Moroccan Cuisine
Moroccan cuisine is very diverse. Our cooking has been Influenced over thousands of years by Berber, Jewish, mediterranean, middle eastern, portugues, and african cuisines.The unique flavors include unrefined, cold-pressed olive oil, pickled lemon, dried fruit and rich, heavy spices. A healthy cuisine that contains many vegetables and rely on whole grains, freshly prepared food, spices and sweet fruit rather than refined sugar and deep-frying. we use lamb which is a leaner red meat, and couscous which is healthier than rice. Today’s Moroccan food is an exciting blend of spices and textures. Food is grilled or slowly cooked over hot coals, and eating is an experience with breads and dips you can eat with your hands. Most food is served family style where everyone grabs from one plate usually with their hands and bread.
Top 10 Moroccan Dishes
Kefta tagine-Beef or lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce. Just before the dish is ready, eggs are cracked into depressions in the sauce and soon cook to perfection.
Couscous– Is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of buttermilk.
Makouda– Little deep-fried potato balls, delicious dipped into spicy harissa sauce
Zaalouk– Is a smoked aubergine dip, seasoned with garlic, paprika, cumin and a little chilli powder.
B’stilla– Is very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.
B’ssara -Rich soup of dried broad beans is traditionally served for breakfast, topped with a swirl of olive oil, a sprinkling of cumin and bread fresh from the oven.
Tagine-A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes.
Harira-Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander, and served with a sticky sweet pretzel called chebakkiya.
Mint tea-Known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot. It is poured into a tea glass from a height to create a froth called the crown.
