What are these strange things? Exotic spices? An after-school snack? Maybe cafeteria leftovers?
The answer is — yes! They’re all types of amazing and popular Moroccan foods.
An Invasion of Flavor
Morocco is truly a melting pot of flavors. Throughout history, as each new culture settled there, from the ancient Phoenicians and Romans to the French, Arabs, and British, they introduced their own tastes and styles into the kitchen.
Long ago, the Berbers created seksu, or couscous, a staple of Moroccan cuisine. Rolled by hand, it looks like rice, but is actually wheat pasta. It’s normally eaten with tajines, tossed with raisins and nuts, or, in the Berber style, drizzled with buttermilk.
From the Far East, Arabs introduced a variety of spices such as saffron, cumin, cinnamon, coriander, and of…