Moroccan food

Moroccan food (healthy)

Moroccan food is a subject worthy of attention. I will present here some discoveries of Moroccan eat. Of course, there are many others and I think it would be very difficult to show in a few images all the diversity of Moroccan cooking.

Couscous 

With or without meat, it is eaten today with a spoon all gathered around a dish. Also, important to know, it is traditionally eaten on Fridays and is served with a glass of Lben (fermented milk that looks like yogurt) at the end of the meal.

Couscous

The tajine 

is also one of the emblematic dishes of Morocco. There are also some of them, with or without meat or even no vegetables at all (eg tajine kefta with minced meat and eggs). Each region has its tagine. The dish, called tajine, is heated very hot and is served hot. We eat it all sitting around the dish and it is the bread that serves as the cover.

The tajine

Here is a Moroccan tAjine gives some steps:

1. Heat the tajine. Pour the oil and wait until it is boiling. Cut onions into strips. Add salt and red pepper powder. We can also put some saffron to give more color or other spices. Add tomatoes peeled and cut into cubes.

preparing The tajine

2. When the onions have lost their water, add the meat or not. Wait until she is cooking. Add if necessary spices. Then arrange the potatoes cut into strips in a circle. Wait a bit for them to cook. Add peppers cut into strips and a tomato slice (for decoration) and if desired olives. It must look aesthetic!

The tajine

3. Simmer until well cooked. Serve hot with bread.

Morocco is also known for its pastries Here are presented on this plate some specimens, a large part of them being prepared from almond paste.

pastries

I can not finish this list without mentioning the mint tea. Well prepared, it is absolutely delicious, and there is nothing better than waking up in the morning with a good smell of tea! let s learn how to do it: we heat the water. In a teapot, we put the tea. Water is poured several times to decaffeinate the tea. Then we add sugar (a lot) and mint.

 La Pastilla is a kind of big cake super bust (the restaurant is better to order one for two people) that we eat as input. If you want something lighter, there are also salads that are very good!

 La Pastilla

In the basic foods that we find in everyday life, there is the bread that we eat here in quite impressive quantities. It is round, white and accompanies all meals. In the photo, I put it next to a box of laughing cow cheese because it's about the only valid cheese in Morocco

Moroccan bread with a box of laughing cow cheese 

In the evening, we eat the harira. It's a very bursty soup that contains lentils or chickpeas.

On the street, there are often street sellers selling all kinds of merchandise. What you can appreciate most here in morocco is the fresh orange juice at a price more than democratic. you can also enjoy a small bowl of snails (yum yum ...) or a chickpea cone.

And finally, just a word in the way we buy food, most things are in bulk. The meat is hung out in the open, there are no or few fridges. The chickens are kept fresh in the most natural way possible, ie viva

For fruits, a lot of fruits are ahead. Example: peaches, cherries, strawberries ... Also, given the large amount consumed.
sugar is not sold in small pieces but in large cubes.
Green tea is usually sold in packs (no tea in tea bags) and fresh mint wafts the markets ...

I let you discover the rest by coming here to Morocco. or even visiting my website cheffarid.com my blogger pastryofmoro. I hope I have not unpacked too much and especially too much erratic things. I also hope you have not put too much into your mouth and otherwise, you know what's left to do;)

see as well

 pastilla   

Moroccan cooking

Moroccan-bread

traditional-moroccan-soup-harira