Moroccan Food

Moroccan food comes from Morocco, a country in North Africa. It is famous for its mix of sweet and savory flavors and its warm, fragrant spices. Many Moroccan dishes are cooked slowly in a special clay pot called a tagine. Moroccan cooking has been influenced by Arab, Berber, and French traditions.

Popular Moroccan Dishes

A tagine is both a pot and a dish. Meat and vegetables are slow-cooked in the cone-shaped pot until they are tender and full of flavor. Couscous is tiny grains of pasta that are steamed and served with stew. Harira is a thick tomato soup often eaten during the holy month of Ramadan. Pastilla is a flaky pastry filled with meat and dusted with powdered sugar.

Moroccan Spices and Tea

Moroccan food uses a wonderful mix of spices. Ras el hanout is a famous spice blend that can have over 30 different spices in it. Cinnamon, saffron, and ginger are used in many dishes. Mint tea is Morocco's national drink and is served to guests as a sign of welcome. The tea is poured from high above the glass to make it frothy.

Fun Facts

• Ras el hanout means "head of the shop" because it uses the best spices the shop has.
• Moroccan mint tea is poured from a height of about 12 inches to add bubbles.
• Saffron, used in many Moroccan dishes, is the most expensive spice in the world.

Did You Know?

In Morocco, it is polite to eat with your right hand and to use bread instead of utensils to pick up food!