Kimberly Pye Collectibles

Food in Morocco

Moroccan Food

Morocco, unlike most African countries, produces all the food needed to feed its population. His house of many fruits and vegetables grown are oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more local products that are especially important in cooking are lemons, olives, figs, dates and almonds. Located on the Mediterranean coast, the country is rich in fish and shellfish. Beef is not abundant, so the meals are built around lamb or poultry.

Plano, Moroccan bread round eat at every meal. The Moroccan national dish is the tagine, a stew of lamb or poultry. Other common ingredients can include almonds, boiled eggs, raisins, lemons, tomatoes and other vegetables. The tajine, and other dishes from Morocco, is known for its distinctive flavor, which comes from the spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The name is taken from the tajine earthenware dish with a distinctive conical lid which is cooked and served. Another staple Moroccan couscous, made of fine grains of a product called semolina. It serves many different ways, with vegetables, meat, fish or shellfish.

Sweets play a very important role in the Moroccan diet. Each household has a supply of homemade desserts sweet almond, honey and other ingredients. mint tea is served at every meal in Morocco. It sweetens while still in the pot.

Chicken tagine with almonds and prunes

Ingredients

• 6 boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper black
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon powdered saffron (optional)
• 3 short cinnamon sticks
• 4 ounces butter
• 2 large onions
• ½ cup sugar
• Strip lemon peel
• 1 pound prunes
• Blanched almonds
• Watercress or fresh mint

Procedure

1. Combine oil and ground spices in a large bowl.
2. Cut chicken into cubes and finely chop the onion. Place chicken and onion in bowl with oil and spices. Combine well and let stand for 30 minutes.
3. Melt butter in large skillet. Add the chicken, huge (gold) lightly on all sides.
4. Add the remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
5. While chicken is cooking, put the prunes in a small saucepan, cover with water and bring water to a container. Remove pan from heat and let stand for 20 minutes.
6. Drain plums, return to pan and spoon a little liquid from the pan the meat over plums. Simmer the prunes for 5 minutes.
7. Add lemon peel, cinnamon, sugar and half the prunes.
8. Stir the remaining sugar in the flesh.
9. Arrange the meat on a serving platter. Add the plums to the meat, and pour the sauce of prunes over the meat and prunes.
10. Boil the remaining liquid from the meat quickly to reduce by half and pour over the meat and prunes.
11. Melt a small amount of butter in a skillet and brown the almonds lightly. Decorate the tagine with almonds and watercress or mint.
12. Serve with rice or couscous.

For 10 to 12.

In Morocco, tajine is the name of the pot and cover the crock pot to cook in the tagine can be called the "crockpot Moroccan ", as it is used for cooking meat dishes sit-down. EPD Photos / Yzza

Moroccan mint tea

Ingredients

• 1 ½ tablespoons of green tea (or 2 green tea bags)
• Boiling water
• 3 tablespoons sugar (to taste)
• Few (about 2 tablespoons) fresh or dried mint leaves

Procedure

1. Put tea in a teapot of 2 liters and fill it with boiling water.
2. Let the strong tea (steep) for 2 minutes.
3. Add the mint leaves and sugar to taste.

FOOD for religious celebrations and festivals

Muslim dietary restrictions prohibit the consumption of meat pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A harira bowl, which is made ​​with beans and lamb, served with fresh dates. Served both at home and in cafes. For the feast of Eid al-Fitr marks the end of Ramadan, a holiday feast is ready. A popular dish in this feast is bisteeya, made ​​with pigeon meat wrapped in dough sheet. More than 100 layers of dough can be used.

The day of the Muslim holiday of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a lamb is roasted on a spit and served whole on the table. Each person cuts a piece and falls into a bowl of cumin. Rich called mescouta date bars are a popular dessert in many holiday occasions.

Holiday Menus

I.

bisteeya Marañón (pie made with puff pastry)

Couscous with fennel

Mhalbi (cream)

Fresh seasonal fruit and dates

Mint tea

II.

Assorted salads

Tajine of potatoes, peas, artichokes and hearts

Couscous

Dates filled with almond paste

Fresh seasonal fruit

Mint tea

Mescouta (cookies Date)

Ingredients

• 6 eggs, well beaten
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup (1 stick) butter or margarine, melted
• ¾ cup flour
• ½ teaspoon baking powder
• 1 cup pitted dates, chopped
• ½ cup finely chopped walnuts or almonds
• ⅓ cup seedless raisins
• 3 tablespoons confectioners 'sugar'

Procedure

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine eggs, sugar, vanilla and melted butter or margarine by hand (or with an electric mixer) until mixture is well blended (about 3 minutes).
3. Gradually add flour and baking powder, a little at a time, stirring with a wooden spoon to mix.
4. Add dates, nuts and raisins, and mix well.
5. Pour into greased 8 – inch square pan or 9-inch baking dish.
6. Bake for about 30 minutes, or until toothpick inserted in the center comes out clean.
7. While still warm, cut into rectangular bars about an inch wide.
8. Put sugar 3 tablespoons confectioners' in a small bowl.
9. Wrap each bar in confectioners sugar.
10. Store bars in a box with wax paper between layers.

For 24 to 30 bars.

After baking, Mescouta (cookies Date) was filmed in "sugar glass. EPD Photos

Bisteeya

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced, or 1 teaspoon garlic granules
• 2 large onions, grated
• ½ cup almonds, sliced
• 1 cup finely chopped fresh parsley or ½ cup dried parsley
• 2 teaspoons ginger, ground
• 3 teaspoons cinnamon, ground, or more as needed
• 5 cups boneless skinless chicken, cooked and cut into bite-size
• Salt and pepper to taste
• 1 cup butter or margarine, more or less as needed
• 5 eggs, beaten until frothy
• ¼ cup sugar
• 1 pound package frozen puff pastry (available in the freezer section of most supermarkets), thawed according to package directions
• 2 teaspoons confectioners 'sugar', more or less as needed

A buyer selects lemons action in an outdoor market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates and almonds Cory Langley.

Procedure

1. In a large skillet, heat oil over medium-high heat.
2. Add cinnamon, garlic, onions, almonds, parsley, ginger and 2 teaspoons. Stirring constantly, until onions are fried soft, about 3 minutes.
3. Remove from heat, add the cooked chicken and salt and pepper to taste and mix well. Set aside.
4. Melt 2 tablespoons butter or margarine in a medium saucepan over medium heat.
5. Add eggs, sugar and a teaspoon of ground cinnamon and mix well.
6. The adding more butter or margarine if necessary to prevent sticking, stir constantly until scrambled eggs are soft, about 5 minutes.
7. Add chicken mixture and toss gently.
8. Preheat oven to 350 degrees F.
9. Melt ½ cup butter or margarine in small saucepan.
10. Brush bottom and sides of pan with melted butter or margarine.
11. Remove phyllo sheets from package and deploy, support covered with clean, moist paper towel.
12. Center of a puff pastry sheet into a circular mold with butter and gently press into the pan, leaving a generous projection around the top edge.
13. Brush the first sheet with plenty of melted butter or margarine.
14. Layer 5 more sheets of filo, brushing each with melted butter or margarine.
15. Fill the crust with chicken mixture and cover with three layers of filo pastry, brushing each with butter or margarine.
16. Roll the edges together dominate and put inside the rim of pie pan.
17. Brush top and edges with the remaining butter or margarine melted.
18. Using a fork, poke holes about eight vapor in the upper crust.
19. Bake for about 20 minutes or until browned.
20. Remove from oven and sprinkle with icing sugar and cinnamon.

Makes 6 to 8.

Harira

Ingredients

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon ginger, ground
• 1 teaspoon ground cumin
• 3 cans (about 6 cups) of broth chicken or vegetable
• 8 ounces (1 ¼ cups) green lentils, washed
• 1 14-oz can chopped tomatoes
• 1 15-ounce can chickpeas, drained
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• Lemon juice (optional)

Procedure

1. In a large saucepan, heat half the oil. Add onion Simmer for 10 minutes, until soft.
2. Add garlic, turmeric, ginger and cumin and cook another few minutes.
3. Stir in the broth and add the lentils and tomatoes.
4. Bring to a boil, cover and simmer 20 minutes or until lentils are tender.
5. Stir in the beans, the remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using) and cook 5 minutes.

Makes 8 to 10.

Fried Carrots

Ingredients

• 1 pound baby carrots
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1 teaspoon sugar
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and freshly ground black pepper
• 2 tablespoons fresh mint, chopped
• Mint sprigs for garnish

Procedure

1. Heat oil in a skillet large enough to hold the carrots in a single layer.
2. Add carrots and cook simmer 15 minutes, stirring frequently.
3. Add garlic and cook for 10 minutes until carrots are tender and brown spots.
4. Add sugar and cook 2 minutes.
5. Stir in lemon rind and juice and season with salt and pepper.
6. Stir in the chopped mint and transfer to a serving dish.
7. Garnish with mint sprigs.

Makes 4 servings.

SNACK TIME CUSTOMS

Moroccans eat their meals at low round tables, sitting on cushions on the floor. They eat with their hands instead of silver, with the thumb and first two fingers of his right hand. Also pieces of bread used to soak up sauces and bring food to the mouth. Small hot, wet towels were passed around before the meal so that everyone's hands are clean. Most meals consist of a single main dish, often a stew, a dish of couscous, or soup. Served with bread, salad, cold vegetables and couscous or rice on the side. A typical breakfast might include Beyß (cooked dried beans with cumin and paprika), beghrir (pancakes), and bread. Two favorite breakfast may seem exotic to Westerners are "lambs' heads and feet of babies.

While Moroccan love sweets, which are usually saved for special occasions. With meals, the most common dessert is fresh fruit.

The sugary mint tea is with each meal is served in a special way. Is made in a silver teapot and served in small glasses. When the tea is poured, the boat remains well above the glasses the mixture of air with the tea. Tea is served not only at home but also in public places. In stores, retailers usually offer tea to their customers.

Morocco is famous for the variety of delicious foods sold by its many street vendors. These include soup, shish kebab, roasted chickpeas, and salads. The two square meals and light snacks are sold. A favorite sugary donuts together in a chain to take home.

Chickpeas, feta cheese and olive salad

Salad ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 5 oz cheese feta, diced
• 8 oz cherry or grape tomatoes
• 2 oz black olives
• 4 tablespoons flat leaf parsley
• Lettuce and other salad greens

Ingredients for dressing

• 5 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• Salt, to taste

Procedure

1. Place the chickpeas in a bowl and add feta cheese cubes.
2. Cut tomatoes in half if necessary, to make a snack.
3. Add tomatoes to the mixture of chickpeas and feta cheese. Add black olives, parsley and lettuce.
4. Combine dressing ingredients in small bowl.
5. Pour over mixture chickpea, mix gently, and cold.
6. Serve cold or at room temperature.

Serves 8.

Morocco Channel of Doughnuts "

Ingredients

• A box of donuts (can be regular or "mini" size)
• Clean heavy chain (such as kitchen string)
• large safety pin

Procedure

1. Cut several pieces 2 meters of rope.
2. Attach the safety pin to the end of the chain.
3. Using the safety pin as a "needle" pass string through the center holes 3 or 4 donuts.
4. Remove the safety pin and tie the ends of the chain together.
5. Repeat, making several chains donuts to share a snack with friends.

Mhalbi

Ingredients

• ⅓ cup cornstarch
• 3 cups milk
• ¼ cup sugar
• 1 cinnamon stick
• ½ cup finely chopped almonds
• 2 tablespoons orange flower water (optional)

Procedure

1. In a small bowl, dilute the cornstarch with ½ cup milk. Set aside.
2. In a heavy saucepan, medium, put the remaining milk 2 ½ cups sugar and cinnamon stick to a boil.
3. Add the cornstarch mixture.
4. Whisk constantly until mixture thickens, about 5 minutes.
5. Remove from heat and remove cinnamon stick.
6. Optional: stir in the orange flower water. Pour the mixture into five dessert bowls and let cool.
7. Sprinkle with chopped almonds. Serve cold or at room temperature environment.

Makes 5 servings.

Fresh grated carrot salad

Ingredients

• 4-6 sprigs fresh flat-leaf parsley
• ¼ teaspoon cinnamon, ground
• icing sugar 1 ½ teaspoons'
• Juice of 2 oranges
• 1 ¾ pounds carrots, grated

Procedure

1. Mix with chopped parsley cinnamon, sugar and orange juice in a bowl.
2. Add the grated carrot and mix well.
3. Taste and adjust seasoning if necessary. Serve slightly chilled.

For 10 to 12.

DAIRY fresh milk consumption is considered low, but good reasons. As in other parts of North Africa and Middle East, transport and storage services make it difficult to distribute perishable products like milk.Whether fresh taste or necessity, leben is a favored drink. It is similar to whey, except that natural milk which is churned into butter first is fermented in a clay jar. The low-fat Leben is used mostly by lower income groups, cream and natural whole milk is used sparingly by the upper classes. Served cold or slightly cool Raipe is a type of thickened milk dish eaten as a soda. The milk is then heated, thickened with the addition of dry powder spray of Moroccan wild artichoke hearts.

BREAD AND CEREALS

Bread is the essence of every meal. For the very poor throughout the meal can be just bread, sometimes dipped in olive oil. The classic Moroccan bread discs how absorbent chewable oval from a mixture of whole wheat and unbleached white flour and gently scented with anise.

The bread is much more than an accompaniment meals. The bread is viewed with deep respect in recognition of its ability to satisfy hunger and as a gift from God. A piece of bread falling can inadvertently be kissed and blessed since it has been carefully restored. pieces of bread become eating utensils, and to pick up wet foods and enjoy the tasty juices and sauces. Community bakers pride in recognition of each family special symbol stamped on their breads, for breads are made with love at home then toted on baking sheets in the communal oven.

Moroccan Diets can be described as "old classics of the Mediterranean, because the grains and an oil base. Wheat and barley are the main grains used to make a variety of breads. European type white bread is rising in popularity.

After weaning, food child's primary is the sweet tea and grains as rice, maize meal, bread and pasta.

Despite the importance of bread, no other food can compared with the variety of preparation and the importance of couscous Legendary. indisputably Berber origin, this dish can be called by several incomparable names, contain an infinite variety of ingredients and seasonings, and may be wheat, corn, barley, millet, green wheat, barley green shoots, or shoots and even rice tapioca, or bread crumbs. Seksu Appointed by the Moroccans, but also can be called sikuk, sksu, Utsu, Ta'am, and even kouski and Tunisia. The principle is the same. dry beans flour with water dribbled, and rubbed to form small balls. These are carefully steamed without coverage for a perforated pan placed over a stew of propagation. The small granules swell with moisture and absorb some of the flavors of the broth. Often two steam is required to get the right consistency to separate the grains fluffy and tender. Often a dash of oil or smen (as clarified butter) is added. Today precooked couscous speeds up meal preparation. Couscous can be served in a large dish with meat, fruit, vegetables and spicy sauce piled on the basis of the grain. Or, as in French Algeria or the version of each part of the couscous can be served in separate dishes. Couscous can be savory or sweet, and usually served as a meal or lunch at the end of Diffa (banquet) solely to achieve Shaban, total satisfaction.

Sweets & snacks
Many sweet pastries, chewy candy nougat type, dried fruits with sugar, and sweet and spicy couscous and fried sugary cakes are readily available. But probably the most consumed sugar the endless cups of green tea sweetened great flavored with mint otherwise.

The traditional dessert to end a meal is inevitably a variety of fresh fruits and nuts available. Dried fruit can be substituted for fresh. Moroccan, is likely to enjoy its rich sweet pastry at the beginning of a special meal like a wedding or circumcision, and especially during the month of Ramadan, where the meal after sunset is often begun with sweet cakes called shebbakia or drank eagerly mahalkra with harira soup spicy dishes.

BEVERAGES
Small decorated glasses of green tea is served hot, sweet and perfumed with fresh mint are the classic drink of Morocco. Countless vessels are enjoyed every day at any time. But coffee is enjoyed and also helps many Moroccans to start the day. Coffee can be served black and sweet – also can bring a surprise mixture of sweet and spice. Carbonated beverages are gaining in sugary fruit drinks, but the popularity of local produce, and sometimes from nuts refreshments are enjoyed as broken: they are called Sharbat. Cool leben, similar to butter, is also a frequent thirst-quencher.

Street vendors sell pure water, fruit juices, and even Sharbat. Water is also the usual lunchtime drinks entrees accompanied by with green tea after dinner. In wealthy households, it is not uncommon for water to drink when eating be lightly scented with the subtle addition of orange flower water, rose petal syrup, or other aromatic concentrates.
The prohibitions against the stern spirits of the Islamic tradition are held in different degrees. There is no prohibition in Jewish homes there and many Jewish cooks are known for their house wines and fruit spirits prepared from ancient recipes and distilled from a variety of fresh fruits. The wine is a part of Sabbath and festival tradition in Jewish homes.

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Morocco Love

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