The Art of Moroccan Cuisine

FROM TAGINE TO PASTILLA: 

The food of Morocco is deceptively complex. Glancing at a menu or visiting a welcoming Moroccan’s home for a meal appears to offer merely variations on tagines, couscous, bastilla, and fresh salads. But after wandering through the souks for an afternoon and spying the tins of deep scarlet, electric yellow, and terracotta spices or smelling the sweet and earthy fragrance from a modest pot of soup offered out of an equally modest store-front, one knows that the local cuisine in anything but simple. After one sweet and savory bite of a lamb and apricot tagine, it is clear that Moroccan food is nuanced and unique – and a reflection of the heritage and people of this North African nation.