Moroccan cuisine

aherbil (54)in #food • 8 years ago (edited)

Moroccan cuisine has long been one of the most diverse cuisine in the world. This is due to Morocco's interaction with the outside world for centuries. Moroccan cuisine is a mix of Amazigh, Arab, Maghreb, Middle Eastern, Mediterranean and African cuisine. Chefs in Moroccan cuisine over the centuries in Fez, Meknes, Marrakech, Rabat and Tetouan have created the basis for what is known as Moroccan cuisine today, Moroccan cuisine is the first Arab and African, and the second is the world after France. For many, I will touch on four things that are known for Moroccan cuisine.

Moroccan tea :

The most popular drink is mint green tea. Traditionally, the preparation of mint tea in Morocco is considered a form of art and drinking with friends and family members is one of the most important rituals of the day. The method of pouring tea is as important as its quality. Paired with tea offering cones or sugar cubes.

Moroccan couscous :

The couscous It is one of the main meals known since ancient times and is not absent for long from the table, there are those who cook them daily, and are common in most areas of North Africa (Morocco - Algeria - Mauritania - Tunisia - Libya) and the island of Sicily, Italy and even France, Couscous is a daily staple food in many North African regions, but its status has declined in recent decades after the taste has shifted to diversify. The couscous is made from solid wheat semolina, barley or white corn. It is prepared by cooking it in a perforated vase, called couscous or cauliflower, by placing it over a boiling pot so that couscous is cooked with steam or steam. There is more than one couscous.

Confectionery Moroccan :

sweets are not necessarily offered at the end of the meal. The dessert group is a deer heel ("horns of deer"), which is a pastry stuffed with almond paste and sugar. Another dessert is the honey buns, which is a piece of fried dough and immersed in a vase of honey with sesame seeds. Chebbakia candy candy is eaten during Ramadan. Coconut candy Coconut cake, briat, crishel, graiaba, hamburger, salo and squash

Moroccan tajine:

The most famous types of tajine in meat are many: among them are the meat tajine with ripe plums or apricots, boiled and red almonds, and the meat with artichokes and peas, or with carrots, olives and lemon. As for the chicken, there is no taste of the prepared on the Fassi method, compared to Fez, which is the chicken tangerine reddish with olives and lemon. The tajine, whether it is beef, sheep or chicken, allows the addition of any seasonal vegetables in the market, such as spinach, beans, malukhya, and zucchini.