Moroccan Food Recipes
The North African nation of Morocco enjoys such an alluring cuisine due in large part to the diveristy of its influences, its location as a major trade route and its climate. Moroccan food is a unique blend of Jewish, African, Middle Eastern, and Mediterranean with a heavy emphasis on spice instead of herb for flavoring, including paprika, sesame seed, coriander, cinnamon, cumin, chile peppers, parsley, turmeric, ginger, saffron and mint.
The heavy meal of the day is around noon and generally starts with a salad and bread, then a tangine and couscous is common to every meal. Couscous and semolina grain are likely the most well-recognized dishes of Morocco. The main meat is lamb and is cooked to be tender and eaten with the hands. Raisins and prunes are also very commonly included in Moroccan food recipes.
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