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Morocco
MoroccoCooking by Country - June 2002
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Go to:- Morocco Featured Ingredient | Morocco Speciality Dish | Cooking by Country Main Page
Ancient Times and Influences
Many people think that due to the fact Morocco was in French and Spanish possession for periods in the 19th and 20th centuries, Moroccan cuisine has been heavily influenced by the French and the Spanish. Of course, some ideas must have been shared, however, its culinary culture holds its roots firmly from the indigenous Berbers and Arabs, who invaded the land in the 7th century AD.
Fruits and vegetables have always been grown and fish and seafood are plentiful due to the large coastline, while its inland environment has always been perfect for the raising of large quantities of sheep and goat. Many spices such as Cumin, paprika, and turmeric were introduced by the Arabs and there is an old tradition of cooking meat with fruit such as dates and figs.
Current Day Cuisine
As in ancient times, Moroccan cuisine utilises the natural fresh produce found in the sea, fertile lands and desert. The marrying of fruit with meat together the expert use of spices which are used in such a was as to enhance rather than mask the ingredients makes it an altogether exotic and interesting style of cooking. Saffron, paprika and ginger are also widely used ingredients as are walnuts and almonds. Couscous is the staple of Moroccan cuisine. It is served as a main dish with the addition of meats, fish, fowl and vegetables or spiced as an accompaniment. The word couscous not only refers to the finished dish but also to the grain which is used. Use the link at the top of the page to find out more about couscous - the ingredient.
Moroccan Recipes
Below are some Moroccan recipes for you to try. We hope you enjoy them.
Happy Cooking!
Key:- Veg = Vegetarian HT = Hot CD = Cold SP = Soup HD = Starter MC = Main Course ACC = Accompaniment DP = Dessert/Pudding CBF = Cakes/Baked Fayre
Starters, Appetisers and soups Spiced Olives Veg CD HD PFC Moroccan 5mins plus marinating Moroccan Carrot Soup CD SP 30mins plus chilling Spicy Wrapped Meatballs HT HD PFC Moroccan 40mins Mezgaldi of Onions Veg HT HD Moroccan 60mins plus marinating Spiced Bean and Lentil Soup Veg HT SP Moroccan 120mins
Main Courses Beef, Lamb, Offal, Pork, Poultry & Game Moorish Kebabs HT MC BBQ Moroccan 30mins plus marinating Lamb Couscous HT MC Moroccan 75mins Moroccan Chicken HT MC Moroccan 85mins plus marinating Spiced Lamb with Potatoes HT MC Moroccan 90mins Moroccan Beef Stew HT MC Moroccan 125mins Mrouziya HT MC Moroccan 200mins
Fish and Vegetarian/Vegan Tuna with Chermoula HT MC Moroccan 20mins plus marinating Moroccan Snapper HT MC Moroccan 25mins plus marinating Chickpeas with Raisins Veg HT MC Moroccan 35mins Moroccan Baked Fish HT MC Moroccan 50mins Vegetable Couscous Veg HT MC Moroccan 60mins Fish with Olives HT MC Moroccan 70mins plus marinating
Accompaniments Couscous Veg HT CD ACC Moroccan 10mins Apricot Couscous Veg HT ACC Moroccan 20mins Salat Tangiers Veg CD ACC Moroccan 20mins plus chilling Moroccan Aubergine Salad Veg CD ACC Moroccan 25mins plus standing Spicy Moroccan Vegetables Veg HT ACC Moroccan 25mins Kamfounata Veg HT CD ACC Moroccan 60 mins plus standing Marhooda Veg HT ACC Moroccan 85mins
Desserts, Confectionery and Baked Fayre Harost Balls Veg CD Moroccan 15mins plus setting M'hanncha ('The Snake') Veg HT CD CBF Moroccan 30mins Moroccan Date Pudding Veg HT CD DP Moroccan 60mins Moroccan Baked Fruit Dessert Veg HT CD DP Moroccan 75mins plus soaking |
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All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without food allergies, as part of a normal diet. We advise you to consult a qualified doctor before starting any special diet. If you suffer from and food allergies, always check the ingredients on the label of pre-prepared products. No correspondence can be entered into regarding medical matters.
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