The Moroccan table decorates unique and varied dishes and dishes that highlight the rich cultural and cultural heritage of the country, making it one of the most prestigious international cuisine.
Moroccan cuisine varies from region to region. Each side has its own special dishes that translate its history and customs and are prepared according to special rituals. The Moroccan table mixes Amazigh, Arab and Maghreb dishes, considering that the Kingdom has long been a land for the coexistence of several civilizations and cultures.
Some experts describe Moroccan cuisine as "unhealthy," where they say it contains a large amount of salts, salts, preservatives and food additives.
While others stress that the preparation of most of the Moroccan meals depends on vegetables, fresh fruits, natural oils and spices, noting that all these components have benefits on human health.
Several previous studies have listed Moroccan cuisine as one of the most famous in the world, where it is always in advanced positions alongside French and Italian cuisine.
Sharp
In Morocco, it is called the "haqqaka" for every woman who is proficient at preparing Moroccan cuisine with distinction. This is a difficult task that requires great concentration and effort, and this area is often reserved for women.
One of the characteristics of the traditional Moroccan table is diversity, where dishes vary from salty to sweet, from animal to vegetable, from cooked to grilled.
Here are some famous dishes in Morocco:
1 - couscous: one of the most prominent dishes in North Africa, and attended by the majority of Moroccan families on Friday, and that the family gather around him immediately after the noon prayer. The most prominent species in the Moroccan couscous, which is called colloquial "couscous seven vegetables."
2 - Tajin: The size and size (thickness or meat or chicken) varies from one region to another, but its presentation is always done in an earthenware box with a cover placed on the base during cooking.
3 - Hira: This dish is related to the month of Ramadan. Although it is only a soup, it is an integral meal for its ingredients, such as meat, lentils, chickpeas, onions and tomatoes.
4 - Bastilah: These were limited to eateries weddings and parties, but they are now attending most of the Moroccan houses, despite their difficulty. It is originally a pancake stuffed with chicken, almonds, fish and other amounts, as desired.
5 - meat with dried plums: a famous recipe to be presented to guests during the feasts and important events. Depend on lamb or lamb with dried plum and some fried almonds.
6 - Bread: There is not without any Moroccan table of bread, which accompanies most of the dishes. Its method of preparation acquires a unique advantage that differs from the Middle East.
7 - Spaghetti: Prepare the noodles, which is a piece of wheat dough, accompanied with chicken with raisins and almonds.
8. Zalouq: A popular dish consisting mainly of fried eggplant or grilled with tomatoes and falafel. Often served as appetizers.
9 - Tea: or "Atai" colloquial, is a drink and not eaters, but months of fire knowledge in Morocco and also loved outside the country.
Seasonal dishes
It should be noted that during religious occasions, especially Eid al-Adha, Moroccan tables are decorated with exceptional dishes, where family members gather around in a traditional festive atmosphere.
In Al-Adha, which the Moroccans call "the big feast," the mothers' mothers prepare meals prepared by the lamb from all sides.
Immediately after slaughtering the udhiyah, the Muslims are keen to prepare "Bolafaf" or "cabbage", which is a piece of liver and lung wrapped in grease is placed on charcoal.
"Tunnel" is also one of the dishes that can not be ignored on this occasion. The meal consists of the intestines of the ram (liver, lung and grease), which cut small pieces before cooking in the pressure cooker with tomatoes, olives, garlic and other spices ..
Last but not least, the "vineyard", which means cow or lamb. After burning and cleaning the remains of coal and wool, they are cooked and served with chickpeas.
