Moroccan cuisine

The Kingdom of Morocco is famous not only for the oldest sights , the Mediterranean coast and the unforgettable color of North Africa, but also inimitable cuisine, the formation of which took many centuries. And, despite the close proximity to Europe, the cuisine of Morocco has its own unique touches and dishes that have glorified it all over the world. National cuisine Morocco is considered one of the most diverse in the world, it's simple: the locals have always emphasized the seasonality of products. Dishes of Moroccan cuisine are made from meat, mostly camel meat, poultry, incl. ordinary birds, fish, various cereals, fruits and vegetables.

Moroccan cuisine carries the classic elements of Berber, Arab, Moorish and Middle Eastern cuisines, of course, influenced by the influence of African traditions, as well as Iberian, Mediterranean and Jewish cuisines. Chefs at the royal kitchens, and such function not only in the palace, but also in all the major cities of the country ( Fez , Casablanca , Marrakech ), for about a hundred years brought the basic set of national dishes of Morocco, thanks to which from around the world gourmets come to try this kus- cous or tadzhin.

How to eat in Morocco?

Let's start with the fact that in Morocco a special role is given to moral pleasure. Mistress at any meal, especially when the guests in the house, puts out a few delicious and hearty dishes. In Morocco, it is not advisable to serve meals alternately, and it is also not customary to use cutlery. And let this moment seem somewhat barbaric to you, remember it every time, accepting invitations of local residents to dine together.

In cafes and restaurants, of course, appliances will be served to you, but in a province in a private house, you may be surprised by such a request, but devices in traditional families may not be. There are accepted, using the thumb, index and middle fingers. A special glamor among travelers is the skill to scoop up a slice of bread and bread. By the way, before meals and after meals, all those participating in the feast wash their hands in rose water with the addition of essential oils, as in fairy tales. Again, in small settlements and poor families, thickening with water can be one at all.

The basis of Moroccan cuisine

The basis of the cuisine of the Kingdom - local vegetables, fruits (melon and watermelon, citrus and others), legumes (chickpeas, shish, peas, lentils, soy and beans), cereals (wheat, rice, millet, barley). Fish dishes Morocco is made from tuna, mackerel, sardines, perch and other fishermen's catch. Seafood is popular shrimp, octopus and stingrays, although Moroccans eat anything they catch in the sea. Meat of animals (beef, camel, lamb, veal, goat) and birds (chicken, duck, turkey) eat everywhere. The only thing, you can find dishes from pork only in your hotel, and sometimes on special order. Do not forget about the abundance of spices and spices: garlic, onion, saffron, hot pepper, parsley, turmeric, mint, coriander, anise and many more are used daily in Morocco for cooking even the simplest dishes.

Snacks and soups

It is interesting, but before the main meal, as in many Islamic countries, various snacks - meze - are served and tasted. It can be all kinds of pastas, olives, marinated beans, vegetable salads, hummus and other dishes. We can say that the cuisine of Morocco is famous for the abundance of various recipes for unusual salads. For example, a salad tabula, which combines the tastes of crab meat with oranges. Or an unusual mixture of aubergines and oranges with octopuses. An obligatory snack is a puff pastry pastry, the best stuffing of which is chicken, greens, nuts and eggs. And everywhere and always on the table should be present flat bread or flat cakes.

In the Moroccan cuisine of ancient recipes in the general understanding there. Over the past 100-200 years, the set of products has significantly expanded, people began to live and eat better, thus the national formula has undergone some changes. But soups just kept their original composition. The main ones are "Harir" from lamb with beans and coriander, chicken "Chorba", imzhadra, abushte fasl and others. Soups should be thick and very satisfying, because this is the main midday meal after the prayer.

Meat happiness Morocco

Perhaps the most popular dish in the world of Moroccan cuisine is "Tajin". If you understand, this is an acute meat stew. Although gourmets probably know that "Tajin" is still fish and chicken. The second most famous dish of Morocco is "Kus-Kus" - wheat with stewed meat, raisins, vegetables, nuts and a set of spices. In the Kingdom of Morocco, the variety of "Kus-Kusa" is great: for lack of meat, it can be fish, chicken and even vegetable - with tomatoes, carrots, turnips, zucchini, peppers, pumpkins and onions.

Also popular are meat dishes such as mashui (lamb on a spit), kyufta and shish-kebab. From fish dishes are very loved samak-bi-tahina (baked in a foil fish with a fragrant lemon sauce) and samak-kebab (shish kebab from pickled fish).

Desserts and drinks

Export of citrus fruits is a decent income in Morocco, from these sunny fruits local people cook almost everything, even salted lemons. From favorite desserts after a meal, we recommend you try the baklava, local halvah (shebakia), sweet makrud (rolls) and kaab-el-gzal (bagels). All desserts and delicacies are made from fruits, nuts and honey.

From drinks you will be offered refreshing green tea with mint or coffee with milk or cardamom. Very popular citrus fresh and pure drinking water with ice.

A treat of a tourist

It's no secret that traveling gourmets come back again and again to those tidbits that could conquer their soul with extraordinary emotions. Morocco's cuisine is no exception.

1. Fans of the "sharp" are tasted "Harissa" - a paste of hot peppers with olive oil. Special chic spread it with a thin layer on the bread and eat with any dish as a piquant snack.
2. Popular and experimental salad with carrots and oranges, add here raisins, honey, cedar nuts, lemon and sea salt with mint and can enjoy.
3. Quail with honey and ginger if they really do not pretend to be the main dish of your table, they will not remain undetected.
4. "Tadzhin" with sardines is an interesting variant of the famous dish, in which, in addition to fish, abundantly used tomatoes, olive oil, lemon, garlic, herbs and spicy seasonings.
5. Well, Moroccan flat cakes with honey and milk will perfectly decorate any meal.

Coming to a real overseas country, such as the Kingdom of Morocco, you sometimes do not cease to be surprised by the contrast that comes from the old buildings and monuments and the range of feelings and experiences received during the trip. Enjoy your journey and appetite!