Moroccan cuisine employs various cooking methods to create diverse and flavorful dishes. These methods include stewing, boiling, steaming, grilling, baking, and roasting.
Stewing is a popular technique involving slow-cooking meat or fish with vegetables in a savory sauce until they become tender and flavourful.
Boiling is a simple method of cooking food in boiling water until it reaches a desired softness. It is commonly used for vegetables, pasta, potatoes, eggs, chicken, and rice.
Steaming is another prevalent technique where vegetables are cooked over hot water or broth until they achieve a crisp-tender texture.
Grilling is a favoured method, involving cooking food over an open flame for a smoky flavor. Spices like cumin and paprika are often used to enhance grilled dishes, which are typically served with a simple sauce of olive oil, lemon juice, and salt.
Baking is valued for producing moist and flavourful dishes. Cakes, pastries, and other baked goods are cooked in a preheated oven to create a crispy crust and a fluffy interior.
Lastly, roasting is commonly used for meat and vegetables. Food is placed on a rotating metal spit over an open flame, resulting in even cooking on all sides and a delectably crispy exterior.