Summer in Morocco means enjoying quick savory foods and drinks: fried beignets by the beach, fish tagines, and barbecues with family. Similar dishes can be traced back to the Almohad period. Let’s discover them together.
Bread is a cornerstone of Moroccan culinary traditions, and its methods of preparation reflect influences from several ancient cultures, from Mesopotamia to the western Mediterranean, including ancient Egypt and Greece. Archaeological findings suggest that bread-making may have emerged during the Neolithic era, if not earlier. In Amazigh tradition, tafarnout embodies the evolution of these age-old practices.
From the village of Ait Yahya ou Ala in the Atlas Mountains to the royal tables of kings and leaders in the Gulf, Moroccan chef Khalid Housti has forged an extraordinary culinary journey. Migration wasn’t his initial goal, but rather a twist of fate that became an opportunity for excellence—and a dignified representation of Morocco on the world stage.
Zineb Hattab is revolutionizing Swiss gastronomy with her bold, plant-based cuisine. The chef of Moroccan origin earned Switzerland’s first Michelin star for a 100% vegan restaurant, KLE in Zurich. Honored with the Swiss Culinary Merit, she embodies a new generation of chefs where flavor meets ethics.
The fall of Granada in 1492 marked the end of Muslim rule in Al-Andalus. By the late 15th century, Spanish and Portuguese expeditions had begun in Latin America, ushering in the era of conquest. As a result, across the Atlantic, local culinary traditions absorbed influences brought by the Andalusians, who had inherited culinary practices from North Africa and the Arab world. This fusion gave rise to specialties that would later make regions such as Peru, Brazil, and beyond renowned.
At the intersection of history, culture, and gastronomy, sellou represents the fusion of civilizations in Morocco, beginning with Amazigh traditions. Made from grains and honey, assellou was originally served as a dessert in the Almoravid courts. Over time, it evolved to reflect changes in consumption, adaptations, and regional influences, now incorporating local, Andalusian, and Arab-Oriental elements.
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