Moroccan Menu Explained
A cuisine not yet familiar enough to the average Cantabrian
We are fortunate to have a choice of three eateries in Rangiora and Kaiapoi offering hungry diners a taste of Morocco, and I’m certain there are many locals who would love to try them out – but if they’ve never traveled to North Africa, are perhaps reluctant to try this semi-exotic cuisine.
It’s a cuisine not yet familiar enough to the average Cantabrian, not in the same way Thai or Indian food is.
Morocco’s food is Biblical – it is ancient, mysterious and polished.
It is an Arab cuisine. It resonates proudly alongside the more familiar flavours of Turkey and Greece and uses many crossover ingredients from Lebanese and Israeli dishes, yet the true taste of Morocco is also cut with a lingering scent of charcoal smoke, the pungent punch of a handful of roast cumin seeds and the sweet fragrance of cooked citrus juices and pomegranates.
Bright golden saffron dyes many of the starchy staples like rice and couscous, and super-sized tomatoes garnish the olive oil splattered smaller meze dishes.
Bubbling clay Tagine pots hold the ubiquitous brown stews filled with chickpeas, tamarind, vegetables and meat.
Those who are averse to the chilli laden dishes found in Thai and Indian foods will be relieved to see a lack of fiery heat in Moroccan food, instead cooks skilfully tease subtle flavours from other spices like mace, nutmeg and cardamom.
I recommend you jump into this delectable culinary treasure trove of meals and try some of the local Moroccan restaurants here in our region. Once you’re hooked you can explore further by reading: Mymoroccanfood.com
A colourful blog from the young and talented chef Nargisse Benkabbou, now based in London. Her food photography is a visual feast and ensures your own attempts in the kitchen are easy and guaranteed to amaze your family or guests
Moroccan Menu Explained
Couscous is a tiny grain size version of pasta. Harissa is a ground chilli paste. Originally from next door Tunisia, but commonly used in North African cuisine as a base for stews and kebab marinades.
Tagine is a slow cooked stew, like a curry but thinner with beans and lentils, using flavourful stocks, more like a soup filled with meat and vegetables. Served along with either rice or couscous.
Ras El Hanout is a dry mix of several raw spices used as a blend many dishes (like you use Garam masala in Indian cooking)
Falafel are tasty rounded fried balls of ground broad beans. Not spicy but made with garlic, herbs and aromatics, served with a dip.
Written by
Dean Sanders
Waikari Kitchens
