Moroccan cuisine: A taste that embodies heritage

              Moroccan cuisine: A taste that embodies heritage

In a move that blends culture and heritage with the joy of cooking, Chef Kamal Laabi took the audience at the Sharjah International Book Fair on a unique culinary journey. He presented a traditional Moroccan dish, "Kebab Maghdour with Quail Eggs," providing a detailed explanation of its ingredients and cooking method. He also discussed its history and significance in Moroccan culture.

He explained that Moroccan cuisine is rich in diversity and flavors, a fusion of Arab, Amazigh, Andalusian, and African influences. It is renowned for its delicious dishes that cater to a wide range of tastes. He noted that one of the most famous Moroccan dishes is the "Tajine," a traditional dish served in a clay pot. It typically consists of meat, vegetables, and spices. There are many types of Tagine, such as Chicken Tagine with Olives, Meat Tagine with Vegetables, and Fish Tagine.

Chef Kamal Laabi showcased a number of dishes, including “Harira,” a soup rich in various vegetables, meats, and spices. He also introduced the audience to Moroccan salads, such as olive salad, beetroot salad, and mixed vegetable salad, as well as Moroccan tea. He emphasized that Moroccan cuisine cannot be discussed without mentioning Moroccan tea, which is characterized by its strong flavor and refreshing aroma, and is served with mint and sugar.

He stressed the importance of cuisine in transmitting culture and heritage, noting that Moroccan dishes carry stories that reflect the identity of the Moroccan people. He explained that his participation in the 43rd Sharjah International Book Fair is a golden opportunity to introduce Moroccan cuisine to a wider audience and encourage visitors to experience its distinctive flavors.

He pointed out that such events contribute significantly to strengthening intercultural dialogue, as they allow the public to learn about the rich cultural diversity of the world.

Moroccan cuisine is known for its wide variety

, reflecting a blend of Berber, Arab, and Andalusian cultures. It relies on rich spices and fresh ingredients, making it one of the most renowned cuisines in the world.

Discover the Secrets of Moroccan Cuisine: A Journey Through the Flavors and Traditions of Moroccan Food

Moroccan cuisine is among the most distinctive in the world, its cultural and historical diversity reflecting Arab, Berber, and Andalusian influences. Through a combination of aromatic spices and fresh herbs, Moroccan cuisine offers a unique experience that blends rich flavors with age-old traditions passed down through generations. In this journey, we will delve into the secrets of traditional Moroccan dishes and uncover the secrets of their preparation, making each dish more than just a meal; it's a vibrant story that evokes tradition and heritage.

Moroccan Cuisine: A Long History of Tradition

Moroccan cuisine is intertwined with Morocco's rich history, having been influenced over the centuries by the exchange of cultures between different kingdoms. Traders and travelers introduced new ingredients such as saffron, almonds, and honey, contributing to the development of its diverse dishes.

Moroccan Cuisine: Famous Traditional Dishes

1. Moroccan Tagine

Tagine is one of the most famous Moroccan dishes. It is slowly cooked in a special earthenware pot, allowing the spices, meat, and vegetables to meld and produce irresistible flavors.

2. Moroccan Couscous

Couscous is the national dish of Morocco. It is made from steamed wheat semolina and served with vegetables and meat or chicken. It is a symbol of generosity and family traditions.

3. Moroccan Pastilla

Pastilla is one of the most delicious Moroccan dishes. It is a thin pastry filled with chicken or fish, mixed with almonds and sweet and savory spices, giving it a unique flavor.

Moroccan Cuisine: The Importance of Spices

The flavors of Moroccan cuisine rely on a rich array of spices, such as cumin, saffron, cinnamon, ginger, and paprika. These spices are used to give Moroccan dishes their distinctive character, making them beloved worldwide.

Moroccan Cuisine: Traditional Sweets and Drinks

1. Moroccan Mint Tea

Moroccan mint tea is an essential part of Moroccan cuisine and is served on all occasions as a symbol of hospitality and generosity.

2. Moroccan Chocolate (Kaab El Ghazal)

Kaab El Ghazal is one of the most famous Moroccan sweets, made from a thin pastry filled with almond paste flavored with orange blossom water.

3. Sellou (Sfouf)

Sellou is a mixture of roasted flour, almonds, honey, and butter, and is a rich and energizing dish served on special occasions.

Moroccan Cuisine: Its Global Influence and Spread

Moroccan cuisine has become widespread in many countries, with Moroccan restaurants enjoying immense popularity due to their unique flavors. Moroccan dishes are also served in upscale restaurants around the world, making it one of the most famous cuisines globally.

Moroccan Cuisine: An Unmissable Experience

If you want to experience Moroccan cuisine, simply taste its rich and flavorful dishes. Whether you prefer traditional dishes like tagine and couscous or delicious desserts, Moroccan cuisine will take you on an unforgettable journey through its rich history and culture. 

From tea to mint tea: How did Moroccans create their magical beverage

Moroccan Tea

If fate ever leads you to Morocco, whether as a tourist or resident, your visit and your understanding of the Kingdom and its people will not be complete without enjoying a cup of the renowned Moroccan tea, with its distinctive foam and the aroma of mint, creating a place in your olfactory memory, and savoring its sweet taste.

Ever since tea entered Moroccan life through the palaces of their sultans and became an integral part of their daily routine, it has been accorded a sacred status. Coffee pots were replaced by teapots, and the sound of the first drops of tea hitting the bottom of colorful crystal glasses mingled with wedding songs. Tea became a symbol of hospitality and generosity, to the point that family gatherings were incomplete without a silver tea tray around which everyone would gather, sharing their stories and laughter. Thus, the Moroccans' love for tea reached such heights that they wrote poetry and sang songs about it, making it a constant companion in their gatherings and a partner in their evenings of conversation and camaraderie.

Returning to some historical accounts that tell the story of this beverage, the introduction of tea to the Kingdom, according to Abd al-Kabir al-Fasi in his book "Tadhkirat al-Muhsinin bi-Wafayat al-A'yan wa-Hawadith al-Sinin" (A Reminder for Benefactors on the Deaths of Notables and Events of the Years), was that the uncle of Sultan Zaydan ibn Ismail was the first to taste this drink, after a Christian doctor prescribed it to him as a cure for an illness that afflicted him after years of drinking wine. Although verifying the accuracy of this account is difficult, it aligns chronologically with the period in which tea found its way to Morocco. Tea entered Morocco as tea, and the Moroccans embraced it with their charm, adding their own flavors and producing "Atay" with its distinctive taste, which is preserved for Morocco. (1)

The History of Tea: A Storm in a Teacup

epa01353997 Chafai, a Moroccan tea vendor, serves peppermint tea during the 20th Africa Festival in Würzburg, Germany, May 22, 2008. The Africa Festival is an annual music event, attracting about 100,000 visitors. The festival runs until May 25. EPA/

Morocco has always been a window onto Europe. Whenever the winds of change swept across the continent, Morocco was invariably affected. Food customs were no exception. After Europe opened its doors to new beverages from around the world, tea entered Europe, catering to the demands of the European bourgeoisie, who were captivated by Far Eastern products. It became a passing fad in various European countries, except for England, which embraced it as a new dietary habit. Coffee was replaced by tea on the tables of the British people, and it became one of the symbols of English culture.

Tea resumed its journey to Morocco at the beginning of the 18th century, a century after its arrival in Europe. The newcomer entered Moroccan life through the palace of Sultan Moulay Ismail, initially disguised as a medicine. Its use remained confined to treatment and healing before it was consumed as a beverage, as was the case in Asian countries. Tea remained within the palace walls, the exclusive domain of the royal court for a century. For a century, it and its accessories were presented as gifts to ambassadors. Europeans offered tea to the ruler. By the end of the 18th century, its consumption remained largely confined to the royal court, though it expanded slightly to include the country's wealthy and elite.

In the 1830s, tea broke free from the royal court's control and began to spread among the general population in the cities. It then spread to the rural areas surrounding the cities, and by the beginning of the 20th century, tea had entered most Moroccan homes. However, even in villages and rural areas, tea-making supplies and equipment were only available in a few select households, which other households would borrow for special occasions and when needed. This is what made Moroccan mint tea (atay) so closely associated with community and familiarity. (1)

Atay: Outside the Table, Within History

Moroccan Tea

In their book, "From Tea to Atay: Custom and History," authors Abdel-Ahad Sabti and Abdel-Rahman Khasasi recount that after its introduction to Morocco, tea contributed to many political and economic transformations in the country. It became a central figure around which many events revolved. In the 19th century, Sultan Hassan I presented tea, sugar, and silverware as gifts to tribal leaders and chieftains who refused to submit to his authority. They were either hesitant to declare their allegiance to his authority or reluctant to do so. This policy quickly bore fruit, and the Sultan extended his influence over these tribes without war, relying instead on the power of the tea's flavor.

In the same century, Britain controlled tea distribution in Morocco. Moroccans adopted the English custom of sweetening their tea, adding mint to the ingredients as a Moroccan touch that remained their hallmark. Meanwhile, the sugar trade witnessed fierce competition between France, Germany, and Belgium. After the Germans discovered that the secret to the French dominance of the sugar trade lay in the Moroccans' familiarity with the shape of the French sugar loaf, they attempted to imitate the product's design. However, their goods were seized in Moroccan ports due to the intervention of the French consulate. This incident ignited a crisis that only subsided after the two countries reached an agreement in 1885.

The authors add that during the same period, the British brought in a large shipment of sugar and tea and sold it to the Ait Baamran tribe, making agreements with tribal leaders without the approval of the central authority. This prompted Sultan Hassan I to send his armies to... The tribe regained control and reasserted its authority.

Socially, the ingredients of tea, being a new import, sparked heated debate among Moroccan scholars. Some considered sugar imported from Europe, or "Bilad al-Rum" as they called it, forbidden, while others went further, rejecting the testimony of anyone who drank tea. However, this debate did not always stem from religious reasons; sometimes it arose from purely economic or political factors. In 1904, on his way to the Hajj pilgrimage, Sheikh Muhammad Abd al-Kabir al-Kattani, founder of the Kattani Sufi order, visited Marseille, the city where tea was produced.