Moroccan cuisine

Moroccan cuisine is marked by the variety of ingredients and different styles of cooking. It is considered one of the oldest and richest of food in the Mediterranean region. Unlike other North African countries that are hugely influenced by the effects of other cultures and traditions, has evolved as a distinct Moroccan cuisine. It did take the various ingredients and styles, but his style remained dominant. You will get a hint of different food styles in Moroccan cuisine including Berber, Arabs and Turks and also English, but these cannot be defined as the major influence. Moroccan food are unique in their own way that differentiates the Moroccan cuisine from other cuisines of the region. Let's take a look at the various elements of the Moroccan cuisine.

Vegetables and fruits: Moroccan cuisine is prepared using a large number of fruits and vegetables that sense how you get a larger variety of food that is grown within the country. Although not all foods are natives of this country again after invading or brought these here these immigrants are being grown here. Mediterranean atmosphere is responsible for this big time that is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chilli, egg and olive plants make important products from the Group of fruits and vegetables.

Meat: shepherding is one the oldest occupation in the Mediterranean region and therefore is in Morocco. Natives tend flocks of sheep, goats, cows, bulls and buffaloes. This is what makes each kind of red meat readily available locally. Among the meats are used commonly chicken and fish. Another type of meat pigeon meat is also used to prepare some Moroccan dishes.

Spices: spices make important part of the Moroccan cuisine. There will be a very few dishes that will make use of aromatic and flavor of the spices. These are different spices which are the essential element of Moroccan dishes for example routine cumin, ground cinnamon, ginger, turmeric and paprika.

Herbs: Herbs are also widely used that not only add nutrition to food, but also to improve its flavor. Parsley, fresh coriander, mint, Rosemary, and thyme are used in dishes.

Dried fruit: a specialty of Moroccan dishes is the use of dried fruit. Whether it's sweet or savoury dish, meat or vegetarian different dried fruit is commonly used. Almonds, pine nuts, walnuts and resins are typical examples.

Moroccan specialities: how is another renowned cuisine so happens with Moroccan cuisine that some dishes become a specialty of this kitchen. Couscous and Tagine are two of the dishes. Couscous is cooked wheat in typical Moroccan style that is used as a boundary or the basis for other dishes while Tagine is a special dish of meat that is cooked in special called tagine pot.

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