Posts Tagged ‘moroccan cookery course’

Moroccan Cuisine

Monday, October 3rd, 2011

One of the most sensual in the world, Moroccan food attracts our senses of smell, sight and taste in a way that few other cuisines can better, due largely to the use of characteristic Moroccan spices.

But while spices characterise the essence of Moroccan cuisine its diversity is explained largely by the disparate nature of Berber, Arab, Mediterranean and Moorish influences.

Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes and oranges and lemons from Fez, are home-grown.

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