If you are planning to cook Moroccan food, you will find that certain essential ingredients are called for again and again: they are the essence of the flavor of Morocco.
Fish & Seafood: Morocco boasts thousands of wonderful fish recipes as each region tends to have its own traditional dishes. Larger fish, like sea bass and sea bream, are cooked whole, either stuffed or baked with vegetables. Fish is also often marinated in a combination of herbs and spices called charmoula.
Fruit: Moroccan markets are brimming with fabulous fresh fruit. Lemons, figs, apricots and, of course, dates are used in both sweet and savory dishes. They are often used in their dried form, especially apricots.
Herbs: Coriander and garlic are essential herbs in Moroccan cookery, adding a wonderful pungency. Flat leaf parsley, which has a mild, fragrant flavor, is also used. Mint is very popular in salads and no Moroccan meal would be complete without refreshing mint tea.
Meat & Poultry: Lamb is the most popular red meat, featuring in Tagines and simple but succulent roasts. Chicken, too, is widely enjoyed. Meat and poultry are usually cooked with spices and herbs to enhance their flavor.
Nuts: The most widely used nuts in Moroccan cuisine are almonds and pine nuts, which are found in both savory and sweet dishes, and cashews.
Pulses & Grains: chickpeas and dried broad beans are popular for dips, stews and soups. Couscous, which consists of tiny pellets of grain, is the national dish of Morocco. It is steamed and served warm with Tagines, or allowed to cool and used as the basis for delicious salads. Bulgur wheat is also enjoyed.
Spices: Cinnamon is widely used in soups and Tagines and mixed with sugar to dust over fried dessert pastries. Cumin is popular with fish and poultry dishes. Saffron is used in small amounts to add color and a subtle aroma. Turmeric is enjoyed for its characteristic pungency. Ground ginger, which adds a more mellow flavor than the fresh root, is the preferred choice of Moroccan cooks. Paprika is an essential element in charmoula. Cayenne is enjoyed in southern Morocco where food is more highly spiced.
Vegetables: Morocco grows an abundance of fresh vegetables, such as tomatoes, sweet peppers, olives, courgettes, broad beans, artichokes and aubergine's. They feature in Tagines and couscous dishes as well as in side dishes and salads.
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