Ethnic Cooking

Morocco: The cuisine of North Africa, perhaps more than any other, tells us as much about the history of the country as its geography. The African provinces were the granary of imperial Rome. They later became under Turkish influence (in the 16th century they were occupied by the Turks, who gave the natives a taste for sweet cakes and pastry), as well as that of the Jews, whose religious ordinances often coincided with those of the Muslems, notably the exclusion from the diet of the pig and its products, fasting and respect for ritual religious feasts. Market gardening (truck farming), fruit growing and the introduction of the vine are due to the French and Italian colonists, who have influenced both the ancestral traditions of the "cuisine of the desert" - based on cereals, vegetables, dried fruits and grilled meat - and gastronomic development in the towns, particularly in Fez and Algiers, where the science of spices, the art of pastry making and the preparation of dishes served in sauce has reached a high degree of sophistication.

Food is always served in abundant quantities, for family life and the tradition of hospitality result in large numbers at the table. The custom of eating with the fingers is a symbol of brotherhood inspired by the Koran, which urges the appreciation of food.

Although they are neighbours, the three North African countries vary considerably in their cuisines, particularly where spices are concerned. Dishes are very highly seasoned in Algeria and Tunisia, but spiced with more subtlety in Morocco, where dried lemon is widely used. In the south, the Bedouins are very fond of spit roasting whole sheep, which may be replaced by gazelle or even camel, which supplies the Tuaregs with meat, milk, fat and cheese.

One of the distinguishing characteristics of North Africa cuisine is the variety of soups, always highly aromatic and often associated with religious ordinances: chorba in Algeria, brudu in Tunisia and harira in Morocco. Soups combine dried vegetables or cereals (lentils, beans, chickpeas, unripe wheat) with meat (diced mutton, chicken with vermicelli) or fish.

The best known North African culinary speciality is couscous, traditionally mixed with smeum fat, a sort of rancid butter. There are many kinds of couscous, with chicken, mutton, beef meatballs, or even with fish or tripe. According to local custom, hard boiled (hard cooked) eggs, raisins, mint leaves, pumpkin, or celery may be added, as well as the usual vegetables and the sauce (marga). Sweet couscous may also be served for dessert, embellished with fresh fruit, pomegranate, almonds and dates.

Another well known speciality is tajine, a type of ragout cooked very slowly. In Tunisia it is made of mutton or rabbit with prunes, accompanied by fennel with lemon; in Algeria chicken is combined with cinnamon and onions; and in Marocco tajines are made of mutton with quinces and honey.

All the North African countries like sweetmeats (such as Turkish delight) and pastries (with walnuts, almonds, lemon, or dates), soaked with honey and syrup in Algeria and Tunisia but drier in Morocco (gazelle's horns). Cakes are eaten on special occasions and large family gatherings rather than everyday meals.

[Lemons] [Tagine] [Chicken] [Couscous] [Soup]

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