National Moroccan dish. Moroccan national cuisine

Shokran, Morocco!

The first and most important thing to know when visiting a tangerine country is that any antiseptic is the manna of the Lord, the best achievement of mankind, the most necessary thing in the world, and it is better to process everything, even tangerines.

The second and more pleasant moment is that the Moroccans add a lot of a wide variety of spices to their food. It's not like in Thailand - no spacy, please! The main ingredients of the national cuisine of Morocco are spices. That is, without them, nowhere - this is literally an "explosion" of natural flavor enhancers.

And third - be prepared for the fact that Moroccans eat a lot and densely. Almost all dishes have a solid composition, and portions, in the opinion of Europeans, if not huge, then quite large.

You will never find pork in Morocco, it is a Muslim country. We strongly advise you to try lamb and mutton in the Kingdom, the Berbers know a lot about cooking this type of meat.

Bread (flat cakes, baguettes), olives, mustard, olive oil and various sauces reminiscent of adjika are always served at the table.

You can write poems about Moroccan bakery products, we have been dreaming about them for a week now after arriving at home. Probably, the unearthly recipe for baguettes and croissants went to this country from France since colonial times.

Moroccan cuisine, like all exotic cuisines, is not for everybody. However, we can say one thing for 100% - in Morocco, both healthy lifestyles and PPs and those who, in principle, never liked baking, begin to crush bread for both cheeks. Tested on my own experience!

Of the first courses, of course, it is worth highlighting harira. This is a local soup that is often not even included in the menu. You need to check with the waiter about its availability in the institution, but in almost all places it is a priori available and costs from 12 to 20 dirhams (about 100 - 150 rubles).

Harira is a thick meat soup with chickpeas, lentils and tomato. The soup is so thick that at first we thought it was porridge!

Harira is served differently everywhere, somewhere with dates, somewhere with figs, somewhere even with sesame cookies and sweets, but we recommend trying it with boiled eggs. Exactly! Simply peel a boiled egg, cut it in half or mash it as you like, and add it to your soup.

Harira is cooked in beef broth, so the soup is very nutritious. From spices, fresh herbs, garlic, cumin, cumin, cinnamon, ginger, turmeric are usually added to it.

Interestingly, the Moroccans themselves prefer to eat stew not for lunch, but in the late afternoon, before the last prayer.

From the second courses of traditional cuisine, we singled out for ourselves tagine with meat and couscous with lamb.

In general, a tagine is a dish, something like our clay pot, only its lid is high and cone-shaped. The dish "Tazhin" is cooked in this dish, and the products in it are not boiled or fried, but languish for several hours.

Meat, poultry or fish are pre-marinated in spices, then folded into a tagine with coarsely chopped vegetables, everything is again heavily sprinkled with spices and languishing under the lid for at least 2 hours. Salted lemons are often added to tagines, they are very popular in Morocco as a condiment.

Couscous is a semolina-based cereal, by the way, a universal side dish, sold in Russia in any supermarket.

The Couscous dish in Morocco is national and is a boiled cereal with stewed meat (lamb, beef, poultry) and vegetables (pumpkin, peppers, eggplant, potatoes, tomatoes, zucchini and others).

Naturally, the dish is richly seasoned with spices. Berbers drink couscous with kefir, which seems, at first glance, a little suspicious. But you take a chance and try - it's really very unusual and delicious!

You can not ignore the Moroccan salad, it is exactly what it is called - Moroccan salad. Here we will surprise you, but the classic Moroccan salad is a salad of very finely chopped tomatoes, cucumbers and onions, seasoned with a dressing of sunflower oil, lime juice and vinegar.

Serving a salad of fresh vegetables in the summer at the dacha, you can safely say that you have prepared a traditional Berber dish! As they say - everything ingenious is simple, this salad with local flatbread, before harira or tagine, is simply wonderful.

Of the traditional desserts in Moroccan cuisine, it is very difficult to single out anything. Sweets like baklava, puffs with various jams and honey, cakes and biscuits are sold on every corner in any city and even in the smallest village. We have never tried something tasteless - everything is at least pleasant.

And, of course, tea! Drinking green tea with mint (Mint tea) and sugar in this country is not even a ritual, it's like a tribute to the national culture. If you order "mint tea", then be sure that the tea will be green, with a lot of mint and cloyingly sweet.

If you have any restrictions on the intake of sugar, ask to bring it separately. With an increase in the flow of European tourists, waiters in local establishments are becoming more understanding and accommodating.

Tea is served in small teapots for 1-2 people, the main thing is not to steep the tea too much, otherwise the tea will be so strong that it is impossible to drink it.

Morocco is an amazing country that vividly demonstrates that there is a completely different universe on this planet, different from yours! Having plunged into the life of local residents, it is not easy to accept and realize many cultural moments. But the cuisine of the Kingdom of Morocco is unlikely to leave anyone indifferent!

Morocco cuisine is considered to be one of the most amazing in the world. According to Paul Wulfert, a well-known connoisseur and expert in this matter, this is due to many reasons. Firstly, Morocco is an area of ​​an ancient highly developed civilization with a pronounced palace culture, characteristic of monarchies. Secondly, this country has always been at the crossroads of world trade routes and has been influenced by various world cultures. The most important thing is that there are absolutely all the ingredients used in various cuisines of the world. The very history of the state contributed to the formation of its original and unique cuisine. The best cooking traditions of the Berbers were enriched by the Andalusian Moors, who once fled from the Spanish civilization. Something remains of the culinary habits of the Turks, who once occupied Algeria. Much was brought to Moroccan cuisine by the Arabs and their eternal neighbors - the Jews.

Moroccan cuisine is based on fresh vegetables, cereals, fruits and spices, meat and seafood, which this land is so rich in. Its fertility is so great that all year round in the vegetable rows of local markets there is a real abundance of greens, magnificent fruits and vegetables. The Moroccan canned olives of Meknes and Marra Kesh, which are also popular with locals, are world famous. Various types of legumes enjoy special honor in the diet of Moroccans. Among them, only peas are presented in several forms: ordinary, Turkish peas - chickpeas, large-fruited - shish. Soybeans, lentils, beans and grains are used a lot and often. If crops such as wheat, barley and millet have been in Moroccan cuisine for a long time, then rice appeared relatively recently - it was brought here by the French colonialists. Morocco's favorable climate complements its abundant coastal waters. There have always been plenty of fish in this part of the Atlantic. Meat and poultry are supplied by the highlanders who raise cows, sheep and goats, turkeys, ducks and chickens. There are relatively few spicy dishes on the Moroccan national menu, but there is harissa - a paste made from hot peppers, garlic, olive oil and salt, which successfully compensates for this deficiency. Many see the secret of the appeal of Moroccan cuisine in this bizarre combination of spicy and sweet.

Moroccan National Dinner

After the prayer at noon, it is time for the main meal. At the same time, a lot of dishes are put on the table. Lunch often begins with meze snacks. Cold and hot vegetable salads are served on small plates with hobsom, seasoned to taste with Roman cumin and olive oil. In addition, olives and olives are put on the table.

In the cuisine of Morocco, salads can be both an additional and independent dish. They are usually served with tagine or couscous. If salads are served separately, then each guest gets his own portion. The famous Moroccan salad recipe includes tomatoes, cucumbers, green peppers, olives and boiled potatoes. Even more popular are salads made from sweet peppers, sweet peppers with cucumbers, as well as carrot salad, to which cilantro is added.

Shergi is another Moroccan dish. Shergi is rice salad. It includes radishes, herbs, parsley and citrus fruits. Batinjaan is a salad with fried eggplants and oranges. It is topped with tomato sauce. Tabbouleh salad is made from mint, chopped parsley, wheat, tomatoes and seasoned with olive oil.

In addition to salads, hummus is often served as an appetizer - mashed chickpeas (chickpeas) Hummus is seasoned with sesame or olive oil, garlic and lemon sauce. Piah are pickled white beans. While in Morocco, you can taste falafel - a very popular dish in the Middle East. It is deep-fried in the form of balls of pea puree.

When dinner begins, pastille is placed on the table - a layer cake sprinkled with powdered sugar and cinnamon. Its gourmet filling is made with nuts, eggs, onions, chicken, parsley and almonds. This dish is very difficult to prepare. On the table of poor families, it appears only on holidays.

The main dish of the feast is a spicy meat stew called tagine. It must be served with bread. The Moroccan tagine is very different from the Tunisian. It is very similar to an omelet. However, in both Morocco and Tunisia, tagine is prepared in the same dishes. Since ancient times, local nomads called a clay pot, which has a conical shape, a tagine.

The main product used in the preparation of the Moroccan tagine is meat. Tourists who have already been to Morocco are advised to try chicken tagine with dried apricots.

Also, an important dish on the table of the inhabitants of North Africa is couscous. Couscous has over a hundred seasonal and regional varieties. According to tradition, it is eaten with large spoons or fingers from a common dish.

For dessert after dinner, slices of nutmeg melon, fresh fruit, melon, watermelon, honey and nut pastry with sweet mint tea are served.

Moroccan cuisine

Couscous is semolina topped with stew and vegetables. Couscous is a traditional Berber dish. In Morocco, it is prepared with nuts, raisins, spices, vegetables and chickpeas. In these places, such varieties of couscous as fish, meat, chicken and vegetarian couscous are distinguished.

As for Fez, here you can try couscous with 7 vegetables, including: zucchini, onions, turnips, pumpkins, hot peppers, tomatoes and carrots.

Traditionally, couscous is served on the table on special occasions, as well as on Fridays. The dish is prepared within a few hours, so it can only be tasted in restaurants in big cities.

Soups

Harira is a soup made from lamb. Vegetables and legumes are usually added to it. The soup is often seasoned with turmeric, which gives it a yellow color. The Harira is believed to be of Berber origin. It is usually served for dinner in Ramadan.

Another hearty and thick Moroccan soup is chorba. Chorba is chicken broth with spices. Moroccan cuisine is also famous for its fish soup, imjadra and ab goushte fasl.

Fish and seafood

Seafood occupies one of the main places in the diet of Moroccans. In the spontaneous markets of Agadir, Essaouira and Rabat, as well as in port restaurants, you will be offered a huge assortment of the freshest seafood and fish. Here you can try tuna, sardines, stone bass, mackerel, shrimp, octopus and rays.

Many appetizers, salads and baked goods include seafood and fish. You should definitely try the orange crab salad, as well as the octopus salad.

Fish is usually grilled or stewed. However, sometimes it is stuffed, for example, in the preparation of baked tomatoes, which are stuffed with mackerel.

Fish tagine with tomatoes, potatoes and green peppers is very popular with locals. This dish came to Morocco from Andalusia.

Another famous fish dish is samak-bi-tahina. It is a fish fillet, which is fried in foil, with lemon sauce. It is also worth trying samak-ke-bab - this is marinated fish, pieces of which are strung on a skewer.

Fragrant soul of Moroccan culture

Edmond Maran-el-Maleh - Moroccan writer called the cuisine of this country - the fragrant soul of the Moroccan culture. Flavored water, which is infused with orange flowers, is used to flavor salads, confectionery and Tajiks.

In Morocco, chili peppers are very popular - hot red peppers. Coriander and dried ground ginger are used in the preparation of tagines. Cinnamon is used in dishes such as couscous and bistia. Ground cumin (cumin) is seasoned with chicken and various meat dishes. It is the most common spice in Morocco. Turmeric is a permanent component of harira. Mint is added to Moroccan tea. Parsley is usually sprinkled on tagines. Star anise seeds are used to add flavor to baked goods. Sesame seeds are added to desserts and pastries. Black pepper is often used in the preparation of tagine. Saffron is used in rice dishes. Thanks to him, these dishes acquire a characteristic aroma and color. A mixture of dried spices called ras jl hanout is also used to flavor many dishes. Any spice merchant has a special recipe for this mixture.

Poultry dishes

Chicken dishes are considered the most delicious dishes of Moroccan cuisine. Chicken is often steamed or grilled. It is also often fried. Usually chicken meat is served with vegetables. Jej emshmel chicken is an example of a traditional combination of ingredients. It is prepared with olives and lemon. In Morocco, you can try chicken with sauce. The sauce includes hot pepper and Roman cumin. In addition, local cooks often prepare chicken with parsley and egg sauce.

Chicken tagine is a very popular dish. It is cooked in butter. At the same time, pepper, onion, chickpeas, saffron, lemon and almonds are added to it. The chicken is usually stuffed with almonds, raisins, eggs, rice, greens, or all at once.

A wonderful Moroccan dish is chicken pastilla. When preparing it, chicken meat is first chopped. After that, it is poured with lemon-onion marinade and eggs, and then sprinkled with crushed almonds to taste. Then the filling is wrapped in a thin dough and sprinkled with cinnamon sugar. It is possible that the dough recipe, which is almost transparent, was taken by the Moroccans from the Chinese.

Meat

Moroccans know how real meat should be. They cook it amazingly. The most delicious meat dish in Morocco is lamb. Sheep (raised in Morocco) have most of their fat near the tail. Thus, Moroccan lamb does not have a pungent odor, which is typical for meat of European breeds. Usually young lamb is baked, stewed and grilled. The lamb is baked until the meat can be torn apart by hand and eaten. Lamb is served with raisins, chickpeas, apricot jam or onion sauce. At the same time, aromatic herbs and spices are added to it.

Moroccan cuisine is also famous for its beef, veal and goat dishes. Muslim culinary traditions forbid the consumption of pork.

Moroccans are very fond of using a combination of fruit and meat in their cuisine. The roots of this tradition go back to Middle Eastern recipes of the Middle Ages. They came to the country from Baghdad. Proof of this is the clear similarity between Moroccan dishes and recipes from Al-Baghdadi's cookbook.

Among the huge number of meat dishes, the most popular are kefta, shish kebab and kamuniya.

Meshvi is a lamb that is baked over a fire. This dish is usually served during special occasions and religious holidays.

Bread

The most important product for a Moroccan is bread. Long before the conquest of these places by the legions of the Romans, the Berbers were already sowing wheat. The very first Moroccans sow durum wheat. They are used in the confectionery industry. In addition, semolina is made from them. Authentic Moroccan couscous is also made from wheat. Wheat substitutes are used only because of the shortage of durum wheat.

Freshly baked bread is on the table at every family meal. Bread is not only eaten, but also used as a cutlery. In every house in Morocco, housewives bake their own bread. Most often it has the form of a flat roll of large sizes. It is convenient to dip it in liquid dishes, which are very common in national cuisine. The dough is prepared on water without fat and milk.

Dessert

The cuisine of Morocco is famous for the abundance of desserts and sweets that were introduced by the Arabs. Many of them are based on spices and fruits. In resorts and big cities, honey pastries are sold everywhere. As for the small Berber villages, here you can only try a simple flour dessert. It is made from thin dough.

Kaab el gzal is the Moroccan equivalent of the croissant. It is sprinkled with sugar and stuffed with almond paste. Kaab el Gzal is the highlight of the dessert menu. Baklava is a popular pastry. It is layered with toasted and ground nuts, pistachios, hazelnuts and honey syrup.

Makrud is sweet tubes. They are usually stuffed with dates.

Of the many varieties of spicy and sweet pastries, briouats are famous. They are made from thin dough with chicken, meat and smoked fish. Moroccan halva is known as chebakia.

Beverages

The favorite drink of Moroccans is mint green tea. It tastes like mint infusion. According to tradition, in Morocco, attention is paid to the ability to brew tea. In addition, great importance is attached to the technique of pouring tea. Curved spouts of teapots make it possible to fill small cups with this drink from a rather high height.

In the national meal, mint tea plays the role of a separate dessert. One of the most important local rituals is tea drinking with relatives and friends. Moroccans drink tea with a bite.

Wherever you travel in Morocco, you will be offered hot strong coffee everywhere. It is prepared with cardamom. It takes a while to get used to this coffee. Less popular is kahu kasse - coffee with milk.

Since ancient times, grapes have been grown in Morocco. Before the Islamization of the state, there were many winemakers here. But after the establishment of Muslim foundations, winemaking came to naught. And only with the arrival of the French, it began to develop again. The colonialists took the matter seriously. Wine from Morocco was taken to France. There it was mixed with French wines. As a result, it already went to the end consumer under French etiquette. However, after the country gained independence, wine production fell again. But even today Moroccan wines are very popular in many countries of the world. The decoration of the local collection of red wines are Cabernet President, AitSuala, Maghreb, Taleb, Osta-le, Bouluan and others. The best white wines of Morocco are Schud-Sotel, Bassro and Valpierre.

As for spirits, Moroccans prefer mahia, whiskey and imported gin among them.

Where to eat in Morocco

Moroccans agree that the best dishes of local cuisine are prepared by local hostesses. Thus, home-cooked food is preferred.

The country also has a huge number of public food outlets. Connoisseurs of the exotic of the East should visit the bazaars. These are truly amazing places. Here, alluring smells of mouth-watering dishes are heard from all sides. And those who love traditional food can visit places such as Djemaa el Fna, located in Marrakech.

Thanks to the significant influence of French traditions, many restaurants and cafes have appeared in Moroccan recreation centers. They most often offer visitors European and French dishes.

In the 1980s, many fast food outlets appeared. Their signature dish is the Spanish bocadillo. And in the 1990s, the mass appearance of food stalls was noted in Moroccan catering. In Arabic they were called mah-laba. These establishments sold all kinds of dairy products, breakfast cereals and juices. But closer to 2000, more and more world-famous restaurant chains began to appear in the big cities of Morocco.

People with a sensitive stomach should be careful when choosing a dish. But this does not mean that local food should be avoided. Only after trying it, you will get the most complete impressions of your trip to Morocco.

salted lemons

Thanks to salting lemons, they can be eaten throughout the year. In addition, even more flavor is extracted from them.

According to the Moroccan method, salting begins with the fact that fresh fruit is cut into 4 parts. After that, salt is put in the lemons. Then lemons stuffed with salt fill a spacious dish. At the next stage, a little water is added to the container. Then it is covered with a lid and put in a cool dark place for a couple of weeks.

When ready, the lemon pulp becomes jelly-like, and the rind becomes tender and soft. In this case, the lemon has a richer flavor. This citrus recipe is found only in Moroccan cuisine.

The cuisine of Morocco, despite the small size of this country, belongs to the most famous cuisines in the world. Such fame is explained quite simply - Moroccan culinary traditions combine elements of African, Arabic, Spanish, French, Jewish and Berber cuisines. How Moroccan chefs manage in such a cosmopolitan variety not to lose their own face, we will tell in this publication.

Regional preferences of Moroccans

Another feature of the cuisine in Morocco can be considered its contrast. Due to the geographical abundance of this country (hot coasts are replaced by snowy peaks), culinary traditions depend on the area and the people living on it. For example, the inhabitants of each of the Moroccan regions have their own opportunities for growing various crops. Those of the Moroccans who live in the desert mainly eat barley flour tortillas. Highlanders prefer dishes from legumes and vegetables, dairy products and fruits. And the inhabitants of the coastal region, who extract seafood from the sea, managed to make their cuisine the richest and most diverse.

But, regardless of the region of residence, all Moroccan cooks without fail use spices that grow in picturesque oases. Without adding ginger, zira, cardamom, saffron, coriander to dishes, it is difficult to imagine Moroccan cuisine. And in this cuisine, sweet can be combined with salty, and sour with bitter.

True, local customs may seem completely wild to many tourists - the fact is that Moroccans do not use cutlery while eating, but take food with their hands (using three fingers of their right hand). But that's the way it is here. In general, the cuisine of Morocco is very.

Spicy hearty meals

As in many other countries of the world, the Moroccan meal begins with soup (there are countless of them in the national cuisine of Morocco and they are all hearty and thick). The most popular soup in Morocco is "harira" - it is cooked with lamb and legumes. Quite often, local chefs cook both "ab gushte fasl" - a bean soup and a soup called "imjadra", for which lentils are used. The basis for other soups are chicken, fish and meat broths.

A separate place in Moroccan cuisine is given to meat. Preference is given to lamb(here it is boiled, baked, fried, stewed, etc., served as a second course), but Moroccans also do not disdain other types of meat. Chicken in saffron or honey sauce, stuffed pigeons, camel meat simmered under the lid for several hours - all this can be tasted in any restaurant. And for Moroccans, shish kebab, revered by many and beloved in our country, is just a cheap (albeit very tasty) pleasure. It can be purchased along the roads and at the entrance to the oriental bazaars.

Traditional (and more refined than barbecue) Moroccan meat dishes include couscous - steamed semolina cooked with vegetables and stewed lamb. But since this dish requires several hours to prepare, then taste "Couscous" tourists do not succeed in every Moroccan restaurant. If you set yourself the goal of tasting this dish without fail, then you must remember that the method of preparing couscous is highly dependent on regional characteristics and the imagination of the cook.

Pigeon meat pies are very popular.. They are not always found in restaurants, since it is customary to cook such a delicacy exclusively for guests at home. In appearance, such a product resembles a pie made from the thinnest puff pastry, and the owners are convinced that the more layers of such dough in the pie, the greater their respect for the guests Yu.

Also, hospitable hosts can surprise their guests with "meshua" - lamb meat baked in a clay mold or roasted over an open fire. Sometimes, by special order, "meshua" can be tasted in some restaurants.

From fish dishes, fans of Moroccan cuisine are advised to try fried fish fillet balls with spicy sauce and "sharmulu" - fish with olives, parsley, coriander, onions, ginger, pepper, lemon juice and salt, and seafood - oysters in golden sauce and tubules dough stuffed with shrimps.

Sweet desserts

Another attraction that vividly characterizes the cuisine of Morocco is the presence of a huge amount of sweets in it. Perhaps this is the influence of Arab traditions, but deliciously cooked dishes delight representatives of all countries without exception. And how can you refuse sweets made from nuts and honey with the addition of fruits and spices?

Moroccan sweets are: "kaab el-gzal" (the local version of French croissants), "baklava" (the Moroccan analogue of baklava), "goriba" (reminiscent of oatmeal cookies), "makroud" (tubes with date filling), "pastila" ( almond dessert).

The favorite drink of Moroccans is mint green tea, to which sugar is added without fail. Of the other drinks in Moroccan taverns, you can find very strong coffee with cardamom. Being a Muslim country, Morocco is not too fond of fans of more strong drinks. And although alcohol, if desired, can be bought in special shops, local residents are more supportive of those tourists who manage with mint tea.

All dishes of Moroccan cuisine are original and interesting. They are prepared carefully, slowly and without haste, putting their whole soul into it. But, despite all the variety of Moroccan dishes, you need to get used to them gradually and carefully.

National Moroccan cuisine is an original mix of Arabic, Berber, Jewish and Mediterranean cuisines. To create the national dishes of Morocco, fruits, vegetables, meat and seafood are used. But the main feature of traditional Moroccan cuisine is spices. Moroccans flavor their dishes with a variety of spices and aromatic herbs, achieving a distinctive taste. Trying the local cuisine is definitely worth it, you are guaranteed a firework of taste sensations.

Traditional Moroccan cuisine

Soups in Morocco are the basis of any meal. They are made here very thick and satisfying, so you definitely will not stay hungry. And the choice of soups is extensive enough to satisfy even the most fastidious.

Chorba. Under this name in Morocco hides a spicy chicken broth cooked with herbs.

Harira. This Moroccan soup is made with lamb and beans and generously seasoned with coriander.

Fish soup. It is customary in Morocco to add a variety of herbs and cloves to fish broth. It is the cloves that give the taste of the soup a special piquancy.

Ebaba. Perhaps the most surprising Moroccan soup for a European. This is a bread soup and worth a try if only for the sake of the exotic taste.

In Moroccan restaurants you will find an almost endless abundance of meat dishes. Meat is cooked here in thousands of different ways, and fish dishes are very diverse. Thanks to a huge palette of spices and herbs, Moroccans even prepare ordinary scrambled eggs in a special way.

Shashlik. Different types of meat, spices, vegetables, a variety of combinations of both allow Moroccans to create many variations of this dish. You can't try everything, but it's worth trying.

Pastilla. This dish is very complex in execution, it is prepared from meat and dough. And, of course, a lot of spices are used.

Tajin. Beef, quince and other ingredients of this dish are stewed in a special way in specially designed dishes.

Meshua. So in Morocco is called baked or fried lamb meat. Of course, with spices.

Mutton. Among the most popular options for preparing this meat are lamb with dates, dried apricots and prunes and lamb with pine nuts and raisins.

Mishna. Chicken baked with a variety of spices.

Steamed chicken. In this case, the bird is stuffed with herbs and spices.

Guyin el ghalmi. Under this name, lamb goulash is hidden, of course, cooked with a large number of spices.

Vegetables, fruits and a variety of grains in Morocco are not inferior in prevalence to meat dishes. Salads and vegetable stews are at a premium here and very varied. And oranges are generally used almost everywhere.

Shergi. A salad in which greens and citrus fruits complement the base of boiled rice.

Stuffed eggplant. They put rice, small pieces of other vegetables, meat and, of course, spices.

Salads with oranges. There are a great many of them in Morocco, and many of them are very complex in terms of the method of preparation.

Roasted sweet pepper salad. The name speaks for itself. Pepper slices are lightly fried, and then a salad is prepared on their basis.

Moroccan roast with vegetables. Vegetables come here of several varieties and are richly flavored with spices.

These are just a few of Morocco's huge list of vegetable dishes. No less than vegetables, they love a variety of pastries and desserts. Oriental sweets are in high esteem here, and desserts are prepared with fruits and almonds, and they are definitely worth paying attention to.

Xra. This traditional Moroccan bread is passed around at dinner and dipped in small bowls of salt and cumin.

Bastia. In Morocco, this name is given to pancakes, which, thanks to herbs, have a bright aroma.

Rgaif. Also pancakes, but with filling. Which one - you need to find out directly in the restaurant.

Briouate. Moroccan meat pies.

Briki. These small pancakes are made from unleavened dough, and a boiled egg is used as a filling.

Beshkito. Moroccan crispy biscuits. Nice addition to tea.

Avzet. So in Morocco they call special buns stuffed with meat and spices.

The main drinks of Morocco are mint tea and strong coffee with cardamom. Coffee is drunk here a lot, and it is distributed almost everywhere. But coffee with milk is less common and has its own name, kahu cashier.

Among strong alcoholic drinks, the local Mahia is popular, however, foreigners drink it more. Muslim traditions forbid the locals from drinking alcohol. Morocco produces some of the best wines in all of North Africa.

What can a European eat in exotic Morocco?

Moroccan cuisine is a mixture of colors and tastes. It harmoniously combines sweet and salty, sour and tart. Mysterious Morocco, saturated with the smell of oranges and similar to the fairy tales of the Thousand and One Nights. A part of the world where they live according to ancient laws and long-established customs, but are not afraid to experiment with traditional cuisine, boldly adding culinary finds from other nations

The daily routine in Morocco is strictly subject to Muslim canons. The first meal should be no earlier than 12 noon, immediately after prayer.

The lunch meal is a beautiful ritual that has not changed over the centuries. Guests are seated on colorful...

INGREDIENTS

COOKING METHOD

Step 1
One of the main and most delicious condiments of Moroccan cuisine - salted lemons - must be prepared in advance, because it is not possible to buy it from us.

Step 2

Step 3
Put the lemons in a jar, pressing against each other, and ...

Olive oil: 2 tbsp. spoons
chicken fillet: 400 g
cinnamon: 2 teaspoons
tomatoes: 3 pcs.
chicken broth: 400 ml
prunes: 50-70 g
raisin...

onion - 4 pcs.
chickpeas - 250 g
carrots - 6 pcs.
pumpkin - 500 g

salt - 1 pinch
butter - 25 g
raisins - 100 g
couscous - 700 g
salt and pepper - 1 pinch

Peel a piece of pumpkin and...

Couscous with chickpeas, beef and vegetables / Moroccan cuisine

mixture of Moroccan spices "Ras El Hanout" * - 1 tsp.
vegetable oil - 4 tbsp. l.
peeled tomatoes (canned) - 380 g
onion - 4 pcs.
chickpeas - 250 g
carrots - 6 pcs.
pumpkin - 500 g

FILLING: beef (collar or shoulder) - 1 kg
salt - 1 pinch
butter - 25 g
vegetable oil - 6 tbsp. l.
raisins - 100 g
couscous - 700 g
salt and pepper - 1 pinch

Prepare the couscous according to the instructions on the package, adding raisins, oil and salt to it.
Peel and chop the onion. Heat the oil in a frying pan and fry the beef cut into pieces. Add an onion. Salt, pepper and spices "Ras El Hanout". Add peeled tomatoes and simmer for 15 minutes.
Peel a piece of pumpkin and...

Tagine with lamb and rice / Moroccan cuisine

Ingredients
700-800gr. lamb (shank or shoulder, all to your taste)
3 medium onions
5-6 garlic cloves
1 bunch of cilantro
½ teaspoon turmeric
½ teaspoon ground ginger (you can use fresh ginger)
½ teaspoon barberry
1 cinnamon stick
2 tablespoons olive oil
sea ​​salt
freshly ground black pepper

Tfayi Sauce:
50-60 gr. white raisins
1 cup green tea
1 bulb
1 teaspoon butter
1 cinnamon stick
1 tablespoon sugar
½ teaspoon cinnamon

Sauce Royale:
70gr. figs
70gr. dried apricots
70gr. dates
200g sugar
1 teaspoon cinnamon
1 cinnamon stick
350ml water

For rice:
400-500 gr. basmati or long grain rice
50-70...

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1. Garlic
ITALIAN CUISINE
An ingredient found in abundance in almost every Italian dish. It’s better for you not only to crush it into borscht and throw it into jars for pickling cucumbers - after all, the guy boosts immunity, helps the heart, lowers blood pressure. You just need to eat it right: chopped (suppressed) garlic should lie in the open air for about ten minutes before heat treatment in order to have time to develop allicin, a compound that is especially beneficial to health.

2. Mint
MOROCCA CUISINE
Moroccan cuisine is famous not only for its many lamb dishes, but also for mint tea. Mint has been used in oriental medicine for centuries, and modern research confirms that this fragrant...

Briouat - Moroccan sweet

Briouat is a traditional Moroccan dessert made from the finest filo dough with a sweet nut filling and citrus flavor. Preparing for Ramadan and just like that. Sweet, fragrant rolls (briuats) stuffed with rice pudding are sprinkled with powdered sugar and dipped in honey, it turns out very tasty, and you can’t even believe that such a wonderful thing can be prepared from rice so simply.

1/3 cup basmati and wild rice mix (you can use any you like)
milk 1 glass
filo dough 4 sheets
sugar 1 tbsp
powdered sugar 1st.l.
zest of an orange, lemon, 0.5 tsp each
walnuts 2-3 tbsp crushed
butter 60 gr.
honey 2 tbsp
cinnamon 1 stick
pinch of vanillin

For rice...

Moroccan lamb with prunes "Maghribi"

Moroccan traditional cuisine is very colorful and widely known and popular for its exquisite spices added to dishes. Maghribi de cordero y ciruelas - lamb maghribi with prunes is a prime example of this. If you like tasting and learning new tastes, please come to the table.

Chickpeas - 100 g
Lamb - 500 g
Onion - 1 pc.
Carrots (Large) - 2 pcs
Celery root - 1 pc.
Leek - 1 pc.
Prunes - 150 g
Olive oil
Turmeric - 1 tsp
Ginger - 1 tsp
Cinnamon - 1 tsp
Allspice - 0.5 tsp
Flour (in the dough) - 1 stack.
Yeast (Dry) - 7 g
Water
Salt
Cilantro (or parsley) - 1 bunch.

Soak chickpeas overnight
Chop the lamb into large pieces and fry on a medium ...

Traditional Moroccan biscuits GHRIBAS

Ingredients:
Flour - 500 gr
Sugar - 100 gr
Toasted sesame seeds - 2 soup spoons
Salt - a pinch
Rust. Oil - 1 Moroccan tea glass is approximately 150 ml
Melted. Drain. Oil - 1.5 tea Moroccan glass
Dry yeast - 2 sachets.

Cooking method:
1) In a deep bowl, mix flour, sugar, sesame seeds, salt, melt. drain. oil and grow. oil. Mix vigorously until smooth and leave alone in the refrigerator overnight.

2) Add yeast and knead again, then roll into balls and place on a greased or lined baking sheet and place in a preheated oven at medium heat.

3) Decorate with powdered sugar and cinnamon (if desired)

Save it to your wall so you don't lose the recipe!

Moroccan Ksra

Moroccan tortillas with semolina and anise flavor. This is a traditional side dish for tajine - Moroccan goulash, but also goes well with salads, dips or cheeses. These cakes can be served cold or hot.
Bread is salty, tastes like pita bread. It's delicious just to break it off!

200 ml water
250 gr white bread flour
75 gr semolina
5 ml anise extract
1 1/2 tsp salt
1/2 tsp sugar (put more -1 tsp sugar)
1 tsp quick dry yeast
olive oil
sesame seeds for sprinkling

If by hand, then dilute the yeast in a small amount of water with sugar and mix with the rest of the products. Knead the dough. Divide the dough into two or four parts, roll into balls and with your hands ...

Pastilla

Dish based on Moroccan cuisine. Pies with meat filling and couscous, spices and raisins will not leave you indifferent. Pastilla is a traditional Moroccan dish, a layered meat pie traditionally made from squab (meat of young pigeons). In the modern world, the ingredients for its creation are often chicken, fish or offal. Often serves as an appetizer. Harissa is a spicy, red-colored pasty sauce made from chili peppers (sometimes dried or dried) and garlic, coriander, cumin, salt, and olive oil.

INGREDIENTS
Couscous - 100 g
Zira - 1 tsp
Turmeric - 1 tsp
Cinnamon, almond petals, sesame
Garlic - 4 tooth.
Onion - 2 pcs.
Raisin...

Salted Lemons / Moroccan Cuisine

INGREDIENTS
As many lemons as will fit in a 1 to 2 liter jar
Coarse non-iodized sea salt

COOKING METHOD

Step 1
One of the main and most delicious condiments of Moroccan cuisine - salted lemons - must be prepared in advance, because it is not possible to buy it from us.

Step 2
Take as many lemons as will fit in a 1 to 2 liter jar and coarse, non-iodized sea salt. Thoroughly scrub all lemons with a brush to get rid of the waxy residue. Then, on each lemon, make vertical cuts that do not reach the center by 1–1.5 cm. Start these cuts with salt, stuffing it as tightly as possible.

Step 3
Place the lemons in the jar, pressing...

Moroccan chicken with raisins, prunes, honey and cinnamon

Moroccan cuisine is considered one of the richest and most diverse. The abundance of spices and spices makes it bright, and a huge range of products gives scope for the richest culinary imagination.

And Moroccan chicken is no exception: it is an amazing dish that breaks all “gastronomic stereotypes”. This chicken is not spoiled by the "dessert" dried fruit garnish and the aroma of cinnamon - on the contrary, something fantastic is obtained!

The perfect side dish for this dish is fried rice.

To make Moroccan chicken with raisins, prunes, honey and cinnamon:

Olive oil: 2 tbsp. spoons
chicken fillet: 400 g
cinnamon: 2 teaspoons
tomatoes: 3 pcs.
chicken broth: 400 ml
prunes: 50-70 g
raisin...

Moroccan twisted pancakes

Treat your big and small men with such unusual round pancakes (Rghaif) - Moroccan Meloui (Melvi, Melui)

Semolina (360 g for the dough and about 1/2 cup more for forming pancakes) - 360 g
Wheat flour - 250 g
Brown sugar - 2 tsp
Salt - 2 tsp
Yeast (dry) - 1/4 tsp
Water (warm) - 330 ml
Vegetable oil (for forming pancakes) - 150-200 ml
Butter (for forming pancakes) - 100 g
Honey (+ melted butter for sauce)

Mix flour, semolina, salt, sugar and yeast in a suitable bowl. Traditionally in Morocco, these wide clay dishes are used for kneading dough. Adding warm water, knead the dough.

Knead the dough for at least 20 minutes...

Tagine with chicken

A tagine is essentially a large ceramic frying pan with a lid. It is also the name of the most popular dish in Morocco. I did not exhibit this recipe, because tagine in the vastness of our Motherland is not a very common thing, to put it mildly. But then I thought that almost everyone has ceramic pots with lids, woks or, in extreme cases, ducklings. And today, finally, I captured the whole simple, I must say, cooking process in great detail. I highly recommend this recipe, it turns out juicy, tender and very fragrant chicken!

Chicken - 1.5 kg
Onion (large) - 3-4 pcs
Lemon (Salty) - 1 pc.
Black olives (to taste)
Ginger (fresh, piece 3-5 cm)
Garlic - 4-5...

Moroccan tagine with lamb and egg

Kefta Tagine. Moroccan tagine with lamb meatballs and fried egg in spicy tomato sauce. Today I have a very tasty Moroccan dish - Kefta Tagine. This is what is served at the Moroccan restaurant Le Timgad in Paris, which is located near the Arc de Triomphe (if you pass by, stop by to try the original). A distinctive feature of this tagine is the presence of lamb meatballs, cumin, paprika, saffron, fried eggs and olives. This tagine is best served with couscous, but rice will also be good. And be sure (!) to serve fresh cakes! They are very tasty to soak spicy tomato sauce and liquid yolk flowing from the "fried eggs". And about cilantro, about ...

Moroccan chicken with raisins, prunes, honey and cinnamon

Moroccan cuisine is considered one of the richest and most diverse. The abundance of spices and spices makes it bright, and a huge range of products gives scope for the richest culinary imagination.

And Moroccan chicken is no exception: it is an amazing dish that breaks all “gastronomic stereotypes”. This chicken is not spoiled by the "dessert" dried fruit garnish and the aroma of cinnamon - on the contrary, something fantastic is obtained!

The perfect side dish for this dish is fried rice.

To make Moroccan chicken with raisins, prunes, honey and cinnamon:

Olive oil: 2 tbsp. spoons
chicken fillet: 400 g
cinnamon: 2 teaspoons
tomatoes: 3 pcs.
chicken broth: 400 ml
prunes...

Moroccan tea...

Moroccan mint tea, you can’t pass it by ... And every housewife has her own secret, many use 2 teapots, separately for green tea and mint, in the south you will be offered mint tea with orange water or oil, in season with orange tree leaves . In the north, the tea will be sweeter than in the south, the addition of pine nuts will be a pleasant surprise ... And with all this, the tea will be unique and with a unique taste, try

Mix sugar with butter, add the rest of the ingredients and leave the finished dough for 15 minutes in cling film
make the filling and form 12 balls
We form the dough into a sausage and divide into 24 parts
roll out the dough, put the filling on top and 2 part of the dough ...

Moroccan chicken liver on sour cream pancakes

I want to treat you to a very tasty dish. I love offal, especially liver. And you?
I cooked this recipe many times, it was very tasty, but today I cooked it differently, it turned out even tastier, my additions are below :)

Ingredients for 2 pancakes:

Chicken liver 600 gr.
Olives without stones 120 gr.
Pine nuts 3 tbsp.
cilantro 1 bunch.
Dill 1 bunch.
Garlic 6 cloves.
Olive oil 5 tbsp.
Salt, pepper, paprika.

For pancakes:

Sour cream 30% 250 gr.
Egg 1 pc.
Flour 6-7 tablespoons.
Butter 1 tbsp / spoon.
Sugar, salt

Cooking:

Wash cilantro and dill and finely chop.
Peel and mince the garlic.
Mix the liver with olives, pine nuts, herbs and garlic.
Add...