The history of Moroccan cuisine reflects the many countries that have occupied and ruled that country over thousands of years. Herbs, spices, and ingredients used in Moroccan cooking demonstrate the multinational influence in the country including Roman, Arabian, Spanish, Greek, Turkish, British, French, and others. Many spices came from the Far East; citrus and olives were brought by the Moors, and the Phoenicians taught the Moroccans how to dry meats to make sausages. Couscous, the main staple of the Moroccan cuisine, originated with the Carthaginians. The Arabs introduced many spices and herbs, including cinnamon, saffron, ginger, cloves, nutmeg, and cumin. Arabs, known as Moors, also ruled Spain, thus tying the Moroccan culture together with the Mediterranean through cuisine and religion. Moroccan cuisine also has an Algerian flare, which introduced vegetables and greens to the country. Mediterranean fruits soon became an ingredient in many Moroccan dishes.
Moroccan cooking is traditionally done in a tagine, a clay pot with a cone-shaped lid. The shape of the lid enables the moisture to circulate back into the food as it cooked, producing the most tender meats and perfectly cooked vegetables you will ever eat. Consider it a casserole dish to cook the entire meal. The original tagine was used over an open fire pit. Modern tagines can be safely used on the stove top and in the oven.
I was impressed with the tenderness of the meat cooked in a tagine; the pork roast I cooked fell apart so easily. If you do not have a tagine, this meal can be prepared in a crock pot or other casserole dish with a lid.
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Moroccan pork with dried fruit and couscous |
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2-pound pork roast |
½ cup white wine |
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Mix all spices, salt, pepper, and garlic with olive oil to form a paste. Rub the paste on the pork and let stand for 20 minutes. Heat the tagine on low heat, gradually increasing the temperature to medium high. Add about 2 tablespoons olive oil to lightly cover the bottom of the tagine. Brown the meat on both sides. Pour water and wine in tagine and bring to a boil. Add onion and dried fruit. Reduce heat and cover; simmer for about an hour or until meat is tender and flakey. Although Moroccans make an entire meal from couscous (mixing vegetables, spices, and other condiments), westerners tend to serve it like rice. Prepare the box of couscous as directed. Add pine nuts, raisins, and cinnamon. Mix well. Serve meat and fruit over couscous. |
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