Morocco sits in a strategic location within the Mediterranean basin and many civilisations have left their mark on its tradition, a fact noted considerably by its cuisine.
Unlike its Arab neighbours, Morocco has always been the most cosmopolitain of all.
Its cuisine therefore reflects a wider range of influences both Mediterranean European as well as Middle Eastern.
Vegetables and herbs used in most Mediterranean countries can be found within the repetoire of Moroccan cooking.
Dishes such as the antipasti in Italy , Tapas in Spain or Mezze in Greece exist also in Morocco simply under the title "SHLADA" or in other words salads.
Served around the main dish - the tagine - they form a colourful aray of mostly vegetarian dishes hot & cold. Below I have selected some of the most popular of these dishes.
Zaalouk is one of the rare Ottoman recipes in Morocco and has been a very popular hors d’oeuvre on the Moroccan table for centuries.
Served as a tapas / mezze dish it can be served on its own or to accompany main meals.
Made mostly from aubergines in a mix of green peppers, tomatoes and fresh coriander, zaalouk can be served warm or cold simply with freshly baked bread.
It can also form a part of a Moroccan cold appetizers platter; can be used a filling for Moroccan parcels or delicious in sandwiches.
Harissa is a typical North African chilli paste used as an ingredient or a relish.
Harissa is a must with couscous and added to any sauce will enhance the flavours and will give your food a distinctive kick.
Although we have added the harissa as part of our appetizers range, this product is not meant to be used neat unless used as a condiment.
Harissa is a very versatile chilli paste which can be used as a core of dips, marinades etc. Try this recipe
Awarded the Bronze prize by The Guild of Fine Food Retailers in 2005
Mechouia is a deliciouly delicate Moroccan appetizer, enjoyed throughout winter and summer.
Served as a tapas / mezze dish it can be served on its own or to accompany main meals.
This simple recipe of roasted peppers, marinated in oil and garlic in a cumin dressing can be used as an appetizer or also as a cooking sauce.
An excellent accompaniment to fish.
Awarded the Gold prize by The Guild of Fine Food Retailers in 2002
Figs & Orange Blossom Moroccan Chutney
A delicately sweet fig chutney ideal to accompany mature cheeses.
The natural sweetness of the figs and sultanas marries in complete harmony with the subtle taste and aromas of the orange blossom water.
Awarded the Silver prize by The Guild of Fine Food Retailers in 2005
This is an old fashioned recipe from the north of Morocco. The olives are chopped roughly and cooked in a rich coriander and garlic sauce.
The flavours of this chunky olive paste are most intriguing.
Use Messlala as a spread on a lightly toasted bread. It can also be used with fish.
Awarded the Gold prize by The Guild of Fine Food Retailers in 2004
