Moroccan cuisine

Moroccan cuisine is a very diverse cuisine due to the influences of many civilizations and cultures that coexisted in Morocco. Moroccan cuisine is a mix of Berbers, the first people to live in Morocco, Arab, Mediterranean and African influences. Throughout history, Morocco was the gateway between Europe and Africa and the point of interaction of many civilizations. Moroccan cuisine is considered by many experts as the culinary star of North Africa and ranked among the best cuisines in the world. There are few places in the world where food is prepared with more care and art, served more deliciously and enjoyed more than in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean vegetables and fruits. And it also produces large quantities of sheep, cattle, poultry and seafood that serve as the basis for Moroccan gastronomy. The agricultural side of Morocco influences Moroccan cuisine which consists of many vegetables and fewer portions of meats.

Spice

Spices are widely used in Moroccan dishes, imported into Morocco for thousands of years, and some are locally grown, such as saffron, mint, oranges, and lemon. Moroccan cuisine is characterized by rich spices such as cumin, coriander; Dried ginger, cinnamon, and paprika are on the cook’s shelf. Also a garnish that whets the appetite is called Harissa, a paste of garlic, chili peppers, olive oil and salt, makes for spicy dishes that stand out among the milder foods that are more the Mediterranean norm. And there is also Ras El Hanout, which means head of the store, names a dry spice mix that combines between 10 and 100 spices. Each vendor has their own secret recipe and no two are exactly alike.

Meals

Moroccans have three meals: breakfast, lunch, and dinner; Bread is eaten with every meal. The noon meal or lunch is the main meal, except for the holy month of Ramadan. The main meal is served around 9 or 10 at night, because people fasted during the day. The typical meal begins with hot or cold salads followed by the main course; the main dish contains lamb, chicken, beef or fish with vegetables. A cup of sweet peppermint tea is often used to finish the meal. If a Moroccan invites you to have tea with him, do not refuse his invitation you will disappoint him. In Morocco, mint tea is a symbol of hospitality and welcoming guests. Moroccans always wash their hands before starting to eat because they eat mostly with their hands and use bread as a utensil only for couscous, some use spoons.

Famous dishes

Couscous is a dish of spherical granules that are made by rolling and shaping moistened wheat semolina and then covering them with finely ground wheat flour. The finished granules are approximately one millimeter in diameter before cooking. Different cereals can be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed and quick-cooking couscous is available, which 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 dish. Moroccans believe that the origin of couscous is Morocco. Couscous is popular in Morocco and North African countries like Algeria, Tunisia, and Libya. It is also popular in West Africa, Frankish, Spain, and Italy, as well as Turkey, Greece, Cyprus, and most Arab countries. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. Makes a meal on its own or is topped off with rich stews and roast meats. Most families cooked couscous on Fridays as a tradition. Today, couscous is an international dish that you can get in many great restaurants in many parts of the world.

meats

Beef is the most consumed red meat in Morocco, lamb is preferred but it is not common due to its higher price. Poultry and fish are used more because of their lower price. Among the most famous dishes are Couscous, Tajine, Tanjia, Pastille and Harira. Harira is the most famous soup in Morocco that is eaten a lot with dates in the holy month of Ramadan. Moroccan salads made with raw ingredients and cooked vegetables. The salad can be served hot or cold as Zaalouk, Eggplant and Tomato Mix. Lamb is the main meat, roast lamb is cooked until tender enough to be taken apart and eaten with your fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in an earthenware called Tagine. Salty foods are enriched with fruits, dried and fresh apricots, dates, figs, and raisins, to name a few. Lemon preserved in a mixture of salt and lemon juice brings a unique face to many Moroccan chicken and pigeon dishes. The walnuts are prominent; pine nuts, almonds and pistachios appear in all kinds of unexpected places. Moroccan sweets are rich, dense sweets of cinnamon, almond, and fruit perfumes that are rolled into a lime dough, soaked in honey, and mixed into puddings.

Conclution:

Moroccan cuisine is one of the most important cuisines of Mediterranean cuisine. The civilizations that lived in Morocco enrich the diversity of Moroccan cuisine. In Morocco, most of the homemade dishes are prepared by women. Moroccan women do not allow their husbands to be with them in the kitchen, they consider it a private matter. Wives stay in the kitchen for long hours to prepare the wonderful dishes, especially when there are guests at home. Moroccans are eager to show their hospitality to their guests. So if you visit Morocco, even the poor family will starve to prepare the most famous and best dishes for your hospital to show you. The way of cooking some dishes vary from different cities in Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and laid the foundations of what is known today as Moroccan cuisine.