The culinary traditions of Morocco are a real gem in the gastronomic culture of the Mediterranean, shaped over the centuries, imbued with the customs of its neighbors, and at the same time remaining original. The variety of specialties often makes it impossible to adapt its recipes, but the fact that it has spread around the world allows you to fall in love with the cuisine of Morocco from the first meal.
It is based on fruits, vegetables and greens, seafood, lamb, legumes, and wheat cereals. Of the common fat is little olive and cream melted (often flavored with spices). In principle, it is impossible to imagine this cuisine without spices and seasonings, among which the ras el Hanut blend is particularly notable, known in dozens of variations, but almost always including green cardamom, bay leaf, nutmeg and nutmeg, ginger, sweet paprika, cinnamon, black pepper, heavenly grains and turmeric.
In many dishes add a special salty citrus.
Interestingly, pancakes are also baked here for breakfast, or rather, fritters, this is bagrir, they are usually served with honey. You can also tell about Morocco by mentioning the dishes:
- falafel - deep-fried balls from chickpea puree;
- couscous - called, like small wheat groats, which is its basis and side dish, is vegetable, meat, fish and even sweet milk;
- pastilla is a festive layer cake that combines salty and sweet tastes, traditionally there is pigeon meat, boiled eggs and almonds in its filling.
This kitchen presented the world with rose petal jam, but baklava and Turkish delight are practically unknown here, which is explained by the closeness of the region for the influence of Turkish cooking, which for many centuries had a great influence on the gastronomic traditions of eastern countries.
Of the drinks, the most famous is the burning hot green tea with mint, which is appropriate to serve with every dish and just like that (in the latter case, you also need shortbread). And then there is the tagine. In this wonderful thick-walled pot you can cook on the stove and in the oven, the products in it are slowly languishing, keeping the juiciness and flavor. Meat and vegetable (stew) dishes cooked in it are also called Tazhin.
- 300 g of semolina;
- 1 fresh egg;
- 450 ml of water;
- 40 g butter;
- 3 g of baking powder;
- 2 g yeast;
- 60 g of wheat flour.
- Stir the yeast in warm water.
- Pour semolina, flour, a pinch of salt and baking powder to the yeast.
- Add the egg and mix thoroughly. Set aside the dishes for 1.5-2 hours in a warm place.
- After a specified time, gently mix the dough.
- Bake pancakes on a warm, dry frying pan, on one side only. Take off, almost the top non-toasted side will dry.
Tazhin with chicken and dried fruits
- 150 g pumpkin;
- 70 g canned olives (pitted);
- fresh parsley;
- 1 kg of chicken thighs;
- 200 grams of white raisin grapes;
- olive oil;
- 1 fennel;
- 1 tsp. ras el Hanut blends;
- 400 g couscous cereal;
- 1 liter chicken broth;
- 60 g chickpea (boiled).
- Remove poultry from bones, cut into small pieces. Fry the chicken in butter.
- Dice pumpkin pulp.
- Cut the fennel into eight pieces.
- Fold the meat, fennel, pumpkin and olives into a thick-walled dish — a roaster or tagine, fill all with broth, cover with a lid.
- Place the dishes in the preheated 180 ° C oven for 30 minutes.
- Remove the dishes for a minute, put the chickpeas and spices in the dish, return to the oven for another 30 minutes.
- Prepare a side dish, for which lightly salt salt couscous and fill it with 600 ml of boiling water, cover with a lid and hold until couscous absorbs all the water, becomes soft and crumbly.
- 5 minutes before being ready, throw grapes and chopped parsley in the dish.
- Serve the food with a side dish of couscous.
- 250 grams of lean lamb;
- 1 fresh tomato;
- 200 ml of tomato juice;
- 40 grams of dry rice;
- fresh lemon;
- 1/3 cup lentils;
- 1/3 cup chickpea;
- vegetable oil;
- 1 small onion;
- spices (turmeric, cumin, ground black and red pepper);
- ginger root (1.5 cm long);
- chili pepper (a small piece of flesh without a core);
- fresh cilantro.
- on the eve of cooking soup, soak the chickpeas in water for 8-10 hours
- cut the lamb into small pieces;
- peel the tomato and dice;
- thinly chop the onion;
- grate ginger;
- finely chop fresh greens and chillies;
- fry lamb in butter;
- add onions to meat when it is fried in a translucent tone - add ginger, chili and spices;
- Put the tomatoes on top of everything, pour in tomato juice and 300 ml of boiling water, add salt, count 5 minutes;
- add lentils, rice and chickpeas to the pan;
- move the contents of the pan to the beans and grits;
- count on cooking soup over moderate heat for about an hour, 10 minutes before readiness, throw chopped green cilantro into the soup;
- before serving, add a thin slice of lemon to each plate.
- 1 tbsp. l dry green tea;
- 4 sprigs of fresh mint;
- 400 ml of water;
- 2 tbsp. l Sahara.
- Put mint into the teapot, add tea leaves.
- Pour in just boiling, a little more boiling water.
- Cover the dishes with a lid and top with a towel.
- Count down 10 minutes.
- Add sugar to the tea and serve the drink hot.
- 6 lemons;
- 1 bay leaf;
- 1 tsp. fennel kernels;
- 1 tsp. black peppercorns crushed;
- 1 tsp. ground coriander.
- Wash the lemons well and make one longitudinal cut in each one (but do not separate the fruit to the end).
- Then invert each fruit and repeat the incisions on the reverse side, opposite the previous one.
- Mix 12 teaspoons of salt and spices and put one spoon in each cut.
- Fold the lemons tightly in a sterilized jar, sprinkle with 1 tablespoon of salt, cover and place in a dark place in the room.
- After 72 hours, open the container and carefully press the lemons, seal them in a jar. By this time they should become softer and give a lot of juice, but if it is not enough, pour in fresh so that the lemons disappear under it. Again, remove the jar under the lid and place the container in the dark.
- After 4 weeks at room temperature, the lemons are ready.
- Before adding them anywhere, the fruit should be rinsed in cold water. Pulp - for meat, vegetable dishes, cereals, second and first. Crusts - for snacks.