Morocco is known for its lively streets, filled with the sounds of vendors selling spices, produce, household items and homemade goods in open-air markets. Somewhere, someone is playing music, and there is always, always the smell of delicious food. Kafta is one of those foods.
Moroccan cuisine truly reflects a spectrum of regional and international flavors. It begins with the nation's Berber heritage, but also showcases the flavors and spices of long-time alliances and trading partners from the Mediterranean and Arabic cultures, with just a touch of influence from Europe, which is only eight miles away across the Strait of Gibraltar.
This is a herb that is commonly used in Moroccan food. The leaves (called cilantro) are often used in tajines to give them unique flavors. Similar to other spices, coriander is available year round, and it provides a fragrant flavor that will remind you of citrus peel and sage.