In Moroccan cuisine, diversity and identity were mixed in full. Over the centuries of its existence, it has managed to absorb the features of many culinary traditions. Here you can find echoes of cuisines of different peoples: Mauritanians, Arabs, Jews, Berbers and many other peoples from the Mediterranean and the Middle East. This was consistent with both the geographical location of Morocco, and the course of world history. Moroccan cuisine is considered to be one of the most delicious cuisines in the world. Let's study it in more detail.
How to eat
First, we'll figure it out, as in Morocco it's customary to eat. First of all, you should know that, traditionally, a few hearty and delicious dishes are put on the Moroccan table( especially if there are guests in the house) to get the most out of the food. Cutlery in Morocco is not in honor. In any case, it is not at all necessary that they will be present on the table. Food is taken with your hands, using your index, large and middle fingers. You can take a piece of cake and use it to scoop up food.
Before meals and afterwards, hands are necessarily washed in bowls with rose water( everything is like in the eastern fairy-tales about life in the palace of the sultan), to which essential oils are added. In the large Moroccan cities, this tradition has practically disappeared, and on the tables there is necessarily a device, so you can participate in a traditional meal without appliances only in the provinces.
The main meal of the Moroccans is the noon, after the prayer. If it is cooked correctly, it turns out abundant, tasty and satisfying.
Traditional dishes of Moroccan cuisine
So, what is the basis of the Moroccan table? Today it is vegetables and fruits( especially a lot of citrus fruits), meat and seafood, cereals and spices.
Despite the fact that Africa is usually associated with desert lands, this is not so. Although the desert here and a lot, but fertile land in Africa is also enough. Not an exception and Morocco - in the local market you can buy fresh herbs, vegetables and fruits all the year round.
In Morocco, olives are grown. The most famous are the olives from Marrakech and Meknes. Most of them are exported, although Morocco uses them - as an ingredient in many dishes and for preparing snacks.
Pride and profitable article of state income are citrus fruits. Loves here and beans. And beans in Morocco use a huge variety. For example, peas. In Morocco in the food ideas are so common peas, and chickpeas, and large-bodied shish. And there are lentils, soybeans and beans.
With Moroccan grains familiar for a long time and for wheat, barley and millet in its kitchen has its place of honor. But the rice here appeared relatively recently - it was brought to Morocco only by French conquerors.
Cows, sheep, goats, ducks, chickens and turkeys for Moroccan tables are grown here in the Atlas Mountains. And the Atlantic Ocean gives them seafood. The main fishing industry of the country is located in the port of Agadir, famous for its canning industry, as well as full of fishing boats and schooners.