Influence and history:
Dish, seasoning and olive oil in a restaurant overlooking the Oudan Dam.
Morocco as a springboard and a meeting place for many civilizations, its kitchen was influenced by the original Amazigh cuisine as well as the Andalusian Arab kitchens and kitchens carried by the Maurice when they left Spain, Middle Eastern kitchens and Arab kitchens.
Morocco dates back to the fleeing refugees of the Abbasids who left Baghdad in the Middle Ages and settled in Morocco, bringing with them the traditional recipes that have become commonplace in Morocco and forgotten in the Middle East. This proves what al-Baghdadi wrote in his works (12th century AD) about Iraqi recipes and similarities with contemporary Moroccan dishes. The distinctive feature of Moroccan cuisine is the cooking of fruits with meat such as quince with lamb or apricot with chicken. As well as the effects on Moroccan cuisine that came with Maurice (Muslim refugees) who were expelled from Spain during the Spanish Inquisition.
According to Paula Wolfert, a Moroccan cuisine specialist and author of the most famous book on the subject (see recipe books section):
Second, there are four things that are necessary for a nation to develop a great kitchen: the first is the abundance of ingredients and a rich country, and second, the diversity of cultural influences: the history of the nation, including its foreign domination, and usually the culinary secrets of imperialist adventures. In the end, the existence of elegant palace life, without royal kitchens, without Versailles or the Forbidden City in Beijing, in short, requires a demand for cultural gatherings, Morocco is, fortunately, bringing all four together. "
the ingredients:
Morocco produces a wide range of Mediterranean fruits and vegetables and even some tropical regions. It also produces large amounts of sheep, poultry, livestock and fish that form the base of the kitchen.
Use Spices:
Spices in the central market in Agadir
Spices are widely used in Moroccan cuisine. The importation of spices into Morocco began with Sayed Abdel Ati for thousands of years, many elements, such as saffron for coloring, mint, and olives from Meknes, orange and lemon from Fez, and local products. The mouth of the spice group includes cinnamon, cumin, coriander, ginger, lemon, red pepper, anise seeds, sesame seeds, coriander, parsley, thyme, (Saffron) and mint.
Structure of meals:
Lunch is the main meal, except for the holy month of Ramadan. The formal way of serving the meal starts with a series of hot and cold authorities, followed by the Tajine. Eat bread with each meal. Often the next dish is lamb meat or chicken, followed by couscous with meat and vegetables. Then the end of the meal serves a cup of mint tea in Morocco. It is common for Moroccans to use three fingers to eat and to use bread.
main dishes:
The most common Moroccan meal among the people is the couscous, which is very old and was invented by the Amazigh. Chicken is the most popular type of meat that is eaten in Morocco. The most common red meat in Morocco is beef and then lamb. The sheep in North Africa have a lot of fat concentrated in the tail, which means that the Moroccan lamb does not have the acute flavor, which is usually in Western sheep and give it an undesirable taste.
Among the most famous Moroccan dishes are couscous, Bastille, Marouzia, Tagayn, Tangerine, Zallouq, Bisara, Harshah, Al-Mashman, Al-Baghreer, and Al-Huraira. Although the latter is a soup, it is considered a complete meal and is usually served with dates during the month of Ramadan.
authorities:
Moroccan authorities include raw and cooked vegetables, served either hot or cold. There are among the cold authorities Zalok, a mixture of eggplant and tomatoes, and Takaoka, a mixture of tomatoes, green pepper, smoked garlic and spices, and characterized by the kitchens of the cities of Fez and Taza in the Atlas.
Candy:
Moroccan sweets are not necessarily served at the end of the meal. The dessert group is deer heel ("deer horns"), a pastry stuffed with almonds and sugar. Another dessert is honey cakes, a piece of fried dough and immersed in a vase of honey with sesame seeds. Grid candy Candy is eaten during the month of Ramadan. The Coca-Cola dessert is a coconut cake, biryas, crankel, graiba, hamburgers, slaw, and squash.
Drinks:
The most popular drink is mint green tea. Traditionally, preparing mint tea in Morocco is a form of art and drinking with friends and family is one of the most important rituals of the day. The method of pouring tea is as important as its quality. Paired with tea offering cones or sugar cubes.
Moroccan fast food:
The sale of traditional fast food on the street is commonplace for a long time, and the best example of this is Djemaa el Fna Square in Marrakech. Beginning in the 1980s, the new restaurants "bocadillo" (a Spanish word for Shatira, widely used in Morocco) began to appear. The bocadillo is a baguette baguette stuffed with salad and one type of meat, or similar tortilla, which is also a term widely used in Morocco.
During the 1990s, a new trend began to emerge. The dairy shops and the new products (Al Mahlaba in Moroccan Dharja) spread throughout the cities in Morocco. They generally offer all kinds of dairy products, juices and breakfast, as well as bocadillos, where they compete fiercely with restaurants that have been around for years.
In the late 1990s, the country also saw the opening of multinational fast-food chains, especially in major cities such as McDonald's.
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