In Morocco, the first course is usually a salad or fruit as an appetizer, followed by a main course containing potatoes and meat. Because Moroccans pay great attention to dietary maintenance, such as not drinking alcohol, not eating very greasy things, etc., and the first main course including potatoes can be used to "base" the stomach to avoid gastrointestinal irritation and Damn, this is also a good eating habit. This mutton stew with potatoes is cooked in a special Moroccan ceramic kitchenware. It uses Muslim mutton. It usually needs to be stewed for several hours until the mutton is crispy. If you evaluate its taste, it is an original method. Authentic lamb.
Since Morocco is a Muslim country, all the mutton, chicken, etc. that are eaten are slaughtered after "wishing" (the Muslim prayer ceremony). This is considered to be respectful to animals and tastes delicious. Only then can you feel at ease. Olives are a specialty of Africa. Used as condiments in meat dishes, they can suppress the original fishy smell of meat and make it taste more delicious. The same principle applies to this olive stewed chicken. The chicken and olives are cooked in a special vessel for a long time until all the water in the bones is brought into the soup. After the chicken is finished, the fragrant and thick soup can still be used. Eat with bread.
Cous cous is a staple food in Morocco. This is written according to the pronunciation of the Moroccan chef. It is actually "Middle Eastern rice". It is served in a deep-mouthed plate with North African rice. The rice food - semolina, is steamed with chicken juice, lightly coated with aged butter and then steamed three times. After the sweetness of the chicken juice and the aroma of the butter are penetrated, all kinds of meat, fruits and vegetables, and soups are poured over it. At the end, the rice looked yellowish-orange, like millet. The "cous cous" felt fluffy and soft in the mouth, with no special taste or feeling. I ate less than half a bowl without realizing it. Although Morocco still maintains the traditional "finger rice" concept, now people have long used dishes, knives and forks to eat.
In addition to the cooking methods of stewing, steaming, and roasting, various spices with different flavors such as saffron, red pepper powder, paprika powder, pepper, cumin, and cinnamon powder also make the dishes more colorful. A little more variability. Not only do ordinary barbecue dishes emphasize the original flavor, but they are also marinated with spices before grilling, so that the spices can remove the fishy smell from the meat and add a fragrant aroma to the dishes. In terms of ingredients, tomatoes, onions, beans, eggs, cream, bees and other protagonists of the dishes are all extremely cheap ingredients, but they become delicacies when simmered slowly. The sweet, sour, bitter and spicy taste is not particularly strong, it can only be regarded as a temperature sensation that emphasizes the taste. And like Arabia, traditional pasta is the staple food.
In addition to various types of noodles and rice, the main dishes can be divided into five types. Tajine is a must-have dish for celebrations. It is a traditional cooking Food utensils can keep the flavor of dishes. Nowadays, the names of dishes cooked in this utensil, such as braised chicken, beef, sheep or seafood, are called tajine, which is a combination of Moroccan spices and meat. Put it in this vessel and simmer for several hours until it melts in your mouth. Then dip the pita cake into it and eat it. You will feel full in a flash.
The well-known representative dish - Couscous (Cous Cous) is a North African rice dish - semolina, steamed with chicken juice, lightly coated with aged butter and then steamed three times, until the chicken juice All kinds of meats, fruits and vegetables, and soups are then topped with the sweetness and creamy aroma. The taste is unique and very popular among French people. Therefore, there are many ancient restaurants opened by Moroccans in France. Sugusi store. Bastilla pie (pastilla) is a famous Moroccan celebration dish. The preparation process is cumbersome and takes four to five hours. The method is to stew the chicken with spices and butter until it is cooked, then remove the bones from the chicken and chop it into pieces, and boil the almonds in water. After the skin is cooked, fry it and mash it, add onions and eggs and simmer over low heat. Finally, layer the fillings such as chicken, almonds and broken eggs, and put them in the oven for baking.
Moroccan-style puff cake - fetta, which is made with chicken or cow (or cow or sheep) in the middle, with triangular flatbread next to it, topped with fragrant chicken juice and grape juice chicken. The food, due to the addition of sugar-free milk, exudes a light milky aroma, and the more you chew it, the more flavorful it becomes, making it different from other dishes.
The most unique beverage is Moroccan mint tea; Turkish coffee is brewed with spices and can also be used for fortune telling.
If you are afraid that you will devour each dish out of excitement and not be able to enjoy the dishes that follow, it is best to know how many dishes there are in advance. At this time, you can calculate how many tablecloths are spread on the table, because after using up one dish The tablecloth and dinner plates will be taken away together with the dishes, so the number of dishes can be known from the tablecloth.