The Moroccan Jewish cuisine is the traditional cuisine of the Jewish community of Morocco. combines elements of the local Moroccan cuisine, the culinary traditions brought by Jews from other locations to Morocco, and the Jewish dietary laws (kashrut). Generally, there is some overlap between Jewish and their Muslim neighbors' cuisine in Morocco. The distinction between the two is primarily based on kashrut and finding kosher solutions for traditional dishes.[1][2]
Jewish dishes in Morocco hold social and familial significance, centering around Shabbat and holiday meals, which feature complex dishes and festive meals. Among the famous dishes are couscous, spicy fish (known as dagra), tagine, and salads. Similar to other cuisines, great attention is paid not only to the flavors but also to the appearance and presentation of the dishes.[2]
Basic ingredients include a variety of spices, legumes, vegetables, and fish. Morocco is renowned for its extensive use of spices such as turmeric, cumin, paprika, and saffron, which have become integral to the local cuisine.[2]
- ^ "A Culinary Heritage: Exploring the Richness of Moroccan Jewish Cuisine". Amboora. 2024-02-09. Retrieved 2024-06-10.
- ^ a b c Saadoun, Haim, ed. (2003). מרוקו [Morocco]. Ben Zvi Institute for the Research of the Jewish Communities in the Middle East; Minister of Education: Division for Social and Youth Education. pp. 103–106. ISSN 1565-0774.