herbs for moroccan cooking

Moroccan Style Salad Recipe Mint Plants Mint Oil Herbs

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Moroccan Spice Selection Moroccan Spices Spices Herbs Spices

The spice bazaars of the Middle East with their stunning mounds of spices not only delight photographers but also flavour the fresh and simple food of the Middle East and Turkey. Meals comprise cold and hot mezze, fresh breads, cheese, yogurts, olives, lots of delicious grilled vegetables, succulent kebabs and pilafs delicately spiced and served family-style.

The spices of this region do overlap slightly with ones used in South Asian/Indian and even Latin American cuisines (cumin and coriander, for example), but most are uniquely splendid in their flavor profile. So before the next time you find yourself tucking into that mezze platter or Adana kebab with friends, you may want to learn more about the wonderful spices that enhance these foods.

Ground Sumac
A maroon-black powder that comes from a wild berry, sumac is unique to Middle Eastern and Turkish cuisine. This sour spice is primarily used in the preparation of mezze (appetizers); for example, it is sprinkled over hummus before serving or added to salads like fattoush for tartness. Ground sumac is generally sprinkled over food right before serving. It is one of the main spices in the popular Middle Eastern spice blend za’atar.

Simple Flavor Packed Moroccan Carrot Salad With Warm Spices Fresh

Isot
A unique chili pepper flake, isot appears in two varieties as the chef at Bib Gourmand awarded Turkish restaurant Alaturka explains: the darker variety from an almost-black pepper is smoky and used primarily in the preparation of kebabs, while the redder variety is used more for mezze. It is also milder than most red pepper found in other parts of the world. Both versions of isot are equally delicious and uniquely Turkish.

Dry Oregano
Dry oregano might seem Italian but it is also one of the most popular Turkish and Middle Eastern spices. It's most commonly used in lamb dishes like kebabs, as a finish to stews as well as forming a vital component of the za’atar spice blend blend (see below). The herb is extremely fragrant, but should be used in moderation as it can get bitter.

First, let us explain the basis of Moroccan food.  Moroccan cuisine is characterized by a harmonic blend of spices and herbs, all working beautifully together but never competing, to delight your palate, without actually being spicy hot.  In fact, most Moroccan food is not “hot” spicy, maybe as an exception is some cooked salads with a bit of heat.  Instead, if a bit of heat might complement the flavor of the dish, then stewed hot peppers or “harissa” (hot pepper paste) would be served on the side.

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By far, fresh mint is one of the most commonly used herbs in Morocco, as perhaps the most popular drink in Moroccan cuisine is mint tea! It’s a non-alcoholic yet deliciously intoxicating beverage made with fresh mint and green tea, usually served very sweet.  In Morocco, another fresh herb commonly used when steeping green tea in the winter is “sheeba” (also written as “chiba”) or wormwood.  Less common though no less delicious alternative herb options for tea or infusions include verbena, lemon balm, oregano and rose geranium.

For cooking, parsley and cilantro are the most commonly used herbs to flavor traditional Moroccan cuisine.  They are always added fresh, never dried, and the amount of either herb added to dishes is meant to round out and complement the other flavors.  In traditional Moroccan cuisine, the herbs always simmer in the broth or sauce, so if you’re someone who isn’t a big fan of either parsley or cilantro, the resulting taste shouldn’t make you shy away from trying Moroccan food!

Common spices in Moroccan cuisine dishes include ginger, turmeric, saffron, cinnamon, paprika and cumin, and of course, salt and pepper.  These spices are not all used together in the same dish!  Instead, Moroccan cuisine will most pair ginger with turmeric and saffron, while paprika and cumin are often used together.  Cinnamon is delicious in Moroccan sweet-savory combinations.

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