Top 25 Most Popular Foods in Morocco – Best Moroccan Dishes
Top 25 Most Popular Foods in Morocco – Best Moroccan Dishes
The Moroccan table is adorned with unique and varied dishes that highlight the rich cultural heritage of the country, making it one of the most prominent international cuisines.
Dishes differ from one region to another in Morocco, as each region is characterized by specific dishes which translate its history and customs. Certain dishes are prepared according to certain special rituals, or on certain occasions. The Moroccan table encompasses dishes of Berber, Arabic, Jewish, Andalusian, African and Maghrebi origins, given that the Kingdom has been, since ancient times, a land of coexistence of several civilizations and cultures.
Experts stress that preparing most Moroccan meals depends on fresh vegetables and fruits, natural oils, and authentic spices, noting that all these ingredients have benefits for human health.
Several previous studies have classified Moroccan cuisine among the most famous in the world, as it always occupies advanced positions alongside French and Italian cuisines. The following are the top 25 popular dishes in Morocco.
1. Tagine
Tagine is made from spiced vegetables that are cooked with a little and often light broth, accompanied by meat, chicken or fish. All ingredients are placed inside heavy pottery vessels called “tagine”.
Tagines have a clay cover with the purpose of distributing the heat from the top to the whole pot. This ensures a healthy and slow cooking process that lasts for a long time sometimes, until all the ingredients are absorbed through it with the flavor-loaded steam. It becomes soft and the bone separates automatically from the meat, making it a real pleasure to eat it, especially if some lemon is placed on it to add a special taste.
The secret of the tastiness of tagine lies in the spices used when cooking, which are: cornflowers, ginger, free saffron, ghee, onions, and garlic. These are the basic ingredients that give the tagine its taste. The tagine is served with bread that is considered necessary. Tagine is not eaten without bread. Cooking food in the tagine is very healthy because it is cooked with steam and steamed food is the best healthy food ever.
2. Couscous
Couscous is made from wheat or corn flour in the form of small grains, and it is taken with spoons or by hand. It is cooked with steam and added to meat, vegetables, green pulverized beans, milk, butter, and fine sugar, according to tastes and occasions. In Morocco, couscous is prepared with ‘halal’ meat types, turnip, eggplant, and red pumpkin, and thus it is served with broth, while couscous with milk, called ‘Saikok’ is served without broth or vegetables, only couscous with milk.
Couscous is a very popular traditional Moroccan dish, which is almost unique to Friday in Morocco, as most Moroccan households prepare it during this ‘sacred’ day of the week. Couscous is present in all occasio
تعليقات
إرسال تعليق