A post about Moroccan cuisine in the introduction was one of the key things my site was missing up to this point.
Although I had been considering it for some time, I couldn’t bring myself to begin writing it.
If we set aside the fact that I periodically exhibit extreme laziness, one of the reasons I hadn’t begun it is because I enjoy creating, preparing, photographing, testing, and tasting dishes considerably more than writing historical pieces.
The second, and most important, reason is that it made me face the fact that I knew nothing about the origins of Moroccan cuisine and had no idea where to begin.
So, in the hopes that they would inform me of everything I needed to know and that I could quickly write an essay, I started with my parents.
Of course, that didn’t take place.
They began by saying that the historical impacts on the country were connected to the origins of Moroccan cuisine. They then noted the influence of the great Moroccan kingdoms, the Almoravides, the Almohades, the Merinides, the Saadians, and the Alaouites.
My trusted friend Google came to mind as the next natural choice after my parents.
I kept searching online, read several fascinating articles and books, and eventually came to the conclusion that my parents were correct.
The history of Morocco is intricately woven into the origins of its cuisine.
likely similar to any type of cuisine.
I don’t know much about history, unlike my beloved life partner, and I doubt you came to my blog to go off to sleep, so I won’t bore you with all the specifics, but I will try to describe the impact of the major cultural and historical influences in chronological order.
Morocco’s culinary legacy has been substantially influenced by the Arab invasion in the seventh century.
In actuality, the famed spices from China, India, and Malaysia including cinnamon, ginger, paprika, cumin, and turmeric were brought by the Arabs.
As a result of Persian influence, they also brought nuts and dried fruits, allowing the sweet and sour flavor combination that can still be found in tagines and other foods like bastila.
In order to satisfy the ambition of the courts in the four imperial cities at the time, the existence of a wealthy and opulent Moroccan court through the leadership of the major dynasties at the time (Almoravides, Almohades, Merinides, and Saadians) was essential for the development of Moroccan cuisine (Fes, Meknes, Rabat and Marrakech).
The Moors, Muslim settlers from Spain who were mostly located in the Iberian Peninsula in the 8th century, had a significant influence on Moroccan cuisine because of the country’s geographic location.
They are in charge of the spread of citrus orchards and fruit-bearing plants as well as the increased production and consumption of olives and olive oil.
The Jewish-Moors, who followed the Moors in number, brought pickling and other methods of preserving fruit and vegetables.
The culinary techniques and customs used today were developed by the Berbers, the country of Morocco’s earliest inhabitants.
They were the ones who invented the tagine cooking implement more than 2000 years ago, and they are also the ones who popularized slow cooking.
The Berbers are also responsible for the widespread meat preservation method now used in Morocco (such as “khlii”) and have widely incorporated key Moroccan food staples like couscous, chickpeas, and beans into their diet.
The Ottoman Turk presence in the geographical region introduced grills and barbecues (kebab) to Moroccan cuisine.
The French colonized Morocco in 1912 and brought with them a culture of cafés, wine, ice cream and patisserie.
Leave A Reply