Cooking Morocco - is comprise a lamb, beef, chicken and camel meat, couscous, rice, pulses. Also widely consumed fish delicacies, root vegetables, herbs and seasonal fruit. Moroccan dishes in the kitchen preparing slowly and carefully, their seasoned with fresh herbs and spices. Cooking Morocco is full of contrasts - a platter and often sweet and salty, and crisp: Meat dishes are often seasoned with fresh or dried fruits. Most popular dishes Moroccan cuisine: lamb soup with coriander and beans, chicken broth with spices, pastilla (pigeon meat, eggs, almonds, dough, sugar powder, cinnamon), tajine with quince and meat (lamb with figs, dried apricots, prunes, pine nuts or raisins).Cooking Morocco - combines the traditional elements of Arab, Berber, Mauritanian, the Middle East, as well as the Mediterranean, African, Iberian and Jewish cuisine and their influence.
On the table is served a wonderful abundance of dishes. At the traditional luncheon are not supposed to lodge cutlery on the table and should all have with the help of a large, index and middle fingers of his right hand. In early lunch often served with a bowl of hot water with a slight scent of pink water for washing hands.
Sometimes first served soup. Moroccan traditional soups very thick and filling. Harira - mutton soup with coriander and beans, which give the first post at the end of Ramadan and soup (chorba) - slightly spicy chicken broth. Also at the beginning of meals served roasted meat, often mutton. Often lunch served at the beginning of the traditional seasonal tajine example: tajine of beef, raisins and pine nuts. Couscous usually served at the end of lunch. Couscous - a semolina grains - one of the main ingredients in Moroccan cuisine. Falling grains in olive oil and then diluted with liquid from the tajine and preparing for a couple - finally get floury and aromatic couscous. This dish is always served hot - cold couscous idea to use only popular abroad. At garnishes in Morocco is most often served rice, beans and, of course, vegetables. Salads are made from a variety of ingredients and served as a cold or hot.
Pastilla - a puff of dough pies with a variety of fillings, which can be not only sweet: pastillu also make with chicken, fish and meat. Preparation of the traditional holiday dishes enough labour, as well as filling shifted among all sections of thin dough. It is believed that the most delicious pastilla - with filling of pigeon meat and almonds. Above pasties powder sprinkled with cinnamon sugar.During lunch in a circle pass the bread home with small vases of salt and caraway. Options for baking and desserts in Morocco, a lot of luxury in the eastern pastille sweets, pistachio nuts, almonds and fruit to the more conventional us stuffed with honey, crispy rolls and biscuits. Complete dinner and seasonal fruit pies with sweet fillings, including honey, nuts, cinnamon, sesame seeds and fennel. Served sweet mint tea, emerging from green tea with fresh mint and plenty of sugar - is a perfect tool for improving digestion, at the end of the abundant meal.
Although Morocco produces wine, Muslim culture prohibits alcohol, so it is rarely served at the table.
