The Moroccan Food
The food of Morocco is highly regarded for its subtlety of flavors;
neither the high spiciness of the east nor the softer savors of the west, a coming together of gastronomical cultures, which it is.
Those kitchen mainstays of cinnamon, ginger, paprika, saffron, cumin, and turmeric, arrived with Arab traders, along with dried fruits and the art of bread making, carried by the camel trains of up to twelve thousand animals (returning to Timbuktu with salt from the salt pans at Ouirgane in the High Atlas); the Ottoman Empire introduced barbeque, the Jewish population added preserving techniques; Persians influenced the sweet-and-sour cooking so loved Moroccan cuisine. Through the movement of traders and nomads, regional produce spread; mint and olives from Meknes, saffron from Tiliouine, oranges, and lemons from Fez, and argan oil, almonds, dates, and figs from the south. Patisseries and the wine arrived with the French Protectorate, and, curiously enough, the British brought their love of tea with them, rapidly adopted by Moroccans who added mint and herbs instead of milk. Along with the glorious scenery, the friendliness of the staff and local people, the peace and calm of its hilltop situation, the quality and flavors of the food served at the Kasbah are high on the list of positive comments made by guests and visitors alike. Frequently we are asked how a meal is prepared, but unfortunately, a busy hotel kitchen isn’t always the easiest place to explain the often simple processes that nonetheless create memorable meals. Working with the Kasbah’s experienced chefs we have created this small sampling of recipes, using ingredients that can be found almost anywhere these days, allowing you to create your version of our most popular dishes in your kitchen.