Mmm good Moroccan kitchen

As Morocco, the cuisine is rich in flavor, color and aromas. The secret lies in the fact that most 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 by, well, New Zealand, all in one sitting. Locally grown ingredients of Morocco makes its cuisine stand out as fresh vegetables and also his flesh did not travel far before they are steaming in your plate.

Unlike any other country, you will find the seasonal 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 fruit, including strawberries, cherries, peaches, watermelons and tomatoes. By the time fall rolls around, dried fruit and vegetables are ready to enjoy, figs, pomegranates and grapes (who also developed in Meknes for exports of fortified wine of the country). Throughout the year will be almonds, walnuts, banana, pumpkin, pumpkin, beans, lentils, beans, eggplant, peppers, and lemons are available. Olives and olive oil can have year-round; Incidentally, the Moroccan olive oil is a bit bitterer the smoother, that stuff will be in Spain or Italy.

The Romans, Spanish and French have left behind dishes that have been adopted and adapted by Moroccans. Such an element that will surely meet on the menu of Morocco is couscous. Couscous is the Moroccan national dish and includes an abundance of spices, meat and vegetables that are all together evaporated. 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 your food eat section (triangular area directly in front of you), so you can keep eating. Be warned to pace yourself accordingly.

Another superb flat in Morocco, but what is not made, but on special occasions is pastilla, often called bstilla. Pastilla is a type of cake (which typically contained 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 crispy pastry.

Finally, one of the most common culinary delights of Morocco is the tagine. A tagine is a both the plate the meal is cooked in and what the meal itself, refers. Cooked on a bed of coals, a tagine is a ceramic cone 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 menu and cities along the way will always have a couple of cooking and ready for your arrival. The best tagines, however, are balanced in their spices and oil-based and other ingredients covered with paprika, onions, garlic and cumin. Fancier restaurants may not match the more general you can eat in the home of a Moroccan family, but often will come up with an interesting mix of tempt the palate, including plum, lamb and sweet tomato and almonds, or chicken and regular olive artery. An egg and Kofta (beef burger) tagine is like the 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 High Atlas mountains, Morocco is a real treat for those seeking adventures ' mouths water.

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