MOROCCAN FOOD SPICY AROMATIC DIVERSE
Moroccan food : Introduction
The Atlantic coast of Morocco is very famous for its fish and seafood.
In addition to the very popular sardines, the fishing ports provide a large quantity of sea bream, sea bass, pageots, and hake every day.
Generally, these are cooked in a marinade, with chermoula, for example (olive oil, coriander, cumin, garlic, and chili).
However, they can also be enjoyed grilled.
After tasting the oysters and sea urchins, don’t miss the sardine koftas; they are excellent and absolutely impossible to find anywhere else.
Moroccan food : The tagine
Authentically Mediterranean and rich in colors, Moroccan cuisine is the result of multiple influences: Berber, Arab, and Jewish.
Consequently, the Moroccan culinary heritage is very diverse, offering numerous regional or family variations of the same dish.
Additionally, Moroccan cuisine shares several dishes with its neighbors, Algeria and Tunisia.
with the best known being Couscous, Méchoui, and, of course, Tagines.
Tagines (or tagines) are preparations of Berber origin, made from meat or vegetables, and their name comes from the terracotta container, with a conical lid in which they are cooked.
The steam condenses inside the container, slowly watering the dish and thus concentrating the flavors and aromas.
Once cooked, the dish is placed directly in the center of the table and shared among all the guests, who use small pieces of flatbread to grab the food.
This complete dish is optionally accompanied by small cooked vegetable salads, known as kemia.
Moreover, there are many recipes for tagines made from meat (such as pieces of lamb, beef, or meatballs), as well as from fresh or dried vegetables and fruits.
Moroccan food : Couscous
It is a special dish from Morocco, whose praise continues to travel the world.
In fact, there are four different ways of calling couscous in the Maghreb: kusksi or kusuksi, saksu or suksu, kuskusu, and kuskusun.
Here is the origin of this typical dish from the Maghreb region.
Couscous has a dual origin.
Firstly, it is a traditional staple food from Maghreb cuisine, and secondly, it is a Berber culinary specialty.
This dish finds its genesis entirely in Africa, and more precisely, in North Africa.
Thus, it is an emblematic recipe of this region, which is prepared according to various local and cultural variations.
Moroccan food : The pastilla
Pastilla is a traditional Maghreb dish.
Specifically, it is a kind of puff pastry made with onions, pigeon (or chicken, guinea fowl, or sometimes seafood).
Parsley, coriander, hard-boiled eggs, and almonds.
with a sweet-salty flavor and a touch of cinnamon. Typically, it is served at parties, just before the main course.
Moreover, the word “pastilla” comes from Spanish.
When the Moors left Al-Andalus in 1492, they took many recipes with them, including pastilla. Consequently, this dish, made with pigeon and almonds, is often presented as coming directly from Al-Andalus.
It utilizes poultry such as pigeon, quail, and partridge.
However, some researchers, including Paula Wolfert and other Moroccan specialists, suggest that this origin could be a coincidence and that the recipe might actually be of Berber origin.
Moroccan food : Harira
Harira is a typical dish of the Moroccan gastronomic tradition and is also widespread in western Algeria.
This rich and nutritious soup is made from pulses and meat. Although it can be enjoyed all year round, it is most often prepared during the month of Ramadan.
In fact, Harira is the dish with which the fast is traditionally broken during this holy period.
Moreover, this is one of those dishes where the recipe can vary from family to family.
Among the ingredients that are never lacking are diced meat, generally lamb, beef, mutton, or chicken, legumes (especially lentils and chickpeas), tomato, and lemon juice, all seasoned with spices and herbs.
Another characteristic of this soup is the addition of tadwira, a slurry of flour or, more rarely, sourdough mixed with water.
which gives the dish a dense consistency and a slightly acidic taste (in the case of yeast). The recipe generally unfolds in two steps.
First, we brown the meat with the onion; then, we add the water, tomatoes, legumes, spices (such as cinnamon, paprika, and cumin), and sometimes a handful of rice, wheat, or vermicelli.
Meanwhile, the tadwira is prepared separately: the flour or yeast is mixed with the water, which is added towards the end of cooking, slowly to avoid lumps, along with the lemon juice and herbs (especially coriander and parsley).
Finally, Harira is usually served with dates, dried figs, honey cakes, and hard-boiled eggs.
Moroccan food : Fish
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