Moroccan Food in a Nutshell

 

Moroccan Food in a Nutshell

 

Morocco’s adventurous cuisine is based on the liberal use of spices. Yet it should not be thought of as spicy, because the rich, aromatic seasonings are subtly married to the healthy foods they enhance. Typical spices include cumin, paprika, cinnamon, saffron, turmeric and dried ginger. Other important seasonings are parsley, cilantro, onions, garlic and cayenne pepper. The complex mixture called ras l-hanut, which is a proprietary concoction made by spice shop owners, is also widely used in cooking. It contains herbs, common spices, such as those mentioned above, and many exotic additions, including components thought to be aphrodisiacs (see p. 125).

 

Several ingredients are essential to Moroccan cooking. Lemons preserved in salt and lemon juice impart a unique, pungent flavor to salads and stews of fish or meat, especially chicken (see recipes, pp. 56–57). All sorts of olives pickled in aromatics are nibbled as snacks, added to salads or cooked in stews, frequently in combination with preserved lemons. Moroccans appreciate olive oil and use a generous amount of it in their dishes, mopping up the excess with bread. Aged, salted butter (smen), often mixed with dried herbs, provides a strong, cheesy flavor (an acquired taste) to couscous and certain sauces and soups. Smen that is many years old is a coveted commodity that is saved for special occasions. A thick, fiery paste of Tunisian origin (harissa) is served as a relish on the side. It is made with dried, hot red chile peppers, olive oil and garlic, and is added to dishes according to taste. Flavored waters distilled from fresh rose and orange blossoms are used in a variety of sweet and savory dishes. Rose water (ma ward) is added to certain pastries, and orange-flower water (ma zher) is put in some pastries, cakes,