At the heart of Morocco’s extraordinary cuisine is the country’s bountiful agricultural produce. The rich soil produces a wide variety of fruits, vegetables, grains, and herbs that add vibrant flavours to Moroccan cooking. Standout ingredients include oranges, lemons, olives, dates and figs from the fertile Draa Valley, the prized saffron of Taliouine, peppers and tomatoes bursting with flavour from the coast, and aromatic herbs like wild thyme, sage, and oregano grown in Morocco’s mountains. Chefs expertly use this fresh, local produce to create incredible taste combinations unique to Moroccan food.
The succulent Moroccan cuisine trends.
Modernized Tagines:
The classic Moroccan tagine – a slow-cooked stew named after the iconic conical clay pot it’s cooked in – is getting modern upgrades. Chefs are experimenting with untraditional ingredients like butternut squash, apples, and pineapple, and adding unique spices beyond the customary ras -el-hanout. The new tagines expand the possibilities of this iconic dish.
Innovative Salads:
Salads have moved beyond side dish status in Morocco, with chefs crafting main course salads that are bursting with colours, textures, and flavours. Ingredients like roasted vegetables, couscous, preserved lemons, nuts, and fruits are combined in creative ways. Dressings made with argan oil, honey, and spices add intriguing tastes.
Fusion Dishes:
Morocco’s historic position along spice and cultural trade routes lends itself perfectly to fusion cuisine. Chefs are combining Moroccan and international influences in dishes like chicken tagine/empanadas, ras-el-hanout Mediterranean pizza, and couscous arancini. The blends showcase the diversity of Moroccan food.
Cooking with Argan Oil:
The prized argan oil of Morocco is being integrated into dishes beyond salads and dips. Chefs are using the nutty, aromatic oil for everything from drizzles on breakfast pancakes to creative bastes for meat and veggies. Both savoury and sweet dishes benefit from argan oil’s rich flavour.