The Tastes Of Morocco
Faces - The Magazine of People, Places and Cultures for Kids|January 2017

B’stilla and b’ssara. Harira and makouda. Tajine and ras-al-halout.

Jennifer Buchet
The Tastes Of Morocco

What are these strange things? Exotic spices? An after-school snack? Maybe cafeteria leftovers?

The answer is — yes! They’re all types of amazing and popular Moroccan foods.

An Invasion of Flavor

Morocco is truly a melting pot of flavors. Throughout history, as each new culture settled there, from the ancient Phoenicians and Romans to the French, Arabs, and British, they introduced their own tastes and styles into the kitchen.

Long ago, the Berbers created seksu, or couscous, a staple of Moroccan cuisine. Rolled by hand, it looks like rice, but is actually wheat pasta. It’s normally eaten with tajines, tossed with raisins and nuts, or, in the Berber style, drizzled with buttermilk.

From the Far East, Arabs introduced a variety of spices such as saffron, cumin, cinnamon, coriander, and of course, the all-essential mixture called ras-al-hanout. When the Moors fled Spain, they brought olives, citrus fruits, and nuts into Morocco.

The Moroccan Kitchen

Today, every Moroccan kitchen has an extensive spice rack and a tajine, a cooking pot made from clay or stoneware with a unique cone shaped lid. “Tajine” is also the name of Morocco’s national dish.

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Faces - The Magazine of People, Places and Cultures for Kids

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Faces - The Magazine of People, Places and Cultures for Kids

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Faces - The Magazine of People, Places and Cultures for Kids

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Faces - The Magazine of People, Places and Cultures for Kids

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Faces - The Magazine of People, Places and Cultures for Kids

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Faces - The Magazine of People, Places and Cultures for Kids

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