2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Food is a good way to get to know a nation, so let's go deeper into the culinary traditions of Morocco. Through the dishes of this kitchen you can feel the mark of history. This is because Moroccans have preserved the traditions of their cuisine from its inception to the present day. In general, Moroccan cuisine can be defined in a few words - interesting, fragrant, slightly spicy, easy.
One of the most famous and typical Moroccan dishes is prepared with couscous - it is a basic and very commonly used product. Let's start with the most popular savory dishes - part of the tradition of Moroccan cuisine.
"Taam o s'men" is a type of couscous that is most often served with dates and milk. Harira is a traditional Moroccan soup that is served after Ramadan and consumed with various types of sweets. It is often used instead of a main course.
"Mruzia" is a very popular and famous Moroccan dish, which is prepared with ragout cooked in a clay pot. If you feel like eating grilled lamb, you should ask to be served "Meshui" - while the lamb is roasting, pour oil and salted water all the time and finally sprinkle with cumin. Serve warm.
If you are served "Bakbuka" keep in mind that you are eating trifles with rice, which are wrapped in intestines and are in the form of meatballs. These are some of the main traditional dishes. In Morocco, spices are used a lot, mostly lamb and mutton.
Moroccans usually do not prepare their desserts, ie they eat fruits, fresh and dried. However, there are a few exceptions, which are also for those who have entered the traditional Moroccan cuisine. Chebakia represent patties.
They are made of dough in which honey is put, and in the stuffing itself there is sesame and anise filling. Sometimes cinnamon and nuts are added. Another typical dessert is "Kaab el gzal" - dough with almonds and sugar.
The drink that is part of their traditional cuisine is mint tea. It must be drunk in tiny cups, to which fresh mint leaf is added. Tradition dictates that the tea be poured from a height to form bubbles in the cup. It must be drunk hot and made from green tea and mint.
The most commonly used spices in their dishes are cumin, cumin, hot pepper, ginger, cinnamon, sesame, black and red pepper, gzhel (black sesame), green coriander, basil. Moroccans also love honey, lemons and olives.
The Moroccan people cling to home-cooked food, to which, in addition to many flavors, spices and various products, there is added love and personal attitude.
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