The Recipes and Foods of Morocco

By Dyfed Lloyd Evans

Morocco is a North African nation that is the most Westernmost of the countries of the Maghreb. It has coastlines on both the Mediterranean and Atlantic oceans and, as might be expected, fish and seafood play an important part in Moroccan cuisine.

The country, like most of North Africa was originally Berber, became Arabic and was subsequently a Spanish and then a French colony. As a result the cuisine of Morocco is extremely diverse and great use is made of saffron, ginger, walnuts and almonds.

Couscous is the national staple and is typically served with stews made of fish, chicken, meat and vegetables. Moroccan cuisine also ranks as one of the World's great cuisines.

Below are two classic Moroccan recipes:

Chicken with Tomatoes and Honey

Ingredients:
3 whole chicken breasts on the bone (with their skin), split in two
2 onions, peeled and finely chopped
6 garlic cloves
1 cinnamon stick
1/2 tsp ground ginger
generous pinch of saffron
2kg very ripe tomatoes, blanched, peeled, and roughly chopped
1 heaped tbsp dark honey
juice of 1 lemon
salt and black pepper
olive oil for frying

Method:
Heat the olive oil in a large frying pan and use to brown the chicken breasts all over. Remove the chicken from the pan and set aside. Tip the onions to the pan and fry until golden before adding the garlic and spices (except the saffron). Fry for 2 minutes then add the chopped tomatoes and season liberally.

Continue cooking over high heat until the tomatoes break down and release their juices. At this point reduce the heat and return the chicken to the pan. Reduce the heat to the merest simmer and continue cooking for about an hour, or until the meat is completely tender. Remove the chicken at this point and transfer to a warmed serving dish.

Continue cooking the sauce until it begins to caramelize and thicken then crumble-in the saffron, add the lemon juice and honey. Allow the sauce to cook for a further five minutes, stirring constantly. Adjust the seasonings, pour the sauce over the chicken and serve.

Moroccan Harost Balls with Dates, Sultanas and Nuts

Ingredients:
400g pitted dates
100g Sultanas
100g raisins
100g walnuts
1-2 tbsp sweet red wine

Method:
Add the dates, raisins and walnuts to a food processor and process until the mixture is finely chopped and begins to stick together. Add enough of the sweet red wine to form a sticky mass.

Line a baking sheet with greaseproof pager and drop slightly-rounded teaspoonfuls of the mixture onto the lined sheet. Roll each mixture round into hazelnut-sized balls with moistened palms.

Place in the refrigerator and allow to cool for at least 3 hours, or until the balls are firm

Dyfed Lloyd Evans is the creator of the Celtnet Recipes free recipe site where you can find many traditional Moroccan recipes as part of his recipes of North Africa recipes collection.