Now accepting BYOB! Please see rules and regulations at the bottom of the dinner menu, thank you! -LMC Staff
At Little Morocco Café, we bring you a traditional and authentic Moroccan taste with an array of flavors. We prepare our dishes with our exotic Moroccan spice blend using fresh, locally sourced organic ingredients. Our food is made with love utilizing recipes handed down from older generation to new generation which follow the principles of eco-gastronomy. Also, we always have delicious vegan options.
Morocco’s geographical position and close historical relationship with other ancient populations have made Moroccan cuisine a unique melting pot of many cultures and traditions. The historical influences, the ambition of the courts in the imperial cities and also the natural resources have allowed Moroccan cuisine to become a delightful culinary experience.
The origins of the famous Moroccan cuisine can be linked to the country’s long line of culinary style which draws its origin from the indigenous people of Morocco, “The Berbers”. Moroccan food has also been shaped and impacted by dynasties which came after the berbers including: the Almoravides, the Almohades, the Merinides, the Saadians, and the Alaouites.
The Berbers, Morocco’s first inhabitants are responsible for culinary methods and practices that are still alive today. They introduced the tagine utensil more than 2000 years ago as well as other traditional cooking practices. The Berbers are also accountable for the common meat preserving technique still present in Morocco today (such as ‘khlii’) and have abundantly integrated some ingredients such as: couscous, chickpeas and beans to Moroccan cuisine.
The arrival of the Arabs in the 7th century has significantly influenced Morocco’s culinary heritage. In fact, the Arabs are the ones who brought the famous spices from China, India and Malaysia such as: cinnamon, ginger, paprika, cumin and turmeric. Influenced by the Persians, they also brought nuts and dried fruits, which allowed the sweet and sour combination still present in modern Moroccan cuisine as found in tagines and dishes like bastila. At that time, the existence of a wealthy and grand Moroccan court – through the rulers of each epoch’s governing dynasties (Almoravides, Almohades, Merinides, Saadians) – was crucial to the elaboration of the Moroccan cuisine in order to please the ambition of the courts in the four imperial cities (Fes, Meknes, Rabat and Marrakech).
Due the Morocco’s geographical location, the Moors, (Muslim inhabitants mainly based in the Iberian Peninsula in the 8th century) from Spain had a strong impact on Moroccan cuisine. They are responsible for the increased production and use of olives and olive oil and the settlement of citrus gardens and fruit bearing trees. The Moors population was followed by the Jewish-Moors who introduced pickling and preserving fruit and vegetables techniques.
The Ottoman Turks’ presence in the region were the first to introduce grilling and barbecue (kebab) techniques to Moroccan cuisine.
In the 20th Century the French brought with them their cuisine culture of cafés, wine, baguette, ice cream and patisserie.