Morocco has hosted many peoples throughout history, in addition to the indigenous Berbers. By 5000 BC, the populations of Morocco were an amalgamation. These various cultures have influenced the social structure of Morocco.
Whereas Moroccans were identified genetically and anthropologically as Berbers, the anthropologists identify Moroccans within the structure of the Mediterranean race.
Through Moroccan history, the country had many cultural influences (Europe, Middle East and sub-Saharan Africa) as well as influencing modern day Europe, in several fields, from architecture to agriculture.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, camel, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits.
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown.
A typical lunch meal begins with a series of hot and cold salads, followed by a tagine or Dwaz. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal.
For your next lunch consider one of these Moroccan inspired dishes:
- CHICKEN MEDITERRANO - artichokes . mushrooms . lemon . capers . cream . yogurt . couscous . horta
- BRANZINO - grilled whole sea bass . lemon . herbed olive oil . arugula . orange . fennel . crispy Fingerling potatoes
- CRISPY BRUSSELS SPROUTS - sweet potato puree . cauliflower . cranberries . Marcona almonds . fennel . olives . roasted peppers . orange . capers
*All the above dishes are Gluten Free.