The Art of Moroccan Cuisine (Part V)

A Culture of Eating, Drinking, and Being Hospitable

  Dried Fruits and Nuts – Dates are a Moroccan national speciality. They are best grown in the South, from the area of Goulmima to Zagora and the Draa Valley. They are essential during the month of Ramadan, when they accompany harira as the breaker of the fast. They are also widely used in tagines. See Lahcen’s recipe for lamb tagine with prunes and dates. Figs, dried apricots and prunes are some other dried fruits which are served in tagines. Almonds and walnuts are the most commonly used nuts in Morocco. Both are used in pastilla. Almonds are used in tagines alongside dried apricots.

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The Art of Moroccan Cuisine (Part IV)

A Culture of Eating, Drinking, and Being Hospitable

  Herbs – Maadnous and qsbour (parsley and cilantro) are always bought together in the Moroccan souks. They are the most commonly used herbs in Moroccan cuisine and essential to almost every dish. Liqama, or mint is the second most important herb since it is used to make Moroccan mint tea. Shiba, or absinthe is illegal in some countries because of its stimulative drug properties. However, in Morocco it is a popular repacement for mint in tea during the winter when mint is out of season. Louisa (verbena) and marjolane are also used in tea and are valued for their healing qualities. Anise is used on pastries and bread. You can find thyme used in desserts, like roasted figs and apricots.

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Moroccan Crepes "Razat El Quadi/El Kadi"

   This is another traditional typical crepe, very popular in the West region of the Kingdom of Morocco, called Razat El Quadi or El Kadi (رزة القاظي - also spelled Rzeeza or Rzyza or Rziza =رْزِيزَة ), which is a unique Moroccan crepe, that literally means 'Judge's Turban'. Strangely enough, these delicious Moroccan crepes are named after a turban, which is a traditional and rural head dress that Moroccan men wear in some regions, especially in the Sahara (Desert) to protect them from wind, dust, dry hot weather in summer and cold, sandstorms in winter.

   Rzeeza is usually served during Ramadan and also for special occasions or any-time, but traditionally, Rzeeza is treated as a special breakfast food item for a newly married couple in the West region of Morocco and this occasion is called "Ftour El 3rouss" = فْطُورْ العْرُوسْ, which means = "The Bride's Breakfast". The first breakfast that a newly married couple share, should be exceptional, so Rzeeza is definitely at the top of the breakfast list for the couple, and usually served along with milk, Msamen, Melwy, stuffed dates, boiled eggs, Harira, croissants, Atay, etc..... In times past, Rzeeza would be prepared by the bride's aunties or older sisters or grandmother who were considered great bakers or cooks, but there are now bakers' shops or pâtisserie who are able to serve authentic Rzeeza for this special occasion. Both the groom’s and bride’s families (only close family members) would gather around the table to mingle, spend time with one another, introduce themselves and more importantly show their support to the couple in their new life. Rzeeza always brings back fond wonderful childhood memories for me, it was something I look forward to during Ramadan or tea-break after school.

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The Art of Moroccan Cuisine (Part III)

A Culture of Eating, Drinking, and Being Hospitable

The Moroccan Spice Cabinet
Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chiles are used to spice up some tomato-based dishes, vegetable tagine, and charmoula. The South of Morocco is a source of pure saffron pistils that are used in food, tea and as an herbal medicine. Ras l’hanoot means “the head of the shop”. This spice is a mix of 20-40 different spices concocted by the shop owner. Cardamom is used in cream desserts, like muhallabiya. Sesame seeds are found on pastries and are very important during Ramadan to make special Ramadan desserts like sllou, a sweet and heavy paste made with sesame seeds. Cloves are sometimes used when making broth.

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The Classic Moroccan Flower Cookies

Chebakia or Chebakiya (Mkharqua-Mkharka-Mkhar9a)
The Classic Moroccan Flower Cookies

In Agadir (South of Morocco), they have a special version of Chabakiya, 
called Bouchnikha = بوشْنيخَة ou 
Chebakiya Khyout (5yout) = الشّْبّاكيّة خْيُوطْ .

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The Art of Moroccan Cuisine (Part II)

A Culture of Eating, Drinking, and Being Hospitable 

BREAD :
Bread, or khubz is sacred in Morocco. If a piece of bread from the dinner table falls on the ground, you are to pick it up and kiss it. It is also forbidden to throw away bread, so families keep their leftover bread aside to give to the poor, or to the livestock. Since very few Moroccan households have an oven, almost every neighborhood has a community oven where people take their bread dough to be baked. In the countryside, every family has its own traditional oven made of mud. At the table, instead of a fork and knife, Moroccans use a small piece of bread, their thumb and first two fingers to pick up food. You may discover that it becomes more useful than a fork at times, since you can use it to soak up the tasty sauce of the tagine while also picking pieces of meat and vegetables. Since bread plays such an important role in eating, it is always distributed evenly at meals so that no one will have to ask for a piece.

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The Chebakia 'Mkharka'

   The Chebakia (chebbakia or shebakia) also known 'Mkharka', is a Moroccan sesame cookie which is shaped into a flower, fried and then coated with honey. Also known as mkharka, it's usually served during Ramadan and for special occasions.
The ingredients and preparation methods may vary according to the traditions of each region.

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The Art of Moroccan Cuisine (Part I)

A Culture of Eating, Drinking, and Being Hospitable 

HISTORY AND INFLUENCES :
Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. In Moroccan dishes, one can trace the country’s long history of colonizers and immigrants who have left their mark in more than one way. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous. The Arab invasion brought new spices, nuts and dried fruits, and the sweet and sour combinations that we see in dishes like tagine with dates and lamb. The Moors introduced olives, olive juice and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc. The Ottoman Empire introduced barbeque (kebabs) to Moroccan cuisine. The French colony, although short-lived compared to reign of some of these other empires, left behind a culture of cafes, pastries, and even wine. Over time, cooks in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes. Every Moroccan dish has its place in society and varies with the market, the season, and the region.

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Moroccan Dish 'Pastilla'

   Pastilla (pronounced "bastila"; Moroccan Language: Bestila), also transliterated bastilla, bisteeya, b'stilla or bstilla, is a traditional Moroccan dish, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish or offal as a filling. Pastilla is generally served as a starter at the beginning of special meals.

   It is a pie which combines sweet and salty flavours; a combination of crisp layers of the crêpe-like werqa dough (a thinner cousin of the phyllo dough), savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar

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Moroccan Cuisine

   People have always considered Moroccan cuisine as one of the most picturesque and varied cuisines in the world. The interaction of Morocco with the rest of the World throughout history may be one of the main reasons to explain this. We can find a mix of Berber, Middle Eastern, Arab, Moorish, Mediterranean African and Jewish influences. Moroccan cuisine today is what the cooks in the royal kitchens of Meknes, Rabat, Tetouan, etc created to modify the mentioned Moroccan cuisine.

    Tradition when it comes to meals changes if we compare it to different parts of the World as the main meal is the one taking part in the midday, with a selection of hot and cold salads. Bread is also popular and you will not find a Moroccan meal without it. The most common meat is lamb or chicken and as it happens with the bread, it is easy that you find them in meals with couscous and vegetables. To end the meal there is usually a cup of mint tea. 

    Something different about cuisine and food traditions in Morocco is that Moroccan people use to eat with their fingers and using bread as an utensil. If you are travelling to Morocco during the “Holy month of Ramadan” you will find that people is not allowed (with very few exceptions) to eat or drink anything until the sun sets.

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Moroccan Kohl Powder Eyeliner

   The Moroccan women are known for their exotic beauty. Deep, dark skin and mysterious dark eyes to match. Their beauty secret in developing this charcoal look to their eyes dates back centuries and has been passed on to the current young girls of today. 

   Kohl (khur, kuhl, kahal, or kohol) is a black substance used by Moroccan women as eyeliner and eyeshadow. Apart from making the eyes look brighter and larger, kohl has a value as a protection against eye disease. It's blackness also controls the sun's glare in the desert, and thus it is used by both men and women of the desert.

  Application: pick up stick and dip tip of stick into kohl powder. Hold stick parallel to eye, and starting at the inner point of the eye, run it between the eyelids ACTUALLY TOUCHING THE EYE. (It doesn't hurt, really.)

   Kohl is water-proof but not "spit-proof", which is a great atribute in hot climates. A tiny amount of power will last you a couple of years, and it's much healthier for your eye than commercial cosmetics which you wouldn't dare put into your eye. Excess powder will gather at the corner of the eyes and you can remove it. It is much less artificial looking than painting a line outside the lids with commercial eyeliners; people will notice your eyes, but they won't be quite sure why.
Little Bottle of khol Powder last for a long time.

IMPORTANT : If you wear contact lenses you must apply kohl BEFORE inserting lenses.

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