Why are Moroccan recipes and cuisine popular?

Moroccan cuisine is known as one of the most diverse and delicious foods.

Providing a pleasurable experience for decades, Morocco's connection with the outside world has contributed significantly to its unique cuisine.

Moroccan cuisine combines elements of various cultures, including Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian, and Mediterranean African. 

Moroccan cuisine was perfected throughout the years by highly skilled cooks in the royal kitchens of Meknes, Fez, Marrakech, Tetouan, and Rabat.

This exquisite cuisine provided the foundation for modern Moroccan cuisine. 
History of Moroccan cuisine, Morocco has been at the crossroads of various civilizations, which has tremendously affected Moroccan cuisine. 

Moroccan cuisine is thought to represent the country's heritage. 
Morocco has seen several settlements, resulting in the development of a blended cuisine with a variety of flavors. 

During the Middle Ages, political refugees traveled from Baghdad, Iraq, to Morocco to settle. They carried traditional recipes with them, which have since become a staple of Moroccan cuisine. 
One of this blend's distinguishing features is the recipe in which fruit is cooked with meat, such as apricots with chicken.

Moroccan cuisine has also been heavily inspired by Morisco, or Muslim immigrants who were expelled from Spain before the Spanish Inquisition. Ingredients are an important aspect of Moroccan cuisine. Morocco produces Mediterranean vegetables and fruits, which are utilized to prepare various Moroccan dishes. 

Moroccan spices

 Agadir is one of Morocco's largest spice markets, with spices available in a variety of hues and flavors. These spices are used in all Moroccan cuisine and provide a flavor that will stay with you for a lifetime. Moroccan spices did not always exist in the country; they were first imported from other countries thousands of years ago.

Some popular Moroccan spices include saffron from Tiliouine, olives and mint from Meknes, and lemons and oranges from Fez. Some common spices were also produced at home, including kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper), sekingbir (ginger), tahmira (paprika), sesame seed, anis seed, kasbour (coriander), zaafrane beldi (saffron), and maadnous (parsley).

The Great Moroccan Meal

To understand why Moroccan cuisine is so famous around the world, you must first experience its delicious and spicy tastes. The most essential aspect of Moroccan cuisine is the midday meal, which is not served during the holy month of Ramadan. 

A Moroccan midday meal will begin with hot and cold salads, followed by tagine. Bread is a basic food for the midday meal. This is followed by a chicken or lamb entrée.

And finally couscous with vegetables and meat. You will be served a cup of sweet mint tea at the end of the dinner, as is customary, Couscous is the staple of Moroccan cuisine and is thought to be of Berber origin, 

Beef is the most regularly consumed meat, however lamb is also popular but more expensive. Seafood is also becoming increasingly significant in Moroccan cuisine.

Pastilla, couscous, Tajine, Harira, and Tanjia are some of the most popular and famous Moroccan food recipes. Although Harira is a soup, it is an important part of Moroccan cuisine and is typically drunk during the holy months of Ramadan

Desserts are unavoidable anywhere there is a rich meal infused with Moroccan spices. Desserts in Morocco are not always sweet, but the sweeter, the better. One popular treat is kaab el ghzal, or gazelle's horns. Of course, that's only a moniker; you won't get to eat any horns. 

Kaab el ghzal is a pastry with sugar toppings that is filled with almond paste. Honey cakes are also highly popular, and they are made by deep-frying dough and then dipping it in hot honey before topping with sesame seeds.

Moroccan cuisine is diverse and includes drinks (Mint Tea) and snacks in addition to their midday meal, and tasting their traditional food will allow you to experience the true flavor of spice.