Mmm good Moroccan kitchen

As Morocco, the cuisine is rich in flavor, color and aromas. The secret lies in the fact that most of Morocco produce is free from pesticides, organic and non-genetically modified organisms. In today's world where you can enjoy a banana from Ecuador, a peach from Georgia and a Kiwi, well, New Zealand, all in one sitting. Locally grown ingredients of Morocco makes its cuisine stand out as fresh vegetables and even his meat not travel far before they are steaming in your plate.

Unlike any other country, you will find the seasonality to influence what is and is not available in a certain time of year. At the beginning of the summer months of late spring offer the best fruits including strawberries, cherries, peaches, watermelons and tomatoes. By the time fall rolls around, dried fruits and vegetables are ready to enjoy, figs, pomegranates and grapes (which is also grown in Meknes for fortified wine exports of the country). Throughout the year will be almonds, walnuts, banana, pumpkin, pumpkin, beans, lentils, green beans, eggplant, peppers, and lemons are available. Olives and olive oil can be had throughout the year; Incidentally, the Moroccan olive oil is a bit bitterer the smoother, stuff you find in Spain or Italy.

The Romans, Spanish and French left behind to plates that have been adopted and adapted by Moroccans. Such an element that will surely meet the menus of Morocco is couscous. Couscous is the Moroccan national dish and includes an abundance of spices, meat and vegetables that are all steam together. If eaten at the home of a family, don't be surprised if they dig with their hands. Common is the practice to form balls of couscous and pop them in your mouth like a gumball. Common is the practice of eating those close to you to keep piling the food in your eating section (the triangular area directly in front of you), so you can keep eating. Be warned to pace yourself accordingly.

Another superb dish in Morocco, but what is not made, but on special occasions is pastilla, often called bstilla. Pastilla is a type of cake (which generally contained at once pigeon) containing chicken, fish or meat. This is all ground along with parsley, boiled eggs, chopped almonds and honey. Powdered sugar and cinnamon on top of the dish, which is wrapped in crunchy pastry.

Finally, one of the most common culinary delights of Morocco is the tagine. A tagine is a both pot meal is cooked in and what the meal itself, refers. Cooked on a bed of coals, a tagine is a conical ceramic usually containing meat (Lamb, beef, or goat or only vegetables for vegetarians) cooked with an array of local vegetables. There are all kinds of tagines and a given region could have his plate. Some of the finest tagines are to be had in the southern regions of Morocco, as well as in the mountains. Restaurants often have a tagine from menu and towns along the road will always have a couple of cooking and ready for your arrival. Tagines best, however, are balanced in their spices and oil and other ingredients covered with paprika, onions, cumin and garlic. Fancier restaurants may not match the more general you'll eat in the House of Moroccan family, but often will come up with an interesting mix of tempt the palate, including lamb and tomato and Sweet Plum, almond, or the regular chicken and olive Avenue. An egg and kefta (hamburger meat) tagine is as common good.

No matter your preference, eating Moroccan cuisine is a gourmand's paradise in every direction you turn. From Marrakech to Fes, up to the Sahara desert and the Atlas mountains, Morocco is a real treat for those seeking adventures mouthwatering.

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