Moroccan Cuisine

            Moroccan Cuisine is one of the richest and colorful culinary delicacies of north Africa. It is popular across the world due to its simple and elegant way of handling ingredients and cooking.

 

            Couscous, the heart of the durum wheat or semolina which is made into pasta-like grains, is the staple food of Moroccan Cuisine. Couscous is a dish in itself and is never eaten with bread. Couscous is steamed in a double boiler pot called Keskas or the Couscousiere. Traditionally eaten by Moroccan Families on Friday.

 

            Another famous dish Tajines, which are stews made of lamb, beef, Chicken, Fish, Vegetables, Fresh/ dried Fruits, Olives, Prunes cooked in a cone-shaped pot.

 

            Harira, world-famous Moroccan soup, made of lentils, rice, and garbanzo beans(Chick Pea). It is consumed throughout the day as breakfast, lunch, or dinner. It is also traditional to break the feast of the day at Iftar.

 

            Meat dishes such as Kebabs are made of beef, lamb, poultry, and fish knowns as Keftas. Mechoui is a dish in which the whole lamb is cooked on a spit over the fire or in an oven.

 

            The flavors of Moroccan cooking are Coriander, Ginger, lemon, cumin, Onion, Chili, Paprika, Pepper, clove, cinnamon, saffron, honey, and olive oil.

 

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