Moroccan Cooking

Although not every dish in Morocco is cooked in a tagine, many of the most well-known forms of Moroccan cooking are cooked in a tagine and called a tagine. You will see this word spelled two different ways. The spelling tajine is the arabic and tagine is the French influence on the word.

There are certain spices and blends of spices that go into making Moroccan cooking so flavorful, beautiful, aromatic, and delicious.

The spices that make up the unique flavors of Moroccan cooking include cumin, saffron, curcumin (turmeric) mace, cinnamon, and ground ginger.

Certain spices blend well together while others are used alone. Saffron can be replaced with turmeric for those who hate the taste of saffron or have a hard time finding it.

The spices that are used in Moroccan cooking are a compliment to the flavors of the fresh meat, poultry, vegetables. They are not meant to be the flavor, only to add to the flavors of the ingredients.

One thing we want to share just as adding Soy Sauce to a dish does not make something "Chinese food" adding cumin to a dish does not make it either Moroccan or Moroccan-style cooking. Sorry it just makes it a dish with cumin.

Another misconception is that all Moroccan cooking is spicy. This too is untrue and varies by city and ehtnicity of the cook.

We've assembled some great resources for you about the flavors of Moroccan cooking. We hope you enjoy what you find here. Keep coming back because we'll be adding more about this wonderful healthy food from Morocco.