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FROM WIKIPEDIA
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally.
Common spices include:
qarfa (cinnamon),
kamoun (cumin),
Traditionally 12-27 spices are combined to form the "celebrated" Moroccan spice mixture. (There are lots of versions)
Link to ingredients: http://ift.tt/1gLExYf
Link to recipe:
http://ift.tt/1FzABnB
OR
McCormick makes it or you can order online at spice shops and at Amazon.
Common herbs in Moroccan cuisine include naanaa (mint),
maadnous (parsley),
quesbour (coriander),
fliyo (peppermint),
merdedouch (marjoram),
kerouiya (caraway),
and ellouiza (verbena).
kamoun (cumin),
kharqoum (tumeric),
skinjbir (ginger),
libzar (pepper),
tahmira/felfla hemra (paprika),
Les graines de sesame (sesame seeds),
qesbour (coriander),
zaafran beldi (saffron),
massia (mace),
qronfel (cloves),
basbas (fennel),
Nnafaâ (anise),
elgouza (nutmeg),
zaâter (oregano),
(not to be confused with za'atar a Lebanese spice mix which contains dried thyme, sumac, and sesame seeds tastes of bold, citrus notes. Photo below)
felfla soudania (cayenne pepper),
and Ourka sidna moussa (bay laurel).
The leaves of bay (Laurus nobilis) are used in many slow-cooked foods such as stews, soups, and roasts; they are equally good in sweet recipes. In Europe, bay leaves are commonly used to flavor desserts such as custard and pudding.
qesbour (coriander),
Origins of the Words Coriander and Cilantro
Do you maybe even know it by another name altogether?
- The Latin name for the herb in question is Coriandrum sativum. So, as you can easily see, this is where the word "coriander" is derived from.
- In turn, the word "cilantro" is the Spanish translation of this word (coriander).
zaafran beldi (saffron),
massia (mace),
qronfel (cloves),
basbas (fennel),
Nnafaâ (anise),
elgouza (nutmeg),
zaâter (oregano),
(not to be confused with za'atar a Lebanese spice mix which contains dried thyme, sumac, and sesame seeds tastes of bold, citrus notes. Photo below)
felfla soudania (cayenne pepper),
and Ourka sidna moussa (bay laurel).
Most people are familiar with dried bay in cooking, but fresh bay has a much more distinctive flavor. Crush fresh bay leaves in your hand and discover their sweet, spicy scent, reminiscent of nutmeg. If a recipe calls for dried bay, you may substitute fresh with excellent results.
Traditionally 12-27 spices are combined to form the "celebrated" Moroccan spice mixture. (There are lots of versions)
Link to ingredients: http://ift.tt/1gLExYf
Link to recipe:
http://ift.tt/1FzABnB
OR
McCormick makes it or you can order online at spice shops and at Amazon.
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Common herbs in Moroccan cuisine include naanaa (mint),
maadnous (parsley),
quesbour (coriander),
fliyo (peppermint),
merdedouch (marjoram),
kerouiya (caraway),
and ellouiza (verbena).
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Posted in: International Recipes
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