Moroccan Essentials

In the western world, argan oil is primarily a cosmetic ingredient applied topically to hair and skin. But in Morocco, where it is known as “liquid gold,” its purposes are first and foremost culinary. While cosmetic argan oil comes from argan tree nuts that have been picked and pressed, culinary argan oil is only extracted after the nuts have been roasted. The roasting process imparts a rich, nutty flavor that is the cornerstone of Moroccan mainstays such asamlou, an almond butter made of toasted almonds, argan oil, and honey. Argan is also used to enhance couscous, salads, and a variety of other Moroccan dishes.

A staple in spice cabinets around Morocco (and the world), black pepper has a delicate heat that naturally accentuates other flavors and builds in intensity with each spin of the grinder. In Morocco, ground black pepper is typically added early so its heat is tamed by the cooking process. The all-purpose seasoning is essential to such Moroccan dishes as lamb or beef tagine and chicken with preserved lemon and olives.

Defined by faint notes of mint, pepper, and lemon, cardamom is a sweet-or-savory spice beloved in Arabic cooking. It’s an important element to slow-cooked tagines, along with turmeric, cumin, ginger, and cinnamon. Cardamom pairs especially well with orange, as seen inghriba, a popular orange-cardamom cookie found all over Morocco, and is also used to add complex flavor to coffee andras el hanoutspice blends.

While many cultures simply use fresh cilantro to embellish food, the herb is a major component in Moroccan cuisine. It’s featured in all fish and seafood dishes, and is one of the main ingredients in chermoula, Morocco’s all-purpose marinade, andharira, a hearty Moroccan soup. It is also used in salads, bean stews, and tagines as a bouquet garni to add its mellow earthy flavor.

Couscous is more than just a staple of Moroccan cuisine; it is the crown jewel. Though it is often mistaken for a whole grain, couscous is traditionally made by hand-rolling semolina flour into a pellet-shaped pasta (it can also be made from grains such as whole wheat and cracked barley). It is then placed in a two-part Moroccan pot called acouscousier, where it is triple steamed to light, tender, and fluffy perfection. Couscous is also widely available pre-rolled, pre-cooked, packaged, and ready to prepare in just a few minutes. Whether instant or made the traditional way, couscous makes a wonderful and nutritious base for a huge variety of meats and vegetable dishes (a favorite isTfaya, with chicken, caramelized onions, and raisins seasoned with ginger, cinnamon, and saffron), though it is delicious with justsmen(Moroccan preserved butter) or olive oil.

Garlic is one of Moroccan cuisine’s most-used ingredients. Used in Moroccan tagines, stews, bean dishes, and salads, garlic (and its signature tang) is fundamental to chermoula, the national Moroccan marinade traditionally served with fish and seafood.

Mint is indispensable to Moroccan cuisine and culture. Drinking tea, almost always with a handful of freshly cut mint leaves, is deeply embedded in local everyday life. The native nana mint tea has traditionally been used in Morocco for centuries to aid digestion, help rid the body of toxins, and calm the mind and body. The herb also pairs beautifully with lamb and other ground meats and lends its cooling quality and bright herbal flavor to marinades and many other recipes.

Olive oil is perhaps the most essential ingredient in Moroccan culture. It’s used in practically every Moroccan dish, from tagine and chermoula to pastries and cakes, and is even served alone as a dip for bread. In addition to heart-healthy benefits, extra-virgin olive oil delivers a rich, delicious taste.

Every Moroccan kitchen has a stash of onions. Onions appear in recipes for everything from salads to tagines and are also the cornerstone oft’faya, a classic Moroccan garnish of caramelized onions with raisins, ginger, turmeric, saffron, and cinnamon, traditionally served over meats and couscous. Moroccans use cooked-down onions to add richness to tagine sauce instead of butter, cornstarch, or flour.

It is not unusual to find Moroccan recipes calling for several handfuls of fresh parsley. With its slightly bitter taste, the bright green herb is a key ingredient in chermoula, Morocco’s national marinade, as well asharira, the tomato, lentil, and chickpea soup. It is also used in many hot and cold salads, such Moroccan carrots.

Ras el hanout is the famous Moroccan spice blend sold in every souk and in every spice shop throughout Morocco. Spice dealers (attars) are extremely secretive about their precise recipes, though certain spices regularly make an appearance in most ras el hanout blends: cumin seeds, coriander seeds, nutmeg, cloves, cinnamon, turmeric, allspice, cardamom, ginger, cayenne, mace, nigella, and black peppercorns. No matter the exact mixture, ras el hanout is used in every Moroccan kitchen for tagines and specialty dishes.

Tomatoes are a cooking staple in Moroccan cuisine, used in everything from cold and cooked salads (includingzaalouk, starring eggplant and tomatoes) to shakshuka, bean dishes, soups, tagines, and stews. They add a bright juicy flavor and rich texture while providing a hint of acid.