After a long history of influence from
many different cultures over the years – Berber, Spanish and French to name a few – it is no wonder that
Morocco is now home to one of the most diversified types of cuisine and culture in the world. Most people in
the major cities not only speak Darija (Moroccan Arabic), but French, Berber and increasingly more, English.
With countless celebrations and sights to visit throughout the year, Morocco is quickly gaining a global
reputation as a country with no shortage of diverse gastronomy, generosity and personality.
With the noise of
dozens of people haggling prices with shopkeepers in the souks (marketplace), donkey carts that seem to go
anywhere they please, and potion sellers offering you the elixir cure for all your problems, a person
accustomed to the relative peace and predictability when travelling in the Western world may be intimidated
when entering the bustling city of Marrakesh, one of the most popular cities to visit in Morocco.
However, people often hear of the friendly nature of the Moroccans, and newcomers to the country quickly
discover it. Moroccans are naturally hospitable and quick to invite friends to spend time with them. You will
either be invited to a hammam (Middle Eastern sauna), or someone’s home, which is considered a great honour.
Once invited to a home, visitors should remove their shoes before entering and have a gift for the host.
During dinner, Moroccans use their hands when they eat and the flat, round bread served during every meal can
act as a replacement to traditional Western utensils. However, one must be careful only to use their right
hand during the meal, for proper Morrocan etiquette.
Tagine, a popular dish in Morocco, refers to both the clay or ceramic circular dish used as cookware, and the
chicken, lamb or vegetable stew slow-cooked inside the dish.
Try out this recipe for vegetable tagine.
Ingredients:
Olive oil
1/2 tsp salt
1 tsp ginger
Half tsp pepper and turmeric
Pinch of saffron
Directions:
Slice an onion into rings, peel and slice four carrots and two potatoes. The potato slices should be
mixed with the spices and set aside as the olive oil is poured into the tagine and the vegetables placed in
it in this specific order: onions at the bottom, then the tomatoes, carrots and potatoes. Remaining oil is
poured over the potatoes, and the spices are rinsed with one cup of water. After adding this water to the
tagine, the tagine is heated up for 15 and 20 minutes on medium heat to make it simmer, then heat up with the
lowest heat for about an hour and a half.
For traditional chicken tagine, the recipes calls for the same ingredients, with the exception of ginger,
turmeric and saffron. Add four to six boneless, skinless chicken breasts or thighs. Sauté the onions and
garlic in vegetable oil, then add chicken to brown for no longer than six minutes. Stir in ¾ cups of water,
add potatoes and carrots and sprinkle with salt and pepper. Cook in the tagine for 35-40 minutes, then add
the tomato wedges and allow to cook for an additional 10 minutes.
For a Moroccan favourite that is known worldwide, Couscous is a dish of semolina served with a meat or
vegetable stew over it. Spices like ginger, paprika and allspice give the dish its famous tangy taste. You
will also often find spices such as paprika, cumin, cinnamon and white pepper in Moroccan dishes.
During all mealtimes, tea will be served. The hot beverage is an integral part of the Moroccan culture.
Moroccans make their tea by boiling a litre of water and rinsing a small teapot with 1/4 of the water. Green
tea leaves and another 1/4 of the boiling water is placed in the pot, swirled, and the boiling water is
poured out. Mint leaves and sugar are added and the rest of the water poured pot. The tea is steeped for
about five minutes.
A unique aspect of the Moroccan tea culture is unique in how it is served, as the beverage is only considered
drinkable if foam sits atop the tea. This is done by pouring the tea at least twelve inches away from glasses
using a teapot with a long, curved spout in order to ensure the presence of foam (which, of course, takes a
lot of practice). Friends and family then enjoy each other’s company as the aroma of the mint and the
sweetness of sugar indulge their senses.
On Ramadan, the Islamic month of fasting, Muslim Moroccans fast from dawn until dusk for a month. At dusk,
Moroccans set the iftar table to break the fast, which is full of delicious foods that even children (who are
exempt from fasting) look forward to.
To begin, a date is the first thing that is eaten before beginning to eat various Moroccan dishes, like
harira (lentil and tomato soup), that help restore energy. There are numerous sweets available that provide
the sugar needed after a long day without food. Chebekia, a sesame cookie folded into a flower shape, is
fried and coated with honey.
Boasting famous visitors like The Beatles and the Rolling Stones, more people are beginning to recognize
Morocco as one of the best places for the adventurous at heart, to truly immerse themselves in a lively
culture. More people are travelling to the country and are awed by its modern structures that still retain
their roots in traditional Moroccan architecture, the centuries-old medieval cities still inhabited by
Moroccans, and the vivacious people who are so enthusiastic to share the fascinating country they come from
that they make any new resident feel like a native Moroccan in no time at all. •
