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.
Morocco is experiencing an exciting culinary renaissance, with chefs putting creative twists on traditional dishes while also drawing inspiration from around the world.
Here are some of the top food trends bringing new energy to Moroccan cuisine:
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.
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.
Elevated Street Food:
Moroccan street food is having a gourmet moment, with chefs putting playful twists on classic street eats. Look for fried fish served in modern cones made from millefeuille pastry, harira soup turned into a frothy cappuccino topping, and merguez sausages worked into slider sandwiches. The familiar flavours get exciting makeovers.
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.
The culinary landscape in Morocco is going through an exciting evolution that skilfully blends tradition with innovation. From reinvented classics like tagines and street food to fusion dishes and novel uses of argan oil, Moroccan chefs are showcasing the incredible range of flavours possible in this diverse cuisine. At the core is Morocco’s natural bounty – fresh local produce that lends authentic taste and quality. As both traditional and modern influences shape Moroccan food in new ways, there’s never been a better time to explore this rich and flavourful culinary destination.
The future looks bright for Moroccan cuisine as it continues to develop and delight food lovers around the world
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