Women farming the fields in Morocco
A farmer selling oranges at a food market in Marrakech
WHY
DOES IT
MATTER?
True epicureans know that good food starts
at the farm. Often the greatest dishes aren’t
great by virtue of complicated cooking
techniques or expensive gadgets; they
simply use better quality ingredients —
something Morocco offers in abundance.
Like many of its Middle Eastern neighbors,
Moroccan cuisine involves high quality
breads and the neon remnants of spices like
turmeric and saffron. Unlike Indian cuisine
with its spotlight on fiery blends of five-alarm
spices, Moroccans lean towards flavors that
showcase savory meats and farm-fresh
vegetables.
From hearty bastilla pies topped with a
delicate flaky crust reminiscent of shepherd’s
pie to endless meat kebabs called brochettes,
many Moroccan foods share familiar culinary
qualities of neighboring regions, making it a
relatable cuisine favored by both foodies and
picky eaters alike.
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