Unlocking the Secrets of Moroccan Cuisine
I’ll admit it – before my first trip to Morocco, I didn’t know much about the country’s captivating culinary landscape beyond the ubiquitous tagine. But as I wandered the bustling souks of Marrakech, mesmerized by the vibrant colors and heady spice scents, I realized there was a whole world of Moroccan flavors waiting to be explored.
From the briny preserved lemons and sweet date molasses to the complex spice blends like ras el hanout, the foundations of Moroccan cooking quickly became a source of fascination for me. And after spending countless hours poring over cookbooks and chatting with local chefs, I’m excited to share my newfound appreciation for these essential Moroccan pantry items with you.
Preserving the Essence of Morocco
As the team at Serious Eats notes, the key to Moroccan cuisine lies in its ability to capture and concentrate flavors. Whether it’s the briny punch of preserved lemons, the warming embrace of fragrant spices, or the caramelized sweetness of date molasses, every ingredient plays a crucial role in creating the depth and complexity that defines this captivating culinary tradition.
Preserved lemons, for instance, are often hailed as the “most important condiment in the Moroccan larder.” After all, what would a tagine be without that tangy, fermented citrus kick? And as Cassie Piuma of Boston’s Sarma restaurant explains, it’s all about striking the right balance – the lemons should be sweet, pickle-y, and thoroughly infused with the flavors of salt, coriander, and nigella.
Cinnamon is another essential spice, and as chef Ana Sortun of Oleana advises, it’s worth investing in the higher-quality Ceylon variety. With its floral, gentle notes, Ceylon cinnamon is a far cry from the harsher, more astringent cassia cinnamon found in many supermarkets. A little goes a long way, so you’ll want to use it judiciously in your tagines, pastries, and spice blends.
Navigating the Spice Souk
Speaking of spice blends, Moroccan cuisine is renowned for its complex, multilayered flavors – and ras el hanout is arguably the most iconic of them all. As Sortun explains, “Ras el hanout is a general word for a spice mixture – it means ‘head of the shop.'” Much like the concept of curry in Indian cooking, ras el hanout can encompass dozens of different spices, each carefully selected and balanced to create a unique and captivating flavor profile.
While you can certainly make your own ras el hanout blend at home, Sortun and food writer Paula Wolfert both recommend seeking out high-quality, pre-made versions from trusted sources like La Boîte and ChefShop. Personally, I’m a big fan of the Tangier N23 blend from La Boîte – it’s a perfect reflection of the spice souk, with its heady mix of coriander, caraway, cinnamon, and more.
And then there’s saffron, the “truly transformative” spice that Sortun insists no Moroccan pantry should be without. Sourced from the delicate stigmas of Crocus sativus flowers, saffron is famously the world’s most expensive spice. But a little goes a long way, and its earthy, floral notes can add a touch of regal elegance to dishes like braised chicken or the national bean dish, harira.
Embracing the Sweet and the Savory
Of course, Moroccan cuisine isn’t just about the spices – there’s also a wonderful interplay between sweet and savory elements. Take, for instance, the rich, chocolate-y date molasses that Cassie Piuma of Sarma loves to use in everything from Moroccan barbecue sauce to iced tea. Or the raw, unfiltered honey that lends its robust, crystalized sweetness to pastries, couscous, and tagines.
And let’s not forget the floral notes of orange blossom water, which Ana Sortun employs in both sweet and savory preparations, from her chia coconut breakfast pudding to that savory carrot salad. As Wolfert explains, it takes around seven pounds of orange blossoms to produce just a gallon of this fragrant distillation – a true labor of love that’s well worth seeking out for your Moroccan culinary adventures.
Mastering the Art of Brik
Of course, no discussion of Moroccan pantry essentials would be complete without mentioning the enigmatic brik pastry. This delicate, layered dough is the foundation for a beloved Moroccan dish called bastila, where it envelops a savory filling of spiced meat and eggs.
As Piuma explains, the traditional process of making brik is incredibly labor-intensive, requiring a skilled hand to deftly dab the dough onto a hot surface to build up those thin, flaky layers. But for the home cook, the good news is that high-quality frozen brik pastry is readily available – you just have to make sure to keep it chilled until you’re ready to use it.
Piuma likes to work with the Shape-A-Crepe brand, which she says shares some similarities with the French crepe. Whether you’re stuffing it with seafood, baking it into a bastila, or simply cutting it up and deep-frying it to add a crispy topping to your dishes, brik pastry is a versatile and essential component of Moroccan cuisine.
Exploring the Flavors of El Bahia
With all these captivating ingredients at your fingertips, the possibilities for exploring Moroccan flavors are truly endless. Whether you’re whipping up a fragrant tagine, baking a flaky bastila, or simply enjoying a refreshing glass of mint tea, these essential pantry items are the key to unlocking the vibrant, complex, and utterly delicious world of Moroccan cuisine.
And if you’re ever in New York City, I highly recommend a visit to El Bahia, a Moroccan restaurant that’s dedicated to showcasing the true depth and diversity of this culinary tradition. From the carefully curated spice blends to the homemade preserves and handcrafted pastries, every aspect of the menu is a testament to the rich flavors and centuries-old techniques that make Moroccan food so special.
So why not start your own Moroccan culinary adventure today? With a well-stocked pantry and a bit of culinary curiosity, you’ll be whisked away to the bustling souks and sun-drenched courtyards of this captivating North African country. Bon appétit!
