Couscous is a typical Moroccan food made from wheat or corn flour in the form of small granules. The way to eat it is with a spoon or by hand. This dish is cooked with steam and added meat, vegetables, butter, green beans, milk and powdered sugar, depending on taste and occasion.
In Morocco, this dish is made with ‘halal’ types of meat, eggplant, radish and red squash. Therefore, this dish is served with broth. As for couscous with milk, which is called ‘Saikok’, it is served without broth or vegetables, and only consists of couscous with milk.
In many Moroccan homes, couscous is made weekly and the couscous with seven vegetables is one of the most popular versions. As with most other Moroccan food, people gather and eat from one very large communal plate.
Msemen is a traditional type of Moroccan flatbread. This bread is made by mixing flour, semolina, yeast, sugar, warm water, salt, oil and butter. The dough is then kneaded until it becomes smooth, then the pieces are flattened and made into squares.
Once the dough is folded and shaped, the cement is then either cooked on the griddle or deep-fried in a pan until it becomes crispy on the outside and chewy on the inside. While msemen is generally eaten alone as an accompaniment to coffee or tea, it can also be filled with a variety of meats and vegetables. In Tunisia, flatbread is made using unleavened semolina flour.
This traditional Moroccan soup or harira is made with tomatoes, chickpeas, lentils and beef, lamb or chicken. As with most traditional foods there are many variations of special recipes and ingredients. Harira is usually eaten as a hot appetizer for lunch. During Ramadan, this food is a favorite menu for breaking the fast.
Harira feels warm, because of the blend of turmeric, saffron and ginger spices. This dish is often served with boiled eggs.
This is one that can’t be missed if you go to Morocco. Tagine is similar to stews, it can be meat or just vegetables. What is unique about tagine is the way it is cooked using ceramics made of clay which consists of 2 parts, a plate and a conical lid. Food ingredients are placed on a plate and then covered so that during the cooking process the moisture is accommodated and goes down again to the food. The result of this cooking process is that all ingredients become very tender. Various variations of Tagine: Chicken Tagine, Lamb Tagine, Vegetable Tagine, Kefta (minced meat) Tagine.
Typical Moroccan food is mostly a vegetable salad cooked on bread. The salad usually consists of green peppers and tomatoes, sweet carrot or courgette puree, and is topped with local olive oil. Zaalouk is a vegetable salad consisting of smoked eggplant and seasoned with garlic, paprika, cumin and chili powder.
B’stilla is a traditional Moroccan pie that is famous for being very delicious. This pie consists of layers of thin dough mixed with pigeon meat, almonds and eggs. This pie is seasoned with turmeric, cinnamon and coriander. B’stilla dough sprinkled with sugar and cinnamon on top.
Very interesting isn’t it? It doesn’t take long for you to visit emilierestaurant.com because all the food is available and the waiters are very friendly. And the place is suitable for eating with family. So much from me, thanks
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