Observing the ways of cooking and eating, is a wonderful way to discover the history and culture of a country. In this case, Moroccan cuisine is the image of the country: warm, generous, colorful, fragrant, subtle ...
Moroccan cuisine mirrors the complex history of the nation and the diverse population that have settled there. Tagine and Harira originate from the Berbers, the natives of the region. The Bedouins brought dates, milk, cereals and bread while the Moors introduces olive oil, almonds, fruits and herbs. The Arabs brought the spices,also the British who, in the eighteenth century, imported the famous tea.
In Morocco, cooking is exclusively the domain of women, except for the preparation mechoui and skewers. Women reproduce the gestures of their mothers and their grandmothers. They usually ignore recipe books and precise dosages. Also, if Moroccan cuisine is simple, its variants are endless. For the cook Mourad Mazouz, there are "the same number of couscous as villages, the same number of tajines as vegetable greenery gardens, as many desserts as orchards and as many recipes, jealously guarded secrets, as families. "
The first meal ritual is to wash your hands, then pronounce "Bismillah!" ( "In god's name "), taking a seat to eat, frequently eating on a floor covering or cushions around a round coffee table. The bread, round and flat, serves as a fork, because the dishes are tasted traditionally with the thumb, forefinger and middle finger of the right hand (the left hand is considered impure in Muslim countries). Finally, know that Moroccan meals being generally very rich, it is not rude not to finish his plate.
“ Morocco on your plate
Moroccan cuisine consists of inexpensive products that, through the art of spices, herbs and water of flowers, transform themselves into true feasts.
“ The entrees
Meals often start with raw or cooked salads, or cold mashed potatoes vegetables. Briouates, Feggous and other Pigeon Pastilla will whet your appetite.»Meat or fish dishes .The best known are tajine and couscous, whose recipes are many and varied,endlessly combining the flavors "sweet and salty", mixtures of spices and herbs like cinnamon, saffron, ginger or coriander. Do not forget the famous Méchoui, literally "the lamb", prepared for major holidays.
Refined blends of almonds, orange blossom water, honey and cinnamon, sweets Oriental dishes are often served to visitors with a glass of mint tea. The most famous Moroccan pastries, with almond paste, is called the "horn of gazelle". do not forget the fabulous "milk pastilla" or the "Baghrir". To discover on the spot ... with moderation.
Moroccan food is viewed as one of the the richest on the planet. This kitchen is characterized by the mixture of sweet / salty and the contribution of many spices.
Couscous is the ordinary Moroccan family. This is the name of the main ingredient, the semolina, topped with vegetables and meat, which gave its national name. He gets ready in a couscoussière ie a cauldron in which the chicken or lamb is cooked with vegetables, caped with another cauldron with a lid. The steam of cooking goes up by multiple holes to swell and flavor the semolina. We sift the grains of wheat to give granules. Formerly, we used a set of mesh sifter more and tighter through which wet and rolled grains were passed for better calibrated. Today, the Maghreb people buy their pre-cooked semolina. Fine semolina is used to make pasta, medium and coarse semolina are used in soups and the desserts. Couscous, taboulé and gnocchi are made from semolina. The couscous iseverywhere in Africa but not wheat. In areas where it does not grow, we use millet or millet. To make a couscous, roll the semolina grains with the palms hands then they are steamed. We add pieces of meat (lamb), vegetables(carrots, turnips, pumpkin, zucchini, eggplant, onions, chickpeas, beans, red pepper) and spices. Moroccans love rich and flowery aromas, especially those of saffron, cumin, coriander. Kama combines black pepper, turmeric, ginger, caraway, walnut nutmeg. Depending on the region, there are several variants of this dish: you can use young pigeons, beef, chicken, mutton, fish. Couscous says fassi, because in the fashion of Fez, has the reputation of being the best of all the kingdom. Couscous is usually served on Friday noon, day equivalent to our Sunday to reunite the family. He uses himself at the end of a meal even if you are satisfied with salads and tajines. Couscous is accompanied by harissa, a condiment made from peppers, garlic, oil and cumin. There is even a sweet couscous, the seffa,made with almond milk or yogurt, cinnamon and icing sugar.
Tajines are terracotta factories with a conical lid, in which the
cooked preparation, according to tradition, will cook for several hours in the heat of the brazier. This preparation bears the same name as the dish in which it is simmering. Stews are prepared meat (beef, mutton, poultry) simmered with honey or with seasonal vegetables or fruits especially dates, prunes, lemons with salt. The top of the tajine looks like a witch's hat, allowing the steam to rise and fall for cooking at stewed.
Another popular dish is Tanjia Marrakchia. This is both the name of a pot in earth pansu and that of a delicious dish made of mutton and spices. It throws all the ingredients pell-mell, you shake it to mix and you just have to close it with paper and string and carry it to the hamman where the farnachi will be responsible for burying it in hot ashes for at least four hours of stew. It is a dish made only by men.
A very popular dish in Morocco. Very fine msemmen leaves are cut into ribbons and drizzled with a chicken sauce garnished with lentils and fenugreek. Coriander, saffron, and ginger are a must for this recipe.
This laminate alternates leaves of brick or warka, very thin leaves made from flour, water and various fillings. It is a specialty native of Fez which is generally prepared for large ceremonies or festive meals. Stuffed with pigeon meat and sprinkled with sugar, the pastilla is a delicious starter. For less sumptuous days, it is made for pieces of chicken. It also serves as a dessert, garnished with vermicelli cooked in sweet milk flavored with cinnamon. There are recently variants: fish, seafood, offal but it is always a festive meal that is served at the beginning of a meal and that can count about fifty layers of thin dough. There are also briouats, puff pastries that are served hot in a wreath around a saucer of icing sugar and cinnamon.
It is a soup kitchen that can be eaten at any meal of the day. It is a complete and unique dish containing meat (beef and / or mutton), lentils, chickpeas, vermicelli, rice, vegetables, green coriander, saffron, caraway or some spices. During the 30 days of Ramadan, each house prepares this fragrant soup. It is often eaten with beghrirs, small honeycomb pancakes served with melted butter and honey, shebbakias, cakes fried in oil and coated with honey. This soup must be eaten loudly.
The horns of gazelle: taking their name in the shape of half-moon, these cupcakes are based on almonds and flour and then coated with sugar. They are still part of the celebrations,
especially during wedding meals.
Snake cake with almond paste: phyllo rolled and rolled to give the impression of a coiled snake. Filled with almond paste and perfumed with orange blossom, it is a pure delight.
Faqqas : made from flour, sesame seeds, anise, gum arabic and orange blossom.
Ghoriba : with almonds: these are small cakes with almonds, sugar, orange blossom and fine semolina.
Mahancha: fine puff pastry with almonds.
Moroccans use a lot of spices to prepare their dishes.