The Moroccan kitchen

The Moroccan kitchen


Moroccan cuisine is a very diverse cuisine due to the influence of many civilizations and cultures that coexist in Morocco. 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 point of interaction of several civilizations. Many experts see the Moroccan cuisine as the culinary star of North Africa by evaluating some of the best cuisines 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 and seafood are the basis for the Moroccan cuisine. Agricultural side of Morocco Moroccan influenced cuisine 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 locally grown as saffron, mint, orange and lemon. Moroccan cuisine is characterized by rich spices like cumin, coriander, dried ginger, cinnamon and paprika are on the plateau of the stove. As a side dish that stimulate the appetite is called Harissa, a paste of garlic, chilli, olive oil and salt, makes for spicy dishes that stand out among the lighter foods that are the norm Mediterranean. And there are also Ras El Hanout, which means head of the workshop is a mixture of dried spices 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 at 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 dish contains lamb, chicken, beef or fish with vegetables. A cup of 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 guests. Moroccans always wash their hands before starting to eat the meal because they primarily eat 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 shaping moistened semolina wheat and then coating of finely ground wheat flour. The finished granules are about one millimeter in diameter before baking. Different cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cooking couscous is available and is particularly valued for its short preparation time. Couscous is traditionally filled with meat and vegetables. It can also be eaten alone, flavored or plain, warm or cold, or as a side dish. Moroccans believe couscous `originally from Morocco. Couscous is popular in countries Morocco and North Africa, such as Algeria, Tunisia and Libya. It is also popular in West Africa, franc, Spain and Italy, as well as Turkey, Greece, Cyprus and most of the 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 cooked couscous family in 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 preferable, but it `s not common because of its higher price. Poultry and fish are used because of their low 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 with 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 tender enough to be separated and eaten with the fingers. It is often topped with raisins and onion sauces, or even an apricot puree. Meat and fish can be grilled, baked, boiled or earthenware called Tagine. Salty foods are enhanced with dried fruits, dried and fresh apricots, dates, figs, raisins, to name a few. lemon confit in a mixture of lemon juice salt to a single face of Moroccan dishes chicken and pigeons. Nuts are prominent; pine nuts, almonds and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in the dough made, dipped in honey, and stirred into puddings.

Conclusion:

Moroccan cuisine is one of the largest kitchens in 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 let their husbands to be with them in the kitchen consider their own private business. The 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 and most beautiful for you to show you their hospitality dishes. How to cook some dishes vary in different cities of Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis of what is known as Moroccan cuisine today ... ....