Moroccan cuisine is extremely refined, thanks to Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Meknes, Fez, Marrakech and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
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 karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and maadnous(parsley).
The color of the spices makes you want to buy some – have fun cooking.
Stay tuned for recipes….
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