Harira food in morocco

Harira

Ingredients

4 Tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon ginger, ground
1 teaspoon cumin, ground
3 cans (approximately 6 cups) chicken or vegetable broth
8 ounces (1¼ cups) green lentils, washed
1 14-ounce can chopped tomatoes
1 15-ounce can chickpeas, drained
3 Tablespoons fresh cilantro, chopped
3 Tablespoons fresh parsley, chopped
Salt and freshly-ground black pepper
Lemon juice (optional)
Procedure

In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
Stir in the stock and add the lentils and tomatoes.
Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.

Fried Baby Carrots

Ingredients

1 pound baby carrots
3 Tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sugar
Grated rind of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2 Tablespoons fresh mint, roughly chopped
Sprigs of mint, to garnish
Procedure

Heat the oil in a skillet large enough to hold the carrots in a single layer.
Add the carrots and cook gently 15 minutes, shaking frequently.
Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
Add the sugar and cook 2 minutes.
Stir in the lemon rind and juice and season with salt and pepper.
Stir in the chopped mint and transfer to a serving dish.
Garnish with sprigs of mint.


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FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A bowl of harira, which is made with beans and lamb, is served with fresh dates. It is served both at home and in cafes. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast is prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough may be used.

The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.

Holiday Menus

I.

Cashew bisteeya (pie made with phyllo dough)

Couscous with fennel

Mhalbi (custard)

Fresh seasonal fruit and dates

Mint tea

II.

Assortment of salads

Tajine of potatoes, peas, and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint tea

Mescouta (Date Cookies)

Ingredients

6 eggs, well beaten
½ cup sugar
1 teaspoon vanilla extract
½ cup (1 stick) melted butter or margarine
¾ cup flour
½ teaspoon baking powder
1 cup pitted dates, chopped
½ cup walnuts or almonds, finely chopped
⅓ cup raisins, seedless
3 Tablespoons confectioners' sugar
Procedure

Preheat oven to 350°F.
In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes).
Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend.
Add dates, nuts, and raisins, and mix well.
Pour mixture into greased 8- or 9-inch square cake pan.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
While still warm, cut into rectangular bars about an inch wide.
Put 3 Tablespoons confectioners' sugar into a small dish.
Roll each bar in confectioners' sugar.
Store bars in a box with wax paper between layers.
Makes 24 to 30 bars.


After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar.
EPD Photos
Bisteeya

Ingredients

2 Tablespoons vegetable oil
3 cloves garlic, crushed, or 1 teaspoon garlic granules
2 large onions, grated
½ cup almonds, sliced
1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
2 teaspoons ginger, ground
3 teaspoons cinnamon, ground, or more as needed
5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
Salt and pepper to taste
1 cup butter or margarine, more or less as needed
5 eggs, beaten until frothy
¼ cup sugar
1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
2 teaspoons confectioners' sugar, more or less as needed

A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds.
Cory Langley
Procedure

In large skillet, heat oil over medium-high heat.
Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
Add to chicken mixture and lightly toss together.
Preheat oven to 350°F.
Melt ½ cup butter or margarine in small saucepan.
Brush bottom and sides of pie pan with melted butter or margarine.
Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
Brush the first sheet with plenty of melted butter or margarine.
Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
Roll overhanging edges together and tuck inside of pie pan rim.
Brush top and edges with the remaining melted butter or margarine.
Using fork, poke about 8 steam vents into top of crust.
Bake in oven for about 20 minutes or until golden brown.
Remove from oven and sprinkle top with confectioners' sugar and cinnamon.


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Moroccan Mint Tea

Moroccan Mint Tea

Ingredients

1½ Tablespoons green tea (or 2 teabags of green tea)
Boiling water
3 Tablespoons sugar (or to taste)
Handful (about 2 Tablespoons) of fresh or dried spearmint leaves
Procedure

Put the tea in a 2-pint teapot and fill it with boiling water.
Let the tea steep (soak) for 2 minutes.
Add mint leaves and sugar to taste.


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FOODS OF THE MOROCCANS

FOODS OF THE MOROCCANS

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Chicken Tajine with Almonds and Prunes

Ingredients

6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint
Procedure

Combine the oil and ground spices in a large bowl.
Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
Stir the remaining sugar into the meat.
Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
Serve with rice or couscous.


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HISTORY AND FOOD

HISTORY AND FOOD

Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.

The Arabs brought with them new breads and other foods made from grains. They


introduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they had learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish. In modern times, the French and the British made contributions to Moroccan cuisine.

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GEOGRAPHIC SETTING AND ENVIRONMENT

Morocco is located in the northwestern corner of Africa. Morocco is slightly larger in area than California, and its territory has three different regions. The northern coast along the Mediterranean Sea is made up of fertile land that rises to elevations of about 8,000 feet (2,400 meters). The Atlas Mountains run between the Atlantic coast in the southwest to the Mediterranean Sea in the northeast. Finally, the semiarid area in the south and east known as the Western Sahara connects Morocco with the vast African Sahara Desert.

Morocco faces a problem with desertification. Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil. Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.

In the northwest, agriculture in Morocco thrives. Except in years when there is severe drought, Moroccan farmers are able to supply the country with enough food.



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morocco moll ..mall

You've waited, you've dreamed of, fantasized over you, I'm not talking about the Morocco Mall, I speak of course of the Post & Clothing Meringues about the Morocco Mall.

It's been 5 years since 50 Bonobos, 500 bonnasses, 10 Good to trifles, and 5000 Snowmen bossent Project superlatifié most of Morocco since the Green March.
After the pedestrian street of Prince Moulay Abdellah inaugurated with great pomp by Ibn Battuta in the year 2 AD Cris Oscourt, after the cornice McDonalds opened in 1989 by Ronald Reagan dressed as Clown and after the Hassan II mosque inaugurated in Umm Kelthoum 1992 ... We are witnessing the beginning of this week, at the opening of Morocco Mall opened with great pomp by Jennifer Labaise, famous American star known to have the biggest ass that showcase the famous Galeries Lafayette.
One evening as the atmosphere relaxed and friendly a drink at Vladimir Putin. Modesty and delicacy were set, we have counted as 1860 pairs of Louboutin, Jimmy Choo for 1239. This evening, it was 95% of the national Botox together in one place, the 500 richest people in Morocco, and probably the 500 most beautiful pair of breasts redone Anfa sup gathered in one place.
You will understand, HC was not the game, by cons, it has been deployed all of its staff during the weekend for what is likely undoubtedly take ALL your Sunday strips Mallrats indebted .
The head of the statistics department Clothing and Meringues just give us the numbers of the first weekend:
 Hello 560,000 at the entrance of shops.
213 450 errors in the Food court orders.
12300 "It ginial there, there's Louai Vouitoune"
4879: "Here troooooo Oakam there's Starbucks."
567,810 photos taken in front of the aquarium
For you, Clothing and Meringues also collected some testimonials on site.
"We are pleased that Dior is in the mall, but I'll buy a belt from H & M. "Younes visitor lucid.
"It's wonderful Starbucks is top, I can finally pay my coffee 65Dhs" Karima, bourgeois assumed.
"This is bigger than the Megamall in Rabat," Hicham comparison Mall.
"It is 43 000Dh" Karine, saleswoman at Fendi.
"This is 18Dh" Ikram, a cashier at McDonalds.
"Not yet," Rachid, cashier at the Imax.
"Finally, a corner for culture .... you have the latest Shakira? "Zineb, future Minister of Culture visits FNAC.
"It's still sad to see all these bourgeois spend their thunes so naive as to when there are 200 slums near the Mall" Malika, depression with suicidal tendencies.

Here, conclusion Clothing & Meringues is pleased that the Morocco Mall has finally opened ... HC will last or park at Maârif.

This article is sponsored by: H & M, FNAC, DIOR & The Hassan II Mosque.
PS: PJD, PJD, PJD, PJD .... it has nothing to do with the post, but every time I mention the name of the party, I blog statistics exploding