Moroccan cuisine is a magical blend of Berber, Arab, and Mediterranean cuisines. This cuisine, which heavily uses ginger, saffron, turmeric, and cinnamon, is known for its masterful blending of sweet and savory flavors. Food in Morocco is an art form and a ritual of sharing.
In this article, we examine the undisputed main dish of the Moroccan table, the traditional sweet famous for its elegant shape, and the most satisfying, practical street delicacy.
Here is Morocco’s gourmet trio: Tajine, M’hanncha, and Harira.
1. The Symbol of the Main Dish: Tajine (Tagine)
Tajine (Tagine) is the heart of Moroccan cuisine. This word refers to both the name of the dish and the conical clay pot in which the meal is cooked.
- What is it? A stew prepared by slowly simmering meat (lamb, chicken, or beef), vegetables, olives, lemon, and dried fruits (prunes, apricots, dates) blended with Moroccan spices (Ras el Hanout) in a Tagine pot over low heat.
- How is it Eaten? Typically eaten directly from the pot itself, using bread (Khobz) to scoop up the sauce of the stew.
- Why a Main Dish? The slow cooking technique ensures the meat and vegetables retain all their aroma. The unique combination of sweet and savory flavors bears the signature of Moroccan cuisine.
2. The Elegance of Desserts: M’hanncha
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M’hanncha is one of the most elegant and visually impressive works of Moroccan confectionery. The word literally means “snake,” as its shape resembles a coiled serpent.
- What is it? Made by filling thin phyllo (puff) pastry with almond paste (marzipan) flavored with orange blossom water, rolling it into a log, coiling it into a spiral, and baking it in the oven.
- The Trick: After baking, a generous amount of honey or syrup is poured over it while hot, and it is served dusted with powdered sugar and cinnamon.
- History: It is a traditional pastry requiring mastery to prepare, and is served at large feasts, weddings, and special celebrations.
3. The Warm Delicacy of the Streets: Harira (Traditional Soup)
Harira is not just a soup in Morocco; it is a satisfying main meal, especially the traditional starter for breaking the fast during Ramadan. Stalls are found in the streets, souks, and near mosques.
- What is it? A very thick and dense soup containing tomatoes, lentils, chickpeas, rice, or thin noodles, along with lamb or beef.
- How is it Consumed? Served hot and always eaten with sweet snacks like Dates and Chebakia (honeyed, sesame cookies).
- The Flavor Experience: Being spiced (saffron, ginger, cinnamon), satisfying, and rich in protein makes it a practical meal quickly consumed at any time of the day in Morocco.
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