Food in Morocco

FOOD Moroccans

Morocco, unlike most other African countries, produces all the food it needs to feed its population. His many locally sourced fruit and vegetables include oranges, melons, tomatoes, sweet peppers and hot, and potatoes earth. Five other local products which are particularly important in Moroccan cuisine are lemons, olives, figs, dates and almonds. Located on the coast Mediterranean Sea, the country is rich in fish and seafood Beef is not abundant, meals are generally built around lamb poultry.

Flat, round bread is all Moroccan meals. The Moroccan national dish is the tagine, a lamb or chicken stew. Other ingredients common may include almonds, boiled eggs, prunes, lemons, tomatoes and other vegetables. The tagines, like other Moroccan dishes, is known for its aroma distinctive, which has spices, including saffron, cumin, coriander, cinnamon, ginger, pepper and red. The name is taken from the tagine pot with a distinctive top cone in which it is cooked and served. Another Moroccan dish food is couscous, made from fine grain of a product called wheat semolina. It is used in different ways, with vegetables, meat or seafood

Sweets play a very important role in the Moroccan regime. Each household has an offer of home sweet dessert made with almonds, honey and other ingredients. Mint tea is served at every meal Morocco. It was sweet while it is still in the pot.

Chicken Tagine with Almonds and Prunes

Ingredients

• 6 boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ tsp teaspoon black pepper
• 1 teaspoon cinnamon
• ¼ c. teaspoon ginger
• ½ teaspoon powdered saffron (optional)
• 3 small cinnamon sticks
• 4 oz butter
• 2 large onions
• ½ cup sugar
• 1 strip lemon zest
• 1 pound prunes
• Blanched almonds
• watercress or fresh mint

Procedure

1. Combine oil and ground spices in a large bowl.
2. Cut the chicken into cubes and finely chop the onion. Place chicken and onion in bowl with oil and spices. Mix well and let stand for 30 minutes.
3. Melt the butter in a large skillet. Add chicken, seize (browning) and lightly on all sides.
4. Add remaining marinade and enough water cover. Simmer until chicken is tender (about 30 minutes).
5. While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring water in a bowl. Remove from heat and let stand for 20 minutes.
6. Drain prunes, return to the pan, and pour a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
7. Add lemon zest, the cinnamon, and half the sugar to plums.
8. Stir in remaining sugar into the meat.
9. Arrange the meat on a serving platter. Add prunes meat and pour the sauce over the meat with prunes and prunes.
10. Boil the remaining liquid from the meat to rapidly reduce it by half and pour over meat and prunes.
11. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the dish tagine with almonds and watercress or mint.
12. Serve with rice or couscous.

For 10-12.

In Morocco, Tajine is the name of both the stew and the covered clay pot it is cooked in. The tagine can be called on Morocco crock "because it is used to cook meat dishes-slow. EPD Photos / Yzza

Morrocan Mint Tea

Ingredients

• 1 ½ tsp green tea soup (or 2 green tea bags)
• In boiling water
• 3 tablespoons sugar (or taste)
• Handle (about 2 tablespoons) of fresh or dried mint leaves

Procedure

1. Place tea in a teapot 2-liter and fill with boiling water.
2. Let the tea steep (soak) for 2 minutes.
3. Add mint leaves and sugar to taste.

FOOD For the religious celebrations and holidays

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the season of Ramadan, when Muslims fast during the day, the thick soup called harira has served in the night. A bowl of harira, which is made with beans and lamb, served with fresh dates. It is served both at home and in cafes. For the feast of Eid al-Fitr, which marks the end of Ramadan, a holiday meal was prepared. A popular dish at this feast is bisteeya, meat pigeon wrapped in dough. More than 100 layers of dough can be used.

The day of the Muslim holiday of Eid el Kebir place seventy days after Ramadan. For this feast, a sheep is roasted on a spit and served whole at the table. Each person cuts a piece and he plunges into a dish of cumin. Rich date bars are a dessert called mescouta People in many festivals opportunities.

Holiday Menus

I.

bisteeya cashew (tart with puff phyllo dough)

Fennel Couscous

Mhalbi (cream)

Fresh fruit in season and dates

Mint Tea

II.

Assorted salads

Tagine potatoes, peas and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint Tea

Mescouta (Cookies Date)

Ingredients

• 6 eggs, well beaten
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup (1 stick) melted butter or margarine
• ¾ cup flour
• ½ tsp teaspoon baking powder
• 1 cup pitted dates, chopped
• ½ cup walnuts or almonds, finely chopped
• ⅓ cup raisins, seedless
• 3 tablespoons confectioners sugar '

Procedure

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine eggs, sugar, vanilla and melted butter or margarine by hand (or with a electric mixer) until well-blended (mixture for about 3 minutes).
3. Gradually add the flour and baking powder, a little at a time, stirring with a wooden spoon to mix well.
4. Add dates, nuts and raisins and mix well.
5. Pour mixture into greased 8 – or 9-inch square cake pan.
6. Bake for about 30 minutes, or until a toothpick inserted in center comes out clean.
7. While still warm, cut into rectangular bars about an inch wide.
8. Put sugar 3 tablespoons confectioners' in a small dish.
9. Roll each bar in the icing sugar.
10. bars in a box with paper polished between coats.

Makes 24-30 bars.

After cooking, Mescouta (Cookies Date) are rolled in sugar ice. EPD Photos

Bisteeya

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves crushed garlic, 1 teaspoon garlic granules or
• 2 large onions, grated
• ½ cup almonds, sliced
• 1 cup chopped fresh parsley or dried parsley ½
• 2 teaspoons ginger ground
• 3 teaspoons cinnamon, ground, or more if necessary
• 5 cups chicken boneless, cooked and cut bites bits
• Salt and pepper to taste
• 1 cup butter or margarine, more or less as needed
• 5 eggs, beaten up foamy
• ¼ cup sugar
• 1 package frozen phyllo book (Available in the freezer section of most supermarkets) thawed according to package directions
• 2 teaspoons confectioners' sugar, more or less as needed

A buyer chooses the lemons from the stock at an outdoor market. Moroccan cooking uses ingredients that are common to North Africa, such as lemons, olives, figs, dates and almonds. Cory Langley

Procedure

1. In a large skillet, heat oil over medium-high heat.
2. Add garlic, onions, almonds, parsley, ginger, cinnamon and 2 teaspoons. Stirring constantly, fry until onions are tender, about 3 minutes.
3. Remove from heat, add cooked chicken, salt and pepper to taste and mix well. Set aside.
4. Melt 2 tablespoons butter or margarine in a medium skillet over medium heat.
5. Add eggs, sugar and 1 teaspoon of cinnamon powder and mix well.
6. By adding butter or margarine if necessary to prevent sticking, stir constantly until scrambled eggs are soft, about 5 minutes.
7. Add to chicken mixture and mix lightly.
8. Preheat oven to 350 degrees F.
9. Melt ½ cup butter or margarine in a small saucepan.
10. Brush bottom and sides of pie plate with melted butter or margarine.
11. Remove phyllo sheets from package and unfold; keep covered with clean paper towel wet.
12. sheet of phyllo Center that buttered pie and gently press into the pan, leaving a surplus of generosity around the upper edge.
13. Brush the leaves first with plenty of melted butter or margarine.
14. Layer 5 more sheets of phyllo, brushing each with melted butter or margarine.
15. Fill the crust with chicken mixture and cover with 3 layers of phyllo over, brushing each with butter or margarine.
16. Roll overhanging edges together and go inside the pie plate rim.
17. Brush top and edges with the remaining melted butter or margarine.
18. Using a fork, prick about 8 vents in the upper crust.
19. Bake for about 20 minutes or until golden brown.
20. Remove from oven and sprinkle with icing sugar and cinnamon.

For 6-8.

Harira

Ingredients

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon turmeric
• 1 teaspoon ginger, ground
• 1 teaspoon cumin, ground
• 3 cans (about 6 cups) chicken broth or vegetable
• 8 ounces (1 ¼ cups) green lentils, washed
• January 14 ounce can chopped tomatoes
• January 15 ounces of chick peas can, drained
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh parsley, chopped
• Salt and pepper, ground black pepper
• Lemon juice (optional)

Procedure

1. In a large saucepan, heat half the oil. Add onion and cook for 10 minutes, until tender.
2. Add garlic turmeric, ginger and cumin and cook another few minutes.
3. Stir in broth and add the lentils and tomatoes.
4. Bring to a boil, cover and simmer 20 minutes or until lentils are tender.
5. Stir in chickpeas, remaining olive oil, the cilantro, parsley, salt, pepper and lemon juice (if using) and simmer 5 minutes more.

For 8-10.

Fried Baby Carrots

Ingredients

• 1 pound baby carrots
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1 tablespoon sugar Tea
• Zest of 1 lemon
• ½ lemon
• Salt and freshly ground black pepper mill
• 2 tablespoons fresh mint, coarsely chopped
• Mint leaves for garnish

Procedure

1. Heat the oil in a skillet large enough to hold the carrots in one layer.
2. Add the carrots and let simmer 15 minutes, stirring frequently.
3. Add garlic and cook for 10 minutes until carrots are tender and spotted brown.
4. Add sugar and cook 2 minutes.
5. Stir in lemon zest and juice and season with salt and pepper.
6. Stir mint chopped and transfer to a serving platter.
7. Garnish with mint sprigs.

Makes 4 servings.

Meals CUSTOMS

Moroccans eat at round tables down, sitting on cushions on the floor. They eat with their hands instead of silverware, using the thumb and first two fingers of their right hand. They also use pieces of bread to soak up sauces and transporting food to the mouth. Small heated towel Wetlands are passed around before the meal to ensure all hands are clean. Most meals consist of one main dish, often a stew, a dish of couscous, or soup. It is served with bread, salad, cold vegetables, and couscous or rice on the side. A breakfast might include beyssara (Dried beans in sauce with cumin and paprika), beghrir (pancakes), and bread. Two favorite breakfast may seem exotic to Westerners are "heads of lambs and" calf's feet.

Although Moroccans love sweets, they are usually saved for special occasions. With meals everyday, the most common dessert is fresh fruit.

The sweet mint tea that comes with every meal is served in a special way. It is brewed in a silver teapot and served in small glasses. When the tea is poured, the pot is light above the lens to allow air mixing with tea. Tea is served not only at home but also in public places. In stores, shopkeepers often offer tea to their customers.

Morocco is famous for the wide variety of delicious foods sold by numerous vendors street. These include soup, shish kebab, roasted chickpeas and salads. The two full meals and snacks are sold. A favorite purchase is donuts sweet tied together on a chain to wear at home.

Chick pea salad, feta and olives

Ingredients for salad

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5 oz feta cheese, cut into cubic
• 8 oz cherry tomatoes or grape
• 2 ounces pitted black olives
• 4 tablespoons parsley
• Lettuce or other salad

Ingredients for dressing

• 5 tablespoons oil Olive
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• Salt to taste

Procedure

1. Place the chickpeas in a bowl and add the cubes of feta cheese.
2. Cut tomatoes in half, if necessary, to make them bites.
3. Add the tomatoes with chickpeas and feta cheese mixture. Add black olives, parsley and lettuce.
4. ingredients dressing in a small bowl.
5. Pour over chickpea mixture, toss and refrigerate.
6. Serve cold or at temperature.

Serves 8.

Moroccan "String of Doughnuts"

Ingredients

• A box of donuts (can be regular or "mini" size)
• Clean heavy chain (like cooking or string)
• Big safety pin

Procedure

1. Cut several 2-foot pieces chain.
2. Tie the safety pin at the end of the chain.
3. Using the safety pin as a needle, " thread the string through the center holes 3 or 4 donuts.
4. Remove the safety pin and tie the ends of the chain as well.
5. Repeat, making several chains of donuts to share as a snack with friends.

Mhalbi

Ingredients

• ⅓ cup cornstarch
• 3 cups milk
• ¼ cup sugar
• 1 stick cinnamon
• ½ cup almonds, finely chopped
• 2 tablespoons orange flower water (optional)

Procedure

1. In a small bowl, mix cornstarch with ½ cup of milk. Set aside.
2. In a heavy medium saucepan, bring the remaining 2 ½ cups milk, sugar and cinnamon to a boil.
3. Add the cornstarch mixture.
4. Whip continuously until the mixture thickens, about 5 minutes.
5. Remove the heat and remove cinnamon stick.
6. Optional: Mix in the orange flower water. For five dessert dishes and let cool.
7. Sprinkle with chopped almonds. Serve cold or at temperature.

For 5.

Sweet Grated Carrot Salad

Ingredients

• 4-6 sprigs fresh flat-leaf parsley
• ¼ c. teaspoon cinnamon, ground
• 1 ½ Tea confectioners 'sugar'
• Juice of 2 oranges
• 1 ¾ pounds of carrots, grated

Procedure

1. Mix chopped parsley with cinnamon, sugar and orange juice in a bowl.
2. Add grated carrots and mix well.
3. Taste and adjust seasoning if necessary. Serve slightly chilled.

For 10-12.

Fees consumption of dairy milk production is considered low, but for good reasons. As in other areas of Africa North and the Middle East, transport and storage facilities, it is difficult to distribute perishables such as fresh milk.Whether taste or necessity, leben is a favored drink. It is similar to buttermilk, except that the natural milk from which butter is churned is first fermented a pot. The Low-fat leben is widely used by groups including low income cream and whole milk natural is used sparingly by the upper classes. Serve chilled or slightly chilled, Raiper is a type of dish thickened milk eaten as a refreshment. The milk is heated and thickened with the addition of the powder sprayed dried wild artichoke hearts Moroccan.

BREADS AND GRAINS

Bread is the essence of each meal. For the very poor while the meal can be as bread, sometimes dipped in olive oil. The traditional Moroccan bread is shaped by absorbing, soft oval discs, made from a mixture whole wheat and white flour and delicately flavored with anise.

The bread is much more than a meal accompaniment. The bread is considered with respect in recognition of his profound ability to satisfy hunger and as a gift from God. A piece of bread can be inadvertently dropped kissed and blessed because it is carefully recovered. pieces of bread become utensils as they scoop up the food moist and soak up the delicious juices and sauces. Community bakers pride themselves on the recognition of each family special symbol stamped on their rolls, breads are made with a great love in private homes, then toted on trays to cook in communal ovens.

Moroccan regimes can be described as "ancient classical Mediterranean" because the grains and form of base oil. Wheat and barley are the main cereals and are used to manufacture a wide variety of breads. European-style white bread is gaining popularity.

After weaning, the main power of the child is the sweet tea and grains form of rice, corn, cornmeal, bread and pasta.

Despite the importance of bread, no food can not compete in a variety preparation and importance to the couscous legendary. Berber undoubted origin, this dish can be called by unique names different, contain an infinite variety of ingredients and seasonings, and can be made from wheat, corn, barley, millet, green wheat, barley green shoots, or sprouts, and even rice, tapioca, or breadcrumbs. Seksu Appointed by the Moroccans, it may also sikuk be called, sksu, utsu, ta'am, and even kouski as in Tunisia. The principle is the same. dry cereal floury are dribbled with water and rubbed to form tiny pellets. These are steamed without any cover on a perforated pot set on a stew is bubbling. The small granules swell to absorb moisture and some flavor of the broth. Often, two steam are needed to get the right consistency to separate soft pellets and tender. Often, a thin layer of oil or smen (as clarified butter) is added. Today, precooked couscous speeds up meal preparation. Couscous can be served on a large dish with meat, fruits, vegetables and sauce well seasoned piled on the basis of grain. Or, as in French or Algerian, each portion of couscous can be served in separate plates. Couscous can be savory or sweet, and is usually served a meal lunch or at the end of Diffa (banquet) solely for the purpose of achieving Shaban, total satisfaction.

Sweets and SNACKS
Many pastries, chewing candy nougat type, sweet dried fruit, sweet and spicy couscous and sweet fried pastries are easily accessible. But probably more sugar is consumed in the endless cups of strong sweet tea green mint-flavored than in any other form.

The traditional dessert at the end of a meal is inevitably an array of available fruits fresh, and nuts. Dried fruits can be substituted for fresh. Moroccans probably enjoy their rich pastries gently at the beginning of a meal for the occasion, as in a marriage or circumcision, and especially during the month of Ramadan, when the meal after sunset is often started with sweet cakes or called shebbakias mahalkra eagerly slaughtered with bowls of spicy soup harira.

BEVERAGES
Tiny decorated glasses of green tea served hot, sweetened and flavored with fresh mint are the classic Moroccan drink. Many glasses enjoyed every day any time. But the coffee is too many and appreciated using a Moroccan to start the day. Coffee can be served in black and mild – it can also perform surprise of a mixture of sweet spices and pepper. Soft drinks are increasingly popular, but the sugary fruit drinks containing products local and, sometimes, crushed nuts are enjoyed as refreshing: it is sharbat. Cool leben, like buttermilk, is also a thirst-quencher frequent.

Street vendors sell plain water, fruit juices, and even sharbat. Water is also the time the usual meal accompanied by drinks entrees with green tea after dinner. In wealthy homes, it is not uncommon for drinks meals Water lightly scented with the subtlest of orange flower water, rose petal syrup or other aromatic concentrates.
The prohibitions against alcohol that the back of the Islamic tradition are held to varying degrees. No such restrictions exist in Jewish homes and many Jewish kitchens are known for their homemade wines and fruit spirits prepared from ancient recipes and distilled from a variety of fresh fruit. Wine is a part of Sabbath and festival tradition in Jewish homes.

————————————————– ————————————-

Morocco Love

href = "# ixzz0qzUWtEBb http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Morocco.html">

About the Author

Sundaresh.S

What’s for Dinner? Carnitas or Pulled Pork Tacos