Moroccan foods

Moroccan foods

Influences and history

Moroccan cooking Is *DIVERSE*

Has been influenced by many different cultures over the years.

Moroccan food has been influenced by its geography!

Moroccans are lucky because…. Morocco can grow/produce almost all the food it

needs to feed its people! Not many countries can do that!

Where’s it from From the coast we get…

Fish and other seafood From the farms we get…

Lamb and chickens as well as fruits and vegetables

From the desert we get… Tajines! Tajines were specifically made because

they didn’t need much water to cook with!

Romans Wines and wine making (Meknes & Volubilis)

First—the Berbers The Berbers used ingredients that were available here in Morocco

such as Olives, Dates, and Figs to make lamb and chicken stews

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Arabs In the 7th century the Arabs invaded Morocco.

The Arabs brought news grains and other products made from grains such as breads.

SPICES—The Arabs introduced spices to Morocco such as cinnamon, ginger, saffron, cumin, and caraway

http://yalesustainablefoodproject.files.wordpress.com/2009/12/spices2.jpg

Moorish (From Spain) Pastilla was brought to Morocco by the Moors

coming from Spain Paella is also from Spain Bocadillos

http://chocolateandzucchini.com/archives/images/sweet/pear_pastilla.jpg

France Pastries and cakes Cheese Baguettes http://

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China and England Although Europeans/Arabs introduced black

and green tea to Morocco, the tea comes from China and other parts of Asia! The English first brought tea to Morocco in 1850!

Special to Morocco… Argan oil and nuts!

Can’t be found elsewhere! Moroccan Olive Oil

Is much STRONGER than olive oils from Italy, France and Sapin

They are “pungent”. Olives are exported to elsewhere around the world