Hundreds of years of cultural influence from other countries – Arabian, Mediterranean and European – have created the diverse Moroccan food we know today. Spices play an integral part, and the balancing of these complex flavours is an art that goes a long way back.
Think olive oil, lemon, wheat, fruit, cinnamon, saffron and ginger. Think secondary cuts of meat, slow cooked until tender in a tagine. Think social, communal gatherings full of laughter... and be generous – Moroccan is all about sharing.
Here are two interesting recipes to spice up your menu.
Spaghetti, al dente, gets a whole new tantalizing taste when mixed with bacon, mushroom, brown onions and
KNORR Moroccan Sauce.