Marruecos

Moroccan cuisine

The cuisine of today´s Morocco can be considered a mixture of cuisines from the Berbers, the Moors, the eastern and also acquired Africa and the Mediterranean in general.Moroccan cuisine is a family kitchen, a Moroccan proverb says: "خلال وجبة, لا نتحدث" meaning "during meal, do not talk"

History

Indigenous ethnicity in Morocco is the Berber and today they remainas largest percentage of the population. In the year 683 a.D Morocco was invaded by the Arabs and they continued the conquest to the Iberian peninsula. This led invasion had Moroccan cuisineMediterranean influences through its exchange with the Al-Andalus.

Staples

Staple foods are concentrated in four courses:

-The Kasksou baddaz or Couscous: These small balls, whether meat,vegetables, lamb or saykout, which steamed in special containers called alcuzcuceros or Barma.

-The Bastela or Pastilla: Print is lamb or chicken, spicy, interspersed with almond paste. All this iswrapped in a puff pastry dough and cooked sugar coated.

-The Mechoui: Consists of roasting a whole lamb in the oven and served with couscous, lemon, almond or plum.

-The Djej Mcharmel: It is a dishthat takes marinated chicken from the day before in a sauce that contains a lot of garlic, pepper and salt, and then be overflowed in lemon and olives.
Meat

Among the most popular meats inMoroccan cuisine is the lamb and poultry, especially chicken and chicken. The meat is usually prepared stew or kebabs.

The tride stuffed chicken, the Kedra touimia which are a traditional recipe forcooking the birds, ground beef or khelea, the mashwi is a way to prepare lamb meat marinated in a Berber-style barbecue made with a fire prepared for the occasion, lamb m'rouzia, among others.

FishThe seafood and fish are more common in coastal areas and is usually eaten cooked or fried, there is little in the hinterlands for being a hot country and requiring complicated cooling systems...