Well yes! You’ve probably heard of at least one of these foods from Morocco, not often known as part of the Maghreb, probably two, but you’re well up in your North African cuisine if you know all three. Still, do you know what they are and anything about their origins? Know much about the Maghreb? Read on.
Maghreb first – An area of North Africa generally thought to consist of Morocco, Algeria and Tunisia but also potentially including Mauritania and Libya. It’s a region partially cut off from the rest of Africa by the Sahara desert, mostly populated by Arabs of Berber descent. Historically it also had a significant Jewish community which might seem odd to bring up except for the fact that these foods are also popular in Israel but with slight variations to the names.
Tchoutchouka next – This was a new one to me. A dip, relish or stew consisting predominantly of peppers, but in certain parts of Morocco and Tunisia with the addition of tomatoes and onions roasted and then combined. Often served cold but sometimes when hot finished by cracking eggs on the surface and leaving them to cook using the heat of the dish. It’s a popular accompaniment for Merguez, spicy sausages, in Tunisia, with or without the egg.
Now Babaganosh – At its simplest, char-roasted aubergine flesh mixed with olive oil, a little tahini, salt and some lemon juice. As with all these dishes there is no correct or authentic recipe. Other addition might include onion or garlic, other vegetables and flavourings such as cumin and chilli powder. This is beautiful when eaten cold with wedges of raw vegetable or pieces of pitta bread. A typical garnish for this might be a sprinkling of mint leaves or pomegranate seeds.
Last but not least Houmous (or is it Hummus?) – We all know about his one! A dip or spread made from mashed or crushed chick peas. Remind yourself what the other basic ingredients for Babaganosh were and you’ve got your finished Houmous. Both names are valid and there are numerous other possible spellings. There was some upset in 2008 when Lebanon tried to declare that Houmous was a uniquely Lebanese dish in response to the commercial success of various Israeli brands.
Falafel is a bonus! – This had to be included since it fits in so well with the other three dishes. Usually known as a type of chickpea fritter deep fried until crisp on the outside and served in pitta bread. Well this is correct but in Egypt it would be made using fava beans probably more commonly known as broad beans here in the UK. The fava bean is the one bean commonly eaten in Europe that is actually native to North Africa. Most other beans originated in the Americas. Along with the chickpea it has been cultivated and eaten for thousands of years in Morocco and the Mediterranean area.
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Contact us at Mimosa where you will find most of these Moroccan specialities available for your outside catering events.
