Moroccan cooking is an inseparable part of the art of living in
Morocco. It brings you the skill of combining the Amazigh, Oriental and Mediterranean influences. Morocco's richness also gives it a varied menu of foods by region, characterized by natural wealth, traditions and social customs, With kitchen.
Couscous, chicken and traditional dishes are the Moroccan cooking base of Amazigh origin, and the influence of the Arab Muslim conquerors who brought spices from the East and created a mixture of sweet and salty flavors.
Olive and sourced from the heritage of Mediterranean kitchens, this is a generous cuisine full of flavor with spices such as saffron, cumin and ginger to name a few, as there is an extensive list of aromas and flavors that put it among the best of international cuisine.
Moroccan cooking is popular in international cookbooks, in major magazines and in competitions such as "Master Chef" in its various versions, which often suggest visits to Morocco, or incorporate racers in the preparation of traditional Moroccan cuisine known Such as cauliflower or couscous.
Moroccan cooking is also divided according to the seasons of the year, the areas and the proximity to the coast. For example, fish is included in most varieties of different foods, both in the tajine, or grilled sardines, or in the form of pellets. On camel meat, couscous, camel milk and traditional tea.
Not to forget the presence and beauty of pastries and rich and popular Moroccan pastries, often prepared with almonds and honey, accompanied by traditional mint tea.
Moroccan cuisine is ranked second in the world, and we have chosen for you the most popular dishes in Morocco that must be tested at least once in life.
Moroccan salad with beans
Al-Rafaisa is attended by women who have given birth to a baby
Chicken chicken broth
Couscous with dry fruits
Marozia is Moroccan eaters with distinction
Couscous with chickpeas
Tagine with rabbit meat is another recipe for Moroccan poultry
Hira is a global brand registered in the name of Morocco
Al-Shabakiyya prepares it from the signs of approaching Ramadaan
Tagine fish when Moroccan women mastered
Couscous with seven vegetables
Shakshouka Marrakesh famous
Moroccan fish grilled Moroccan way
Moroccan salad mate lunch
Bisara during the cold days and harsh winter
The octopus baked another way
Atai Mint is the companion of all sessions
Cooking for breakfast and programming and Ramadan
Bastia Fascia eat rich with the benefits of Taba
Briets in almonds from dinner dishes
Dates related to events
Strange adult and young lovers
Heel to the royal dessert gourd