Do not miss Moroccan Food
Do not miss visiting Morocco to eat in the night market and also in cafes overlooking the main square, all of which are delicious and much cheaper than eating in the most famous restaurants that are mostly located in new cities or in luxury hotels. You should also try tea with mint, Which is very popular among tourists and locals as well.
Moroccan Tea
:
Moroccan tea is called not because it is prepared from the leaves that grow on farms in Morocco. Raw materials are imported for this brew from China. The name of this unusual tea speaks about the love of his people throughout Morocco. Local residents enjoy such a drink at home, in cafes, restaurants and abroad. His guests are always ready for his guests to provide the original green tea, which is prepared and presented in a special way.
Description of the drink
Moroccan tea is not only popular and a favorite drink of the locals, but also a sign of goodwill and hospitality. It is presented during each holiday, at each meeting. If the guest does not want to abuse the owner, he must drink at least three cups of green tea with mint.
Moroccan cuisine dates back to ancient times and is due to Morocco's interaction with the outside world for centuries. It is a mixture of Amazigh, Arab and Maghreb cuisine in the Middle East, the Mediterranean and Africa. Chefs are in Moroccan cuisine. Moroccan cuisine was also ranked first in the Arab world and Africa, and second globally in 2012.
Couscous
Couscous, perhaps the most famous of Moroccan dishes, is often referred to as the country's national dish. The term, couscous, refers to both the pasta itself and to the dish made with meat and vegetables piled on top of the pasta. Couscous is a pasta made from semolina flour, mixed with water and rolled into tiny balls and dried. While it can be prepared in boiling water, it is typically steamed over the pot where the meat and vegetables are being cooked.
Of the recipes associated with the Arab Maghreb and has a long history and spread the fame of this dish to all over the world and became each country prepared by different ways and the Xixi has several names including couscous and Balamazighe pronounce Sixo or Saxo Balaxalixx is not a kind of grain, but is a semolina with flour and hand drip water and salt and rub in a way Circular until the balls form couscous and the Moroccan couscous dish a meal full of food because it contains vegetables, chicken and Xixi, which is easily digestible
Tagine is a traditional Moroccan stew cooked in a clay pot (a shallow, circular dish with a conical or rounded lid) known by the same name. The tagine is considered a symbol of hospitality and is still a major culinary method of food preparation in Morocco. Tagines are made with meat (beef, lamb or goat), poultry or fish, and vegetables or dried fruits, and sometimes eggs. Slow cooking with spices in this traditional cookware gives tagines a distinctive and delicious flavor. Diners usually gather around the tagine and eat directly from the dish, using bread as a utensil to soak up the sauce and scoop up the vegetables and meat.
Tagine
Harrira
Harira is a hearty, savory tomato-based Moroccan soup made with legumes (lentils and chick peas), lamb, herbs and spices. Recipes vary by region throughout the country. Although it is eaten throughout the year, it is particularly popular during the month of Ramadan, when it is typically served with dates, milk and chebakia to break the fast at sunset.
