When we talk about Moroccan gastronomy, we must also think about culture. Indeed, all the pleasure of tasting this culinary style comes
with the culture of the country. In the first place, we often notice that the table is plentiful and varied. In general, even a classic
meal takes on the appearance of a holiday. And this also concerns the animation throughout the meal. For example, it should be noted that
the majority of dishes are prepared so that they can be eaten with the hand.
Moroccan cuisine has as its origins Jewish, Arab and Berber culinary recipes. Seffa, harira, méchoui, tangia marrakchie and couscous are among the typical dishes. These menus are usually made with meat, fish and vegetables and are slightly spicy. The spices are of great importance. They are used daily to enhance the taste of dishes as desserts. Saffron, ginger, clove, pepper, paprika and many others highlight the characteristic smell of Moroccan gastronomy.
While visiting a restaurant with Moroccan specialties, do not miss trying tartars of oysters and shrimp and recipes prepared with avocado prawns.
The knowledgeable observers who traveled the Moroccan regions and who had the opportunity, through the various meetings, to taste the
cuisine of these regions, have certainly discovered a certain culinary art and very old. These modes of preparation and presentation of
food, depending on the circumstances, go back to a distant history, more than 2000 years old.
These dishes, both hearty and delicious, reveal the pleasure of the palate and comforts guests who find a great diversity of artistic, tasty and nutritious. The Moroccan cuisine of the terroir is especially ceremonial, because we can distinguish the preparations that are served at times and in very specific circumstances, including: - the festive menu, - the Ramadan Feast menu, - the wedding menu , engagement, baptism, - official reception menu ... etc., and seasonal menus and various occasions. This cuisine lacks a written record of its history, despite being old.
Moroccan culinary art has been enriched by the influences of several civilizations of neighboring countries and those who colonized it through ancient times. However, we can mention as influence, that of Phoenicians, Carthaginians, Romans, Arabs, Spaniards, Andalusians, Turks, Portuguese, French and English. What could enrich and diversify this and make it a true mosaic and a real art picture. But the three main influences that Moroccan cuisine has experienced remain in fact Arab, Turkish and Andalusian influence. Arab with regard to the M'qalla, M'hammar and M'Aammar, as far as Turkish influence is concerned, it is found at the level of the Méchouis and finally Andalusian for M'jammar and for all the rest.This cuisine is refined by the use of spices and natural aromas. It is also highlighted by the selection of products, the good presentation and a spectacular service and well ordered and pleasant. It also means that it is a festive and appetizing cuisine.
The Moroccan table is, differently from kitchens: Chinese, Turkish,French, Spanish ... .reduced to the simplest rules, manners and habits, whose art and design practices vary from one region to another, from one city to another. other and sometimes from family to family, making it a true artistic picture. These different preparations combined, constitute an exceptional array of different dishes.
However, it is noted the existence of some points common to all regions: it is a service of mint tea, considered welcome and welcome drink, as an aperitif or digestive drink or accompaniment. This hot drink is also served during the 2nd Round, between 9 am and 10 am, with the Batbout: round roll slightly raised, the M'semen: pancake of wheat flour cooked on flat earth, R'ghaif: puff pastries simple or stuffed, the Baghrir: pancakes thick or fine, large or small sprinkled with melted butter and honey; Amlou: Whole almond paste roasted, ground with argan oil and mixed with honey, it also accompanies all kinds of cake, cookies, or simply good barley bread, corn or wheat.
Moroccan cuisine is remarkably distinguished from other cuisines of the world by its specific dishes, ceremonious, such as couscous , Mechouii, Bastella. These dishes also show differences in how they are prepared, from region to region and from city to city, depending on whether the family is urban, rural, affluent or average and also according to the wealth and availability of agricultural products.
For couscous the difference is observed in the semolina used, which can be wheat, barley (Balboula), or corn (Baddaz), and also in the meat used which can be either chicken or mutton , beef or even fish in the region of Safi and Casablanca. The vegetables are chosen according to the season, the region and which can also be composed of onions, raisins and chickpeas (Tfaiya).
The Mechoui shows the difference in the meat used, the sheep, goat, beef, chicken and sometimes in the south the meat of the dromedary.
The Bastella, which according to some draws its origin from Mesopotamia, does not escape the rule of diversity of products used in its manufacture. This difference is noticed in the meats and products that make up the stuffing. We use chicken, pigeon, seafood and / or fish. The stuffing is usually made of almonds or peanuts or a mixture of both, combined with onion, parsley and egg as a base a stuffing that will be enriched with meat, chicken, pigeons, fish or seafood.
To conclude ,Moroccan gastronomy has therefore suffered several influences. Thus, it is possible to find some dishes that are representative of other countries such as couscous, pastilla or mchoui. However, this kitchen also has its own specialties. For example, there is tajine mrouzia, tangia, harira or tagoula. But what makes the distinction of Moroccan gastronomy especially is the use of spices. Indeed, the way to spice up a Moroccan dish gives unparalleled tastes, without disturbing the taste of the recipe. In addition, whether saffron, cloves, coriander or paprika, all are inseparable from the Moroccan culinary art.
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