Moroccan cuisine

Moroccan cuisine
Mar 24

The Moroccan cuisine is a melting pot of local Berber cooking, Islamo-Andalusian cooking, Turkish food, and Middle Eastern cooking brought by in the Arabs. French impact came later and the combination between conventional Moroccan and French cooking is at the heart of a large portion of the fine-eating encounters in Morocco today. A few Riads offer cooking classes in many cities such as Marrakech. Normally, a half-day cooking workshop will offer you the opportunity to buy new fixings from the business, and after that make a conventional Tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.

B’stilla is very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.

Makouda is a Moroccan street food is legendary and the best place to sample the wide variety is Djemaa el-Fna square in Marrakech. Here beside the kebabs, calamari and grilled sardines, you will find the more unusual sweet cheek meat of sheep’s heads, snails cooked in a spicy broth that wards off colds, and skewers of lamb’s liver with caul fat. Makouda are little deep-fried potato balls, delicious dipped into spicy harissa sauce.

Seksu’ or Couscous dish is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of buttermilk. It’s a perfect approach to inundate you in Morocco’s way of life.