Mutton stewed bean rice
In Morocco, the first course is usually salad or fruit as an appetizer, followed by the main course containing potatoes and meat. Because Moroccans pay great attention to the maintenance of diet, such as not drinking or eating greasy things. And the first main course, including potatoes, can be used as the "bottom material" in the stomach to avoid irritation and harm to the stomach, which is also a good eating habit. This kind of mutton stewed potato is cooked with special Moroccan pottery kitchenware, using Muslim mutton, which usually takes several hours until the mutton is crisp and rotten. If you evaluate its taste, it is the original method, the original mutton.
Stewed chicken with salted olives
Because Morocco is a Muslim country, all mutton, chicken and so on. All the food eaten is "incense" (Muslim prayer ceremony) and slaughtered, which is considered to be a respect for animals, and you can feel peace of mind after eating it. Olives are a specialty of Africa. As a condiment, it can inhibit the original fishy smell of meat and make it more delicious. So is this stewed chicken with olives. Cook chicken and olives in a special container for a long time until all the water in the bones enters the soup. After eating chicken, thick soup can also be dipped in bread.
Gusgusi finger food fan
Kusi Kusi is a staple food in Morocco, which is written according to the pronunciation of Moroccan chefs. In fact, it is "Middle East rice". In a deep dish, put the coarse wheat flour, a North African rice food, and steam it with chicken juice, then steam it with aged cream. Repeatedly for three times, before all kinds of meat, fruits and vegetables and soup are soaked thoroughly, the sweetness of chicken juice and the fragrance of cream are infiltrated. Rice finally looks like Huang Chengcheng's. Although Morocco still maintains the traditional saying of "hand-grabbed rice", people have eaten with plates and knives and forks.
Moroccans like to eat the hometown flavor "Gusgus" made of wheat flour mixed with water, olive oil, broth, beef, mutton and vegetables, as well as delicious "roasted whole sheep", "grilled fish" and "roasted shrimp", which are also their delicacies to welcome guests. They are used to pickling olive fruit with salt, and think that pickled olive fruit has a special flavor. They like drinking tea. Generally they like to add some sugar and fresh mint leaves to green tea. They drink four or five times a day, and each time they drink a lot. They like Chinese food very much; Apart from sometimes using knives and forks as tableware in public, people are generally used to grabbing food with their hands.
Moroccans' eating habits have the following characteristics:
① Pay attention to the crispness and richness of dishes.
(2) The taste is generally light and spicy.
The staple food is pasta, and they like Moroccan bread.
Non-staple foods such as beef and mutton, fish and shrimp. Vegetables such as cucumbers, tomatoes, onions and potatoes. Seasoning such as olive oil.
⑤ Cooking methods prefer dishes made by baking, frying and frying.
Chinese food likes China's Shandong cuisine, Sichuan cuisine and Cantonese cuisine.
⑦ Enjoy assorted cold dishes, tomato and beef, roast duck, mutton kebabs, fried beef steak, diced pork loin, sweet and sour fish, fried assorted dishes, crispy chicken, roast and so on.
8 Shuijiu doesn't drink alcohol, but likes to drink yogurt, coffee, orange juice and so on. Especially tea, I like to drink China green tea, such as West Lake Longjing, Huangshan Mao Feng, Jianou Narcissus and Biluochun.
Pet-name ruby fruit likes to eat watermelon, bananas, peaches and other fruits; Dried fruits such as peanuts.
politeness
Moroccans usually embrace and shake hands when they meet guests to say goodbye. Moroccan women often curtsy when meeting guests.
General etiquette
Take off your shoes before entering the Moroccan home, and take off your shoes secretly when entering the mosque.
Appellation and greetings
Shaking hands is a habit, but friends usually greet each other with a kiss.
Appointment and punctuality
Although Moroccans seldom keep time, it is better to make an appointment in advance.
Hospitality and gifts
Moroccan businessmen will invite you to their home and eat and drink for hours, but you rarely see their wives.
It is best not to praise the owner's possession, he may feel that he is forced to give it to you according to social customs.
taboo
Most people in Morocco believe in Islam, while the rest believe in Morocco and Judaism. Moroccans are bound by religion and generally do not drink alcohol; Few people smoke; It is a habit to take off your shoes when entering the house. Don't take off your shoes and enter the house without the owner's permission? You must take off your shoes when entering the mosque. They should serve tea three times before and after the banquet to show politeness. Guests should "do as the Romans do" when they come here, otherwise it will be considered impolite. They are disgusted with "13" and think that "13" is negative. They are afraid of white and think that white symbolizes poverty, and white clothes are the most disgusting. Women in Morocco can only eat eggs secretly. If you eat eggs in front of your husband, you will be considered to have done an ugly thing that corrupts customs and be condemned. Moroccans do not eat pork and avoid using pig products. They generally don't like braised and juicy dishes.
Moroccan almond: composition details
Four people.
3 tablespoons butter
1 tbsp brown sugar
3 deciliter almonds
1 teaspoon cumin
1 teaspoon Chili (Chili powder)
a pinch of salt
1 teaspoon cinnamon (cinnamon powder is available, otherwise the cinnamon stick will be foamed with a hammer).
Preheat the frying pan and add butter. 2
Add almond, brown sugar, pepper, cumin and cinnamon, mix well and take out quickly. (1 min quick frying) 3
Put almonds in baking paper. Bake in a 200-degree oven for about 10 minutes before serving. skill
American almonds can be used instead, or peanuts or other nuts can be added together.
Moroccan hazelnut fried rice: raw materials (1 person);
A cup of cooked couscous or quinoa (which is better to buy in North America) 5- 10 roasted hazelnut, half a cup of diced carrots, one egg (or two egg whites), half a cup of diced celery, a little shallots, a little salt and a little olive oil.
Seasoning:
A little cumin powder, a little laurel powder (optional), a little Chili powder (optional) and a little turmeric (optional).
Exercise:
1, break the eggs and fry them with a little salt for later use;
2. Cut the shallots into powder for later use; Chop a few hazelnuts (not too broken) and leave a few intact ones for the most decoration;
3. Put an appropriate amount of olive oil (half a tablespoon to one tablespoon, depending on personal preference) in a non-stick pan, add half of shallots and diced carrots, stir fry, and add diced celery after about 3 or 4 minutes;
4. Stir-fry for another 2 minutes, then add the cooked Middle Eastern rice, add a proper amount of salt, stir-fry for half a minute, then add hazelnut (broken and intact), fried egg, cumin powder, cinnamon powder and Chili powder, and stir well;
Just put the remaining shallots before cooking.
Pattern:
1. Finally, you can put some goat cheese or blue cheese (but the taste will be heavier);
2, you can also use millet or mixed grains (such as millet, barley, sorghum, etc.). ).
Morocco Cucumber Soup Material: Ingredients:? Carrot 2 is completely broken? 3 kg (1.5 kg) of wax gourd, peeled and cut into 6 cm cubes? Peas (yellow split peas, a bit like soybeans) 1/3 cups (70g) Accessories:? 60 ml olive oil (1/4 cups)? 1 green onion, only the scallion part, completely broken? 3 cloves of garlic are completely broken? Red pepper 1 completely broken? Cinnamon 1 block? Is Jiang Che broken? 1- 1/2 spoonfuls of lemon juice? 2 tablespoons chopped coriander? 3-4 tablespoons cream
1. Heat oil in a pan, saute shallots and garlic, add 2 tablespoons of salt, add pepper, cinnamon, ginger and fennel after 2-3 minutes, and continue to fry 1 minute. Add carrots, melons and peas.
2. Add 1.5 liters of water to boil the peas, and adjust the heat until the peas are soft (about 40-50 minutes).
3. Take cinnamon out of the soup, add lemon, and put the soup into an electric food blender and stir it into a paste. Let it go back to the pot and heat it. Sprinkle coriander and cream before drinking.
You can sprinkle the golden melon seeds in the golden melon seeds on the bowl for decoration.
Moroccan olive chicken vegetable oil 2 tablespoons
2 onions, chopped.
Dried ginger powder 1/2 teaspoons
Red persimmon pepper powder 1/2 teaspoons
Whole chicken 1, cut into several pieces.
Water 450 ml
Lemon 1, squeezed juice.
Salt and freshly ground black pepper.
500g peeled green olives.
1. Preheat the oil in a large frying pan. Add onion, sprinkle with ginger and Chili powder, stir-fry until onion turns brown.
2. Put the chicken on the onion. Cover the chicken with water, lemon juice, salt, Chili powder and olives. Cook slowly 1 hour or until the chicken is cooked and tender.
Moroccan stewed chicken: 500g skinless and boneless chicken breast, cut into pieces.
2 teaspoons of salt
Onion 1, chopped.
2 cloves of garlic, chopped.
2 carrots, sliced.
2 celery, cut into small pieces.
Fresh ginger 1 small pieces, cut into powder.
Red persimmon pepper powder 1/2 teaspoons
Cumin powder 3/4 teaspoon
Dried oregano 1/2 teaspoons
Chili powder 1/4 teaspoon
Turmeric powder 1/4 teaspoons
Chicken soup 350 ml
250 grams of tomato sauce
400 grams of canned chickpeas, drained.
Zucchini 1, slice
Lemon juice 1 tablespoon
manufacturing method
1. Marinate the chicken with salt, then put it in a large pot and fry it over medium heat until it is almost done. Scoop out the chicken pieces and put them aside.
2. Put onion, garlic, carrot and celery into the pot where the chicken has been fried, and fry them together. When the vegetables become soft, add ginger, chili powder, cumin powder, oregano, chili powder and turmeric powder; Stir-fry together for about 1 min, then add chicken soup and tomato sauce and stir well. Then put the fried chicken pieces back in the pot. Turn off the heat and let the mixture boil for about 10 minutes.
3. Put chickpeas and zucchini into the pot, bring to a boil, cover the pot, and simmer for 15 minutes, or until the zucchini is ripe and soft. Add lemon juice and stir well. Serve.
Moroccan fermented sweet pepper from Middle East rice: Ingredients: 300g of Middle East rice, 50g of raisins, 50g of almonds and 2 sweet peppers.
Seasoning: orange juice 300g, cinnamon powder10g.
Raw material procurement: Middle East rice, Gusgus, sold in foreign trade supermarkets. Sweet pepper can choose different colors according to personal preference.
Exercise:
1. Wash the sweet pepper, put it in the oven and bake at 220℃ 15 minutes. Take it out, cut it in half, and remove the seeds for use.
2. Boil the orange juice, turn off the fire at the same time, pour in the Middle East rice and stir well for 5 minutes.
3. Mix the remaining raw materials and seasonings in a large bowl, then pour in 2 and continue to stir evenly.
4. Fill 3 in 1.
Cooking experience: Just control the baking time, because different ovens have different baking results even at the same temperature.