Moroccan food
Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match.
Moroccon Foods
Moroccan culinary traditions are predominantly based on a diet of meat and candies. A rich soup called harira; sweet empanada with meat of dove; cuscus made with semola, egg, chicken, lamb or vegetables; Tajine made with lamb or chicken; chicken stuffed with almonds, semola and raisins; the roasted meat of sheep called mchoui; and the candies of the kab-el-ghzal and almond are some of the delicious dishes of Morocco that would enthrall any visitor.
The souks are magical places, with smells and sights that make one feel hungry just thinking about them. Around every corner, waft different smells to surprise and delight.
The Moroccan-born writer Edmond Amran el Maleh described Moroccan cuisine as "the perfumed soul of our culture", a unique blend of African, Arabian and European influences. The result: a cuisine characterised by its subtle scents, delicate flavours and elegant presentation.
Eating is serious business. Typically dining room walls are decorated with mosaics and richly woven carpets cover the floors. Hand carved low divans swamped by luxurious, elaborately-decorated cushions line the sides of the room and a heavy circular table is laid with ornate baroque silverware and copperware
Dishes are placed in the centre of the table often in earthenware dishes in which they are cooked and everyone tucks in.
Most meals begin with a simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread. The tagine or roast meat dish may come next, served with couscous and often a salad. A simple plate of prepared fresh fruit or dessert marks the end of the meal, before mint tea is served.
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