African American soul food comes from a long history of struggle, triumph and survival. There are many reasons it has lasted over 400 years and continues to be one of the most popular cuisines created in America. Born out of slavery, soul food recipes have evolved into a billion dollar food industry today.   It continues to survive and flourish because it has the ability to continue to adapt to the changing times and needs of the consumer.

When  Southern American slaves needed it to provide nourishment to help them do back breaking labor from sun up to sun down on hot sweltering days it provided.  When segregation and Jim Crowism limited the opportunities of African Americans, it provided the comfort food feeling that allowed them to carry on the struggle for equality. And it provided the same qualities during the Civil rights movement of the 60’s and  70’s when the term soul food was first coined. Now over 400 years later soul food continues to evolve to meet the needs of the people who love it.

Today’s soul food recipes have grown healthier. New cooking techniques, lighter ingredients, less fats and more natural seasonings have made today’s southern favorites adaptable to meet the needs of the health conscious consumer. Other changes taking place is the introduction of video to the many recipe sites on the internet.  Adding video allows the consumer to reduce the time and mistakes involved in preparing and cooking  popular southern dishes.

Yes, as soul food recipes continue to grow more popular they will no doubt continue to adapt to the changing needs of the consumer. As you read this expert cooks work tirelessly to provide quicker, easier and more convenient was to help you make tasty dishes for your family. All this works to keep the popularity of soul food kitchen recipes alive for another 100 years.

See The Top 20 Soul Food Recipes Voted by Our Readers This Week Based On Taste and Ease of Preparation, Go to … Free Soul Food Recipes

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Considered as one of the most diversified and sumptuous food, Moroccan cuisine offers a delightful experience. There primary reason contributed to the diverse Moroccan food is it’s interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures like Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian and Mediterranean African.

Over different historical eras and centuries the Moroccan cuisine was refined by the highly capable cooks of the royal kitchens in Meknes, Fez, Marrakech, Tetouan and Rabat. This refined cuisine laid the base for the modern Moroccan cuisine.

History of Moroccan Cuisine

Morocco has been at the crossroad of different civilizations, which has greatly influenced Moroccan food. Today you will even find some of the best Moroccan recipes over the internet but the truth is that nothing tastes like the Moroccan spices.

It is said that the history of Morocco can be seen reflected in their cuisine. There has been different settlements in Morocco, which has led to creation of a blended cuisine that has many different flavors. There was a time when political refugees came all the way from Baghdad, Iraq during the Middle Ages to settle in Morocco. They brought with them the traditional recipes, which have since become a part of the traditional Moroccan cuisine. One of the signature characteristics of this blend is the recipe where fruit is cooked with meat like apricots with chicken.

Moroccan food has also been influenced greatly by Morisco or the Muslim refugees who were thrown out of Spain preceding the Spanish inquisition. An important part of Moroccan cuisine is the ingredients used. Since Morocco produces Mediterranean vegetables and fruits, they are used in the preparation of different Moroccan recipes. Poultry, cattle and fish is also in abundance in Morocco and hence they have become an integral part of the country’s cuisine.

Moroccan Spices

Food in Morocco can’t do without the Moroccan spices. One of the biggest markets in Morocco for spices is at Agadir and you can find spices in different colors and for rendering a different taste. These spices are used in all Moroccan recipes and render a taste that will remain with you for a lifetime. The Moroccan spices have not existed in the country always, they were initially imported from other countries over thousands of years.

Some of the popular Moroccan spices include saffron that came from Tiliouine, olive and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also home grown like kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper) , skingbir (ginger), tahmira (paprika), sesame seed, anis seed, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).

The Great Moroccan Meal

You have to really taste the tanginess and the spicy flavors of the Moroccan cuisine to understand why it is so popular across the world. The most important part of the Moroccan cuisine is the midday meal, which is not consumed in the holy month of Ramadan. A Moroccan mid day meal will start with hot and cold salads, and will be followed by tagine. Bread is the staple food of every mid day meal. This is followed by chicken or lamb dish and then a dish of couscous topped with vegetable and meat. At the end of the meal, you will get to drink a cup of sweet mint tea, which is a part of their tradition.

Couscous is the main Moroccan dish and is considered to have been of Berber origin. The most commonly consumed form of meat is beef although lamb is also preferred but costs more than beef. There is also a growing importance of seafood and is slowly becoming an important part of Moroccan cuisine.

Some of the popular as well as famous Moroccan food recipes include Pastilla, Couscous, Tajine, Harira and Tanjia. Although Harira is a soup, but it is an important part of the Moroccan cuisine and is consumed mostly during the holy months of Ramadan.

Where you have rich food laced with Moroccan spices, you will definitely have Desserts. Desserts in Morocco don’t necessarily have to be sweet although the sweeter it is, the better it will be. One of the common desserts is the kaab el ghzal or gazelle’s horns. Of course that’s just a name and you won’t get to eat any horns. Kaab el ghzal is a type of pastry with sugar toppings and is stuffed with almond paste. Honey cakes are extremely popular too and they are prepared by deep frying dough and dipping them in hot honey and finally sesame seeds are sprinkled on the top.

Moroccan cuisine has a lot of variety and also include drinks (Mint Tea) and snacks apart from their mid day meal and to feel the real flavor of spice, you will have to taste their traditional food.

TITLE: Cuisine of Morocco
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Contents

1 Influence and history 2 Ingredients 3 Use of spices 4 Structure of meals 5 Main dishes 6 Desserts 7 Drinks 8 Snacks and Fastfood 9 Moroccan food abroad 10 See also 11 External links 12 Recipe books

Influence and history

Being at the crossroads of many civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine.

The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat, such as quince with lamb, or apricots with chicken. Further influences upon Moroccan cuisine came from the Morisco (Muslim refugees), who were expelled from Spain during the Spanish inquisition.

According to Paula Wolfert, the specialist of Moroccan cuisine and author of a renowned book on the subject (see recipe books section) : To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients, a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization, if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life, without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands of a cultivated court, the imaginations of a nation’s cooks will not be challenged. Morocco, fortunately, is blessed with all four.

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

Use of spices

Spices at central market in Agadir

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.

Structure of meals

The midday meal is the main meal, with the exception of the holy month of Ramadan. The typical formal meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables. A cup of sweet mint tea is commonly used to end the meal. It is common for Moroccans to eat using the fingers of their hand, and use bread as a “utensil.”

Main dishes

Fresh Couscous with vegetables and chickpeas. See also: List of Moroccan dishes

The main Moroccan dish most people are familiar with is couscous which is very old and is probably of Berber origin.

Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.

Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bastilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.

Desserts

Sweets are not usually served at the end of a Moroccan meal. Seasonal fruits are typically served at the end of meals. A common dessert is kaab el ghzal (”gazelle’s horns”), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is ” Halwa shebakia ” it is honey cake, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Zucre Coco are coconut fudge cakes.

Drinks

Main article: Moroccan tea culture Woman pouring mint tea into tea glasses in a Moroccan village

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.

Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the optimum taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses.

The tea is sold all around the country for 2-3 dh per cup although it is often served for free when you are negotiating a purchase. You can also buy it as loose tea from all kinds of markets around the country for various prices.

Snacks and Fastfood

Street fastfood

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving “Bocadillo” (which is a Spanish word for a sandwich, widely used in Morocco). Though the composition of a bocadillo varies by region, usually the bocadillo is a baguette filled with salad and a choice of meats, fish (usually tuna), or a dense egg omelette.

Dairy product shops ( Mahlaba in Moroccan Arabic) are open throughout cities in Morocco. Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants.

The late 1990s experienced the opening of franchises of multinational fast food chains, especially in major cities.

The tea is sold all around the country usually around 2-3 dh a cup. One could also purchase it from supermarkets around the country for different prices.

Moroccan food abroad

Couscous is one of the most popular North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature tajines, couscous, preserved lemons and Moroccan spices.

See also

List of Moroccan dishes Middle Eastern cuisine Mediterranean cuisine African cuisine Jewish cuisine Berber cuisine Culture of Morocco

External links

Wikibooks Cookbook has an article on Cuisine of Morocco Wikimedia Commons has media related to: Cuisine of Morocco (English) Moroccan Cuisine at the Open Directory Project Fantastic Morocco Morocco Cuisine

Recipe books

Cooking at the Kasbah: Recipes from My Moroccan Kitchen, by: Kitty Morse, Laurie Smith ISBN 0-8118-1503-X Scent of Orange Blossoms: Sephardic Cuisine from Morocco, by: Kitty Morse, Owen Morse ISBN 1-58008-269-6 Couscous and Other Good Food from Morocco, by: Paula Wolfert, Gael Greene ISBN 0-06-091396-7 Food of Morocco: Authentic Recipes from the North African Coast, by: Fatema Hal ISBN 962-593-992-X Cuisine des palais d’orient , by: Alain Mordelet ISBN 2-87678-868-3 v     d     e Cuisine Regional Asia  · Europe  · Caribbean  · South Asia  · Latin America  · Middle East  · North America  · Africa  · more Styles Haute  · Immigrant  · Fusion  · Fast food Food Bread  · Pasta  · Cheese  · Rice  · Sauce  · Soup  · Dessert  · Herbs / Spices  · other ingredients Technical Techniques  · Utensils  · Weights and measures See also Kitchen  · Meal  · Wikibooks:Cookbook v     d     e Cuisine of Africa

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Considered as one of the most diversified and sumptuous food, Moroccan cuisine offers a delightful experience. There primary reason contributed to the diverse Moroccan food is it’s interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures like Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian and Mediterranean African.

Over different historical eras and centuries the Moroccan cuisine was refined by the highly capable cooks of the royal kitchens in Meknes, Fez, Marrakech, Tetouan and Rabat. This refined cuisine laid the base for the modern Moroccan cuisine.

History of Moroccan Cuisine

Morocco has been at the crossroad of different civilizations, which has greatly influenced Moroccan food. Today you will even find some of the best Moroccan recipes over the internet but the truth is that nothing tastes like the Moroccan spices.

It is said that the history of Morocco can be seen reflected in their cuisine. People and tribes from different parts of the world has come to Morocco and settled here, which has led to creation of a blended cuisine that has many different flavors. There was a time when political refugees came all the way from Baghdad, Iraq during the Middle Ages to settle in Morocco. They brought their local recipes, which have since become a part of the traditional Moroccan cuisine. One of the signature characteristics of this type of blended recipe is where fruit is cooked with meat like apricots with chicken.

Moroccan food has also been influenced greatly by Morisco or the Muslim refugees who were thrown out of Spain preceding the Spanish inquisition. An important part of Moroccan cuisine is the ingredients used. Since Morocco produces Mediterranean vegetables and fruits, they are used in the preparation of different Moroccan recipes. Poultry, cattle and fish is also found in abundance in Morocco and hence they have become an integral part of the country’s cuisine.

Moroccan Spices Food in Morocco can’t do without the Moroccan spices. One of the biggest markets in Morocco for spices is at Agadir and you can find different types of spices used as an ingredient for rendering a different taste. These spices are used in all Moroccan recipes and render a taste that will remain with you for a lifetime.

Some of the popular Moroccan spices include saffron that came from Tiliouine, olive and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also home grown like kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper) , skingbir (ginger), tahmira (paprika), sesame seed, anis seed, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).

The Great Moroccan Meal

You have to really taste the tanginess and the spicy flavors of the Moroccan cuisine to understand why it is so popular across the world. The most important part of the Moroccan cuisine is the midday meal. A Moroccan mid day meal will start with hot and cold salads, followed by tagine. Bread is the staple food in every mid day meal. This is followed by a chicken or lamb dish and then a dish of couscous topped with vegetable and meat. At the end of the meal, you will get to drink a cup of sweet mint tea, which is a part of their tradition.

Couscous is the main Moroccan dish and is considered to be of Berber origin. The most commonly consumed form of meat is beef although lamb is also preferred but costs more than beef. There is also a growing importance for seafood and it is slowly becoming an important part of Moroccan cuisine.

Some of the popular as well as famous Moroccan food recipes include Pastilla, Couscous, Tajine, Harira and Tanjia. Although Harira is a soup, but it is an important part of the Moroccan cuisine and is consumed mostly during the holy months of Ramadan.

Where you have rich food laced with Moroccan spices, you will definitely have Desserts. Desserts in Morocco don’t necessarily have to be sweet although the sweeter it is, the better it will be. One of the common desserts is the kaab el ghzal or gazelle’s horns. Of course that’s just a name and you won’t get to eat any real horns. Kaab el ghzal is a type of pastry with sugar toppings that is stuffed with almond paste. Honey cakes are extremely popular too and they are prepared by deep frying dough and then dipping them in hot honey and finally sesame seeds are sprinkled on the top.

Moroccan cuisine has a lot of variety and also include drinks (Mint Tea) and snacks apart from their mid day meal and to feel the real flavor of spice, you will have to taste their traditional food.
About the Author

Moe Tamani is an importer of Moroccan recipes and an aficionado of Moroccan Tagines .

Ingredients

• 4 Bananas
• 1/2 cup Apricot Liqueur
• 1 cup Pancake mix
• 1/4 cup cooking oil
• 1/2 cup soft Bread Crumbs
• 3 Tablespoon melted Butter
• 4 Tablespoon Sugar
• 1 teaspoon ground Ginger

Directions

1. In a 1-pint bowl: cut 4 bananas (peeled) in 1/2-inch slices.
2. Add 1/2 cup apricot liqueur and marinate for 1/2 hour.
3. In a 1-quart bowl: place 1 cup pancake mix following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.
4. Add bananas to the batter and stir thoroughly.
5. In a 9-inch skillet: heat the cooking oil.
6. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot oil and cook until golden brown on both sides.
7. In a 1-pint bowl: Combine 1/2 cup bread crumbs (made by grating fresh bread), 3 tablespoons melted butter, 4 tablespoons sugar and 1 teaspoon ground ginger.
8. Place 3 or 4 peasant pancakes on dessert plates.
9. Sprinkle 1 to 2 Tablespoon of the crumb mixture over the pancakes.

This easy to fix dish will give you a good, exotic taste of Moroccan cooking — without being too exotic.  I’m trying to ease into the dishes here.

Moroccan Chicken

Ingredients

• 1 can of Chick Peas (Garbanzos)
• 3 pounds Chicken Pieces
• 1 teaspoon Turmeric
• 1/2 teaspoon ground Cumin
• Salt
• 1/8 teaspoon Cayenne Pepper
• 2 tablespoon Olive Oil
• 1 large Onion, finely chopped
• the juice of 1 Lemon

Directions

1. Dry chicken pieces with paper towels.
2. Combine turmeric and cumin with 1 teaspoon of the salt and the cayenne pepper and rub into the chicken.
3. Let stand for 15 minutes.
4. Heat oil in a frying pan and brown chicken pieces on all sides.
5. Remove to a plate and add onion to pan.
6. Fry gently until soft, add garlic and cook a few seconds.
7. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice.
8. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced.  About 1/2 hour.
9. Taste and add salt if necessary, and more lemon juice to give a pleasant tang.
10. Remove chicken pieces carefully. 
11. Place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.

Najia

Here is a good way to ease into the Moroccan taste.

In Morocco, a tagine is a traditional stew cooked in an earthenware dish and it is very popular.  So we will have many more tagines in the future.  This one has very Western Friendly flavors.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 1 bunch parsley, coarsely chopped (about 11/4 cups packed)
• 6 canned artichoke hearts, drained and quartered
• 1 1/2 cups mashed potatoes
• 1 cup soft white breadcrumb
• 6 large eggs, beaten
• 1 teaspoon bottled minced garlic
• 1 teaspoon cayenne pepper
• salt

Directions

1. Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.
2. Heat oil in a small saucepan over medium heat.
3. Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.
4. In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste.
5. Transfer to casserole dish.
6. Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.

Najia

With the Moroccan Recipe Blog we hope to give you some of the traditional tastes of the wonderful food of Morocco – in an easy to follow form you can make at home.  With that in mind we have gone to our friends at The Weekend Grillers for our first recipe - Moroccan Ribs.

The Weekend Grillers are experts at taking the complicated world of BBQ and making it easy for the everyday — or “Weekend” — Griller to understand and cook.  They have done the same here.  While not strickly traditional, it is a good and easy recipe.  So this is a good recipe to start with.

Moroccan Ribs - Glazed and Delicious

This Moroccan Ribs Glaze is one of those sweet and spicy glazes that tastes so wonderful on ribs.

What is it about pork that makes it taste so good with sweetness added? Most of us discover this early in life when we dip our sausage or bacon into our pancake syrup. Makes me hungry all these years later just thinking about it.

But it goes much further. I have seen Bacon Hard Candy, Bacon Chocolate Bars and even a Bacon Cocktail (haven’t tried the last, yet, but the two candies were delicious — best of both worlds!)

Anyway, not quite as risque as a bacon cocktail, Morrocan Glazed Ribs are still very good.

Moroccan Ribs

Ingredients

• 2 sides of Spare Ribs or your other favorite ribs

• Zest from 2 Lemons, finely minced
• 1/2 cup fresh Lemon Juice
• 1/2 cup Honey
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon ground Coriander
• 1 tablespoon ground Cumin
• 1 tablespoon Nutmeg
• 2 teaspoons Sweet Paprika
• 2 or 3 teaspoons Cayenne or crushed Red Pepper flakes
• 1 teaspoon Salt
• 6 Garlic Cloves, finely minced
• 2 Green Onions, finely minced
• 1/2 cup chopped Cilantro
• 1/2 cup chopped Mint Leaves

Directions

1. Remove the membrane from the underside of the ribs and place in a baking dish or pan.
2. To make the glaze, combine all the ingredients (except the ribs, naturally) and stir. Wow, that was simple.
3. Coat both sides of the ribs with glaze and marinate in the refrigerator for 8 hours.
4. Grill, smoke or roast ribs, glazing occasionally.

Enjoy and see you again soon,

Najia

The Moroccan Recipe Blog