Moroccan cuisine : 2nd best gastronomy in the world
The influences of the different cultures present in Morocco (Amazigh, Arab, Andalusian, etc.)
make Moroccan cuisine one of the richest in the world. This is how it was ranked 2nd best gastronomy in the world in 2014 by WorldSIM Travel Blog. Welovebuzz offers you the essentials of Moroccan cuisine, dishes cooked in all homes of the kingdom.
Whether it is with seven vegetables or onions and candied fruit, couscous remains one of the most common dishes of the Moroccan family and is generally prepared on Fridays. The preparation requires a certain technicality since the very hot semolina is handled with bare hands and must be mixed three times.
This dish is a kind of meat or fish stew that can be served with vegetables or dried fruit. Spices are essential to the success of this dish which is simmered in the utensil that bears its name “the tajine”. For vegetarians, there is the Berber tagine which contains no meat. What is impressive about this dish is that it can be an everyday dish, very economical, or for more special occasions.
This soup is traditionally the dish for breaking the fast during the month of Ramadan. Made up of chickpeas, lentils, onions, and meat, it is very rich and nutritious, allowing you to recharge the batteries after the day of fasting. The Harira is usually accompanied by dates and small pastries.
This dish is undeniably the emblem of Moroccan celebrations. The traditional recipe is prepared with pigeons, but depending on preference, chicken can be used. For fans of sweet and savory, this is a dish that will awaken a thousand and one sensations in you. The leaves of briks also called “warka” are used as a container and are stuffed with an almond stuffing. Cinnamon and orange blossom are essential, powdered sugar is used to decorate the dish. For those who prefer savory, there is the fish version of this dish.
It is a dish commonly prepared on the 3rd or 7th day of birth. Very thin msemmen leaves are cut into ribbons and drizzled with a chicken sauce with lentils and fenugreek (halba). Coriander, saffron, and ginger are a must for this recipe. This dish can also be made by replacing the msemmen leaves with what is called “trid”.
We could not have written an article without mentioning the Tanjia Al Marrakchia. This local specialty of Marrakech bears the name of the earthen jar in which the dish is cooked. The tanjia is therefore a dish that is traditionally prepared by putting the pieces of lamb or veal in the earthen jar which is closed with paper and is tied. According to preferences, we add more or less certain spices, and we let them cook in the amphora for long hours. One of the peculiarities of this dish is that its preparation is usually given to men.
Whether angel hair or semolina, sweet or savory, this recipe is a must in every Moroccan family. It is a real treasure hunt that is offered to us by the seffa. Indeed, the filling is in the center of the dish, so you have to make your way through this mountain of pleasure. Dried fruits, cinnamon, and powdered sugar are used to decorate the dish.