Moroccan cuisine has long been rightly called the pride of Africa, she is very original and diverse. Centuries-old history Moroccan cuisine has managed to absorb a huge variety of traditions cooking. The result was an original interweaving of kitchen elements various nations and nationalities. The Moorians and Berbers, Arabs and Jews, the most diverse peoples living on Mediterranean and Middle Eastern states.
Such an incredible culinary mix arose thanks to historical the realities as well as the geographical position of Moroccan state. Many culinary experts not without reason call the kitchen Morocco is one of the most delicious world cuisines. Together with Culinary Eden “you can virtually travel through the Moroccan culinary delights.
How do Moroccans eat?
Even the process of eating by Moroccan residents is pretty interesting. In Morocco, most often, more than one serving is served immediately. tasty and hearty dish, but a few. This is mandatory in the case of visiting guests so that meals can bring as much satisfaction as possible and the guest enjoyed full volume.
Typically, in Morocco cutlery is not used. At least finding them on the table is optional. Food is taken hand, use the index, middle and thumb. Hand a piece of cake can be taken that scoops up food.
Until the meal and at the end of it everyone is washing each hand with using rose water with essential oils, which is poured into special bowls (exactly in the fabulous palace of the Sultan).
Naturally, in modern cities from this beautiful tradition long ago refused and use spoons, forks and knives, but in the deaf provincial settlements you can easily find yourself on such a meal without any cutlery.
What do Moroccans eat?
Let’s consider in more detail the Moroccan table. Kitchen base in Morocco has always been considered an abundance of vegetables, fruits (especially citrus fruits), cereals, meat, seafood and certainly the most various spices.
Often the African continent is associated with barren deserts, although this, of course, is far from real reality. Deserts on African land, of course, are missing, however, there are many very fertile lands. For example, on Moroccan local markets are plentiful all year round Fresh greens, vegetables and fruits.
Moroccan people enjoy spending a lot of time growing olives. Widely popular are these fruits harvested in Marrakech and Meknes. A large number of such fruits, as well as those produced from Of these, olive oil is shipped to other countries around the world. Of course, Moroccans themselves regularly use olives as a snack, and they are used in the preparation of a wide variety of dishes.
Moroccans are not in vain proud of oranges and others citrus fruits, they are a good source of income. About it Any Russian knows, surely everyone bought in supermarkets or other stores Moroccan citrus fruits.
One of the most favorite types of food among the inhabitants of Morocco, are legumes. It is noteworthy that there are a huge number of them varieties. Take, for example, the types of peas. Dishes come from ordinary peas, and from chickpeas, and from large-fruited shish. Required lentils, soybeans, lots of beans.
Of course, they do not forget about cereals here. Moreover, if with millet, Morocco residents have known wheat and barley for a long time, then with rice Acquaintance did not happen very long ago, thanks for this colonizers from France.
In the Atlas Mountains, Moroccan residents grow for production of meat products – sheep, cows and goats, as well as domestic birds – turkeys, ducks, chickens.
Atlantic waters are rich in seafood. Main fish the economy in the state are the port facilities of Agadir, where the canning industry is concentrated, near the port in plural fishing boats and schooners constantly scurry about.
Features of the Moroccan meal
The main daily meal at the Moroccan is considered a meal in noon, after the prayer is completed. When all done right, food must be abundant and it must be very tasty.
Moroccan cuisine has a huge amount of salads, the process the preparation of which is quite simple, which in no way reduces them taste qualities.
Moroccan Radish and Salad Recipe carrots
Set of ingredients
Peel the watery middle with the seeds from one cucumber and grate it; squeeze the juice of one mandarin or orange; one tablespoon of olive oil; four carrots to be peel and grate; as thin as possible cut ten pieces of radishes.
What do we make gas station from?
- Cinnamon – one teaspoon;
- icing sugar – half a teaspoon;
- Harissa paste, for the preparation of which take hot pepper, garlic, olive oil and salt – a quarter teaspoon of either well-chopped red hot peppers – half this quantity;
- red wine vinegar – one tablespoon;
- cilantro (coriander), leaves – a small bunch.
Cooking method
Salt the prepared cucumber, put in a colander and wait half an hour until the moisture drains (otherwise the salad will wet look). Prepare the dressing by mixing the ingredients components except cilantro. Then mix with cucumber remaining salad ingredients, add dressing and cilantro. Salad ready. Eat and enjoy!
Moroccan Salad with Lemons Recipe
Ingredients Composition
- Lemon – 2 pcs.;
- parsley, greens – one bunch;
- ground sweet red pepper – one teaspoon;
- ground hot red pepper – one pinch;
- cumin – half a teaspoon;
- purple olives – five to six pieces;
- black olives – eight pieces;
- olive oil – three tablespoons;
- salt to taste.
Cooking method
Peel both lemons and put directly whole in a bowl of salted water. Free olives. Chop the parsley and mix with the rest of the ingredients, which include: black olives, hot and sweet peppers, caraway seeds, olive oil and salt. Of lemons that were in the water, squeeze the juice, cut lemon pulp in small pieces, as big as olive and put in salad. Pour all the juice squeezed from half a lemon. At once need to be served.
Moroccan Orange Salad Recipe
Ingredients Composition
- Leaf lettuce – two bunches;
- an orange – four pieces;
- lemon juice – two tablespoons;
- icing sugar – one tablespoon;
- olive oil – six tablespoons;
- orange blossom water – one tablespoon;
- black pepper and salt to taste.
Cooking method
Peel three oranges by carefully removing the seeds. Each slice cut in half. Lettuce leaves should be washed well and dried. Lay lettuce leaves on a salad bowl, place in the center sliced orange. In a cup, prepare a mixture consisting of from black pepper, lemon juice, powdered sugar, juice remaining fourth orange, olive oil and orange blossom water, all this mix thoroughly and fill the salad. Cool it a bit for example, in the refrigerator. When serving, mix everything well. Eat with pleasure!
Naturally, list absolutely all the salads that are prepared in Moroccan cuisine is almost impossible. For example, they cook there rice salad using radishes, herbs, parsley and citrus fruits.
Fried eggplant is added to the orange salad, as gas stations use tomato sauce (it turns out incredible yummy!).
A wonderful salad is obtained when olive oil is added to a mixture of mint, chopped parsley, wheat and tomatoes.
This interesting cuisine is famous not only for its huge selection. original delicious salads, there are others no less curious snacks. Take, for example, hummus, which is chickpeas chickpeas, ground to a puree state, in Sesame or olive oil is used as dressing, garlic and lemon juice.
“Falafel” is called deep-fried, small rounds rolled from ground in mashed potatoes ordinary peas.
Of pastile (pastille), of course, we must speak separately. Her considered the pearl of culinary Morocco. Real pastilla served in the form of a layer cake (or filo pastry), on top of which sprinkled with powdered sugar and cinnamon. The filling is ground pigeon meat (chicken, of course), parsley, cooked hard boiled eggs, almonds and honey. A true fountain of tastes and feelings! Be sure to serve before the start of the meal.
Chicken Pastilles Recipe
Ingredients Composition
- Chicken legs – four pieces;
- large onions – four pieces;
- butter – one hundred grams;
- olive oil – one tablespoon;
- chicken stock – half a liter;
- eggs – six pieces and one more to be used in lubricant quality;
- chopped almonds – one hundred grams;
- filo dough (for such a fresh dough you will need flour, water and salt, it is thinly rolled out or stretched) – eight sheets; cilantro and parsley – a small bunch;
- cinnamon – two sticks;
- turmeric – one teaspoon;
- ground ginger – one teaspoon;
- icing sugar – five teaspoons;
- ground cinnamon – three teaspoons;
- pepper and salt are added to taste.
Cooking method
Fry with olive or butter chicken legs, adding chopped onions, for three minutes with each side. Pour prepared spices and herbs, previously chopped. Pour all the broth, then cook, keeping medium heat until chicken cooks, about half an hour.
Then the chicken is taken out, cooled, the meat is separated from pitted and cut into cubes. To the remaining broth add beaten eggs and, constantly mixing, cook using slow fire, for half an hour until uniform weight. The resulting sauce must be discarded on a sieve and allowed to drain excess liquid, after which it should be cooled.
In the center on the first sheet of filo dough lay out the chicken fillet, pour with egg sauce, sprinkle with a pinch of sugar and cinnamon, put almonds.
Tuck the edge of the dough, grease with an egg, cover with the following leaf dough, flip, wrap the edges. Pastilla must dry in for five to ten minutes, after which it is greased with olive oil and bake for about ten minutes in the oven (temperature one hundred eighty degrees Celsius).
