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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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 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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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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