Moroccan kitchen; excellent for every vegetarian!

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When you think of Morocco, you think of tagines and couscous. And let yourself be able to make excellent vegetarian dishes with that! Moroccan cuisine has a nice selection of vegetarian tagines and couscous. The variety options are impressive and the food is healthy, fresh, full of vegetables, without artificial additives and deliciously flavored with special products such as pickled lemon and spices. Morocco also has a number of special customs and eating habits. We would like to discuss the most characteristic with you below:
• The main meal in Morocco is lunch, except during Ramadan when the main meal is moved to the time of sunset. Usually that meal consists of a tagine, couscous or “Salad Maroc”.
• When you are in Morocco you will regularly find “Salad Maroc” on the menu. At first you could think of a salad, with green lettuce and raw chopped vegetables, however … make no mistake: Salad Maroc is a collection of a kind of Moroccan mezze, often consisting of spiced carrots, courgettes, potatoes, lentils in red sauce and their own version of baba ganoush with bread. Great! In Morocco this is a kind of starter followed by couscous or tagine, but trust me: this is more than enough for you!
• Moroccan cuisine smells and tastes like it is because of the many spices. Think especially of cumin, paprika, saffron, mint, cinnamon, ginger, coriander, cardamom and pepper.
• In Morocco a lot of use is made of dried fruit, especially dates, figs and apricots. These can be found in both sweet and savory dishes.
• Fun fact: a date filled with a walnut is a standard part of the bridal gift.
• Couscous is the most important dish in Moroccan cuisine. The name is given to both the dish and the product itself. The dish is known and loved throughout the Maghreb (Morocco, Tunisia, Algeria and Libya). In Morocco, couscous is always eaten on Fridays with the whole family after everyone has been to the mosque. In Morocco, couscous is not a matter of 10 minutes soaking, it takes no less than 4 hours to make this dish: by hand, kneading and soaking, and with a lot of love and attention.
• Another famous dish is tagine (see also other “Aziz narrated” blogs), named after the famous earthenware stew shaped like a round pyramid. It is served with many variations, including a vegetarian version with stewed vegetables. The tagine is perhaps the most seen cooking instrument in Morocco, everyone has one or more at home. It works like a kind of oven: on the gas stove, the vegetables are automatically cooked in it without you having to do anything.
• Tea is also an important part of Moroccan cuisine. The Moroccans love their tea: strong green tea, with mint in it and a good amount of sugar. The tea is poured from a great height, not only for show, especially because the real Moroccan tea must “foam” after pouring. Summer or winter, morning or evening, Moroccan tea is always drunk.
• The famous Moroccan almond cookies: Fekkas (or Fekkes, feqs) are typically Moroccan almond biscuits, originally from the Rif Mountains in Morocco. Like rusk, they are baked twice. Besides almonds, the cookies also contain flour, sugar, mazhar (rose water) and some spices such as cardamom, cinnamon, cloves and star anise. Fekkas are regularly served as a dessert along with Tuareg tea. They are also served at weddings, baby parties and on religious holidays such as the Sugar Feast and the Sacrifice Feast. The biscuits were created by the Berber tribes in the Rif Mountains as food to keep for a long time. The ingredients were easy to get and the dry composition kept the cookies good for a long time.
• A well-known export product from Morocco is Argan Oil, also known in the Netherlands as Moroccan Oil. In Morocco, this is used for both food and cosmetic purposes. For this, the Argan nut is double shelled, after which it looks like a kind of almond. Then it is ground or roasted for the culinary oil. A very nice natural beauty product!
• Hospitality is very important in the Moroccan culture. If you’re ever in Morocco and have the opportunity to wander around, don’t be surprised if a family asks you to come in for tea and eat a typical Moroccan pancake. How nice is that! It is striking that it is culturally determined that the host or hostess will always encourage you to eat and drink more, as respect for you as a guest. So you always go home with a full stomach. That experience of Moroccan hospitality and the rich culinary culture… I can wholeheartedly recommend it to everyone!                                                     
                                                                                                                        Aziz Ouchan

The authentic story

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Traditional Moroccan cuisine is on the rise in our Europe. Because of the richness in taste, smell and color, because of the healthy products, but also because of the special experience and preparation methods. In addition, of course, because the many inhabitants of Europe with a Moroccan background maintain the connection with their culture through the food and drink of Moroccan dishes and drinks. About time to get acquainted with the wonderful essence of this kitchen.

Walk into a Moroccan market (souq) and you are immediately welcomed by bags of fresh herbs displayed in various market stalls. Spices in different colors, with delicious scents can be found and the tastiest dishes can be made with them.

These herbs are used in various quantities in the well-known Moroccan dishes, such as tajine, harissa, harira and couscous, and are therefore delicious when marinating chicken, meat or fish.
Sens Maroc’s tasteful and authentic product line is built around these themes. Sens Maroc means “the senses of Morocco” .. the authentic flavors from his mother’s kitchen were used by former chef and culinary advisor Aziz Ouchan to shape the composition of his sauces, marinades and components.

He personally selects the high-quality ingredients and herbs and spices from his motherland.
Experience a day of Moroccan culinary adventure, with the flavors and scents of Sens Maroc.
By cooperating with the right partners in storage and distribution, Sens Maroc is able to efficiently market its traditionally produced products and at the same time is able to continue to work on product innovation.
Sens Maroc listens to the consumption needs of the new generation and applies the kitchen secrets of the traditional North African kitchens to meet them.

 

 

What is a tajine?

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A  tagine is a Moroccan earthenware stew.

The dishes made with it also derive their name from it.

The tagine is especially popular in Morocco, but also in the rest of North Africa.

Nowadays, however, they are also widely available in the Netherlands and Belgium.

A tagine consists of a bowl in which the prepared dishes can be served and a relatively high cone-shaped (pointed) lid.

When cooking with the tagine, the condensation falls back into the dish.

This makes the operation of the tagine somewhat like that of a pressure cooker.

You need relatively little oil or other fats when preparing dishes in a tagine.

Most Tajines are glazed, but they can also be unglazed.

Before using a tagine for the first time, immerse the bowl in water for about 24 hours. This way you can prevent the tagine from cracking when preparing dishes.

Then dry it well and lubricate the inside of the bowl and the lid with some oil.

When operating on gas, it may be necessary to use a simmer plate.

You can also put a Tajine in the oven. Some Tajines are painted; these usually serve as decoration or to serve the dish after preparation.

Tajines are used to prepare vegetables, meat, chicken and fish dishes.

 

Aziz Ouchan

Spend a culinary day in Morocco!

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How I grew up and experienced the kitchen of my Mother Yamna El Ouafrassi (90) is that the round table in the living room of Yamna in the 1970s was completely full, several times a day. Not only because we grew up with 8 children at home, but because the Moroccan food culture is very extensive and a real social experience. Neighbors, friends and family joined at different times every day. News was exchanged, gossiped, laughed and serious life issues discussed. And especially; they enjoyed .. the rich Moroccan cuisine.

Intriguing Moroccan cuisine is known worldwide for many products in harmony with each other. Thereby; a lot of creativity, precision and presentation. Moroccan cuisine has a lot of outside influences. This popular kitchen has traces of French, Spanish, Greek, Jewish, Turkish, Portuguese and African cuisine. Yet real Moroccan cuisine descends from original Berbers (Yamna’s origin), the first inhabitants of North Africa. Each family and region has its own recipes that are passed on from mother to daughter or son and thus, despite a lot of developments in the country, the classic and traditional dishes remain the most popular! Yamna has passed on this passion and love for Moroccan cuisine to son Aziz Ouchan with 1 personal message from Yamna to son: Share Traditional Premium ‘Cuisine Marocaine’ with Europe to push boundaries and share knowledge! And that is why Aziz would like you to take a look at Premium ‘Cuisine Marocaine’, to discover the real experience of a traditional “day of culinary Morocco”.

 

Maroccan Breakfast

breakfast is extensive. with tasty breakfast options.

Such as eg Moroccan, brown and white bread toasted by Yamna herself on a “Mejmar”

(a Moroccan charcoal grill of earthenware)

Fried egg with tomato slices and olive oil

Moroccan mint tea

Coffee

Black olives

Citrus jam

Real butter White cheese (homemade)

Harcha (Semolina rolls)

Msemen (Moroccan pancake)

Baghrir (a fluffy Moroccan pancake)

Honey

Citrus marmalade

Orange juice

 

Lunch Couscous (often on Friday = a day of prayer)

Tajine with: Meat, chicken, vegetables Fritura (Fried fish), fish from the oven

With salads: salad Marocaine, cucumber salads, roman lettuce, onion, tomato and dressing. Olives green in different flavors

Hot or cold tapenades: Zaalouk (aubergine tapenade), Taktouka (grilled peppers and tomato with olive oil), Bkoul (purslane of purslane, whole black olives, garlic, cumin and olive oil)

Tajine white beans with veal or lamb cubes, tajine herbs ras el hanout, tomatoes, olive oil, garlic and coriander.

Tajine Lentils with veal cubes, tagine herbs or ras el hanout, tomatoes, coriander, olive oil, garlic and carrot Tajine split peas (Moroccan pea soup)

Tajine Chickpeas with veal, raisins and rice (specialty from Tangier)

 

Merinda (4th hour)

Shfenj (Moroccan Beignet)

F’kakes (Moroccan sweet rolls) (sweet rolls with orange blossom water, anise) is often given to invitees during weddings, together with various cookies on a cardboard tray and wrapped around it with a ribbon. In other words, bridal sugars in a Moroccan way)

Msemen (Moroccan Pancakes), Baghrir (a fluffy Moroccan pancake with lots of holes. Served with honey, Marmalade Amlou (Argan pasta) , Honey Real butter Pastry / Moroccan biscuits (various Moroccan biscuits and French patisserie) , Moroccan mint tea (green tea with mint and lots of sugar) is one Evening meal

  • Tajine meat with vegetables and potatoes
  • Tajine meat with meat gravy, plum or apricot, roasted almonds and boiled egg.
  • Tajine chicken with gravy, candied lemon, green olives, pieces of chicken livers and boiled egg
  • Tajine fish from the oven with slices of potatoes, red pepper, tomato, candied lemon, Charmoula marinade and fresh peas.
  • Pastilla chicken (Filo pastry filled with chicken, ras el hanout, cinnamon, roasted almonds, coriander and egg)
  • Tajine Kefta (meatball with tagine meat herbs, tomatoes, garlic, coriander, bell pepper and egg)

With Salad Maroccaine: An Orange salad with cinnamon, orange blossom water and a little sugar.

Inspired?

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Why Moroccan ingredients strengthen “European cuisine”.

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Traditional Moroccan cuisine is on the rise in our country. Because of the richness in taste, wonderful fragrance and colors, because of the healthy products, but especially because of the special experience and preparation methods. It is about time to get acquainted with the wonderful essence of this kitchen.

If I may introduce myself; I grew up in Morocco, completed an SVH chef’s training in the Netherlands, worked with star chefs, have 30 years of purchasing experience and now want to use Moroccan food ingredients to connect cultures.

The Moroccan kitchen is a rich kitchen full of special flavors, colors and intense scents that offers creative chefs a lot to discover. With Sens Maroc I want to connect the European kitchens to the Moroccan and North African flavors. By offering products that a chef can use at his own discretion in his recipes. Such as our Zinda or Sens Maroc couscous in different flavors, and Sens Maroc herbs, sauces and legumes. Our preparations come from Morocco, the best durum wheat we get from Canada and we combine that with European food culture.

Bringing continents together creates new distinctive dishes.