Moroccan cuisine

Moroccan cuisine is a cuisine varies due to influences of many civilizations and cultures that coexisted in Morocco. Moroccan cuisine is a mix of Berber, the first people that lives in Morocco, Arab, African and Mediterranean. Throughout the history of Morocco was the gateway between Europe and Africa and the interaction of many civilizations. Many experts consider Moroccan cuisine such as culinary star of North Africa and vote on the best of world cuisine. There are few places in the world where food is prepared with care and artistically, deliciously served more and more enjoyed respect Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean fruits and vegetables. And it also produces large quantities of sheep, cattle, poultry and fish that serve as the basis for the Moroccan cuisine. Morocco's agricultural side influences Moroccan cuisine that consists of lots and vegetables and fewer servings of meat.

Spices

The spices are widely used in Moroccan dishes, are imported to Morocco for thousands of years and some are like locally grown saffron, mint, oranges and lemons. Moroccan cuisine is characterized by rich spices such as cumin, coriander; dry, ginger, cinnamon and paprika are on the shelf of the Cook. Also an outline which open the appetite is called Harissa, a paste of garlic, chili pepper, olive oil and salt, spicy dishes makes for that stand out among the milder foods that are more the norm. And there are also names of Ras El Hanout, meaning head of the store, a dry spice blend that combines anywhere from 10 to 100 spices. Each vendor has their own secret recipe, and no two are exactly alike.

Meals

Moroccans have three meals, breakfast, lunch and dinner; With every meal you eat bread. The midday meal or lunch is the main meal, with the exception of the holy month of Ramadan, the main meal is served around 9 or t10 hours of the night, because people were fasting during the day. The typical meal starts with hot or cold salads, followed by a main course; the main pot contains lamb, chicken, beef or fish with vegetables. A cup of sweet mint tea is usually used to end the meal. If a Moroccan invitation to drink tea with him, not refuse his invitation disappoint him. In Morocco, mint tea is a symbol of hospitality and welcome guests. Moroccans wash hands always before eating a meal because they mainly eat with their hands and use bread as the tool for the few who use tablespoons couscous.

Famous dishes

Couscous is a dish of spherical granules made by laminating and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about a millimeter in diameter before cooking. Can be used various grains. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more elaborate, couscous, quick-cook is available and is particularly appreciated for its short preparation time. Couscous is traditionally seasoned with meat and vegetables. It can also be eaten alone, flavoured or plain, hot or cold or as a dish. Moroccans believe that the origin of couscous is Morocco. Couscous is popular in Morocco and Northern Africa in countries such as Algeria, Tunisia and Libya. It is also popular in west Africa, Franco, Spain and Italy, as well as in Turkey, Greece, Cyprus and most Arab countries. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Most family cooked couscous on Friday as a tradition. Today, couscous is an international dish that you can get many great restaurants in many parts of the world.

Meat

Beef is the most eaten red meat in Morocco, lamb is preferred, but is not common because of its higher price. Poultry and fish are used more because of their lower price. Among the most famous dishes are couscous, Tajine, Tanjia and Harira, tablet. Harira is the most popular soup in Morocco that is eaten widely with dates of the holy month of Ramadan. Moroccan salads prepared with raw ingredients and cooked vegetables. The salad can be served hot or cold such as Aubergine salad mixture, Eggplant and tomato.The lamb is a major meat, roast lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisins and onion sauces or purees of apricot. Meat and fish can be grilled, stewed or boiled in earthenware called Tagine. Salty foods have been enhanced with fruit, fresh and Dried apricots, dates, figs and raisins, to name a few. lemon preserved in a mixture of lemon juice Salt bring a single face to many Moroccan chicken and pigeon platters. The nuts are important; pine nuts, almonds and pistachios all appear in unexpected places. Moroccan pastries are rich and dense pack of cinnamon, almonds and fruit scents that are rolled in dough soaked in honey, stored and mixed in puddings.

Conclusion:

Moroccan cuisine is one of the more important kitchens of Mediterranean cuisine. The civilizations that lived in Morocco enrich the diversity of Moroccan cuisine. In Morocco, most homemade dishes are prepared by women. Moroccan women do not allow their husbands to stay with them in the kitchen who consider it their private affairs. The wives are in the kitchen for long hours to prepare wonderful dishes, especially when there is a guest home. Moroccan people is eager to show their hospitality to their guests. So if you visit Morocco the also the poor family of hunger to prepare the most famous dishes and finest for you to show you their amiably. How to cook some dishes vary from different cities of Morocco, as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the foundations for what is known today as Moroccan cuisine.

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