The overall feeling of Moroccan cuisine is relatively refreshing. There are not many fried and fried foods. Except salad, most of the main courses are stewed and boiled, and many natural flowers and spices are used, instead of monosodium glutamate, which is a very healthy and natural food. Because Morocco is located in North Africa and has been a French colony for many years, the taste of dishes has been greatly influenced by Europe, and it is not heavy and refreshing. This is far from the feeling that other Middle Eastern dishes are thick and oily.

Mutton Stewed Bean Rice

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 the maintenance of diet, such as not drinking alcohol, not eating greasy things, etc., and the first main course, including potatoes, can be used as a "base" in the stomach to avoid irritation and harm to the stomach, which is also a good eating habit. This mutton stewed potato is cooked in a special Moroccan pottery kitchen utensil, using Muslim mutton, which usually takes several hours to stew 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

As Morocco is a Muslim country, all the mutton, chicken, etc. eaten are slaughtered after the "pilgrimage" (Muslim prayer ceremony), and it is considered that this is the respect for animals and the peace of mind can be felt after eating. Olive is a special product in Africa. As a condiment, it can suppress the original fishy smell of meat and make it more delicious. The same is true for this stewed chicken with olives. Cook the chicken and olives in a special vessel for a long time until all the water in the bones is brought into the soup. After eating the chicken, the thick soup can also be dipped in bread.

COUSCOUS hand-grabbed rice

kusiku is a staple food in Morocco, which is actually "Middle East rice" according to the pronunciation of Moroccan chefs. A large deep-mouthed plate is filled with coarse-grained wheat flour, which is a rice food from North Africa. After it is steamed with chicken juice, it is lightly steamed with aged cream, and repeated for three times. After the sweetness of chicken juice and the fragrance of cream are infiltrated, all kinds of meat, fruits and vegetables are steamed. Although Morocco still maintains the traditional saying of "hand-grabbed rice", people have already used dishes and knives and forks to eat it.

Moroccans like to eat "Gusgus", a hometown flavor made of wheat flour and water, olive oil, broth, beef, mutton and vegetables, and 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, thinking that the pickled olive fruit has a special flavor. They love drinking tea. Generally, they like to add some white sugar and fresh mint leaves to green tea. They drink it four to five times a day, and the amount of drink is quite large every time. They like China cuisine very much; They are generally used to grabbing food with their hands, except that they sometimes use knives and forks as tableware on public occasions.

Moroccans have the following characteristics in their eating habits:

① Pay attention to the fragrance and crispness of dishes and the richness of dishes.

② taste generally prefers light taste to slightly spicy taste.

③ The staple food is pasta, and I like Moroccan bread.

④ Non-staple foods like beef, mutton, fish, shrimp, etc. Vegetables like cucumbers, tomatoes, onions, potatoes, etc. Seasonings like olive oil.

⑤ The cooking method prefers dishes made by roasting, frying and frying.

⑥ Chinese food likes Shandong cuisine, Sichuan cuisine and Cantonese cuisine in China.

⑦ The menu appreciates cold assorted dishes, tomato beef, roast duck, kebabs, fried beef steak, stir-fried diced pork loin, sweet and sour fish, stir-fried assorted dishes, crispy chicken, roast and other flavor dishes.

⑧ Shuijiu doesn't drink alcohol, likes to drink yogurt, coffee, orange juice, etc., especially tea, and likes to drink China green tea, such as "West Lake Longjing", "Huangshan Mao Feng", "Jianou Narcissus" and "Biluochun".

9 fruits like watermelon, bananas, peaches and other fruits; Dried fruits like peanuts.

courtesy

Moroccans usually give hugs and shake hands when they meet and say goodbye to their guests. Moroccan women often curtsy when meeting guests.

General Etiquette

Before entering the Moroccan house, you should take off your shoes voluntarily, and when entering the mosque, you must take off your shoes secretly.

salutation and greeting

It is customary to shake hands, but friends usually greet each other with a kiss.

Dating and punctuality

Dating in advance is desirable, although Moroccans seldom keep time.

hospitality and gifts

Moroccan businessmen will invite you to their homes, feast and eat for hours, but you rarely see their wives.

it's best not to praise the owner's possession. He may feel compelled to give it to you according to social convention.

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 customary to take off your shoes when entering the house. If you don't take off your shoes without the owner's permission, do you enter the house? You must take off your shoes when you enter the mosque. They should serve tea three times before and after the banquet to show their courtesy. 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 a negative number. They are afraid of white, thinking 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 ruined customs and be condemned. Moroccans don't eat pork, and they also avoid using pig products. They generally don't like red stew and dishes with juice.

Moroccan almonds: ingredients list

4 people

3 tablespoons butter

1 tablespoon brown sugar

3 deciliters almonds

1 teaspoon cumin

1 teaspoon pepper (chili powder)

1 teaspoon salt

1 teaspoon cinnamon (cinnamon powder, if not, cinnamon sticks are smashed into foam with a hammer) < 2

Add almond, brown sugar, pepper, cumin and cinnamon, mix well and take out quickly. (Stir-fry for 1 minute) 3

Add almonds to the baking paper. Bake in a 2-degree oven for about 1 minutes and serve. Tip

You can substitute American almonds, or add peanuts or other nuts together.

Moroccan-style hazelnut fried rice: raw materials (1 person):

a cup of cooked Middle Eastern rice (couscous) or quinoa (which can be bought better in North America), 5-1 roasted hazelnuts, half a cup of diced carrots, one egg (or two egg whites), half a cup of diced celery, a little onion, a little salt and a little olive oil

Seasoning:

a little cumin.

2. Cut the shallots into powder for later use; Take a few hazelnuts and chop them up (not too broken), leaving a few complete ones for the most embellishment;

3. Put a proper amount of olive oil (half a tablespoon to a spoonful, depending on your preference) in a non-stick pan, add half of shallots and stir-fry until fragrant, then stir-fry diced carrots, and add diced celery after about 3 or 4 minutes;

4. Stir-fry for another 2 minutes, then add the cooked Middle East rice, add appropriate amount of salt, stir-fry for half a minute, then add hazelnuts (broken and intact), fried eggs, cumin powder, laurel powder and Chili powder, and stir well;

5. Just put the remaining shallots before cooking.

Pattern:

1. Finally, you can put some goat cheese crumbs or blue cheese (but the taste will be heavier);

2. It can also be made of millet or mixed grains (such as millet, barley, sorghum, etc.).

material of Moroccan golden melon soup: main ingredient:? Carrot 2 is completely broken? 3 kg (1.5 kg) small melon, peeled and peeled, cut into 6 cm cubes? 1/3 cup (7g) of peas (a bit like soybeans) Accessories:? 6 ml (1/4 cup) of olive oil? 1 scallion, only the scallion part, thoroughly crushed? Garlic 3 cloves completely broken? 1 red pepper is completely broken? 1 piece of cinnamon? Jiang che is broken? 1-1/2 spoonfuls of lemon juice? 2 tablespoons of chopped coriander? 3-4 tablespoons of cream

1. Heat the oil in the pan, saute the scallion and garlic, add 2 tablespoons of salt, add pepper, cinnamon, ginger and fennel after 2-3 minutes, and continue to stir-fry for 1 minute. Add carrots, melons and peas.

2. Boil it with 1.5 liters of water, and turn it to slow fire until the peas soften (about 4-5 minutes)

3. Take cinnamon out of the soup, add lemon gauge, 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 from the golden melon seeds on the bowl for decoration.

2 tablespoons vegetable oil of Moroccan olive chicken

2 onions, chopped

1/2 teaspoon of dried ginger powder

1/2 teaspoon of red persimmon pepper powder

1 whole chicken, cut into pieces

45 ml of water

1 lemon, squeezed juice

salt and freshly ground black pepper

. Add onion, sprinkle with ginger and red pepper powder and 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 for about 1 hour, or until the chicken is cooked and tender.

Moroccan stewed chicken: peeled and boned chicken breast 5g, diced

2 teaspoons of salt

1 onion, chopped

2 cloves of garlic, chopped

2 carrots, sliced

2 celery, and cut into small pieces

1 small piece of fresh ginger. Cut into powder

1/2 teaspoon of red pepper powder

3/4 teaspoon of cumin powder

1/2 teaspoon of dried oregano powder

1/4 teaspoon of turmeric powder

35ml of chicken soup

25g of tomato sauce

4g of canned chickpeas, and drain. Slice

1 tbsp lemon juice

How to make it

1. Marinate the chicken with salt, then put it in a large pan and fry the chicken over medium heat until it is almost cooked. Scoop out the chicken pieces and set them aside.

2. Put the onion, garlic, carrot and celery into the pan where the chicken has been fried, and fry them together. When the dish becomes soft, add ginger, red pepper powder, cumin powder, oregano, Chili powder and turmeric powder; Stir-fry together for about 1 minute, then mix in chicken soup and tomato sauce and stir well. Then put the fried chicken pieces back into the pot. Turn down the heat and let the mixture boil for about 1 minutes.

3. add chickpeas and zucchini into the pot, cover the pot after boiling, and cook for another 15 minutes on low heat, or until the zucchini is cooked and soft. Add lemon juice and stir well. Serve.

Moroccan-style Middle East Rice Fermented Sweet Pepper: Ingredients: Middle East Rice 3g, Raisins 5g, Almonds 5g, 2 Sweet Peppers

Seasoning: orange juice 3g, cinnamon powder 1g

Raw materials: Middle East Rice Couscous, which are sold in foreign trade supermarkets. Sweet pepper can be selected in different colors according to personal preference.

Practice:

1. Wash the sweet pepper and bake it in the oven at 22 degrees Celsius for 15 minutes. Take it out, cut it in half and remove the seeds for use.

2. Boil the orange juice, while turning off the fire, pour in the Middle East rice and stew for 5 minutes.

3. Mix the remaining ingredients and seasonings in a large bowl, then pour in 2 and continue to mix well.

4. just fill 3 into 1.

Cooking experience: Just control the baking time, because different ovens have different baking results even at the same temperature.