A Moroccan cuisine of flavors
Morocco produces quality fruits and vegetables, the plantations are often located in remote villages, which means that this production is organic, cultivated in the art of the land.
It is exciting to cook beautiful, tasty , varied and colorful fruits and vegetables. Moreover, the cuisine of our table d'hôtes is made by local products.
The recipes are many, starting with the Moroccan salads.
They consist mostly of tomatoes, coriander and parsley, garlic and spices are required, saffron, cinnamon, cumin, ginger, turmeric, paprika and pepper.
The chutchouka, one of my favorites, consists of fresh tomatoes, green peppers, garlic and spices. It cooks over low heat to give a compote side.
The zalouk, a salad with pasta, rice, potatoes, semolina or green salads... It mixes tomatoes, eggplants, garlic, spices and will have to simmer well to turn into a puree.
Morocco is known for its couscous, a mixture of seven vegetables, tomatoes, chickpeas, turnips, carrots, pumpkin, zucchini, aubergines, cabbage and beans can be added according to the season. The meat cooked in the broth is according to taste, chicken, beef, lamb, merguez, or will be served vegetarian. Semolina is a preparation specific to the Moroccan cuisine, steamed at least 3 times and mix with hands 4 times or more if time permits. The art of presenting it in a large hollow dish is delicate, the semolina is placed first, we dig in the middle to place the meat and we cover with vegetables respecting the colors so that the couscous is as beautiful as good. The final touch to my taste is the cherry on top, tfahia, a compote of onions, small raisins, honey, cinnamon, cooked over low heat that decorates the top of the dish.
The different and typical tajines are concocted in a dish of tajine in earth to hat. Vegetables and meat are deposited, spices... The most popular is tajine with candied lemons and pink olives. The tajine of beef or lamb with prunes, apricots or figs, the Berber tajine is a mixture of meat choices, vegetables and spices. Stewed vegetable tagine, fish tagine, séfa, a wedding dish made of pasta and chicken sauce, served in a pyramid and decorated with nuts, raisins, dates and the finishing touches, Icing sugar, pigeon pastilla, chicken or seafood...a delight.
Moroccan cakes, a multitude of decorations, honey bricks, date makroutes, almond, cocoa, hazelnut and dry cakes, ghribas, fekkas ...
The typical Moroccan drink, mint tea made in the rules of art.
At the beginning of a meal, Moroccan tradition is that the meal begins with cakes "ALOUA" or sign of hospitality, mint tea and its petits fours.
We like to keep this tradition in the riad.