TOP 07 MOROCCAN FOOD

 

Moroccan cuisine has since been aware of the most versatile kitchens in the world. The reason is due to the interaction of Morocco with the outside world a centuries, as a combination of Amazigh, Arab and Middle Eastern, the Middle East, the Mediterranean and Africa. The chefs are in the Moroccan cuisine over the centuries in Fez, Meknes, Marrakech, Rabat and the foundation for what is known for Moroccan cuisine today. The Moroccan cuisine is also ranked first Arab and Africa and the second world in 2019 after France.... 

The following slides feature 07 famous Moroccan foods to seek out in restaurants and in Moroccan homes

01

Couscous 

Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions. Lamb, beef, or chicken is stewed along with a variety of vegetables, then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate. 

Not into veggies? Then you may want to try couscous tfaya with caramelized onions and 

raisins.

02

 Tagine

The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew that takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. It's arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies, and sauce.

For a vegetarian version, simply omit the meat (you'll need to reduce liquids and cooking time) or try a veggie-only tagine

03

Lamb or Beef With Prunes

Even if you don't normally reach for prunes when grocery shopping, don't be put off by this particular combination of sweet and savory. Your palate will be well rewarded for venturing into new Moroccan territory with this lamb or beef with prunes recipe. The meat is cooked until buttery tender with saffron, ginger, and onions, then topped with prunes that have been poached in syrup with cinnamon and honey. Crunchy fried almonds serve as a garnish. Still not convinced? Then maybe you'd rather try another classic Moroccan dried fruit tagine, chicken with apricots.

04

Harira

This soup called harira is traditionally the dish that everybody eats daily after the breaking of the fast during the month of Ramadan. Made of chickpeas, lentils, onions, and meat, it is very rich and nutritious, allowing you to recharge your batteries after the fasting day. Harira is usually served with dates and small pastries.

05

Pastilla

This dish is undoubtedly the emblem of Moroccan parties and celebrations. The traditional recipe is prepared with pigeons, but depending on the preferences, chicken can be used. For those who love sweet and sour, this Moroccan dish will certainly please them. The brick pastries also called “warka”, are used as containers and are stuffed with almond stuffing. Cinnamon and orange blossom water are required, powdered sugar is used to decorate the dish. For those who prefer salty, there is a fish version of this dish. 

06

Mechoui

It is in an earthen oven that Moroccan women used to cook the leg of lamb. It is a princely dish, prepared for a special occasion such as a wedding (in this kind of event you can use all the lamb). Leg of lamb is usually served with an assortment of salads or roasted or grilled vegetables. Cumin is an essential ingredient in this dish that will delight lamb lovers

07

Rffisa

Moroccan Rffisa is a kind of alternative. It is considered known and more consumed, representing popular. It is many with many benefits as its health components provide the body and gain immunity against cold diseases, for example. It also contains a large amount of mineral salts, which helps women in the pyramid period where he helps to clean the womb of women. This is for this is a basic eaters of the night.