Saveurs du Maroc | Une Cuisine Ancestrale qui Traverse les Générations

La cuisine du Maghreb, et plus particulièrement marocaine, est bien plus qu’une simple préparation alimentaire : elle est l’ADN d’une société et une véritable carte d’identité culturelle. Transmise de génération en génération, cette tradition culinaire est liée à l’histoire, à la solidarité et à la vie familiale, notamment à travers le rôle fondamental des femmes et des « dadas » dans la transmission orale et le savoir-faire culinaire.

Dans cette vidéo, découvrez comment la cuisine marocaine allie art de vivre, culture et mémoire collective, avec des plats emblématiques comme le couscous, le tajine ou encore l’huile d’argan, produits et préparations traditionnelles qui racontent une histoire unique. Nous explorons aussi les influences multiples et l’évolution des habitudes culinaires au Maghreb, ainsi que le lien fort entre gastronomie et identité.

Un voyage gustatif et culturel passionnant qui illustre comment la cuisine marocaine continue d’évoluer tout en préservant ses racines.

#CuisineMarocaine #TraditionsMaghrebines #HéritageCulinaire #CuisineMarocaineAuthentique #Maghreb #SaveursDuMaroc

Réalisateur : Mounia Meddour

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0:00 Introduction musicale
1:18 La cuisine comme ADN d’une société
2:02 Le rôle des femmes dans la cuisine marocaine
3:43 La « dada » : gardienne du savoir culinaire et familial
6:02 Organisation et autorité dans la cuisine traditionnelle
7:03 La transmission orale et la culture familiale
13:00 La modernité et la raréfaction des « dadas »
15:11 Le travail des femmes productrices d’huile d’argan
17:17 La valorisation de la femme rurale au Maroc
19:03 Transmission du savoir culinaire familial
22:10 Adaptation des recettes et évolution des habitudes
24:29 Le mélange des traditions marocaines et françaises
29:31 L’immigration maghrébine et la cuisine identitaire en France
37:42 Le couscous : plat familial et symbole culturel
39:37 L’évolution et la transformation des cuisines culturelles
44:59 L’importance de la magie du geste dans la cuisine marocaine
46:42 La cuisine marocaine, un art de partage et de création

Cuisine is practically an identity card of a people and a society at a given time. It is the DNA of a company, you see. Thanks to the analysis of this DNA, we can find the influences of society, its origins, his ambitions. whether it was a conquering society or a conquered society, if it has developed arts all around, mechanisms of alliance or solidarity with other peoples, if in this society there was a corporation of travelers or of scholars or of refined people. It allows the individual, in 10,000 years, to know at such a moment, at such a place, what was… the nature of this society simply by analyzing what people eat. Cooking is more than eating for the Moroccan woman, it’s an art of living, It’s an art to be in a culture that is in perfect harmony with all of that. Women in Moroccan culture are linked to orality, because orality, She, she does… integral part of Moroccan culture. The family space, the kitchen space is associated with women and transmission only takes place in this space, because women who live in a well-defined patriarchal context are forced to stay in the house, more than men. That’s how cooking is, It is a feminine knowledge and I believe women respect it, they pass it on and even when men cook for them, Yes, that’s okay, but it’s their art. There Mother or grandmother loves to cook and agrees to it. a very great importance because she knows that it is there where she can gather under her wings all the members of her family, boys and girls, men and women, in something that is deeply emotional and that unites Moroccan culture. So we can pass, as in France, hours at the table in Morocco. And that, This is one of the common points between France and Morocco. THE hobbyhorses, that is, women who raise children, but which are also a permanent presence in the home, next to the mistress of the house. were slaves, are servants. They still exist sometimes, not always, especially in wealthy families. Slavery disappeared in Morocco at the beginning of the 20th century, but the domestic staff remained and are still very present. And suddenly, the dada and the women of the house maintain a permanence, I would say, family, but also culinary. These are women who once lived a lot in large houses. They ensured the proper functioning of the house on the plan, I would say, of cooking technique. What does that mean? This means that in fact, the mistress of the house relied on Sadada, who is a woman full of authority, who manages his kitchen absolutely like one manages a kingdom. So not everyone enters the kitchen just anyhow, nor at any time, he doesn’t open just any cupboard to take everything inside, on the one hand. The role of Dada is also to often ensure the education and good health of children. This used to be the case. Because the Dadas not only pass on all their culinary secrets, but also, They know how to take care of children very well. Because in the past, we couldn’t afford medicines from Europe, from here, from there. And the medicine was traditional medicine, still very fashionable and very much alive here in Morocco. These hobbyhorses, I see them as these women who transmit orality, culture in its global sense. I think they represent this image of deep Morocco. As there were still quite large families, for example, there were eleven of us, there were two or three little ones, two or three hobbyhorses, and each one takes care of two, three or four children at a time. And so their role, it wasn’t just teaching you how to cook, It’s embroidery. It’s teaching you how to make tea, to be not only a graduate, but also mistress, good housewife. Every time I make a dish, I feel like she’s behind me. And I say, thin, I put too much stuff. And I felt this… And then, I don’t know, it was something that was good. We got up early, it was necessary to do this, but they were also moments of happiness. When we were at the table, the devil, it’s all nothing, Who did this today? that my father that God is his soul, and my mother also that God is her soul, said “That one turned out well today.” It was also a source of pride, It was something extraordinary. In Ammon, we want happiness. I have no love. I have no love. I am angry. All that love does to me, I’m not angry. We make milk, we make sugar, we make bread, we do everything. We do bits of custom, we heat them and drink them. We make pieces of flowers, of flowers, meat, we do bits of custom, we heat them and drink them. Everyone has bits of custom. We make rum, with a little zaatar. They are good, we eat them. We make city oil, with eggs. We push them, It’s hot. We make oil and push it. That’s all. The cofiter, there was nothing. All that is good, it’s the jam maker. We also have fish apples, sour apples, and fish apples. It’s a little bit like that. And thyme. and all the fruits are cleared and cleared in the garden. There was no garden, but there were flies making food, milk, pepper, etc. in the garden. They made them in the flies and they stayed there. When they were coming out, they made them. But there was no garden. It’s sugar, oil, olive oil, and all that. This is my darling’s life. Women, if they know the right one, they can see how they try. We, women, we say everything. She looks 7 years old before she sleeps. It’s like foie gras. There wasn’t that before. It’s like foie gras. It’s like the fish of the night. There are children who don’t know how to play. When we make a room, we go to the room and say there are children. We leave the children until the children can cope. If you give them, you’ll get out of this kind. That’s it. I had a woman who gave me a little help. I told my mom to give me a little help. I told my mom to give me a little help. I had a husband. I had a husband. I had a husband. I lived with a man. I came to do it, so that my daughter can protect herself from her family, so that she can live with her, and whether it’s for her or for someone else. I want her to be able to read, that she can have a good life in the kitchen, and that she can cook. The boss told me to cook, and I told him to cook. I told him to cook, and I told him to cook. There were students who came and said it was a good thing. and I thought if I did that, I would do that too. And I thought if I did that, I would do that too. And I came here. As times go by and modernity is taking hold everywhere, especially in Morocco, we have fewer and fewer hobbyhorses. These are women who have become rare and whose knowledge will become extremely valuable. This is why we must try as much as possible to save and try to write down the recipes of these hobbyhorses, because one fine day, they will disappear. We’d better get it written down. With the internet and all that, children, They have better things to do than go into a kitchen to learn. After, when they have the book… It has become very fashionable to cook with it. So here it is, It replaced Dada. The book has replaced Dada. We to our know-how, we have our culture and our traditions, and we want to preserve them. We have our food, we have our plant genetic resources and we want… We have humans and that is what we must value, This is what must be protected. Argan oil producers have always been women. They have been working this way for centuries and centuries. They value it, both for their personal use, for the skin, they value it in cooking, and so it was more of a women’s job. Extract Argan oil, There are different stages. The first operation begins with pulping, so they remove the pulp. Afterwards, after pulping, there is the crushing operation. They crush the nut. It is a nut that is very, very hard. It takes 16 times more force to crack an argan nut than an inoigné nut. And so it is this know-how of women, because they know exactly how to position themselves to strike with a single blow with a stone and crack the nut in two, and therefore extract the almond which in fact barely makes 10% of the nut weight. It is a know-how that is truly passed down from generation to generation. I have seen little girls among Berber families who are already learning how to produce algal oil. It’s really not easy. I work on it, it’s now more than 24 years old, and I have trouble crushing what they do, they. They crush about a kilo a day. I think I wouldn’t weigh more than 100 grams. Rural women, They are really marginalized. And there, thanks to his work, he has a place in society, he is better respected, it is better valued, and he will even defend his little village. There are many places where it’s the woman now, of the cooperative, who will go to the governor, “Mr. Governor, Could you set up a school for us in our dowry? He’s going to ask for a lot of things. Can you put a clinic in the small village? So this, It’s very important. I am a woman and I campaign for the advancement of women, especially rural women. I think that women in urban areas, How’s it going, There are not too many problems like women in rural areas. And who says to value women, enhance his work, it is to give him dignity, give him a… a place in society. So much that these women are alive, we have this knowledge, but we always ask ourselves the question if… New generations have access to school, For example, and gradually distance themselves from the rural world. I’m sure the new generation will change that a little. But the spirit of these women will continue into the future, I’m sure. Cooking has truly become a passion. At the start, I saw it as a chore, since I was forced to participate in household chores, I had to cook, but I didn’t realize that I was going to make it my job a little later. Cooking is part of our education, it is part of our culture, of our Moroccan identity. In my opinion, as… like all young Moroccan women my age, we had homeschooling. And like at home, the kitchen, it’s sharing, it is generosity, so it happened in a very natural way, this transmission of knowledge from mother to daughter and from grandmother to granddaughter. There, in this case, In my opinion, It was my grandmother who really taught me everything. For a very long time, The family kitchen has been jealously guarded by families. She was not accessible. The woman, keeping its recipes, It gave him strength. or a power within his family, especially from the in-laws, since she was arriving at the new family’s house and perhaps she had to show that she was capable of doing better or doing something other than what they were used to presenting at ceremonies or receptions. When we are just among ourselves and we introduce young girls to learning how to cook, Everything is done in silence, everything is done with gestures, with observation, with looks, with snack, touch it. We cannot imagine learning and transmitting a cuisine or knowledge without touching it. Always avoid doing like this, with fingers. Like that. So. Like that, it has to work. Let me see. Go for it. Like that. Like that, here. After, I add oil to prevent the dough from sticking. So. So, It’s very good. I studied for two years at the Paul Bocuse Institute, after I went to the Criant in Paris, at the Majestic in Cannes, I gained a little experience, but the idea of returning to Morocco and setting up my own business was still close to my heart. So we can see it together. Actually, Me, I always take a Moroccan or French base. And after, compared to that, I’m trying to make the recipe. Vinegar with a little water, not much. As I am always constantly looking for new products and even recipes that are a little forgotten in Morocco, we are no longer used to eating, to cook. I always try to ask my grandmother, to ask my mother how we did that. These are just memories I have. I try to talk about it so they can give me more explanations. And there, we always arrive at one thing, is that I try to change these Moroccan cooking techniques too. Long cooking times, I cook very quickly, I make crunchy vegetables, all that, It comes a little naturally and people get used to it. Because Moroccans’ eating habits are changing and it’s becoming natural for them. I do not denigrate traditions, on the contrary. That’s what I’m imbued with. But today, they need to be changed. The pastilla, Tagine arrived in Morocco at some point. And today, There are other influences too that must take hold. And I’m always trying to find out what we can eat tomorrow. Tuna, to seize it, roll it with herbs, It’s still a French technique, all that. After, we have eggplant, we did the editing. In Morocco, it’s not very structured. We will say, we put a tagine and the vegetables are there, placed in the big dish and everyone eats. There, it’s different. We have a plate presentation, we have the editing. we will say who is French, and there we add the Moroccan touch which is the basis. We made a beef tagine base with eggplant and tomato. We only got this onion marmalade from this tagine, that is to say all sugars, all the flavors were released in these onions. And on top of the eggplant, we just put a layer of the tagine base. The kitchen will always remain a legacy. I still inherited Moroccan cuisine because it was my identity, my culture, and I couldn’t go unnoticed and say yes, that’s it, I learned in France. Today, I want to change. No, right away, after a year that I was in Morocco, right away, The trigger was there and the customers encouraged it. And I said to myself no, That, This is still the direction I have to take. Since I was little, I see my grandmother making tagines, my father… When I left for France, I studied hotel and catering and discovered a new world where I didn’t see cooking in the same way at all. That is to say that we, it’s family, we sit down, we laugh, it’s much less precise. And over there, No, it’s rigorous, It’s rigid. And today, In fact, All of this is a source of wealth for me because it is a mixture that I make of all of this. I wanted to… to take up all the traditional Moroccan cuisine, namely the cooking that was made by our grandmothers, the hobbyhorses. It was a tasty cuisine and it was very important to me to introduce it to my customers there. I don’t feel like doing any inventive cooking at the moment. I’m not too interested because there’s so much to rediscover here, even with traditional cuisine which is very, very rich. I try to stay as faithful as possible. Couscous accompanied by small quails cooked in the Tifaya style, so based on honey, raisins and onions. And what you see there… in small, These are quail eggs. When it absorbs the sauce, it becomes very smooth in the mouth. It’s absolutely delicious. Last time, I had a performance and I made them a dessert of sliced and cut oranges with an orange blossom and cinnamon marinade. And she thought it was really good. She told me, What is it scented with? And I said to him, It’s funny because the orange blossom comes from my personal cellar, joking with it. And I said to him, It’s my aunt who prepares one for me and sends it to me every year. It’s like the relay. So she said to me, but it’s super good, But do you do that? I tell him, Unfortunately, I don’t know how to do it. And so this time, I took the opportunity to see with what material and how to do it, how to choose the flower. NOW, I leave with a wealth. I know there was only a little lahebe who could explain to me how it was done. Since I was little, I hear about Elleliesmin. She is my grandmother and she apparently had a huge impact on her grandchildren with her jovial side, through his love of cooking. And then she was a woman who was incredibly generous because she shared a lot of things. My grandmother used to make me an oregano infusion. It’s the same as the principle, I know that when I had a stomach ache, She also gave me a… A spoonful of cumin, That, you have to know. But it works every time. And I realize that I’m putting this into practice today with my own daughter. That’s what’s nice. But there are things that unfortunately, she couldn’t pass it on to me because at the time, I didn’t have that curiosity, this presence of mind that these things can go away forever. For example, Today, We prepared the snails. I noted all the components that went into this recipe. So I know that now, the recipe is there and I will explain it to my daughter. A day, when she grows up, I will tell him, ” Good, Well, here it is, you have to put here, That, That, and it won’t be something I picked up online. It will be a recipe that my father would have passed on to me.” Racism and unemployment are really a shame. Fortunately there are wise people, It is the prestige of France. It is the prestige of France, This is the reason for hope. And even in the world, migrations are very low. Of course, we are in a position to experience luck. To know luck, It is to adapt to the State. THANKS. Immigrants are transported in their various vehicles and often in small vans in impressive numbers. Things that you don’t find in France or very rarely, for example what we call “make the khlea” which is meat marinated in Greece. Moroccans on the one hand love their cuisine, They are attached to it and it is part of their identity. It’s not just memory, It’s a matter of taste too. It’s not just a matter of emotion. Food, This is the first element of identity that questions my identity as a Moroccan. Because the student restaurants, that is to say the Crous, did not appeal much to the student that I was. And therefore, I had to find alternatives. And the best alternative, It’s the use of my mother’s cooking. So when I come back to the country, I provide two elements, learn as many recipes as possible from my mother and sister and bring with me an extreme diversity. of spices. And that, It’s something important to me. At first, so it was immigration from the Maghreb, They were mainly single men, but from 1974, there is a closure of borders to labor migration, under the government of Giscard d’Estaing, and also a policy that has been called family reunification policy. This has changed the demographics quite profoundly, the social structure of immigration from the Maghreb, and so families finally settled in the area. of stabilized immigration, perennial, with no plans to return, and integrating into French society. When the women joined their husbands, they wanted something else for their children, something else for their daughters in particular, and they wanted them to break up, that they come out of the kitchen, and that there is no need for them to learn how to make couscous. It is not necessary, You can be perfectly successful in life without knowing how to make this dish. And for them, it was important. And some told us that they were surprised to see afterwards, once their daughters got married, Even if one was, his daughter was, executive in a hospital, She takes care of all financial management. This is his daughter, when she had a child, who said to him I would like you to teach me how to make couscous because I would like to be able to make it for my children, finally to my daughter, and then one day teach him. I’m going to talk about a little experience, of transmission too, that I experienced. When I got married, My wife came home. She didn’t know how to cook. But learning to cook cost me a lot of money in phone bills. Do you know what she was doing? She picked up the phone, the pot next to it, ” Mom, Yes, I put water in. How many glasses of water? ” Yes. ” Wait, I put the glasses of water. What should I put? A little saffron. All right, a little saffron. Wait, I’ll get the saffron. She goes to get the saffron. To cut the onion, let it cook. It lasted an hour on the phone. She learned by phone. The kitchen was transmitted by telephone. Until one day my kids and I had a blast when I got home, She prepared fried whiting for us. Normally, before frying the whiting, we turn it a little in the flour. Now there, She, She put the flour in the whiting. And it was when she fried it that she realized she had done something stupid. But she left one like that. And when we came to eat, She told us a little bit… No, she told us, Have you noticed anything? Obviously, We didn’t notice anything because we hadn’t eaten yet. But right away, she said, Do you know what I did? I put the flour in the… We had a blast. We had a blast, We rehearsed this for several years. Do you remember your Whiting with flour inside? when it was necessary to roll in flour. SO, mistakes teach you. It is impossible to learn without making mistakes. It’s a bit like that. That’s how I went home. I went home, I went home. I went home. That’s how I got lucky. GOOD. It’s good, I’m going to go home. So. Come on, Go on. It’s good, I’m going to go home. Come on, Go on. I’m going to go home. THANKS. To do, he really likes couscous, It’s his favorite dish. Is this your favorite dish? Yes. For what ? It’s good, because I like him, he is good. It’s already good. I eat a lot of fruit every month. A big four fruits a month. Couscous, we do it every week. Couscous, It’s true that we don’t do it very often. It’s like a preparation. So suddenly, as soon as we do it, as soon as there is a person in the family who does it, be my mother, either Asina or my grandmother at her house, we all meet again. And then precisely, It’s much more user-friendly for me. We appreciate by taste, but also by the family aspect, to talk about what we haven’t had the opportunity to say to each other normally, on a daily basis. You know how to do it, this dish? I still need my mom’s help behind to tell me, Good, now you’ve done that, so try to do it like this. A way of doing, we always need help, I think, of someone. Like my mother today, there would be my grandmother next door, she will always tell him, No, That’s not how we do it. There is always a little grain, Mom’s little something. But yes, we learned every time she does it, she told me, Go on, come and watch, come do it with us. Small ones. For us, It’s normal to eat couscous. For example, in other families. When there are other families, they will say “Ah, Are you eating couscous? Can I come? It’s good, It’s good. ” While for us, It’s normal. Couscous, It’s not crazy stuff. It’s good. For us, It’s normal to eat couscous. In some, they will say “Wow, what a chance to eat couscous.” It’s mostly about family. Yes, There. That’s the best. You eat couscous all by yourself. It’s not the same as me, I have couscous with my family. Oh no, it’s different. Do you know how to make couscous? No. How so, you don’t know? Too small. I am small, but I’m actually going. It’s different. In some families, we will fit into the mold of the host country, get used to the local foods. The dish, I would say, of origins, the root dish, will be infrequent. Once in a while, once a month, even once or twice a year. But at that moment, I would say, its symbolic charge is even more immense. There, in the way of eating… The people who are there around the table, it’s not food they eat, it’s culture, It’s a social bond. Food is reinventing itself. Many people, Sometimes, consume a power supply. Many immigrants or children of immigrants consume a diet that they believe to be that of their country of origin, but which has always transformed itself. Sometimes, we build dishes that we didn’t eat. in the country of origin, that we eat for the first time here, but which we imagine as being the dishes we ate before. There is no kitchen, like no element of culture, language or other, which is frozen. Everything evolves, everything moves, as the inhabitants of a region travel, of a cultural era, and also according to the influences they receive from outside. And the confinement of a culture, it doesn’t exist. A culture that locks itself away, which is placed under a globe, which is museumified, that exists. however it was possible, is a dying culture, who would die. I remember when I was little, in the 60s, of the arrival of skewers in families. It was an unimaginable thing, to put meat on a small stick or piece of scrap metal and grill it over a wood fire. This is a North African influence. We also added peppers, tomatoes, aromatic herbs from the Garigue and the Maquis, a little olive oil on top, all things that were completely ignored in the 1950s in Paris. So we received a lot, you still have a lot of chefs today who use lots of spices, I think the success of saffron, the success of these jeweled dishes inspired by tagines for example, there were stews in France, but with saffron, olive oil, olives, It’s something that was relatively original in Paris. The nut root, It is a mixture of 35 spices because it contains a lot of spices and medicinal plants that are used a lot in Moroccan cuisine. For example, the cardamom, the clove, the starry nose, cinnamon too. That, it is the nutmeg flower, the cardamom, It’s white pepper. That, we put a little bit, It’s black pepper. The starry nose, It’s nutmeg because we have three kinds. Muscadet, the Sahara, It’s another kind of black drink too. The example, ginger, Paris, anise, ginseng, that one, good for memory and blood circulation. A little cinnamon, and we have the other one, and that’s the fenu, this is the real saffron, This is the logo and the color. This is what Moroccan dishes are, They are delicious. After we take it, we mold it, then we take it, we put it in a small airtight jar so that we don’t lose the smell. We put it in the couscous, in tagines, in paellas, the grills, barbecues, the merguez sausages, vegetables, meat, it goes everywhere. The rassenanote, sometimes it is called cashmere. And they say it’s for women who don’t know how to cook. When you put a spice in a tagine, you have to be very careful, especially chili pepper, ginger in particular, pepper, which can also be very very strong. So we say, we don’t know, I say, Well, here it is, let’s go, we start small, All right ? And then, gradually, We, we taste. When the tagine is half cooked, we look, we taste, we adjust the seasoning, and at that moment, we let it cook and simmer until the end. Always. And that’s how we say there is no measure. If, there is a basis for measurement. But each one, exactly, what I’m going to put, where I might put a large teaspoon of cumin, Someone else will put in just a quarter and their dish will no longer be the same as mine at all. There is not, listen my daughter, you have to put 20 grams of this, 30 grams of this, This is not Moroccan cuisine. Moroccan cuisine, It’s a helping hand. As in the holidays of… Let me give you an example. In big weddings, everyone knows how to make mint tea. But in big weddings, the pleasure at the end, It’s about drinking mint tea. And there is always a chosen one in the family who is known for having the knack for making the best tea. The ingredient is the same, the tea is the same, the sugar is the same, mint is the same. But there is magic in the hand, in the act of doing. And that’s a little bit of what the mother passes on to her daughter, It’s that magic. Where the senses speak through cuisine. There is the view, there is the look, There is touch when preparing food. And then, we’re going to eat, we will have that in ourselves. We will have our culture within us through, in addition, a feeling of pleasure. That’s why there’s something a little bit… a little bit of magic in the kitchen, because there are things that are brought together in extremely diverse ways. When we speak a language, share it with someone who doesn’t speak a single word about it, It’s not easy. But someone with whom one has no dialogue in any known language, we can commune with him by sharing the same dish. The kitchen, It is a way of understanding Moroccan culture and Moroccan women, feminine values. And I believe that the 21st century, It is a century of feminine values. The kitchen, I think it’s a… It is something that evolves and evolves infinitely. And we can’t say we know everything, we control everything. So I always have things to give and things to take. In any case, Today’s cooks have no more secrets. Professional cooks, we show everything. We invite each other. We have no trouble showing what we know how to do and learning from others too. When you are in this learning phase, of discovery, it stimulates. And that’s kind of the culmination of everything. all that, It’s when I experience a moment of sharing with people. Good Moroccan cuisine, It is eaten in homes. I think it’s very, very important. Very very important. Because when you cook, It’s something a little bit of oneself. Me, when I cook for my friends, and I do something, I feel like I’m creating. And besides, I create because I have my knowledge, but I also sometimes want to mix something with it. which was not done when I was told, but that I can mix, It gives something extraordinary. And so we transmit something of ourselves by preparing a dish. So how can this dish be? Bad ? No, I don’t think so. THANKS.