Moroccan cuisine is considered one of the oldest and most ancient of kitchens. As the Moroccan cuisine in pictures, the traditional Moroccan kitchen, the Moroccan cuisine for sweets, the Moroccan cooking for weddings, the modern Moroccan kitchen, the order of the Moroccan cuisine in the world, the Tajin Shahyoat couscous, its history goes back to the Middle Ages When the fugitives of the Abbasids who left Baghdad took refuge and settled in Morocco, they brought with them traditional recipes that had become common in Morocco and forgotten in the Middle East. This is confirmed by what Al-Baghdadi wrote in his writings (12th century AD) on Iraqi recipes and similarities with contemporary Moroccan dishes. Moroccan cuisine has a distinctive feature, which is cooking with fruits with meat, such as quince with lamb or apricots with chicken. As well as the influences on Moroccan cuisine that came with the Moriscos (Muslim refugees) who were expelled from Spain during the Spanish Inquisition.
Moroccan cuisine has been considered one of the most diverse in the world since ancient times. The reason is due to Morocco’s interaction with the outside world for centuries, as it is a mixture of Amazigh, Arab and Maghreb cuisine in the Middle East, the Mediterranean and Africa. It was not affected by any tide, and it is because Morocco is the only country that was not colonized by the Ottomans, and the cuisine remained. The Moroccan has been steadfast for several centuries now, and during the emergence of Andalusia, Moroccans from various Moroccan cities transferred their cuisine to Andalusia, the emerging country.
2- Secrets of Moroccan cuisine:
The Morisco refugees from Spain after the expulsion of Muslims from the country and the start of the Inquisition, enriched this kitchen, bringing with them various technologies and types of luxury dishes inlaid with European food, according to what experts say. This applies to the Arab refugees who came to Morocco to escape from the Abbasids in Baghdad, and brought with them to Morocco a lot of dishes that combine meat and fruits, especially quince and apricots. This is known from the characteristics of the excellent Persian cuisine, which is close to Baghdad, and which uses fruit a lot. The conqueror Muslims, not the refugees, also brought with them many types of spices, rice, sugar cane, pomegranates, citrus fruits, eggplant, and others. In the past, the Romans played a great historical role in founding this kitchen, as they brought with them agricultural experiences such as viticulture and the arts of using grapes and its derivatives, as is the case with olives and their world. Historically, the royal chefs in each of the major cities such as Meknes, Fez, Rabat, Tetouan and Marrakesh, are the founders of this great and luxurious cuisine.
The natural-geographical and climatic diversity also contributed to the enrichment of Moroccan cuisine, as it combined hot and dry desert areas, cold, coastal and green mountain areas, providing fish, lamb, cow, poultry, herbs, fruits and vegetables in abundance.
“Festivals were held for this great kitchen, and prizes were allocated to it,” according to Kabeerah Al-Tunisi.
Al-Tunisi says that Moroccan cuisine is distinguished by its being unique in mixing sugar and salt in some meals, in addition to the use of some fruits such as apples, pineapples, pears, dried plums and dried figs, and raisins in preparing or decorating some dishes, as well as the use of some nuts, such as almonds, for example, and is characterized by a difference. Spices are different for each eater, and ghee cannot be dispensed with, as well as preserved lemons and olives lying down.
According to what was stated in a special, interesting and important study in the Moroccan newspaper, Al-Masaa, since the days of the Almohads, these spices and spices have been distinguished by two types in Morocco, which are solid and fluid or liquid. The Almohad period is considered the best historical and prosperous period in the history of Morocco between the second and thirteenth centuries AD, as the country included some parts of the Maghreb and Spain.
Among these spices and solid spices we find: “Anise (a sweet seed) – pink basil (basil) – ginger (skinnebear) – sap (vegel) – saffron – thyme (thyme) – safflower heart – pepper (bezar) – qaqla (bottom qilah) – Rand (Our Master Moses leaf) – Caraway (Spherical) – Cumin – Mastic (Mastic Free) – Khulangal (Khodenjal) – Carnation – Raziang (Basbase) – True pine and crushed pine – Nilj (indigo plant) – Citrus leaf (Citrus: lemon Yahud) – Coriander seeds (dried coriander). ”
As for fluid liquids and spices, we find: “Rose water – light vinegar – heavy vinegar – slick vinegar (white) – mint water – vegan water – apple water – raw apple water (sour apples) – squeezed onion water – raisin water – water Pomegranate – sour pomegranate juice – raziang water (basbase) – squeezed quince water – pear water – grilled pumpkin water (almond) – sweet almond oil (almond oil) – walnut oil (karaoke oil) – rose oil (rose oil).
Among the other and indispensable ingredients in Moroccan cuisine are: fragrant lavae, flour, sugar, honey, butter, ghee (olive oil), milk, semolina, salt, raisins, mint, garlic, sesame, and yeast. Moroccan cuisine since the Almohad days has been: mushrooms, peppers, onions, spinach, cabbage, coriander, garlic, turnip, pumpkin, beans, eggplant, pumpkin, asparagus, carrots, chard, parsley, and others. As for the types of fruits that can be dispensed with, they are: apples, quince, pomegranate, melon, grapes, pears, peaches, apricots, lemons, fig berries, almonds, walnuts, and others.
3- The global rank of Moroccan cuisine:
Moroccan cuisine received an honorable rank in the classification of the best international kitchens, which was accomplished by the site “The Top Ten”, where the Moroccan “chefs” that are distinguished and differ according to the culture of each region of the national territory ranked 16th at the global level and first at the level of Arab countries, It is followed by Lebanese cuisine, which ranked 18th, and Algerian cuisine, which ranked 28th.
4- Fast food:
Traditional street food has been popular for a long time, the best example being the Jamaâ El Fna Square in Marrakesh. Beginning in the 1980s, new restaurants began to appear that served “bocadillo” (the Spanish word for sandwich, widely used in Morocco). A bocadillo is a baguette stuffed with salad and a type of meat, or similar to tortilla, which is also a term widely used in Morocco.
During the 1990s, a new trend began to emerge. Dairy stores and new products (dairy products, dairy, Moroccan) have spread throughout the cities in Morocco. These pastries generally offer all kinds of dairy products, juices, and breakfast as well as bocadillos.
In the late 1990s, the country also witnessed the opening of multinational agencies of fast food chains, especially in large cities such as McDonald’s.