The
Essence of.....Morocco
An exploration of the world through food and drink
Essence -ial Information
|
UK Tourist Office |
205 Regent Street London W1 |
|
Currency |
Dirham |
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Capital |
Rabat |
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Language |
Arabic |
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Main Airlines |
Royal Air Maroc, Ryanair, Easyjet |
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Flying Time from UK |
2 hrs 30 mins to 3 hrs |
|
Visa |
No |
PROFILE
The cuisine of Morocco is a mix of Berber, Moorish, Mediterranean, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine. Characteristic flavoring ingredients in cooked dishes include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being very spiced as opposed to Middle Eastern Cuisine.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan
Couscous
This is Morocco’s national dish. Made from semolina (the starchy inner part of durum wheat) and traditionally rolled into tiny balls by hand, couscous is often classified as a grain but is actually closer to pasta. The traditional preparation method of steaming the couscous in layers requires patience and skill, but the result is blissfully light and fluffy. Couscous has a very mild taste, which makes it the perfect accompaniment to rich tajines.
Tajine
Tajine is both the name of the rich and ubiquitous Moroccan stew and the conical earthenware pot in which it is cooked. The shape of the pot is designed especially so that the steam produced during the long cooking process gathers at the top and is forced back down into the food, keeping it moist and succulent.
Tajines are the focal point of most Moroccan meals and come in a vast number of traditional and regional varieties. Just a few of them include chicken with olives and preserved lemons, lamb with prunes and fish with fennel. Tajines can also be a delicious meat-free mix of up to seven different vegetables.