Moroccan cuisine is not complicated. It is layered. The difference between a flat dish and one that makes people go quiet at the table is almost always the spices — and knowing how to use them together.
1. Ras el Hanout
Ras el Hanout — the king of Moroccan spice blends. The name means "head of the shop" — the best the spice merchant has to offer. Every family has their own version. Ours has over 20 ingredients. Use it in tagines, on roasted chicken, or rubbed into lamb before a slow cook.
2. Cumin
Cumin — used almost everywhere, but especially in kefta and zaalouk. Moroccan cumin is earthier and more intense than what you find in supermarkets abroad. Buy it whole and grind it yourself if you can.
3. Saffron
Saffron — Morocco produces some of the world's finest saffron in the Taliouine region. A few threads dissolved in warm water transform a simple chicken tagine into something golden and fragrant. Never use too much — restraint is the point.
4. Cinnamon
Cinnamon — not just for pastries. Moroccan cooking uses cinnamon in savory dishes: lamb tagine with prunes, bastilla, even some couscous preparations. It adds warmth without sweetness.
5. Preserved Lemon
Preserved Lemon — technically not a spice, but functionally it acts like one. A quarter of preserved lemon added to a fish tagine or a salad brings a fermented, citrusy depth that fresh lemon simply cannot replicate. Make your own — all you need is lemons, salt, and three weeks of patience.
These five, used well, are the foundation of Moroccan cooking. Come learn how to use them properly in our kitchen in the Medina.