Learn about the history of Moroccan cooking as well as Moroccan cooking basics. In this collection of articles and tutorials, we’ll shed light on Moroccan ingredients, spices, styles of cooking, regional differences, influences, and more.
You’ll also find a few related recipes here for iconic ingredients or kitchen staples. To browse all of our recipes, jump over to the Moroccan Recipes index.
Moroccan m’qualli-style dishes that are served with sweet toppings or stewed fruits are prepared according to a precise codification. This codification includes a set of aromatics …
A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.
M’hammar is a traditional Moroccan cooking style which gives meat or poultry a deep mahogany color. The accompanying sauce also has a reddish hue.
There are four primary cooking styles in Moroccan cuisine. The codification for each determines not only the spices used, but the final color of the dish and its accompanying sauce.
M’qualli is a popular Moroccan culinary style used for both special events and everyday cooking. It’s characterized by ginger and saffron seasoning and a yellow-hued sauce.
Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.
Mchermel is one of the primary cooking styles in Moroccan cuisine. Mchermel dishes make use of a marinade to flavor ingredients as well as the sauce in which they’re cooked.
In Moroccan cuisine, t’faya is a cooking style strongly associated with a sweet and spicy confit of onions and raisins. However, other dishes also fall under the t’faya umbrella.