Moroccan cuisine

Moroccan cuisine (Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, Mediterranean and African cuisines, with minimal European (French and Spanish) influences. Traditional communal eating habits and ceremonial tea service are central to social gatherings. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.

According to Moroccan chef and cuisine researcher Hossin Houari [ar], the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC.

Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter (smen), olive oil, and dried fruits.

The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south. Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year. The traditional cooking fats are butter and animal fat, though olive oil is now replacing them. Butter is used both fresh, zebeda, and preserved, smen.

Spices and ras el hanout are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs, introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported. After the Idrissids established Fes in 789, predominant in Arab culture, many spices were brought from the east. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the Moroccan spice mixture ras el hanout.

Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel.

A typical lunch begins with a series of hot and cold salads, followed by a tagine or dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Traditionally, Moroccans eat with their hands and use bread. The consumption of pork and alcohol is uncommon due to religious restrictions.^{[citation needed]}

The main Moroccan dish people are most familiar with is couscous; lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.