What are fast Moroccan foods

Moroccan cuisine

Moroccan cuisine is known for its diversity and its harmonious combinations, which are made up of Berber, Andalusian, African, Jewish and Ottoman influences - the culinary traces of nomads, immigrants and conquerors.

Typical dishes and preparations

Certain ingredients and preparation techniques vary in Morocco. However, the traditional dishes are common throughout the country. This is particularly typical of Moroccan cuisine

Tagine. The tajine pot with its cone-shaped lid was originally made from clay by the Berbers. There are now hard ceramic tajines that can be used on all types of stoves and in the oven, as well as tajines made from a combination of cast iron and ceramic. Dishes that are prepared in the tagine pot are also called tagines. There are countless variations: meat, fish and vegetables are cooked in olive oil or argan oil. Fruity and hearty combinations such as beef with plums or lamb with quince are particularly popular.

Morocco is also known for its couscous-Dishes. Couscous is made from durum wheat semolina, barley, rye or corn. In Morocco, couscous is not boiled, but rather steamed over boiling water or a boiling dish. More typical Moroccan dishes are the Harira, a soup made from lentils and chickpeas, which is mainly eaten during Lent, Briouatsdumplings made of yufka dough filled with meat, vegetables, cheese or sweet ingredients - and Pastilla, a savory, sweet puff pastry pie.

Spices and ingredients

One of the most typical spices in Moroccan cuisine is cumin, too cumin called. It is used to season meat as well as for tagines, couscous and salads. They are also fresher coriander and smooth parsley a must. Saffron, cinnamon and ginger are also often used. In addition, the lemon, in pickled form, plays as Salt lemon, especially in fish and poultry dishes.

Morocco is the land of spices and can be found in every Moroccan household "Ras-el-Hanout". The spice mixture consists of 35 different ingredients and translates as "boss of the shop". It combines sweet, hot and slightly bitter flavors and mainly contains cumin, cinnamon, nutmeg, anise, chilli, pepper, ginger, allspice, cardamom and clove.

For desserts and sweet pastries are used in Morocco Dates, almonds and honey used and also Rose water and cinnamon. A typical dessert is orange salad with cinnamon or various pastries with almond paste and dates or raisins. There are also couscous, briouats and pastilla in different sweet variations.

Culinary and food culture

Already shopping on a so-called "Souk" In Morocco, the (market) becomes a culinary experience thanks to the smells and various impressions. Baked goods, fruit, vegetables and meat are on offer everywhere, and the huge range of fine-smelling spices in particular is a treat for the eyes and nose. Marrakech and the "Djemaa El Fna" is a well-known culinary highlight. Countless cooks roast meat dishes on charcoal at their stands and large clouds of steam arise in the square, which is full of music, artists, snake charmers, tourists and locals. Hospitality plays an important role in Morocco. An invitation to dinner is an important friendly gesture and the long day in the kitchen and the preparations are never noticeable to the hosts. The table is well set, you are always prepared for more guests. When the words "Bismillah" (in the name of God) have been spoken, the meal can begin. Traditionally, people eat from a plate or from a tagine by hand. Obligatory bread is always served with the meal, which is a symbol of sharing and which is also used as an aid to eating the tagine. After the meal, the Moroccan national drink becomes the Mint tea (a mixture of green tea and nana mint with lots of sugar). The mint tea is by no means only intended for after a meal, it is enjoyed with pleasure and at any time of the day or night.

Delicious Moroccan recipes

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