Tag Archive for: Moroccan Cuisine
https://static.finmail.com/wp-content/uploads/2021/12/06183004/harira.png 313 641 Yushra https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png Yushra2021-12-12 23:22:392021-12-12 23:22:43Moroccan / Tunisian / Algerian – Harira Soup
Harira soup is one of the best soups in the North African region. It has a silky texture which is why it is called Harira because when translated it means “silk”. It is a very popular soup for the winter season and mostly it is used in the month of Ramadan. The people from Morocco believe that the Harira is from the Fez. There are many variations for this soup.
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Couscous is an Maghrebi cuisine also known as a North African cuisine. It is a grain product made from semolina which is mixed with different spices and stew. It is a very old dish which goes back centuries. In the Arabic cookbooks of the 14th century there are many mentions of dishes like couscous. There are also many variations of couscous depending on the place where you are eating it.
https://static.finmail.com/wp-content/uploads/2021/10/14101151/pastilla.png 352 665 Yushra https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png Yushra2021-11-07 15:53:392021-11-07 15:53:46Morocco, Algeria – Pastilla ( Moroccon Chicken Pie)
Pastilla is very famous because it is a celebratory dish in Morocco and Algeria. It is served during weddings and also at family gatherings. The name of this pie comes from the spanish word "pastilla" which means "pastry" in Spanish. After a while the letter P was changed to B meaning that the name changed from Pastilla to Bastilla. Bastilla has the Arabic origin meaning this dish now also associates as an Arabic cuisine. This dish has many different variations.
https://static.finmail.com/wp-content/uploads/2021/09/21193658/tagine.png 415 720 Yushra https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png Yushra2021-10-17 16:15:442021-10-17 16:16:07Tunisian, Algerian, Moroccan – Tajine
This cuisine is at the very top of the entire African cuisines and is loved by everyone. It is basically a pie like dish which consists of chicken which is cooked firstly with spices and then is added to a batter of egg and cheese and baked in the end. Tajines history goes way back to the 9th century as it was written in a folktale collection book called One Thousand and One Nights. It was made on a wooden pot through which it got its name and went on generation to generation. It is considered to be the national dish of Tunisia , Algeria and Morocco and it lives up to the recognition it gets.
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Shakshouka is an Arabic word which means "mixture". It is one of the best dishes of all the African cuisines. This dish consists of eggs which are poached in a tomato sauce underneath it. It is not only served as a breakfast rather it is also served as lunch and dinner. It is said that this dish came into existence in the regions of Tunisia and Yemen. After people living in the North of Africa migrated to Israel, this dish became Israel's national dish.
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Morocco is blessed to have coastal exposure to both the Atlantic Ocean and the Mediterranean sea. amb meat is highly cooked in the country as low as at home to the restaurants. It has a variety of cooks and mixes like with this cuisine.
https://static.finmail.com/wp-content/uploads/2020/10/30112428/Moroccan-Chicken-Tagine-300-1200x934-1.jpg 714 1046 Y Shomwi https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png Y Shomwi2020-11-12 08:48:092020-11-12 08:48:21Morocco – Chicken Tagine
Tagine cuisines in Morocco refers to the undisturbed recipe, meaning a recipe is cooked until ready undisturbed. It is mostly used while preparing vegetable Tagine. These cuisines are normally prepared on Fridays where all the family, friends or relative are home and it's normally a day for week off.
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Morocco is the only African country with coastal exposure to both the Atlantic Ocean and the Mediterranean sea. Harira cuisine is a herb-rich, tomato-based soup mostly prepared during the Ramadan fasting period and it is consumed as the first meal after sunset.
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Msemen is an Moroccan cuisine often taken as breakfast and sometimes for supper. It may be eaten along with meat or vegetable recipes or can be taken on it's own.
https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png 0 0 finmail https://static.finmail.com/wp-content/uploads/2020/12/10132414/logo_with_word2.png finmail2020-03-30 15:01:022020-05-01 10:48:24Morocco – Pastilla
Hi, my name is Oussama from Morocco. In Morocco there are several local dishes, such as couscous, tagine and pastilla, with all kinds of "chicken-fish".