World Flavor Wednesday: A Taste of Morocco

September 3, 2014 | By | Comments (0)

Morocco is located at the Northwest tip of Africa and is characterized by rugged mountains and large portions of desert. It borders both the Atlantic and the Mediterranean, giving Morocco a variety of rich culinary influences. It produces a wide range of Mediterranean fruits and vegetables, and even some tropical ones. Meat, usually beef, lamb, chicken, rabbit, or seafood, serves as a base for the cuisine, while spices serve as the building blocks.

Used extensively in Moroccan cuisine, spices have been grown in and imported to Morocco for thousands of years. Cinnamon, cumin, coriander, saffron, turmeric, ginger, paprika, fennel, anise, and nutmeg are just a few of the common spices that can be found in Moroccan kitchens. Dried fruits are often added to dishes, giving Moroccan food rich depth of flavor.

A typical Moroccan meal begins with a series of hot and cold salads, followed by a tagine. Traditionally, meals are eaten with the hands and bread is used as a utensil. A cup of sweet mint tea usually ends the meal. Check out the recipes below and build your own Moroccan-inspired meal!

 

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Moroccan Flatbreads

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Roasted Vegetable Couscous with Chickpeas

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Moroccan Meatballs in Spicy Tomato Sauce

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Lamb Tagine

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Spiced Orange and Date Salad

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Moroccan Mint Tea

 

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