Moroccan Cuisine

A tagine refers to both the traditional North African clay cooking vessel with its conical lid and the slow-cooked stew prepared inside it. The conical design traps steam and returns condensation to keep meats and vegetables tender.

Moroccan cuisine relies heavily on cumin, ginger, turmeric, paprika, saffron, and cinnamon, frequently combined in a blend called ras el hanout. Ras el hanout can contain over two dozen individual spices and varies by household and spice merchant.

Moroccan mint tea, called atay, is made with green tea (typically gunpowder green), fresh spearmint leaves, and generous sugar. It is central to Moroccan hospitality and is traditionally poured from a height to produce a layer of foam on the surface.

Pastilla is a sweet and savory pie traditionally made with pigeon, layered with warqa pastry dough, almonds, cinnamon, and sugar. Modern versions often substitute chicken for pigeon, and the dish is commonly served at weddings and celebrations.