Moroccan cuisine is very diverse cuisine because of the influences of many peoples and cultures living in Morocco. Moroccan cuisine is a blend of Berber, the first people who lived in Morocco, Mediterranean, Arab and African influences. In the history of Morocco, the gateway between Europe and Africa, and the position of the interaction of many civilizations. Many experts believe that the Moroccan cuisine as a culinary star of North Africa andestimated that the best cuisine in the world. There are few places in the world, in which more carefully and artistically prepared food, served beautifully and more appreciated than in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean vegetables and fruits. It also produces large quantities of sheep, cattle, poultry, fish and the kitchen serving as a basis for Morocco. Influences of the agricultural part of MoroccoMoroccan cuisine, which consists of meat and vegetables and a lot fewer parts.
Spices
World Cuisine
Spices are widely used in Moroccan cuisine, are imported to Morocco for thousands of years, and some are local, such as saffron, mint, orange, lemon and cultivated. Moroccan cuisine featuring multimedia spices such as coriander, cumin, dried ginger, cinnamon and chili are the cook the shelf. In addition, a supplement that is open to the appetite Harissa, a paste made ofGarlic, chilli, olive oil and salt, makes for spicy food, that stand out among the milder foods that are more the norm in the Mediterranean. And there are also Ras el hanout, the head of the shop with a mixture of dried spices that unites all means 1-10 spices. Every seller has his own secret recipe, and no two are alike.
Meals
Moroccans have three meals: breakfast, lunch and dinner, the bread is eaten at every meal. Lunch or dinner is the main meal,with the exception of the holy month of Ramadan, is the main meal at 9 or T10 clock at night because people were served throughout the day of fasting. The typical meal begins with hot or cold main course salad after the main course is lamb, chicken, beef or fish with vegetables. A cup of sweet mint tea is generally used to end the meal. If a Moroccan invite you to drink tea with him, don `t refuse her call you to disappoint. In Morocco, mint tea is a symbol forThe hospitality and welcome guests. Moroccans always wash their hands before eating a meal, because I usually eat with their hands and use bread as a tool for some couscous using spoons.
Popular dishes
Couscous is a dish consisting of spherical granules of rolling and shaping moistened semolina wheat and then coated with finely ground wheat flour produced. The finished pellets are about a millimeter in diameter before cooking. Different types of wheat.Traditional couscous requires preparation time and is usually steamed. In many places, is a more elaborate, quick cooking couscous is available and is particularly appreciated for the preparation time short. Couscous is traditionally served with meat and vegetables. It can also be eaten plain, flavored or plain, warm or cold, or as a court. Moroccan couscous is believed that the "origin Morocco. Couscous in Morocco and North African countries like Algeria, Tunisia and Libya popular. E ' also popular in the West African francs, Spain and Italy, as well as Turkey, Greece, Cyprus and most Arab countries. Moroccan Couscous is a central kitchen and is often cooked with spices, raisins, vegetables, nuts, e. It makes a meal in itself or is topped with rich stews and roasts. Most families cooked on Friday as a traditional couscous. Today is an international dish, couscous that many great restaurants in many parts can cause> World.
Meat
Beef is eaten red meat in Morocco is the preferred lamb, but is not common because of its high price. Poultry and fish are used, because of their lower price. The most famous dishes are couscous, tagine, Tanja, diamond and Hariri. Harira soup is the most famous in Morocco, eaten along with appointments in the holy month of Ramadan. Moroccan salad of raw vegetables and cooked foods. The salad can be served either hot or coldas Zaalouk, eggplant and tomato mixture.Lamb Principal meat, roast lamb is cooked over low heat enough to spread out and eat with your fingers. E 'often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, steamed or cooked in earthenware called Tagine. hearty meals with fresh fruit, fresh and dried apricots, dates, figs and raisins, extended, to name a few. The lemon in a mixture of lemon juice, salt will bring a united front for many Moroccan chicken and pigeon dishes. Nuts are prominent, pine nuts, almonds, pistachios, and it shows in all sorts of unexpected places. Moroccan sweets are rich and dense pack of cinnamon, almonds, fruit and aromas that wind in pulp, soaked in honey are mixed and rolled into puddings.
Conclusion:
Moroccan cuisine is one of the major cuisines of the Mediterranean. Civilizations that lived in Morocco enrich the diversity of the Moroccan> Kitchen. In Morocco, more home-cooked meals prepared by women. Moroccan women don `t let their husbands with them in the kitchen for his own private business. The women in the kitchen for hours on the wonderful dishes prepared especially during the home visit. Moroccan people are anxious, their hospitality, to show their guests. So if you visit Morocco, the poor starving family the best and most popular dishes ready for you to showtheir hospitably. 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 created the basis for what is known as Moroccan cuisine today.
The Moroccan Cuisine
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