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The
scents, flavors and aromas of Moroccan cuisine are particularly
rich in diversity and quality.
Centuries
of conquests and invasions have largely contributed to create
such a culinary diversity, bringing new ingredients and new
combinations to make the best.
The
Morocco produces a wide variety of fruits and vegetables which
almost all species of tropical and Mediterranean. The desert is
also a major producer of dates, distant oasis provide a rich
harvest each year. Very fond of seafood, Moroccan also consume
large amounts of fish and seafood And the nature offering
generous pastures, raising sheep and goat's milk is ideal.
Without forgetting the poultry which is very popular and
integrated into most dishes.
The
Andalusians have passed on their knowledge of ingredients such
as olives, olive oil, some fruits, nuts and herbs used in the
preparation of dishes.
The
Arabs, they have introduced spices, dishes based on grains and
several varieties of bread.
And as
the french and the Italians, their cuisine has influenced the
habits rather like bread which now forms an integral part of
every meal, except perhaps for the couscous, not need!
The
tagine and couscous are the two most popular dishes in Morocco,
couscous is eaten elsewhere every Friday. But the most popular
preparation for special occasions, the pastilla. Whether the
chicken, pigeon or fish, it is a tasty mixture of sweet / salty,
all in a thin puff pastry with almonds, decorated with sugar and
cinnamon. You can eat the best pastillas in his hometown: Fez.
And
we can not do a complete tour of the Moroccan cuisine not to
mention the famous "mechoui", which is a lamb that is
cooked in the coals and that is served for the traditional
festival of Aid al Kebir, which takes place at the end of
Ramadan. |
