I’ve decided to add this page to share some of the Moroccan recipes I cook and have learned to master in flavor and cooking technique. Even as a chef, mastering the flavor profiles of Moroccan food is a challenge. After all, Moroccan food is influenced by Morocco’s interactions and exchanges with other cultures and nations. It is typically a mix of Mediterranean, Arabic, Spanish, and most importantly, Berber cuisine along with a tiny European and Subsaharian influence.
Spices are used extensively in Moroccan food. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), sesame seeds, qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). 27 spices are combined to form the “celebrated” Moroccan spice mixture ras el hanout. Not that I use all of them, but most of them and I have found a simple Moroccan spice mixture that I use and I’m sure you will love. I will Include the recipe for you to try.
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), and ellouiza (verbena). I have also found that they use a lot of alkzbara (cilantro), which you will find in many of the dishes I prepare.
Just so you know, I try to avoid meat as much as possible, so the recipes you find here will be mostly vegetarian and or vegan. I hope you enjoy them and maybe even try to prepare them for yourselves.
To get you started here’s the Moroccan spice recipe I use:
1/4 tsp cinnamon
1 tsp cumin
1 tsp turmeric
1 tsp dry ground ginger
1/2 tsp paprika
1/2 tsp cayenne
3/4 tsp salt
Just mix it up in a small bowl and add it to your dishes. It also makes a great dry rub for your meats! Let me know in the comments below if you have tried any recipes and what you think.