What is so special about the culinary culture of Morocco?

Moroccan food in London and throughout the UK is rapidly growing in popularity as foodie fans discover the delicious fresh flavours and nutritious ingredients that create this ancient, healthy and mouth-watering cuisine. You may be wondering what makes the Moroccan food culture so special, so let’s take a closer look at some of its elements.

A melting pot of culture

Moroccan cuisine is uniquely varied thanks to the long and eventful history that has shaped this part of the world over the centuries. The cuisine today carries influences from Middle Eastern, Berber, Arab, Moorish, African, Mediterranean, Iberian and Jewish cultures for a truly unique culinary culture. Of course, there is variation around the country.

Try Pastilla pastries, which are triple-layered and beautifully savoury; Mechoui lamb, which is traditionally slow-roasted outside over a fire or in a pit in the ground; and the classic tagine made with either beef, chicken, lamb or only vegetables. Sweet pasties made with honey, butter and nuts are also perfectly decadent for dessert!

Sourcing ingredients for Moroccan food in London

Most Moroccans will visit their local souk to buy fresh ingredients, from fish to herbs, and prepare their food from scratch each day. By sourcing fresh and local ingredients at their peak, people get to enjoy the maximum flavour and nutrition; what’s more, they minimise waste. The cuisine relies on natural food in its uncompromised state and ingredients that are packed with health-giving properties, such as meat and fish, vegetables and fruit, grains, spices, herbs, and condiment flavours such as lemons, olives and chillies.

Flavours

Moroccan cuisine brims with lively flavours and a blend of sour, salty and sweet base notes. It is interesting to note that it doesn’t tend to have the heat of other cuisines, as chilli use is mild and balanced with lemon, salt, herbs and other key ingredients. Moroccan cooks will often have their own family recipes and will rely on tried and tested combinations of ingredients that work perfectly, such as cumin and chickpeas with salt; honey and butter; chicken and ginger; and fish and lemon.

Time

Although many Moroccan dishes are incredibly quick and easy to prepare — think grilled marinated sardines with sliced tomato, or Moroccan street food — many of the main meals are cooked very slowly for maximum flavour and for the most tender results. A great example is a traditional tagine, which is slowly and gently cooked over ashes in a traditional brazier and a clay pot. The clay pots sometimes crack with the heat and duration, but the results are incredibly good. Why rush perfection?

Freshness

Spices lie at the heart of every great Moroccan dish, but the dishes you try to make at home simply won’t have the same depth and complexity of flavour as those made in Morocco unless you buy the freshest ingredients and freshly milled spices. Old spices lose their depth and piquancy, so you must invest in great basic ingredients for the best possible results.

With these influences in mind, are you ready to try Moroccan food in London?