Moroccan cuisine
Moroccan cuisine is a very diverse due to the influences of many civilizations and cultures that coexisted in Morocco cuisine. Moroccan cuisine is a mix of Berber, the first people who lived in Morocco, Arab, Mediterranean, and African influences. Throughout the history of Morocco was the gateway between Europe and Africa and the interaction point of many civilizations. Many experts consider as Moroccan cuisine culinary star of North Africa and rated among the best cuisine in the world. There are few places in the world where food is more carefully and artistically prepared, more delightfully served and enjoyed in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean fruits and vegetables. And also produces large quantities of sheep, cattle, poultry, seafood and serve as a basis for Moroccan cuisine. Agricultural side affects of Morocco Moroccan cuisine which consists of a lot and vegetables and fewer servings of meat.
Spices
Spices are used extensively in Moroccan dishes, they are imported to Morocco for thousands of years and some are grown locally, like saffron, mint, orange and lemon. Moroccan cuisine is characterized by rich spices like cumin, coriander, dried ginger, cinnamon and paprika are on the kitchen shelf. Also a dish that stimulate the appetite is called Harissa, a paste of garlic, chilli, olive oil and salt, made for spicy dishes that stand out among the lighter foods that are standard Mediterranean. And there is also Ras El Hanout, which means head of the workshop, the names of a dried spice mixture that combines anywhere from 10 to 100 spices. Each vendor has its own secret recipe, and no two are exactly alike.
Meals
Moroccans have three meals breakfast, lunch and dinner, the bread is eaten with every meal. Lunch or lunch is the main meal, with the exception of the holy month of Ramadan, the main meal is served around 9 or t10 o `clock at night, because people were fasting during the day. The typical meal begins with warm or cold salads followed by the main course, main course contains lamb, chicken, beef or fish with vegetables. A cup of sweet mint tea is commonly used to finish the meal. If a Moroccan invite you to drink tea with him, don `t refuse his invitation to disappoint you. In Morocco, mint tea is a symbol of hospitality and welcome customers. Moroccans always wash their hands before starting to eat the meal because they eat mostly with their hands and use bread as a utensil for some couscous they use spoons.
Famous dishes
Couscous is a dish of spherical granules made by rolling and placing a wet semolina wheat and then coating with finely ground wheat flour. The finished granules are approximately one millimeter in diameter before baking. Various cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally topped with meat and vegetables. It can also be eaten alone, flavored or plain, warm or cold, or as a side dish. Moroccans believe couscous origin is Morocco. The couscous is popular in Morocco and North countries such as Algeria, Tunisia and Libya Africa. It is also popular in western Africa, franc, Spain and Italy, as well as in Turkey, Greece, Cyprus and most Arab countries. Couscous is the heart of Moroccan cuisine and is often cooked with spices, vegetables, nuts and raisins. It is a meal in itself or is topped with rich stews and grilled meats. Most families cooked couscous on Friday as a tradition. Today, the couscous is an international dish that you can get in many great restaurants in many parts of the world.
Meat
Beef is red meat consumed in Morocco, lamb is preferred, but it `s not common because of its higher price. Poultry and fish are used because of their lower price. Among the most famous dishes are Couscous, Tajine, tanjia, tablet and harira. Harira soup is the most famous in Morocco that we eat a lot of dates in the holy month of Ramadan. Moroccan salads made from raw and cooked vegetables. The salad can be served hot or cold as Zaalouk, eggplant and tomato mixture.Lamb is a main meat, roast lamb is cooked until enough to be pulled apart and eaten with tender fingers. It is often garnished with raisins and onion sauces, or even an apricot puree. Meat and fish can be grilled, baked or cooked in earthenware called Tagine. Salty foods are enhanced with fruits, dried and fresh apricots, dates, figs, raisins, to name a few. lemon confit in a mixture of lemon juice salt give a unique face to many chicken dishes and Moroccan pigeon. Nuts are prominent, pine nuts, almonds and pistachios appear in all sorts of unexpected places. Moroccan sweets are rich and dense confections scents of cinnamon, almond, fruit and which are rolled in dough filed, soaked in honey, and stirred into puddings.
Conclusion:
Moroccan cuisine is one of the most important cuisines in the Mediterranean cuisine. Civilizations that have lived in Morocco enrich the diversity of Moroccan cuisine. In Morocco, most homemade dishes are prepared by women. Moroccan women don `t allow their husbands to be with them in the kitchen, they consider their own private business. Women stand in the kitchen for long hours to prepare wonderful dishes especially when he is invited to the house. Moroccans are eager to show their hospitality to their customers. So if you visit Morocco even poor family will starve to prepare the most famous dishes and the best for you to show you their hospitality. How to cook some dishes vary from different cities of Morocco and Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis of what is known as Moroccan cuisine today.
