Moroccan food tends to rely on whole food ingredients freshly cooked, using herbs and spices for flavour rather than deep-frying, so many of the ingredients used in Moroccan food promote good health. To achieve the sweet-savoury balance that is characteristic of Moroccan cuisine, bread is usually baked from whole grains, and many entrees contain both vegetables and dried fruit.
Diet patterns from the Mediterranean region, such as the Paleo diet, are renowned for their all-natural food approach. On the other hand, Moroccan cuisine includes a range of nutritious meats, fruits, and vegetables, as well as a variety of sweet and spicy flavours. In Moroccan society, it’s unusual to eat a meal without a few servings of vegetables mixed in with the main course.
One term sums up what distinguishes Moroccan cuisine from other cuisines: spices. Moroccan dishes taste delicious while also being nutritious due to the rich and savoury flavours provided by various spice combinations. Saffron, for example, is an antioxidant that fights free radicals in the body (which lead to diseases)—served after a meal.
A few common ingredients used in the cuisine:
- Chickpeas are a nutrient-dense legume that is also easily digestible, which may be a problem for those who are allergic to beans. Chickpeas are high in protein, fibre, folate, and various essential dietary minerals, including iron, phosphorus, and zinc. Chickpeas appear in a wide range of Moroccan dishes, including tagines, bread spreads, and a wide range of soups and stews.
- Turmeric powder is a dried yellow-orange powder made from the turmeric plant’s rhizomes, which belongs to the ginger tribe. Turmeric is used in several Moroccan dishes as well as in herbal medicine. Turmeric extracts have been shown to have antifungal and antimicrobial properties, and their effects on cancer, heart disease, and other diseases are being investigated.
- Ginger: Another medicinal rhizome used in Moroccan cuisine is ginger root. Ginger provides a significant amount of dietary manganese and a vivid warmth of flavour in the quantities commonly used in cooking. Ginger is a common spice in Moroccan cuisine and can be used in a variety of dishes. It’s a common ingredient in tagines and teas.
- Couscous, traditionally made of whole wheat or barley grains, is one of the most common Moroccan dishes worldwide. It’s commonly served in Morocco as a couscous-based dish with a rich seven-vegetable sauce, often topped with stewed meat and caramelised onions. This is a dish with a long history.