Spain is one of the lands that, throughout history, has been significantly influenced by immigration. The historical influx of migrants to this land, alongside the travels of Spanish sailors to distant corners of the world, has brought the culture, civilization, and ethnic-religious connections of many peoples—including the Greeks, Phoenicians, Romans, Moroccans, Carthaginians, French, and many others—into what is now known as Spanish culture. These influences must be considered important in any kind of study and explored further. Read about the Spanish cooking styles on the Sepehran blog.
Culinary Similarities Between Spain, Morocco, and Iran
The food preferences and the diversity of cuisine and cooking styles in Spain are both fascinating and delightful. The country’s location, bordered by open waters, has made seafood particularly popular, especially in regions near the Atlantic Ocean and the Mediterranean Sea. This taste, combined with the interaction of the Spanish people with Moroccans, has led to a noticeable influence on Moroccan cuisine, making African flavors in southern Spain’s food geography quite prominent.
As a result, the frequent use of aromatic herbs such as cilantro and cumin, as well as the practice of seasoning fish with black pepper, is common. Moroccan cuisine has borrowed a great deal from the southern regions of Iran, and thus, southern Spanish cuisine is also influenced by this connection, showing many similarities with the spicy and popular dishes of southern Iran. It is important to note that Spain was a colony of the Arabs for many years, and as such, it has naturally been influenced by both direct and indirect Iranian cooking styles.
The Most Popular Spanish Dishes
In central regions, such as Madrid, the common dishes are often made with meat and legumes, and seafood is not as prevalent. These areas use stews more than other parts of Spain, with the most popular dish being a stew called “Cocido Madrileño.” This dish consists of meat, vegetables, legumes, and a large amount of water. It’s similar to Iranian “Abgoosht”, but the broth is not usually consumed as a soup.
Another dish, known as “Escudella i Carn d’Olla,” is particularly popular in the Catalonia region and is very similar to Iranian “Abgoosht” in the way it is eaten. This dish is made with a combination of meat, chickpeas, white beans, carrots, and leeks, and the ingredients are served separately. The broth and solids are served apart and eaten separately. However, unlike the typical way of eating “Abgoosht,” the components are combined after cooking. For example, the meat is often mixed with tomato sauce, garlic, and pepper.
Read on the Sepehran Blog:
The Best Iranian Foods: Discover the Diversity and Richness of Iranian Cuisine!
Traditional Spanish Foods
Other regions of Spain also feature a variety of cuisines influenced by the tastes of immigrant communities. For example, French culinary influence is evident in the food menus of northern Spanish regions such as the Basque Country and Navarra.
In general, Spanish cuisine is such that its various dishes can be found in other countries with almost identical cooking methods. As a result, Spain is among the countries where travelers can easily find foods that cater to their national and ethnic tastes. Traditional Spanish dishes are mostly prepared in the northwestern regions of the country and include a variety of seafood and, of course, meat-based dishes. The key difference is that spices are generally not used in these dishes, and flavoring food with herbs and seasonings is not commonly favored.
