If Morocco was your destination for vacation or business, know that you're in for a gastronomical treat. Morocco's food ranks high on lists of the world's best cuisines and is well worth exploring. You won't be disappointed with the incredible variety, exotic seasoning and innovative ingredient combinations that await you.
If Not then you have another choice, which is grab a cookbook of Morocco's food then enjoy delicious meals only at your home.
The following slides feature ten famous Moroccan foods to seek out in restaurants and in Moroccan homes. If you are familiar with Moroccan food , guess what you can choose you top ten dishes as you like. If not you can make your list after trying them. After this little brief about food of Morocco let's head the important thing.
Couscous
Couscous is one of the top food made in every place in Morocco. And it is prepared every week in Moroccan homes with seven vegetables,Lamb, beef or chicken is stewed along with a variety of vegetables then arranged on a glorious heap of tender. And as known in Morocco everyone gathers round to eat from one super-sized communal plate in which couscous is served.
A couscous tfaya with caramelized onions and raisins is specially made for people who aren't into vegetables.
Tagine
The famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Is it usually made with meat and vegetables. It's arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies and sauce.
Chicken with preserved Lemons and Olives
One of Morocco's most famous and ubiquitous Chicken with preserved Lemons and Olives. And no wonder! It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets. You'll find it offered in homes, restaurants and even on the street in tiny outdoor dining venues. the dish is easily prepared in a traditional tagine or conventional pot. Lots of onions are cooked to a puree-like consistency with saffron and ginger; preserved lemons and olives are tangy additions to finish the dish.
Bastilla
In the picture above you observe chicken bastilla . Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and and fried almonds scented with orange flower water. An utterly amazing fusion of flavors and textures.
Lamb or Beef with Prunes
Through this meal , The meat is cooked until buttery tender with saffron, ginger and onions, then topped with prunes which have been poached in syrup with cinnamon and honey. Crunchy fried almonds serve as a garnish.
Rfissa
a spectacular presentation of stewed chicken and lentils fragrantly seasoned with fenugreek, saffron and Ras el Hanout. The dish is famously served to new mothers, but it's also a popular specialty dish to offer to family or guests on other occasions.
Kefta Meatball Tagine
Moroccans like to heartily season their ground beef or lamb (kefta) with cumin, paprika and herbs. In its simplest form the spiced kefta is shaped and then grilled or pan fried, but you'll also find kefta used extensively in other dishes, such as this popular. Despite the ample tomato sauce, no pasta is required, but you will want some Moroccan bread to use in lieu of a fork.
Mechoui
Moroccan roasted lamb, referred to as mechoui, is perhaps best sampled in Marrakesh, where whole lamb is roasted in deep pits with smoldering araar wood. But worry not; you need not dig a hole in your backyard if you want to try roasted lamb at home. Instead, try Moroccan mechoui recipe which calls only for a leg or shoulder.
Sardines And Other Seafood
The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence. You can keep things ultra simple and simply bake or grill whole sardines, but one of the most popular ways to prepare them is to stuff sardine fillets with a zesty marinade called chermoula and then fry them. It's a treat not to miss, whether as a sandwich filler or as an entree set out alongside other fish and seafood for a Moroccan fried fish dinner.
Harira
You will find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country. Variations are countless, but typically harira is a tomato-based soup laden with lentils and chickpeas. Rice or fine broken noodles (chaariya) are often added as well, while the stock is usually made with beef or lamb. This authentic Harira recipe does not fall into the quick and easy category, but the effort put into making it won't disappoint.