Moroccan Cuisine

by Daniel Rogov

Although the best and most popular dishes of Morocco have their roots in peasant and working-class homes, this is a cuisine that shows a remarkable level of sophistication. The subtle use of spices and herbs and the frequent combination of meat and fruit make for an interesting and tasty table and, as in the case of other nations that have contributed large numbers of immigrants to Israel, these dishes have become as beloved in Israel as they are in North Africa.

In perusing the recipes for the dinner that follows, one should not be surprised to find almonds used in three of the dishes. Sometimes used as a fruit, sometimes as a seasoning and sometimes as a condiment, the effect of the almonds is quite different in each case.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.