaduseof culinarycultureandtheirroleincreatingcomplex, satisfyingdishes.

TEACULTURE

History

Historiansaren’tsureexactlywhenteacametoMorocco.Somesayitcameasearlyasthe12thcentury BCEwhenPhoenicianseafarerssettledintheregion. OthersbelieveitwasbroughtbytheBerbers,aculturewithastrong,ancienttea-drinkingtradition. ItisalsoplausiblethatMorocco’sgreengunpowder

thelate17thorearly18thcentury.Whatisclear, however,isthatherbalinfusionsmadewithmint, wormwood,sage,andotherplantspredatetheintroductionofCamelliasinensis(theleavesusedin greentea).

Cultivation

Whileplantsusedfortraditionalherbalteasgrow naturallyinMorocco,theCamelliasinensisplantis notcommerciallycultivated.MostteainMoroccois importedfromChina.

PopularVarieties

InMorocco,teaisbrewedstrongandflavoredwithcopious amountsofmintandsugar.

ThemostcommontypeofteainMoroccoisChinesegreen“gunpowder”tea,astronggreenteawithitsleaves tightlyrolledintolittleballs.Thenameisderivedfromthetea’sresemblancetoballsofgunpowderusedin the18thand19thcenturies.

HowIt’sEnjoyed

TeaistypicallyenjoyedintheMaghrebmannerin Morocco.Thegreengunpowderteaisbrewedstrong

Itisusuallyservedinglasseswithouthandles,makingdrinkingachallengeforthosewhoaren’tusedto holdingthehotglasses.

TheofferingofteaisingrainedinMorocco’sculture ofhospitality.Itisinconceivableforahostnottoofferaguesttea,anditisconsideredaninsulttoturn itdown.Traditionally,themaleheadofthehouseholdpreparesthetea,andatleastthreeglassesare served.ThereareseveralspecialmethodstopreparingMoroccantea,varyingincomplexity.Inone ofthesimplermethods,theloose-leafteaisadded toboilingwaterandlefttosteepforabout15min-

teapot.Sugarisaddedandtheteaisboiledagainto dissolvethesugar.Next,freshmintisadded,either totheteapotorintoeachindividualcup.Thetea

BAKOULA (MALLOWSALAD)

PrepTime:15minutesCookTime:15minutesTotalTime:30minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

BakoulaisatraditionalMoroccansaladmadefromsteamedmallowleaves.Thisfragrant,herbaceoussalad andaromatictaste.Bakoulaisoftenservedasanappetizerorsidedish,pairedwithMoroccanbreadand minttea.Itiscommonlyenjoyedduringspring,whenmallowleavesareinseason,andisastapleofMo-

SHLADA

PrepTime:15minutesTotalTime:15minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

Shlada servedasastarterorsidedish,itismadewithfreshtomatoes,cucumbers,onions,andherbs,dressedinoliveoilandlemonjuice.ShladaisastapleatMoroccanfamilymeals,oftenaccompanyingtagines,couscous, orgrilledmeats.Thislightandrefreshingsaladisespeciallypopularinsummer,offeringacoolingcontrast toheartierMoroccandishes.Itscrisptextureandzestydressingmakeitaperfectcomplementtoanymeal.

CHORBA

PrepTime:5minutesCookTime:60minutesTotalTime:65minutes

RecipeServings:4-6DietaryConsiderations:GlutenFree,DairyFree,Kosher,Halal

Chorbasimplymeans“soup”inArabic.However,thewordisstronglyassociatedwithaheartytomato-based soupthatistypicallyeatenduringRamadan.ThisdishispopularthroughouttheMiddleEastandelsewherein theworld,anditcanbemadeinawidevarietyofways;themosttraditionalwayfeatureslamb.

SHLADA

PrepTime:15minutesTotalTime:15minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

BISTEEYA

PrepTime:45minutesRestTime:20minutesCookTime:40minutesTotalTime:1hours40minutes

RecipeServings:6-8DietaryConsiderations:Halal

AnationaldishofMorocco,bisteeya foodoftenservedatweddings,holidays,andformalgatherings.Bisteeya combingsavorypoultryandsaffronwithsweetsugar,cinnamon,andpreservedlemon.

BAKOULA (MALLOWSALAD)

PrepTime:15minutesCookTime:15minutesTotalTime:30minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

ZAALOUK

PrepTime:10minutesCookTime:40minutesTotalTime:50minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

Thoughoftenreferredtoasasalad,zaaloukisnormallyservedasadiporsidedishandismadewithcooked tomatoesandeggplants.Zaaloukisextremelyversatileandcanalsobeservedasasnackorlightmealwith bread.Itgoesparticularlywellasanaccompanimenttoseafooddishes.

AMLOU

PrepTime:10minutesCookTime:10minutesTotalTime:20minutes

RecipeServings:4-6DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

AmlouisarichandnuttyMoroccanspreadmadefromarganoil,roastedalmonds,andhoney,oftenreferred toasMoroccannutbutter.ItisaspecialtyoftheBerberpeopleinsouthernMorocco,particularlyintheSous Valley,whereargantreesareabundant.Traditionally,amlouisservedwithbreadssuchaskhobz,baghrir,or msemen amlouispackedwith healthyfats,protein,andantioxidants,makingitbothadeliciousandwholesometreat.Thisluxuriousspread isasymbolofMoroccanhospitality,oftenpresentedtoguestsalongsidefreshminttea.

SFENJ (FRIEDDOUGHNUTS)

PrepTime:15minutesRestTime:1hourCookTime:15minutesTotalTime:1hour30minutes

RecipeServings:12-15DietaryConsiderations:Vegetarian,DairyFree,Kosher,Halal

SfenjisatraditionalMoroccanfrieddoughnutthatiscrispyontheoutsideandairyontheinside.Itisoften enjoyedforbreakfastorasasnack,servedwithhoneyordustedwithsugaralongsideaglassofMoroccan minttea.ThenamesfenjcomesfromtheArabicwordmeaning“sponge,”referringtoitslightandchewy texture.Thisdeep-frieddelicacyhasbeenastapleinMoroccanstreetfoodcultureforcenturies,with vendorsoftenshapingandfryingthemfreshinmarketsandbakeries.Sfenjisbelovedforitssimplicityand thewayitbringsfamiliesandfriendstogetheraroundawarm,sweettreat.

HARISSA

apotentadditiontodisheswithoutaddingmuchfat orsugar.Itcontainscapsaicinfromthechilepeppers, whichmayhavemetabolism-boostingandanti-inEandheart-healthyfats.Somecommercialversions maycontainaddedsaltorpreservatives.

Preparations

Harissaismadebysoakingdriedchiliesorroasting freshones,thenblendingthemwithgarlic,spices, andoliveoilintoathickpaste.Itcanbeusedin grains,addedtosoupsandstews,orservedasacondimentalongsidebread.InTunisia,itistraditionally addedtolablabi(chickpeasoup)orspreadonbread witholiveoilasabreakfastorappetizerdish.Harissa alsopairswellwithgrilledvegetables,eggs,anddips suchashummusoryogurt-basedsauces.

Season

servedproductthatcanbemadeandconsumedyearround.However,freshharissaisoftenpreparedin thelatesummerandfallwhenchilepeppersarein peakseason.Inregionswheretraditionalfoodpreservationiscommon,largebatchesofharissaare madeduringharvesttimeandstoredinjarsforuse throughouttheyear.Itsshelf-stabilityandintense especiallyinNorthAfrica.

DidYouKnow?

•ThewordharissacomesfromtheArabicverbharasa,meaning“topound,”referencingthetraditionalmethodofgrindingthepastebyhand.

•

wasaddedtoUNESCO’sRepresentativeListofthe IntangibleCulturalHeritageofHumanityin2022, whichrecognizesaculture'straditionsandknowhow.Harissaiscommonlyservedatnearlyevery mealinTunisianhouseholds,muchlikeketchupor mustardinWesterncultures.

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