2 dishes from Moroccan cuisine.. foods that tell the history of cities
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| 2 dishes from Moroccan cuisine.. foods that tell the history of cities |
Moroccan cuisine occupies a unique position among the kitchens of the world, as it is famous for its delicious dishes with distinctive taste and wonderful flavour.
Among the dishes that the State of Morocco is famous for are: Al-Rafisa Al-Amiya, Moroccan couscous, meat tagine, Harira, Tangia Marrakech, Saffa buried with chicken, pastilla and many others.
In conjunction with the Kingdom of Morocco's celebrations of Independence Day, corresponding to November 18 of each year, "Al-Ain News" reviews some of the most famous foods of Moroccan cuisine and an overview of them.
Meat tagine
Meat tagine is one of the most popular Moroccan dishes
It is one of the most famous dishes that are served on the blessed Eid al-Adha, and is prepared in many ways and recipes, all of which are distinctive and delicious, and it is a dish prepared either from vegetables, meat or chicken.
The name of the dish is due to Moroccan pottery that has been in it for a long time, and with the passage of days it has become customary to call everything that is cooked in it a tagine, and it is brought over coal and takes not a little time on the fire.
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The plum tagine is one of the most popular tagines, especially in the month of Ramadan. It is a piece of meat prepared with onions, garlic and Moroccan spices. It is decorated with honeyed plums, almonds and sesame, and is served on various occasions.
Moroccan couscous
Moroccan couscous is one of the most popular dishes in Morocco
One of the dishes that tourists look for as soon as they set foot in Casablanca, and it is customary to eat this meal at lunch on Friday for various families and cafes, next to cups of milk, and also one of the main dishes that are prepared in weddings and events.
There are 3 types of Moroccan couscous, and it is characterized by containing many types of vegetables such as pumpkin, carrots, potatoes, tomatoes, white and yellow turnips and onions,Some regions add lentils or dried beans.
It is prepared from the soft grain flour of barley or wheat with vegetables of various kinds and meat.
The couscous dish is prepared in a bowl perforated with small holes called couscous, which works to pass the hot steam towards the couscous grains, steam coming from the lower bowl in which vegetables and meat are cooked.