Morocco is one of the most cosmopolitan in the culinary plan of the countries of the world – the Arab, Berber, Jewish and Mediterranean, in particular – French and Spanish, was mixed here in a distinctive manner. If you deepen in history, you can see that over the years Morocco has been influenced by Arab, European and other cultures. This country adopted many traditions and customs, which affected and cooking.
According to custom, guests should enjoy meals, so somewhat delicious and rich dishes are immediately exhibited on the table. In Morocco, it is not customary to use cutlery, residents take food with their hands using index, middle and thumbs. Sometimes at the same time take a piece of cakes in his hand and scratch them. Before and after eating, they wash their hands in special bowls with pink water, which is prepared with the addition of natural essential oils. True, now in major cities, this tradition is already outdated, and the meal passes using ordinary cutlery.
Moroccan cuisine base make up vegetables, fruits, fish and meat. But when preparing great importance is paid to the spices that give dishes a unique taste. Most dishes are prepared by traditional recipes that are transmitted from generation to generation. At first glance, non-combined sweet, sharp, salty seasonings turn into a magnificent composition, which becomes an essential component of any salad or sauce. The main method of food falls on noon after prayer.
At the beginning of the dinner on the table, very thick and satisfying soups are served – spicy chicken broth "Chorba", lamb soup with coriander and bean "Harira", Moroccan’s fish soup with cloves and greens, Ebab’s bread soup and others.
Also the traditional dish to start the feast – meat. Ways to prepare here thousands, but mandatory spices and fragrant herbs, used both seasoning and as light snacks. The most popular meat dishes are a variety of kebabs, a complicated meat and dough dish – "Paxtila", stewed in a special dish Dish "Tajin" with beef, quince or other ingredients, baked or fried turbated meat "Meshamas", lamb with dates, dried or Prunes, lamb with cedar nuts and raisins, baked in the Moroccan style of a chicken "Mishna", stuffed with greenery and spices chicken for a couple, scrambled eggs with spicy herbs, "Bissar" with peas, "Shorby" from chicken, goulash from lamb "Gain El Ghanmi ".
Perhaps any meal does not work out without cooking Tazhina. This dish is prepared from chicken, beef, lambs, as a rule, with adding honey, dried fruits, nuts and various seasonings. Morocco common dishes made of lamb and veal, sometimes from kozdyatina and camel. The garnish traditionally serves rice, legumes, vegetables prepared in different ways.
The widest use of vegetables and grain dishes – rice salad with citrus and greenery "Sherga", stuffed eggplants, numerous complex salads with oranges, fried sweet pepper salad, roast with vegetables in Moroccan, salad of fried eggplants and just vegetables supplied like a garnish.
The most famous dish of Moroccan cuisine is considered to be Couscous, it is usually brought at the end of the lunch hot. It is preparing from special Crup Couscous, which looks like a millet, and olive oil. The ingredients are extinguished in the boiler with thick walls with the addition of vegetables, raisins, lentils and other products. Couscous Served with fragrant pellets of the CSR. Popular dishes are also attached to Bustla, Meshuy, Briwats.
During the lunch in a circle, the bread "XRA" is transmitted, which is loose in small vases with salt and tmin. Sweet pies with fillings, beautiful oriental desserts with almond and fruit, fragrant pancakes "Bastia", peculiar pies with briwate meat, pancakes with RGAIF filling, bricks from fresh dough with egg, small pancakes, crisp cookies "Beshkin", stuffed with meat and spices buns "Avzet", Pie "Guerrab" and other desserts.
An important addition to food is to be tea with mint, it is served in radiation tin or silver teapots. In Morocco, tea drinking is considered a special ceremony, which is customary to hold at home with family and loved ones. Tea bottling in the cups in an unusual way: raise the kettle high above the cup and poured it with a thin tricky to form foam.
Coffee is also consumed and served everywhere. Very strong and hot, often with cardamom, it requires a certain addiction. Coffee with milk is distributed much less and called "Kahu Casse".
The local "Mahio" and imported varieties of Gina are popular from strong alcoholic beverages (drinking, mostly diluted) and whiskey, consumed as a rule by foreigners, as Muslim traditions prohibit the use of alcohol.
The country produces the best wines in North Africa, but the consumption of wine is small. The most good varieties of "Buluan", "Ostyle", "Cabernet President", "Taleb", "Pierre Antoine", "Cardinal Amazir", as well as white wine "Zhud-Sothel" and "Valpier" and imported varieties. It is possible to try the local light beer.