Cuisine of Morocco

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Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Contents

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine.

Characteristic flavourings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern Cuisine.

Use of spices

Spices are used extensively in Moroccan food. While 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), maadnous (parsley), zaafran beldi (saffron) and mint.

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