Herb
Rosemary
أزير · azir / يزير · yazir
Rosemary — azir — grows wild across the Moroccan hills and comes into the kitchen as a resinous, piney aromatic for grilled meat and as a base for warming herbal teas and remedies. Less central than mint or coriander, it nonetheless has a firm place in the herbalist tradition and on the grill, and its scent is part of the Moroccan countryside.
- Type
- Herb
- Heat
- None
- Uses
- 5 classic dishes
Flavour & aroma
Rosemary is strongly aromatic, piney and resinous, with a savoury, slightly camphorous depth. It stands up to robust flavours like grilled lamb and holds its aroma through heat. Its punch means a little is plenty, and it is as often brewed as it is cooked.
In the Moroccan kitchen
Where rosemary earns its place — the Moroccan dishes that rely on it:
- Grilled and roasted meat. Sprigs perfume lamb and other grills with a resinous aroma.
- Rosemary tea. Brewed as a warming, aromatic infusion in the herbalist tradition.
- Rustic tagines. A little rosemary seasons some country meat dishes.
- Marinades. Steeped into oil and lemon for grilling.
- Herbal remedies. Used in the wider Moroccan folk-medicine tradition.
How to use it
- Use rosemary with robust foods like grilled lamb, where it can stand up to the flavour.
- Bruise a sprig to release the aroma before adding it to a marinade or grill.
- Use it sparingly — rosemary is powerful and can overwhelm delicate dishes.
- Brew dried rosemary as a warming tea, sweetened with honey.
How to store it
Dried rosemary keeps its aroma for many months sealed and dark; fresh sprigs keep a week or so in the fridge wrapped in a damp cloth, or can be dried. Its resinous oils hold their scent well.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Herbalist and produce stalls sell rosemary fresh and dried — ask for azir or yazir.
- Crush a little and smell for a strong, piney, resinous aroma.
- It is inexpensive; buy a small fragrant amount for grilling or tea.
- Herbalist stalls also sell it as part of the folk-remedy trade.
Pairs well with
Frequently asked questions
What is azir?
Azir (or yazir) is the Darija name for rosemary, the resinous mountain herb used in Morocco to season grilled meat, brew warming teas, and in the herbalist folk-remedy tradition.
How is rosemary used in Moroccan cooking?
Mainly with robust foods like grilled and roasted lamb, where its piney aroma holds up to heat, and steeped into marinades. It is also brewed as a warming, aromatic tea, sweetened with honey.
Is rosemary a common Moroccan spice?
It is less central than mint, coriander or cumin, but it has a firm place on the grill and in the herbalist tradition, and it grows wild across the Moroccan hills.