Why Recipes Moroccan cuisine and are popular

Considered one of the most diversified food and sumptuous Moroccan cuisine offers a delightful experience. The main reason contributing to the diverse Moroccan food is their interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures such as Arabic, Arabic,

Middle Eastern, Berber, Jewish, African and Iberian Mediterranean. During different historical eras and centuries the Moroccan cuisine was refined by the cooks of high capacity royal kitchens of Meknes, Fez, Marrakech, Tetouan and Rabat. This kitchen has laid the foundations of modern Moroccan cuisine.

History of Moroccan cuisine

Morocco is a crossroad of different civilizations, which has strongly influenced Moroccan cuisine. Today you can also find some of the best Moroccan recipes on the Internet, but the truth is that nothing tastes like the spices of Morocco.

It is said that the history of Morocco can be seen reflected in their kitchen. There were several villages in Morocco, which led to the creation of a hob that has many different flavors. There was a time when political refugees came all the way to Baghdad, Iraq during the Middle Ages to settle in Morocco. They brought with them traditional recipes that have become part of the traditional Moroccan cuisine. A characteristic signature of this mixture is a recipe where the fruit is cooked with meat like apricots with chicken.

Moroccan cuisine has been heavily influenced by Moorish or Muslim refugees who were expelled from Spain before the Spanish Inquisition. An important part of Moroccan cuisine is one of the ingredients used. Since Morocco produces Mediterranean vegetables and fruits, which are used in the preparation of different Moroccan recipes. Poultry, livestock and fish is also abundant in Morocco and, consequently, have become an integral part of the kitchen.

Moroccan Spices

Food in Morocco can not do without the Moroccan spices. One of the biggest markets in Morocco for spices is in Agadir and you can find species of different colors and the representation of a different flavor. These species are used in all recipes from Morocco and do a taste that will stay with you for a lifetime. Moroccan spices have not always existed in the country, which was first imported from other countries for thousands of years.

Some of the popular Moroccan spices include saffron that came from Tiliouine, olive and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also home grown like kamoun (cumin), Karfás (cinnamon), kharkoum (turmeric), libzar (pepper), skingbir (ginger), Tahm (paprika), sesame seeds, seeds of anise kasbour (coriander), Zaafrane Beldi (saffron) and maadnous (parsley).

Great Moroccan meals that

You really taste the tartness and spicy flavors of Moroccan cuisine to understand why it is so popular worldwide. The most important meal of Moroccan dinner cuisine that is not consumed during the holy month of Ramadan. A Moroccan lunch starts with salads hot or cold, and will be followed by tagine. Bread is the staple food every lunch.It is followed by chicken or lamb dish and a dish of couscous with vegetables and meat. At the end of the meal, you have to have a cup of mint tea, which is a part of their tradition.

Couscous is the main course and Morocco is considered to have been of Berber origin. The most consumed meat, but lamb is also preferred but costs more than beef. There is also a growing importance of sea products and is becoming an important part of Moroccan cuisine.

Some of the recipes are famous and popular Moroccan Pastilla, couscous, tajine, and Tanjia harira. Although harira is a soup, but is an important part of Moroccan cuisine and is consumed mainly during the holy month of Ramadan.

If you're rich food laced with Moroccan spices, you probably do not have dessert. Desserts in Morocco do not have to be sweet, even sweeter, the better. A common dessert is Kaab el ghzal or gazelle horns. Of course, it's just a name and you can not eat any horns. Kaab el ghzal is a type of pasta filled with sugar, and is filled with almond paste. Honey cakes are extremely popular as well and are ready to fry dough and then dipping them in honey and sesame seeds are sprinkled on top.

Moroccan cuisine is much more diverse and drinks (mint tea) and snacks in addition to their mid-day meal and feel the real flavor of spices, you need to taste the traditional foods.