History of Moroccan Cuisine
Moroccan Cuisine is considered one of the most important cuisines in the world.
Morocco’s long history is reflected in its food. The country is situated on the North African shores of the Mediterranean and incorporates the rugged Atlas Mountains. Nomadic North African Berbers created the basis of the country’s lush and varied cuisine.A raft of foreign influences flavors Moroccan Cuisine, as well.
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.
Moroccan Cuisine is known by it healthy recipes, natural ingredients and fabulous taste.