Moroccan cuisine is so diversified because of Morocco''s interaction with the outside world for centuries. It was enriched by the Arab, Berber, Moorish, Middle Eastern, and Mediterranean, African and Jewish influences. Combined the cuisines of the traditional cities of Fez, Meknes, Marrakech, Rabat and Tetouan are the basis of what is known today as the Moroccan cuisine.
 Spices and natural herbs are extensively used in Moroccan food and the most common ones are cinnamon, cumin, turmeric, ginger, pepper, paprika, coriander, parsley, saffron, sesame seeds, anis seeds and mint.
The midday meal is the most important of the day except during the Holy month of Ramadan. A typical meal does include a series of hot and cold salads followed by a main dish. Bread is eaten with every meal with the exception of the couscous. Among the most famous dishes are Couscous, Pastilla, Tajine, Tanjia, and Chicken with pickled lemons and Harira. Seasoned fruits are served at the end of a Moroccan meal rather than sweets that are usually the last course in a formal meal.
The most popular drink in Morocco is the mint tea. It is served as an aperitif and digestive drink. Have you tried any Moroccan food yet? If not, it will be another way to savor the flavor of Morocco, the culinary star of North Africa. |
