Morocco cultural and civilizational heritage

Morocco cultural and civilizational heritage


Situated on the northwestern-most corner on the continent of Africa, Morocco historically has been the pathway for the migration of ideas and cultural exchange between East and West. Within its borders, Morocco offers a rich diversity of landscapes and cultures: the Mediterranean Andalusian coast, the Islamic imperial cities, the mountain Berber trips, and the desert Bedouin oases. Renowned for its spirit of hospitality and long-lived friendship , Morocco is an ideal location to explore the rich cultures of Islam, Africa, and colonial Europe.

Morocco has a rich and a varied cultural and civilizational heritage. Every region has its special values and characteristics and contributes to development of this heritage. Preservation of the country's historical monuments is a major responsibility for all.

Moroccan ethnic diversity, extending from the Mediterranean  shore passing through the Rif, the Atlas mountains and the wide plains lying between them down to the confines of the Sahara, naturally receptive to African arts, has played an innovative role with respect to Islamic art. It brought about new patterns especially in architecture, illumination of manuscripts and decorative ornaments. These innovations were reflected in carpets, jewellery, pottery, ceramics, drape of garments, etc

Couscous..Moroccan Cuisine

Couscous is known as a gift from Allah and is a staple of North African countries. When prepared traditionally, fine semolina is rubbed with super fine semolina to coat until it resembles a grain. When steamed it becomes light and fluffy

Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.

Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.

Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

Travel To Morocco & Learn About Moroccan Couscous Traditions and Morocco Recipes

Couscous, or more affectionately known as seksu or sikuk, is the national dish of Morocco. The origins of the dish’s name is still a mystery, but many attribute it to the hissing sound as its steam moves through the holes of the couscoussière (steamer). When traveling to Morocco it is a must to eat couscous with a traditional Moroccan family.

While in most Moroccan families this rolled semolina cereal is prepared and eaten on Fridays, a few incorporate couscous into their diet at least a few times a week. Although some debate exists, couscous is a food whose origins are best linked with the Berbers from North Africa. As the Berbers were poor agrarian people living in the mountains, it became a staple food for them due to easy access to wheat in Morocco.

 

At one point in time, couscous was also the national dish for southern Spain; however, when the Arabs were expelled it became illegal to eat couscous by the decree of the inquisition. Only in recent years has couscous made an appearance in western cultures. Unfortunately, many pre-packaged instant varieties of couscous circulate in western stores. As a result, many people have the false idea that couscous shouldn’t take much longer than spaghetti to prepare. While it is possible to achieve a good couscous if handled properly, an authentic couscous can take up to five hours to cook.

 

Couscous is also a celebratory dish eaten at weddings, funerals or the end of festivals or holidays like Ramadan.

Traditionally, Dadas, the hidden faces of Morocco, were responsible for making the best couscous. Wheat was bought at the local market and brought to the local mill to have granules ground into preferred degrees of fineness. Only then would it be rolled by hand, followed by an addition of semolina seeds and cold salt water to moisten it. Flour was necessary to add to thicken the couscous.

While couscous is often a dish that is served under meat or a vegetable stew, it can also be eaten alone flavored or plain, warm or cold, as a dessert or a side dish. In Morocco it is prepared using a variety of other elements popular with children such as dried fruit, nuts, and cinnamon. One thing to keep in mind when eating couscous during your travels in Morocco is that it is a communal dish and eaten with your hands. This is especially important if you are a guest in someone’s home. Worry not, your host will surely understand that eating couscous in Morocco may be new to you and subtlety shows you how to roll couscous into a ball. If you get confused, just look to your neighbor.

When properly cooked couscous should be light and fluffy; it should not be gummy or gritty. Couscous is steamed two to three times. The traditional North African method is to use a steamer called a kiska:s in Arabic or couscoussière in French. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked in a stew. On top of the base a steamer sits where the couscous is cooked, absorbing the flavors from the stew. The lid to the steamer has holes around its edge so that steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. 

Recipe: Seven-vegetable couscous with chunky onion harissa

 

Ingredients:

 

For the couscous:

1/4 cup plus 1 tablespoon olive oil

2 large leeks (white and pale green parts only), minced

4 large garlic cloves, chopped

2 1/4 cups chicken stock or canned broth

1 cup raisins

1 cup 1/2-inch cubes peeled butternut squash

 

1 large yellow crookneck squash, cut into 1/2-inch cubes

1 large zucchini, cut into 1/2-inch cubes

3/4 cup frozen baby lima beans, thawed

1 teaspoon turmeric

1/2 teaspoon ground ginger

Pinch (generous) of cayenne pepper

1 cup diced seeded plum tomatoes

3/4 cup frozen peas, thawed

1/2 cup coarsely chopped fresh cilantro

1 1/2 cups (about 10 ounces) couscous

Lemon wedges

 

For the harissa:

1/4 cup tomato paste

1 tablespoon plus 1 teaspoon dried crushed red pepper

3/4 teaspoon cayenne pepper

1 cup olive oil

1/2 cup red wine vinegar

6 green onions, chopped

 

1 small red onion, chopped

2 large garlic cloves, minced

Preparation

 

To make the couscous:

Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.

 

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

 

To make the harissa:

Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

Key Ingredients in Moroccan Cuisine

Key Ingredients in Moroccan Cuisine

Moroccan cuisine is rich in spices, only natural when you consider the ages-old spice trade from Arabia to North Africa. Spices here are used to enhance, not mask, the flavor of food. The following spices are among the most commonly used.

cinnamon
found in bisteeya, couscous and many desserts
cumin
ground cumin is among the most flavorful spices used and is common in meats, lamb and chicken
turmeric
always found in harira soup, a rich, hearty soup which is the evening meal during Ramadan
ginger
found in many tagines (stews)
cayenne
popular in the dishes of southern Morocco
paprika
usually in tomato dishes and vegetable tagines
anise seed
found in breads and cookies
sesame seed
used in breads, desserts and as a garnish for savory dishes saffron
black pepper
Spices found with less frequency in Moroccan cuisine include allspice, caraway, cloves, coriander seeds and licorice. Ras el hanout is a mixture of many spices (often 20 to 30) which is used to flavor dishes as well.


Herbs also play an important role in Moroccan food, chief among them the following:

parsley
a liberal sprinkling is used in tagines
green coriander
the leaves, not the seeds, are often used in tagines to give them a unique flavor
marjoram, grey verbena and mint
often used in teas
fragrant waters
orange flower water and rosewater are used in cakes, sweets, tagines and salads
basil

The Moroccan table also makes good use of the following ingredients:

onions
Spanish onions are popular
garlic
often used in honey dishes to balance the flavor
lemons
especially pickled lemons
eggs
a very popular element; curdled eggs are used in bisteeya, while vegetables and chicken are often coated with eggs
honey
used in glazed dishes, desserts, poultry stuffings and tagines
couscous
the grain as well as the dish is ubiquitous
chick-peas
used in hummus, couscous dishes and tagines
bread
heavier Arab bread and the lighter pita bread are both edible and functional when eating with the fingers
olives
buttermilk

The cuisine in Morocco

The cuisine in Morocco is as varied as the country’s landscape, in part due to numerous culinary influences such as Spain, France, Portugal, Italy, Senegal, Turkey and the Berbers. Morocco imports very little food, so its Mediterranean spread of fruits and vegetables tend to be locally grown and fresh. Much of the country’s livestock is free range—picture cattle meandering in the mountains and valleys—resulting in fresh, flavorful meat.

Although each region is known for its unique flavors and dishes, meals throughout the country commonly feature meats with veggies and are often spiced with cumin, cinnamon, saffron and paprika. This bouquet of flavors is woven into Morocco’s breakfasts, lunches, and dinners.

Cuisine In Morocco

Morocco is rated amongst the best in the world for its cuisine. Here we give you a taste of the wealth of Moroccan flavours that await you.


For Moroccans, a special meal means extensive preparation: a banquet for important guests may take a week to prepare and is overseen by the host and his sons with no women being present. The men squat on cushions around low, artistically laid tables and a silver ewer of perfumed water is taken around and poured over three fingers of the right hand of each guest before the meal starts and on finishing. There may be up to 50 different courses.

Usually it is the ladies of the house who cook the meals and they spend hours in the preparation. Again, there are no chairs but rolled carpets or cushions that serve as seats. The ladies dress in long colourful robes.

Every household in Morocco makes their own bread which is made from semolina flour. When the bread has been kneaded and shaped each family puts its own mark on it before sending it to the bakery for cooking.

A typical family meal starts with Bstilla which is a crisp pastry, rolled until it is extremely thin and filled with chicken in a mixture of a sweet and peppery sauce.

Next comes a typical brochette or kebab which is flavoured with beef or lamb fat. Following would be a Tajine which is chicken or a meat in a spicy stew which had been simmering for hours and served with bread. Next comes a course of Batinjaan, an eggplant or tomato salad.

Couscous, the national dish of Morocco, would then be served with meat and vegetables followed by slices of melon or fruit and pastries made with honey and almonds. Mint tea is then served at the end of the meal.

Key Ingredients in Moroccan Cuisine

Moroccan cuisine is rich in spices which only natural when you consider the spice trade from Arabia to North Africa. Spices here are used to enhance and not mask the flavour of food. The following spices are among the most commonly used.
Cinnamon – which is found in Bisteeya, Couscous and many desserts

Cumin - ground cumin is among the most highly flavoured spice used and is common in meats, lamb and chicken
Turmeric - always found in Harira soup which is a soup drunk for the evening meal during Ramadan
Ginger - found in many stews
Paprika - usually in tomato and vegetable dishes
Anise seed - found in breads and cookies
Sesame seed - used in breads and desserts

Traditional moroccan

Traditional clothing of morocco

Traditional clothing



A Moroccan kaftan
The traditional dress for men and women is called djellaba; a long, loose, hooded garment with full sleeves. For special occasions, men also wear a red cap called a bernousse, more commonly referred to as a Fez. Women wear kaftans decorated with ornaments. Nearly all men, and most women, wear balgha (بلغه) —- soft leather slippers with no heel, often dyed yellow. Women also wear high-heeled sandals, often with silver or gold tinsel.
The distinction between a djellaba and a kaftan is that the djellaba has a hood, while a kaftan does not. Most women’s djellabas are brightly colored and have ornate patterns, stitching, or beading, while men's djellabas are usually plainer and colored neutrally. Women are strongly attached to their "Moroccan wardrobe," despite the financial costs involved; the production of such garments is relatively expensive, as most of the work is done by hand, yet most women purchase a minimum of one new kaftan or takchita every year, normally for a special social event, such as a religious festival or a wedding. These days, it is an unwritten rule that traditional Moroccan dress is worn at such events.

Moroccan clothes

Moroccan clothes are traditionally rich and varied - variety of fabrics, shapes and colors expressing a certain art of draping - Moroccan costume for man or woman comes by local cultures of each region or each social group.


Two major trends emerge, namely the urban dress and country dress,  in both cases the use of various devices is used to enhance the look and divert the attention of potential weaknesses of the body.

The constant among men is wearing a Djellaba which is a loose clothing. Woolen fabric or lightweight, it is equipped with long wide sleeves and a hood.

Similarly, there is Silham or Burnous, solid color, black or white, borne on the Djellaba with hood.

Under Djellaba they wear the Caftan which is a long dress with no collar, long sleeves, closed at the front of many embroidered buttons.

For the head, Tarbouch as head covering for the urban and Razza for the country and Rural belgha (babouch, slippers) in both cases.




Moroccan clothes for women are also diverse.

The Haik, a sort of cloak of fine cloth large and white, is the rule especially in rural areas, and in certain regions. When you leave the city, you will see increasingly rural women in the female version of the djellaba.

They usually wear the Qmis(long jacket) underneath, a lightweight fabric covering a seroual (baggy pants).

The caftan and Mansouria fabric are the usual two long dresses for women. The Moroccan kaftan or caftan is for celebration and special occasions. This dress highlights the femininity with a bonus: it combines the splendor and elegance because of the meticulous production.

Fine fabrics and brightly colored silks are the traditional fashion. The tailors put their skill and art to create the sumptuous dress.

Gold embroidery, silver, contours and ends delicately decorated, all returning a sensation of richness and femininity.

A belt embroidered with silk thread or gold (or at least among wealthy women, silver or solid gold) shakes the Caftan size.This coat, has always been a source of inspiration throughout the world.

Moroccan Clothing Shop



Morocco is a country rich in history, traditions, people, and culture. Every part of these aspects influences how Moroccan people are dressed. Among the variety of clothes you will find in Morocco. The Djellaba and Gandora are the most common of Moroccan clothes.These fine garments speak of the luxurious clothing style of the country.

The djellaba, a typical robe that you cannot miss from the very first few seconds after arriving in Morocco. According to the many people we have met who have professed to be experts in many areas, there are three basic types of djellaba for men and two basic everyday options for women. For both sexes, the machzania or "government" djellaba is the most common throughout the country.

For Moroccan clothes for the men, there are also the northern and the southern djellaba, and for the women there is the kaftan. Iislamic religion of Morocco is also a key factor in the way that Moroccan people dress. The djellaba covers the whole body and is therefore an acceptable modest outfit.
The Gandora unlike the djellaba dosn't have a hood,and normally has short sleeves.

This Gandora has strong embroidery on the neck and sleeve openings,a pocket on one side and a slit on the other. Like the Djellaba the Gandora of all Moroccan clothes is a very traditional moroccan garment.


The traditional dress




The traditional dress for men is called a djellaba, a long, loose, hooded garment with full sleeves. For special occasions, men also wear a red cap called tarboosh and mostly referred to as Fez. Nearly all men wear babouches soft leather slippers with no heel, commonly in yellowbut also in many colours.

Many women do as well but others wear high-heeled sandals, often in silver or gold tinsel.

The distinction is the djellabas has a hood, while a Gandora does not. The women?s djellabas are mostly of bright colors with ornate patterns, stitching, or beading, while men wear djellabas in plainer, neutral colors. Women are strongly attached to their Moroccan clothes or "Moroccan wardrobe", despite the financial costs involved.

The production of such garments is relatively expensive, as most of the work is done by hand. Despite the costs involved most women purchase a minimum of one new kaftan or "tk'chita" every year, normally for a special, social event, such as a religious festival or a wedding. Nowadays, it is an unwritten rule that Moroccan dress is worn at such events.

The Gandora is very simular to the Djellaba the differance being the Djellaba has a hood and short sleeves. Masculine embroidery on the front around the neck and arms openings. For a convenient use, this garment has one slit on side and one pocket on the other side at the waist level.This gandora is made with cotton and is more suitable for summer use.

The origins of the fez, or "tarboosh" in Morocco, is not clear. The design may have come from ancient Greece or the Balkans. In the 19th Century it gained wide acceptance when the Ottoman rulers moved to modernize traditional costumes.