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Moroccan Cusine, A Savory Adventure
19/05/07 21:36
The cuisine of Morocco
is rated among the best in the world,
and rightly so. Few places exist where
food is as carefully and artistically
prepared as in the Kingdom. Cooking in
Morocco falls into two specific
categories: the first is intended for
important guests and is the work of
skilled chefs, where the host oversees
the banquet with his sons, servants,
and apprentices. Men squat on
mattresses or pillows around a low,
beautifully inlaid table. A silver
ewer of perfumed water is taken around
and poured over three fingers of the
right hand of each guest. The feast
begins and ends with Bsmillah – in
God's blessing.
The host claps his hands and the meal
begins. One course after another- each
delicacy is served right after the other.
The women of the household most generally prepare meals for events in the home. Here, where time does not seem to count, any number of family members can spend hours with her glazed earthenware and copper cooking dishes. Even though kitchens in Morocco are austere, charcoal based fire allows the sauces to slowly simmer. A folded carpet serves as a seat.
The scents of coriander, cumin, saffron, marjoram, and onion fill the air, along with scents of olive oil, the sweetness of sandalwood, mint, and roses.
How a Dinner is Served in Morocco:
A hostess in Morocco might take a week to prepare a suitable dinner for her honored guests. The meal often consists of several courses. It takes an entire day to make bstilla - a crisp pastry, rolled as thin as tissue paper, filled with chicken, almonds, and topped with powdered sugar.
Next comes the Tajine, or chicken or meat-filled spicy stew. It is only ready once it has simmered for many hours, and it is served with homemade. In Morocco, every household makes its own bread comprised of semolina flour without shortening or milk. An invocation to God is made before commencing what is considered a sacred act, the kneading of the dough. Once the bread has been properly shaped, each family puts its own mark or stamp on it before sending it with children to a common bakery oven.
After the Tajine, a Batinjaan, or eggplant salad with chopped tomato salad is served as a separate course. Sometimes, all of this will be followed by couscous, Morocco’s national dish. Dinner is eaten from a common plate. Pastries vary and are often influenced by French deserts. Sometimes a desert similar to baklava is served, and always accompanied by a boiling hot sweet mint tea.
At the meal’s end, a silver ewer filled with warm water is presented to clean the mouth, lips, and hands. Eating a dinner with a family in Morocco will truly give you the full “flavor” of the country.
Written by: Carole Morris
Provied by: Travel Morocco with Journey Beyond Travel
The women of the household most generally prepare meals for events in the home. Here, where time does not seem to count, any number of family members can spend hours with her glazed earthenware and copper cooking dishes. Even though kitchens in Morocco are austere, charcoal based fire allows the sauces to slowly simmer. A folded carpet serves as a seat.
The scents of coriander, cumin, saffron, marjoram, and onion fill the air, along with scents of olive oil, the sweetness of sandalwood, mint, and roses.
How a Dinner is Served in Morocco:
A hostess in Morocco might take a week to prepare a suitable dinner for her honored guests. The meal often consists of several courses. It takes an entire day to make bstilla - a crisp pastry, rolled as thin as tissue paper, filled with chicken, almonds, and topped with powdered sugar.
Next comes the Tajine, or chicken or meat-filled spicy stew. It is only ready once it has simmered for many hours, and it is served with homemade. In Morocco, every household makes its own bread comprised of semolina flour without shortening or milk. An invocation to God is made before commencing what is considered a sacred act, the kneading of the dough. Once the bread has been properly shaped, each family puts its own mark or stamp on it before sending it with children to a common bakery oven.
After the Tajine, a Batinjaan, or eggplant salad with chopped tomato salad is served as a separate course. Sometimes, all of this will be followed by couscous, Morocco’s national dish. Dinner is eaten from a common plate. Pastries vary and are often influenced by French deserts. Sometimes a desert similar to baklava is served, and always accompanied by a boiling hot sweet mint tea.
At the meal’s end, a silver ewer filled with warm water is presented to clean the mouth, lips, and hands. Eating a dinner with a family in Morocco will truly give you the full “flavor” of the country.
Written by: Carole Morris
Provied by: Travel Morocco with Journey Beyond Travel
