Kathy Salazar

Florida Real Estate

To The Cuisine Of Morocco

Moroccan cuisine is considered one of the most eminent of the world thanks to its international dimension, its wealth and its variety. The Moroccan gastronomy is the result of countless influences; including the European, the Berbers, the Arab and the Moorish. This article will focus on specifically Moroccan cuisine and will expose several traditional dishes, cakes and different types of breads. What is characteristic of Moroccan cuisine? Moroccan cuisine is very famous, mainly thanks to the use of natural products. Firstly, there be pointed out that the majority of Moroccans use natural oils such as olive and argan oils, which are not necessarily everywhere.

The use of spices such as salt and pepper, ginger, turmeric, cumin, saffron or paprika is also essential in the cuisine of Morocco. Also, Moroccans prefer to use aromatic plants and herbs such as basil, parsley, cilantro Green, marjoram, mint, lemon verbena and the za tie, especially with tea and as decoration, in addition to the onion and garlic to add flavor to your recipes. Moroccan cuisine also makes use of different types of meat: chicken, lamb, veal, goat, camel, etc. Thanks to its geographical location, there is also a large variety of fish that play an essential role in the Moroccan gastronomy and offered the Moroccans to develop numerous dishes in which the fish is the most important element. What are the most famous Moroccan dishes? In Morocco will have chance to enjoy many dishes: couscous, the most famous of all Moroccan dishes are on first place. It is the favorite of the majority of Moroccans food Fridays at noon or at night of achoura (one month after the ait Al adha).

There are many types of couscous. For example, there is the couscous with seven types of vegetables and legumes, couscous with escalopes or kourdass, the sweetened couscous or seffa, etc. Also the traditional tajine may be prepared with different types of meat (chicken, lamb, goat, veal or camel) fish or legumes and vegetables.

Thu, February 6 2014 » News