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- Herausgeber: Ebozon Verlag
- Kategorie: Lebensstil
- Sprache: Englisch
Introduction to the Moroccan cuisine Moroccan cuisine demonstrates many influences, from its past times. Moroccan food is a mixture of Arabs and Berbers cultures and is also inspired by southern Europe, as it includes Mutton, vegetables and dairy. Moroccan dishes An ordinary Moroccan meal consists of main dish along with salads, sauces, deserts and drinks. Most popular main dishes in Morocco are B’ssara, Harira, tagine, beef and lamb mince. Traditional Moroccan recipes Some dishes are very famous and are commonly used in Morocco. These dishes carry old traditional taste with unique flavours and are the sign of Morocco. Moroccan street food Food in Moroccan streets plays a significant and vibrant role in Moroccan culture. It is full of aroma and spices. Most delicious food is found at Moroccan street stalls not in restaurants. Restaurants in Morocco World’s best international restaurants are found in Morocco. From cheap to reasonable and then to expensive all kinds of food is available there. Delicious Moroccan starters Moroccan starters carry a significant role in a meal. A huge range of starters are being used in Morocco like Moroccan salmon cakes with garlic and mayonnaise. It is an alternate of salmon pastry. Moroccan side dishes Moroccan side dishes are very tasty and play a vital role to make a meal perfect. Moroccan meat ball tagine with lemon and olives is a unique side dish with citrus and savoury taste. Tasty Moroccan deserts Moroccan cuisine includes a great variety of deserts. These delicious deserts are very important to make a meal complete. Cinnamon Oranges, Moroccan fruit salad, Moroccan citrus fruit salad and North African orange salad.
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Seitenzahl: 49
Veröffentlichungsjahr: 2018
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1st edition March 2018
Copyright © 2018 by Ebozon Publishing
a brand of CONDURIS UG (haftungsbeschränkt)
www.ebozon-verlag.com
All rights reserved.
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Book design/layout/conversion by Ebozon Publishing
ISBN 978-3-95963-502-8 (PDF)
ISBN 978-3-95963-501-1 (ePUB)
ISBN 978-3-95963-503-5 (Mobipocket)
All rights reserved in all media. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical (including but not limited to: the internet, photocopying, recording or by any information storage and retrieval system), without prior permission in writing from the author and/or publisher.
Dariusz Kwasny
Moroccan
Cuisine
Ebozon Publishing
Chapter no 1: An introduction to the Moroccan cuisine
Morocco is situated on the north western corner of Africa. This North African country is having Atlantic Ocean and Mediterranean Sea on its border. Morocco is the 5th largest Arab country in population and with dominating cultural influences of Berbers and Arabians Europe shows many resemblances to these nations.
Moroccan cuisine is one of the world’s best cuisines. It is affected and evolved by the interactions of Moroccans with different cultures from hundreds of years and having influences of different nations.
Moroccan cuisine shows influences of Africa, Middle East, India and China with some effects of Spanish, Portuguese and French food customs to design a cuisine.
We can simply narrate the Moroccan food as full of colours, spices, sweetness, and with scented aroma. Moroccan foodies just look like an admirable and delicious adventure on the table. It has a great range of dishes with combination of ancient spices well equipped with modern taste. Moroccan cuisine is so spice centric today.
As Paula Wolf ret the author of The Food Of Morocco says “it’s a different way of eating with different flavour combinations including sweet and savoury spices, it’s so different than any other food you will experience in the Mediterranean”.
The most basic spices in Moroccan cuisine are cinnamon, cumin, saffron, turmeric ground ginger, black pepper, white pepper, hotels red peppers, sweet paprika, aniseed and sesame seeds and many more. These all spices mix and interact with each other to create an unbelievable mouth-watering taste.
Only the way is the art to use them intelligently to make a great taste. The attraction of the Moroccan cuisine is to use only fresh spices, this is a big rule about spices that they buy spices as a whole and then grind those spices themselves. These fresh spices add marvellous flavours in the food because old spices can't manage flavours and taste.
The most popular dish in Morocco is couscous with old and traditional taste. Most people are familiar with this dish. Red meat specially beef is most commonly eaten by Moroccans. Beef is also used in Tagine with different vegetables. Chicken is also being used in tagine or in the roasted form.
According to religious directions Moroccan people make their meals and shape them according to their choices. Moroccan people usually use harrira to open the fast in the holy month of Ramzan. Pastries are also considered as a favourite food in Ramzan.
Most Families eat lunch or rada as a mid-day meal. In this, first of all they eat green vegetables or a salad which is called tapas. Then after this tagine, stew or soup with hard boiled eggs, lamb or chicken and couscous.
In the breakfast which is called futo, bread, jam, butter, olives and favourite.
In dinner which is called asha they mostly eat leftovers from lunch and enjoy the asha with great joy and taste.
One of the best eating traditions in Moroccan is that they always eat together in the same dish. Everyone takes bites from the same single dish without taking separate plates or bowls independently. They eat collectively it enhances morality of brother hood and love with a symbol of joy also.
How Moroccan’s eat what are their eating habits? So, the answer is they eat sauces with bread and clean up plates by using bread. During meal they wipe their hands on bread or with napkin if are available but do not lick fingers until the meal ends.
Washing hands is also an important and compulsory habits of Moroccans. They are used to wash their hands withrose water or orange scented water before meal.
In the Moroccan food mostly fragrant spices like cinnamon, saffron and cumin etc are commonly used inspired of hot spices.
Moroccan cuisine is a great experience with a soothing calm and is a world of delicious taste and adventure.
Chapter no 2: Moroccan dishes
Moroccan dishes are rich in flavour, aroma with delicious combination of spices. It is an exotic adventure to explore the world of Moroccan dishes. You can enjoy this fantasy with Moroccan cuisine.
The list of Moroccan dishes include
Main dishes
Exotic main dishes with delicious taste and enhanced look attract everyone. Beef in red meat is mostly used in Morocco. Its main dishes include couscous, the most commonly eaten dish by Moroccans. It is most favourite dish of Moroccan people.
Tagine is also most familiar dish in Morocco. It is famous and commonly found on every road side restaurant and cooked in homes. B'ssara, it is rich nutritious soup with olive oil topping and sprinkling of cumin. Harira, it is specially used in Ramzan. It is energetic and full of nutrients. Beef or lamb mince is also commonly used to make different dishes, meat balls and kebabs.
