The use of spices such as cumin, cinnamon, paprika, saffron and pepper is extensive. Also, Morocco is
a large producer of fresh vegetables, fruits, beef, lamb, and fresh seafood.
lentils, beans and wheat are used in many recipes. The main dishes are tagines, soup called harira, couscous and pastille.
The structure of meals; the main dish is served in the midday around 1pm accompanied with salads, and followed by desserts. The Moroccans use bread with every meal instead of rice except with couscous.
Moroccan tea that is made with mint and sugar is considered as an art and its one of the most important rituals of the day.
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During The summer, I went to Morocco and I get involved into cooking classes with a famous Moroccan chief. It is really Fantastic and I believe its ranked number two after the french cuisine in terms of top ten Cuisines in the world.
ReplyDeleteHi Fatima
ReplyDeleteyou put some interesting material about Moroccan cuisine, before that I didn't have any idea about Moroccan culture.I would like to know more about Moroccan's culture.
Behnaz