James Peterson

Morocco

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About
Moroccan food uses an amazing blend of typically Mediterranean ingredients and combines them with spices that are used only rarely in other Mediterranean countries.
Many of the spices that were popular in medieval Europe were gradually abandoned and displaced by local herbs and a less exotic style of cooking. In Morocco this change never took place, and today many of the same combinations of ingredients that were popular more than 500 years ago are still used.

Moroccan cooks like to combine fruits such as dates, raisins, and apricots with savory meats. Some of these dishes are also sweetened further with honey. Another characteristic Moroccan flavor is preserved lemon, chopped and added to a number of soups and stews. Nuts, especially almonds, are also used in Morocco to make stews. I sometimes add toasted slivered almonds to Moroccan-style soups to give them an exotic flavor and a delightful crunch.