Cuisine

Moroccan cuisine is Mediterranean cuisine is characterized by its variety of dishes from mainly Berber or Arab Jewish traditions using various spices, and pastries made ​​with almonds and honey. It has features in common with kitchens in other regions of North Africa, while maintaining a unique cultural identity. Moroccan cuisine is annually ranked in the top 3 in the world.

Moroccan culinary art was enriched by influences from different civilizations neighboring countries and those who have settled across the ancient times. However as we can influence, the Phoenician , Carthaginian , Roman , Arab , Spanish , Andalusian , Turkish , Portuguese , French and English name . What could enrich and diversify this and make a real and true mosaic art table. But the three major influences experienced by Moroccan cuisine are in fact the Arab influence , Turkish and Andalusian . Arabic regards M'qalla , hammar Me and Me Aammar , regarding the Turkish influence is seen at barbecues and finally Andalusian regarding M'jammar and everything else.

This cuisine is refined by the use of spices and natural flavorings sought. It is also highlighted by the selection of products, good presentation and a spectacular and tidy and friendly service. This also means that it is a festive appetizer cuisine.

Moroccan table is different from others cuisines : French, Chinese , Turkish , Spanish .... reduced to simpler rules, manners and habits, including art and design practices vary from one region to another, from one city to another and sometimes from family to family, making it a true artistic mosaic. These preparations together represent an exceptional array of different dishes.

However, it is observed that there are some commonalities in all regions : the service mint tea, considered welcome drink and welcome , as aperitif or digestive drink or accompaniment. This hot drink is served in the 2nd Ftour between 9 am and 10 am, with batbout : bread roll slightly rose, M'semen : wheat flour cake baked on flat land, R'ghaif : laminated single or thickets, Baghrir : pancakes or thin, large or small sprinkled with melted butter and honey ; Amlou : paste toasted whole almonds , ground with argan oil and mixed with honey, it also supports all kinds of biscuits cakes, or just good bread barley, maize and wheat.

Moroccan cuisine is remarkably distinguished from other cuisines of the world by its specific food, ceremonial, such as cuckoos, the Méchouii the Bastella . These dishes also differ in the method of preparation, from region to region and from city to city , depending on whether the family is urban , rural , easy or medium and also by the richness and availability of agricultural products.

For couscous difference is observed in the semolina used , which may be wheat , barley ( Balboula ) or maize ( Baddaz ), along which the meat can be used either chicken or sheep, beef or even fish in the region of Safi and Casablanca. Vegetables are chosen according to the season, region and which can also be made of onions , raisins and chickpeas ( Tfaiya ).

The Méchoui shows the difference in the meat used, sheep, goat, beef, chicken, and sometimes in the south of camel meat .

The Bastella, which according to some has its origins in Mesopotamia , escapes rather than the rule of diversity of products used in its manufacture . This difference is noticed at the meat and products that make up the farce. We use chicken, pigeon, fish and / or seafood stuffing is usually made with almonds or peanuts or a mixture of both, together with the onion, parsley and egg as base a farce which will be enriched with meat, chicken, pigeons, fish or seafood.