Moroccan foods
Influences and history
Moroccan cooking Is *DIVERSE*
Has been influenced by many different cultures over the years.
Moroccan food has been influenced by its geography!
Moroccans are lucky because…. Morocco can grow/produce almost all the food it
needs to feed its people! Not many countries can do that!
Where’s it from From the coast we get…
Fish and other seafood From the farms we get…
Lamb and chickens as well as fruits and vegetables
From the desert we get… Tajines! Tajines were specifically made because
they didn’t need much water to cook with!
Romans Wines and wine making (Meknes & Volubilis)
First—the Berbers The Berbers used ingredients that were available here in Morocco
such as Olives, Dates, and Figs to make lamb and chicken stews
http://lizonfood.typepad.com/.a/6a0111683a9283970c0133f5e84ea0970b-500wi
Arabs In the 7th century the Arabs invaded Morocco.
The Arabs brought news grains and other products made from grains such as breads.
SPICES—The Arabs introduced spices to Morocco such as cinnamon, ginger, saffron, cumin, and caraway
http://yalesustainablefoodproject.files.wordpress.com/2009/12/spices2.jpg
Moorish (From Spain) Pastilla was brought to Morocco by the Moors
coming from Spain Paella is also from Spain Bocadillos
http://chocolateandzucchini.com/archives/images/sweet/pear_pastilla.jpg
France Pastries and cakes Cheese Baguettes http://
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China and England Although Europeans/Arabs introduced black
and green tea to Morocco, the tea comes from China and other parts of Asia! The English first brought tea to Morocco in 1850!
Special to Morocco… Argan oil and nuts!
Can’t be found elsewhere! Moroccan Olive Oil
Is much STRONGER than olive oils from Italy, France and Sapin
They are “pungent”. Olives are exported to elsewhere around the world