The Spices Behind the Finest Recipes in Moroccan Cuisine

For travellers in search of a culinary experience, Morocco is undeniably a destination of choice! Featuring a dizzying array of spices and a wide range of exotic seasonings, Moroccan gastronomy is a veritable firework display of flavours, best discovered without moderation during a stay in a beautiful villa or a luxury riad with Villanovo. Bon appétit!

Moroccan Cuisine: a tradition of myriad influences

Moroccan cuisine combines a number of Berber, Andalusian and Mediterranean influences, punctuated by notes of sub-Saharan Africa. Savoury, sweet and sour flavours feature prominently in many Moroccan dishes, which are generally seasoned with preserved lemon, smen (fermented butter), argan oil, olive oil, dried fruit, herbs and a host of different spices.

As in India and Ethiopia, spices are widely used in Moroccan cuisine, the most common being cumin, turmeric, cinnamon, saffron, nutmeg, paprika, ginger, aniseed and fenugreek. Ras el hanout, a popular blend used in many Moroccan dishes, can vary from 25 to 40 different varieties, depending on the preparation.

Find out all you need to know about some of the best Moroccan dishes prepared with traditional spices.

Shakshuka, a trendy Moroccan recipe made with tomato and egg

Shakshuka (or shakshouka) is a popular Mediterranean breakfast consisting of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil and spices. Popular throughout North Africa and the Middle East, its name translates as "mixture" and is thought to have originated in Yemen and Tunisia.
 
Shakshuka is usually prepared with poached eggs, although it can also be cooked with scrambled eggs, like Turkish menemen. Recipes vary, but common spices include ground coriander, paprika, cumin and cayenne pepper. Some versions may also include other ingredients such as preserved lemon, sheep's cheese, olives, harissa and sausage.

Taktouka, a Moroccan salad recipe to accompany meat and fish

Taktouka is a traditional Moroccan salad made with tomatoes, roasted peppers, olive oil, paprika and fresh parsley. Unlike shakshuka, which is usually enjoyed for breakfast, taktouka is served with grilled meat and fish dishes or simply with bread.

Zaalouk

Zaalouk is a medley of aubergines, fresh tomatoes, garlic, olive oil, herbs and spices such as cumin, paprika, parsley and coriander. Like taktouka, this traditional dish from the Fès region is usually served with fish, chicken or meat dishes, or with good Moroccan bread. Preparations for zaalouk vary, but the best versions are made with roasted aubergines.

Maakouda, a Moroccan recipe for Ramadan

Maakouda is a kind of potato fritter mixed with sautéed onions, garlic, cumin and coriander. It was originally an Algerian dish that has since become popular in Morocco and Tunisia. Maakouda can be eaten as a starter, side dish or sandwich filling. It is often served as street food in Morocco and is particularly popular during the month of Ramadan.

Harira, a delicious Moroccan soup dish

Harira is a spicy lentil and chickpea soup with a tomato base  of Andalusian origin, and a popular dish in Moroccan and Algerian cuisine.  It can be eaten at any time of year, but becomes particularly popular during Ramadan when it is served to break the fast.
Recipes for harira vary from cook to cook, but are generally made with tomatoes, chickpeas, lentils, onions, rice (or vermicelli), eggs, flour, herbs and spices.

The stock can be flavoured with beef, lamb or chicken, but these ingredients can be omitted completely to create a vegetarian version. Rice or vermicelli is often added to the recipe and common seasonings include coriander, parsley, ginger, cinnamon and turmeric.

As explained earlier, harira is one of the main dishes served for iftar, the evening meal that breaks the fast. Like chebakia (a Moroccan pastry), it is served almost every day in Moroccan homes during the month of Ramadan.

Bissara

Bissara (or bessara, besarah) is a traditional North African soup made from dried and pureed split beans (or split peas). Originally from Egypt, it has become popular in Morocco, particularly in the northern part of the country where it is served on its own or with fish.
 
To prepare it, the legumes are simmered with garlic, cumin, cayenne pepper, paprika and olive oil before being puréed to a smooth paste. It can be eaten in a variety of ways, depending on its thickness. It can be eaten as a soup, but thicker versions are best served with crusty Moroccan bread.
 
Often sold as street food in Morocco, bissara is a hearty and comforting dish, generally eaten during the winter months.

Briouat, sweets on the menu of Moroccan feasts

Briouats (or briwat) are small Moroccan pastries containing a variety of fillings and wrapped in a very thin Moroccan pastry called warqa. They can be baked or fried, sweet or savoury, and presented in triangular or cylindrical shapes. Recipes vary, but they are generally prepared with meat, cheese, onions and various herbs and spices such as coriander, parsley, cumin, paprika, cinnamon and pepper.
 
Sweet versions of briouats see them coated in warm honey and sesame seeds, or filled with almond paste flavoured with cinnamon and orange blossom water.
 
Almond briouats are enjoyed all year round in Morocco, often with tea, and are particularly popular during Ramadan. Families typically prepare large quantities of almond briouats before Ramadan, then serve them throughout the month with other Moroccan sweets such as chebakia and sellou (a roasted flour-based dessert).

Tajine, the superstar of Moroccan cuisine

Next to couscous, tagine is certainly the best-known dish in Moroccan cuisine. It refers both to the Berber culinary dish and to the unique cooking vessel used to prepare it. The word tajine comes from the Berber word tajin, which means "shallow earthen pot".
 
The conical shape of the tagine is designed to trap steam and return condensed moisture to the simmering dish below. This reduces the amount of water needed for slow cooking and for tenderising tougher pieces of meat. This is a practical cooking method in areas where water supplies are limited.
 
A tagine can be used to slow-cook Moroccan stews made with meat, poultry, fish, vegetables and fruit. Spices commonly used in tagine dishes include turmeric, saffron, paprika, cumin, cinnamon and ginger. Fresh herbs are often incorporated into recipes together with other ingredients such as olives, crystallized lemon, nuts and dried fruit for a delicious sweet and sour finish.
 

Fish chermoula

Chermoula (or charmoula) is a marinade often used in North African cuisine. Popular in the kitchens of Morocco, Tunisia, Libya and Algeria, it is traditionally used to flavour fish and seafood dishes, although it can also be used on meat, poultry and vegetables.
 
There are many variations of chermoula, but it is generally made with garlic, salt, olive oil, fresh herbs, spices and an acidic ingredient such as vinegar or lemon juice. Recipes vary considerably from region to region, but some of the most commonly used herbs and spices include coriander, parsley, cumin, paprika, harissa, turmeric and black pepper.
 
The name chermoula is derived from the Arabic word chermel, which means "to rub or marinate something with a mixture of spices".