Taste of Maroc

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Moroccan cuisine is extremely varied, both in terms of its wide array of dishes and the ingredients that go into them, and in terms of centuries of influences such as Berber, Arab, Middle Eastern, Sephardic, Andalusian, Sephardic, and more.

Even within Morocco, the term “Moroccan Food” might mean very different things to different people. For some it includes only the most traditional recipes and cooking techniques. For others, Moroccan food is ever evolving, and a modern Moroccan cook is likely to prepare a repertoire of dishes that includes classic Moroccan recipes, international recipes, and fusion fare that combines different elements from different cuisines.

Close up image of gum arabic drops.

Gum Arabic in Morocco – Awerwar or Meska

In Morocco the word awerwar refers to gum arabic or acacia gum, the hardened sap of the Acacia senegal and Acacia seyal trees, which are common to sub-Sahara Africa as well as Arabia, Egypt and West Asia. Gum arabic may...

Mastic droplets or tears shown next to a fork.

Mastic in Moroccan Cooking – Meska Horra

In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to Greece and the Mediterranean basin. It’s worth noting that the...