World Cuisine: Morocco

Wereldkeuken

by Fatema Hal, Mohammed Fedal, Frederic Fetiveau

Special dishes by established restaurateurs from Morocco, Spain and France* Moroccan cuisine is a rich melting pot of Phoenician, Carthaginian, Roman, Arabic, Ottoman and European influence, the legacy of centuries of invasions by foreign peoples and empires, all leaving their distinctive cultural mark. Moroccan cuisine is also formed of the culinary traditions of the nomadic Berber tribes, whose couscous and tajine dishes are part of their staple diet. Furthermore, Islam has played a fundamental role in defining Morocco's culinary traditions through laws on prohibiting pork, and by marking the end of Ramadan, the month of fasting, with ays of lavish gastronomic celebrations. Replete with fragrant spices, rich stews, plentiful fish recipes and mouth-watering desserts served with glasses of mint tea, Moroccan cuisine is a feast to the senses and discovering its pleasures will delight the novice in a culinary journey of fascination and pleasant surprise.

Genres: Food

Paperback

First published April 1, 2006