Morocco Traditional cuisine

Morocco - one of the most cosmopolitan in terms of the culinary world - here in the distinctive manner of mixed Arab, Berber, Jewish and Mediterranean, in particular - the French and Spanish cuisine. It is widely used fruits and vegetables, meat and seafood, but the "main attraction" of the local cuisine - Spices.

At the beginning of dinner are served at the table is very thick and hearty soups - spicy chicken soup "ciorba, mutton soup with coriander and bean" Hariri ", fish soup Moroccan with a carnation and greens, bread soup" ebaba, etc. Also, the traditional dishes to start the feast - the meat. Modalities for its preparation are thousands, but required spices and aromatic herbs, used as a seasoning or as a snack. The most popular variety of kebabs, a complex dish of meat and dough - "Pastilla" stewed in a special pot dish tadzhin "with beef, quince or other ingredients, baked or roasted lamb, Nouv, lamb with dates, dried apricots or prunes, lamb with pine nuts and raisins, baked in a Moroccan style chicken Mishnah, stuffed with herbs and spices for a couple of chicken, bacon and herbs, "Bissariye" peas, "shorba" of chicken, lamb stew, gayin al ghalmi, hundreds of fish dishes, etc.

Broadest application are dishes of vegetables and grains - rice salad with citrus and herbs "Sharq", stuffed eggplant, the famous "couscous" (here it is eaten hot), many complex salad with oranges, salad of roasted sweet pepper, roast with vegetables Moroccan, a salad of roasted eggplant and just vegetables, served as a garnish. During dinner in a circle pass the bread "ksra, which dip into small bowls with salt and caraway seeds. Widely known for sweet cakes with fillings, beautiful east dessert with almonds and fruit, fragrant pancakes "Bast", a sort of meat pies "briuate, pancakes stuffed with" rgaif "," Brick "from unleavened dough with egg, small pancakes, crispy biscuits "beshkito, stuffed with meat and spices buns" avzet "pies" guerrab and other desserts.

Traditional Moroccan beverage - tea with mint, which is usually accompanied by the filing of the entire ceremony. Coffee is also served and consumed everywhere. Very strong and hot, often with cardamom, it takes some getting used. Coffee with milk is much less common and is called the "Kahu checkout. Of spirits popular local "mahiya" and imported varieties of gin (drink, mostly highly diluted) and whiskey are consumed, usually foreigners, as Muslim tradition prohibits the consumption of alcohol. The country produced the best wines in North Africa, but wine consumption is not great. The best grades "Buluan", "the rest", "Cabernet President", "Taleb", "Pierre-Antoine, Cardinal Amazir, as well as white wine" Shyud-Sotelo and Valper and imported varieties. Enough light local beer a mediocre taste.