Publisher's Synopsis
Observing the ways of cooking and eating is a wonderful way to discover the history and culture of a country. In the event, Moroccan cuisine is a reflection of the country: warm, generous, colorful, fragrant, subtle...Moroccan kitchen reflects the complex history of the country and the different populations that are installed there. Tajine and Harira come from Berbers; the original inhabitants of the region. The Bedouins brought dates, milk, cereal and bread while the Moors introduced olive oil, almonds, fruits and herbs. The Arabs brought the spices, not to mention the British who, in the eighteenth century, brought the famous tea.In Morocco, kitchen is exclusively the field of women, except for preparing barbecue and skewers. Women reproduce the actions of their mothers and grandmothers; they generally ignore cookbooks and precise dosages. Also, if Moroccan kitchen is simple, its variations are endless. The Cooker Mourad Mazouz said: there are "as many couscous villages, as many as tagines vegetable gardens, as many desserts as orchards and many recipes, secrets jealously guarded as family."The first ritual of the meal is to wash hands, then say "Bismillah!" ("In the name of God") by putting himself at the table, often eaten on a mat or on cushions around a round coffee table, the bread, round and flat, used fork, because the dishes are tasted traditionally with the thumb, index and middle finger of the right hand (the left hand is considered unclean in Muslim countries). Finally, know that Moroccan food is generally plentiful, it is not rude not finish his plate.Morocco is on your dishMoroccan kitchen consists of inexpensive products, the spice art, herbs and flowers of water turn into a feast.-The entreesMeals often start with raw salads or cooked or cold vegetable purees. Briouates, Feggous and other pigeon pastilla will whet your appetite.-The dishes of meat or fishThe best known are the tajine and couscous, whose revenues are many and varied, combining infinite flavors "sugar-salt" mixtures of spices and herbs like cinnamon, saffron, ginger or even coriander. Do not forget the famous Mechoui, literally "the Lamb", prepared on the occasion of the great feasts.-PastriesRefined almond mixture, water orange blossoms, honey and cinnamon, oriental sweets are often served to visitors with a glass of tea with mint. The most famous of Moroccan pastries, the almond paste, is called "gazelle horn". Let's not forget the fabulous "milk pastilla" or the "Baghrir". To be discovered ... in moderation
