While Americans often value individuality, or doing things independently, Moroccan culture places a strong emphasis on community and family. This is known as a collectivist culture, where the needs of the group and relationships with others are especially important. In Morocco, sharing a meal is not just about filling your stomach. It is about sharing stories, laughter and time with the people around you.
There are many famous Moroccan dishes, some of which I have yet to try still! However, two of the most famous Moroccan dishes that I have tried are tajine and couscous. Both dishes come in many different varieties and styles. And they are delicious!
Tajine is a slow-cooked stew made with vegetables, meat and flavorful spices. Moroccan couscous also includes vegetables, such as carrots, zucchini, pumpkin and turnips. It can also contain meat, such as lamb, beef or chicken, and sometimes has a slightly sweet flavor from ingredients like caramelized onions, raisins or almonds.
Moroccan couscous is traditionally served on a large platter, especially on Fridays after Jumu'ah (the Muslim Friday prayer). It is a meal often enjoyed with extended family and friends, bringing everyone together to share food and spend time with one another.
On the first day of orientation, just one day after I arrived in Morocco, our study abroad program here in Rabat, AMIDEAST, took us to a famous local Moroccan restaurant. There, I tried kefta tajine for the first time. Kefta tajine is made with meatballs, eggs and flavorful spices. I instantly loved it!
