Moroccans are gourmand and like to associate the pleasure of eating with that of receiving. Any occasion is good to gather family, friends or foreigners around a meal. If the use of cutlery is generalized in the restaurants, at home the Moroccans eat with the thumb, the index and the middle finger of the right hand. The left hand being considered impure in Muslim countries. You can also use a piece of bread as a fork. The period of Ramadan (fasting) is special because during this month of abstinence, Muslims must not eat, drink or smoke from sunrise to sunset. Fasting is broken in the evening with soup or milk and eggs. dates, followed by an abundant meal.
To receive the Moroccan, it is first of all to create a friendly atmosphere. We sit on cushions around a coffee table, usually round, copper. At the entrance of the meal, servants offer ewers of scented water, so that everyone can wash their hands. The meal will begin after the hostess has praised God. During the meal, he is frowned upon to drink, to speak. We do not eat pork because it carried diseases in hot countries. We eat in the common dish with the hands, using the right hand, with which we make small dumplings semolina, an art! In fact, everything has already been pre-cut during the preparation of dishes because the knife is considered to bring bad luck. You have to savor slowly. Guests must show that they have been satisfied with the meal by a rotunda. Once the meal is over, the servants return with the ewers to rinse the mouth and fingers. Then they spray orange blossom water or rose through the room. Once the meal is over, comes the last ritual, that of tea.
It's a tradition that is not even 150 years old. After the Crimean War in 1856, no longer able to sell tea from China to the Slav countries, the English began to propose to Moroccans of Tangier. Those who appreciated it in a wise mix with the ancestral. The infusion of mint then made the tour of the Arab world. The art of tea is almost as ceremonial as the Japanese. Tradition wants that one swallows three glasses of boiling and very sweet tea. So we drink three glasses of tea, the first light and burning without mint, the second strongest containing mint and the third very strong where the mint is replaced by absinthe. This requires a copper tray and tea equipment (small glasses, a tea box, a sugar box, what to break the bread of sugar, a kettle), brilliant and sumptuous often covered with a towel or a veil of gas. There are two ways to prepare tea: Mauritanian and Moroccan. In Morocco, mint tea is lighter than in Mauritania. The glasses are larger and often decorated with golden calligraphies. The teapot is larger in size, preferably metal and when it can be made of finely chiselled silver. The master of the house deposits a pinch of Chinese green tea that he quickly puts in the boiling water to remove the bitterness. Add a handful of fresh mint, a large piece of broken sugar bread with a copper hammer, over the tea-pot. Afterwards, the whole thing is covered with boiling water, the container is wrapped in a warm towel or blanket. Then the master of the house tastes the tea, then he serves it by simultaneously using two teapots to fill the glasses by pouring the beverage from very high.
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