Rich in taste and taste and skilfully spicy, Moroccan cuisine is one of the most famous in the world. The diversity of its dishes is equal to that of its influences: Arabic, Berber, Moris, Jewish, African and even, Asian! Whether they are cooked on the occasion of festivities or daily meals, here are 5 Moroccan specialties that will awaken your taste buds!
The tajine is a typical Moroccan dish whose origins are Berber. It is also said that the best tajines are still savored in Berber territory! It is a kind of stew cooked in an earthy dish topped with a conical lid. There is an infinite number of tajine recipes, all tastier than the others: Chicken tajine with vegetables, saffron or prunes, tajine of vegetables with chickpeas, tajines of sardines, tajine of sheep with onions and chickpeas etc… Practically a different recipe for every day of the year!
Probably the most popular dish with tajine, it is in any case the one that comes first in mind when we evoke Moroccan gastronomy. Traditionally served on Friday afternoon, after the prayer of AJUMOUAA, it is eaten today indifferently every day of the week. Of Berber origin, the traditional version consists of beef and mutton, sometimes chicken, a multitude of vegetables and legumes (zucchini, turnips, beans, lentils, peas) and of course, wheat semolina. Moroccans taste it on the dish, or serve it on individual plates.
The third major Moroccan specialty, Pastilla is originally from Fez. The traditional version is made of pigeon-based, but there are still several variations. Served at parties and receptions, it can be sweet or savoury, the latest version being the most common. It is a puff pastry cake, made using brick leaves and stuffed with a pigeon or chicken hash, before being sprinkled with sugar and cinnamon. There are also lozenges for fish, others with seafood while the Johara, the Pastilla of Fez, is a sweet preparation where the brick leaves are filled with milk and cornstarch cream.
La Tanjia is a typical dish in Marrakech: getting there without tasting this iconic dish would be a heresy. Two stories tell about its origin. The most popular is that it was created by workers who, having no time to go home to eat, took all the ingredients they found, meats, spices, vegetables, put them in a jar which they then left to heat Until the next day at the nearby Hammam. Today, it is a dish of meat and spices cooked long hours in a earthenware jar and served in many restaurants marrakchis.
5 AL HARIRA
La Haria is a traditional Moroccan soup, not always digestible and with contestable nutritional properties, but nevertheless always appreciated by Moroccans to break the fast of Ramadan. It is of Andalusian origin and consists of tomatoes, meat, onions and dried vegetables. It is served with hard-boiled eggs, honey pancakes or Moroccan pastries.
Finally, the Moroccan cuisine also contains a lot of dishes that deserve to be tasted. And for those who do not have the opportunity to visit Morocco, unevbox.com will present you the recipes of these dishes in its next articles, so wait for us;