The Features of Moroccan Cooking
“Moroccan cuisine is extremely refined, thanks to Morocco‘s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fes, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.”
Moroccan recipes are full of taste, shade, and aroma. The key can be found in the fact that most of Morocco’s cuisine is natural, free from bug sprays, and not genetically customized. These days where you can appreciate a bananas from Ecuador, a apple from Atlanta, and a Kiwi clean fruit from, well, New Zealand, all in one sitting. Morocco’s regionally expanded produce make its recipes stand out as clean vegetables and do not travel far before they are sizzling on your dish.
Unlike any other nation, you’ll discover seasonality to impact what is and is not available at a given season. The early summer to delayed springtime months proffer the best clean fruit, such as berries, cherries, apple masks, melon, and especially tomato vegetables. As fall comes around, more dry clean fruits and vegetables are prepared. You may enjoy such things as figs, pomegranates, and other fruit (which are also expanded in Meknes for the nation’s plentiful wine exports). Whatever the season, nuts, peanuts, apples, crush, pumpkin, fava legumes, peas, dried beans, eggplant, lovely peppers, and lemon are available.
Italy and France have left behind recipes that have been implemented and tailored by Moroccans. One such dish you will definitely experience on the food selection menu is couscous. Couscous is the nationwide Moroccan bowl and contains a large quantity of spices and herbs, various foods, and vegetables that are all steamed together. If consumed at a Moroccans’s home, don’t be surprised if they dig in with their hands. Typical is to form couscous paintballs and pop them into the mouth like a gumball. Also common is the habit of those eating near you to keep adding food to the serving area straight in front of you. Be advised to pace yourself accordingly.
Finally, one of Morocco’s most dining pleasures is the tagine. A tagine is both the pot the food is prepared in and the food itself. Cooked over a bed of hot coals, a tagine is a conical ceramic usually containing various foods (lamb, meat, or goat, prepared with an range of local vegetables. All types of tagines are available and a given area might have its own special bowl.
Some of the best tagines are to be had in the southeast areas as well as in the hills. Dining places will often have a tagine on the menu and curbside areas will always have a few food choces prepared for your pleasure. The best tagines, however, are healthy because of their spices or herbs such as paprika, vegetables, cumin, and beans. Many high-end restaurants may not serve the most common recipes you’ll find in a Moroccan home, but will often come up with exciting blends to entice the taste, such as lamb and lovely tomato and nuts, or the frequent poultry and olive tagine frequently are offered as well.
No matter your choice, enjoying Moroccan recipes is a gourmet’s heaven in each route you turn. From Marrakesh to Fez, down to the Sahara Wasteland and over the High Atlas Mountains, Moroccan dining is a true pleasure for those looking for delicious journeys.
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