Morocco sits in a strategic location within the Mediterranean basin and many civilisations have left their mark on its tradition, a fact noted considerably by its cuisine. Unlike its Arab neighbours, Morocco has always been the most cosmopolitain of all. Its cuisine therefore reflects a wider range of influences both Mediterranean European as well as Middle Eastern. Vegetables and herbs used in most Mediterranean countries can be found within the repetoire of Moroccan cooking. Dishes such as the antipasti in Italy , Tapas in Spain or Mezze in Greece exist also in Morocco simply under the title “SHLADA” or in other words salads. Served around the main dish – the tagine – they form a colourful aray of mostly vegetarian dishes hot & cold. Below I have selected some of the most popular of these dishes.
One of the main characteristics of the Moroccan cuisine is subtlety of taste, where sweet meets savoury and the spicy gets toned down with zesty lemony flavour resulting in a perfect harmony. This is simply achieved with the right blend of spices. In this selection we have selected some of the most popular spice blends which are used as a base seasoning / marinades and rubs to various typical Moroccan dishes, simply follow the recipe and do not worry about adjusting the seasoning – its all there for you.
Alongside Couscous, tagines are most definitely the emblem of the Moroccan cuisine. The name of this dish originates from the cookware it is prepared in and due in particular to the method of cooking; the finished products have over the years adopted the name of the utensil, (a similar story with the French casserole dish). Many people are not aware that there are a variety of tagine dishes and these vary from lamb, chicken and fish – each with its subtle and specific characteristics. Following our traditional recipes we have developed for you three different flavours of ready-made tagine sauces, which will help you reproduce authentic Moroccan flavours without too much fuss.