Moroccan Cuisine

Moroccan cuisine is a Mediterranean delicacies characterized by means of its variety of dishes ordinarily from Berber cuisine, with Arab and Jewish influences. Despite its common elements with the cuisines of different North African countries, Moroccan cuisine has retained its originality and its unique cultural specificities. In 2015, it was ranked the second greatest in the world by Worldsim
Moroccan delicacies gives a broad variety of dishes: couscous, tajines, pastilla, mechoui, briouats (small triangular puff pastries filled with meat or fish). There are, moreover, different ordinary Moroccan dishes: tajine mrouzia, tangia marrakchie (from the Marrakech region), harira (soup for breaking the speedy in Ramadan), baddaz, tagoula (flour porridge) of barley), the seffa, the Moroccan salad or the orange salad flavored with cinnamon. The ingredients used are on the whole vegetables, lentils, white beans, beans (especially for the preparation of bessara), however also fish (especially the sardine which is very popular).

In addition to all these dishes, Moroccans have breakfast with msemmen, rziza, harcha, meloui (more flexible and less compact than the msemmen) or baghrir with honey, butter or sparkling cheese (jben).

As for the bread in Morocco, it is round, thick and very exclusive from one metropolis to another, as tons by using its education (the tahini mkhemrats are organized in another way from the regular bread) than through its elements (barley or corn flour can also enter into its composition).

For each recipe, there are several variations and names relying on the region. For tea for example, every place has its personal way of getting ready it: it is sweeter in the north of the usa and more aromatic in the south (where saffron is added).