moroccan meal



Moroccan food

Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match.

The souks are magical places, with smells and sights that make one feel hungry just thinking about them. Around every corner, waft different smells to surprise and delight.

The Moroccan-born writer Edmond Amran el Maleh described Moroccan cuisine as "the perfumed soul of our culture", a unique blend of African, Arabian and European influences. The result: a cuisine characterised by its subtle scents, delicate flavours and elegant presentation.


Eating is serious business. Typically dining room walls are decorated with mosaics and richly woven carpets cover the floors. Hand carved low divans swamped by luxurious, elaborately-decorated cushions line the sides of the room and a heavy circular table is laid with ornate baroque silverware and copperware

Dishes are placed in the centre of the table often in earthenware dishes in which they are cooked and everyone tucks in.

Most meals begin with a simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread. The tagine or roast meat dish may come next, served with couscous and often a salad. A simple plate of prepared fresh fruit or dessert marks the end of the meal, before mint tea is served.


morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Visit Morocco on an all-encompassing adventure from Casablanca to Marrakech.


Visit Morocco on an all-encompassing adventure from Casablanca to Marrakech.

Travel to Morocco and visit the best of the country's attractions from Casablanca to Marrakech. Travel from the snow-capped Atlas Mountains to the endless sands of the Sahara, and from the medieval old town of Fes to the spice markets of Marrakech, the rich history and natural beauty of Morocco await. Observe the vibrant collision between old and new expressed in architecture and artwork. Learn about fallen cities and cross paths with nomadic tribes. Jump in and discover the many mysteries and legends concealed within this moody, ever-changing landscape.

Soak up panoramic views of the High Atlas MountainsExplore the fortified city of Ait BenhaddouIndulge your senses in the souqs of MarrakechKick back in the stunning coastal town of Essaouira
Experience medieval Morocco in the city of FesVisit the ruins of one sultan's Versailles dreams in MeknesTrek through Morocco's impressive Todra GorgeGo camping on the sandy dunes of the Sahara
Trip Map




morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Top 10 Places to Visit on a Morocco Tour



 Top 10 Places to Visit on a Morocco Tour
Morocco is a modern Muslim country in North Africa. It has a coast on the Atlantic Ocean that reaches past the Strait of Gibraltar into the Mediterranean Sea. Morocco, also referred to as the Kingdom of Morocco, has international borders with Algeria to the east, Spain to the north (a water border through the Strait and land borders with two small Spanish cities, Ceuta and Melilla), and Mauritania to the south. For Westerners, Morocco holds an immediate and enduring fascination. Since it’s not possible to see everything on the first or even second trip we’ve selected The Top 10 Places Not to Miss when traveling to Morocco which will give you a taste of the country’s highlights: outstanding natural wonders, spectacular cities, history, culture and breathtaking architecture. 
DJEMMA EL FNA SQUARE, MARRAKESH
Snake charmers, fortune tellers, monkeys and musicians transform this square into a medieval circus.
ERG CHEBBI DUNES, SAHARA DESERT
These mesmerizing sand dunes at the edge of Merzouga are one of Morocco's great sites.
CASCADES D'OUZOUD, MARRAKESH-AZILAL
These dramatic waterfalls with cafés and pools to plunge into are set within a lush valley.
MAJORELLE GARDEN, MARRAKESH
A magnificent botanical garden designed by Jacques Majorelle & Yves Saint Laurent.

TODRA GORGE, HIGH ATLAS MOUNTAINS
These carved out cliff– sided canyons offer spectacular views of the Moroccan countryside.
VOUBILIS, WALILI ROMAN RUINS
A third-century archeological site with the best preserved Roman ruins in Northern Africa.

KOUTOUBIA MOSQUE, MARRAKESH
This twelfth-century minaret is a symbol of Marrakesh, visible for miles around the city.
AIT BENHADDOU, OUARZAZATE
This fortified Kasbah in the Souss-Massa-DraâValley is where Lawrence of Arabia was filmed. 
KASBAH TAOURIRT, OUARZAZATE
Built by the Glaoui, this is one of the souths most breathtaking Kasbahs.
FES DAR BATHA MUSEUM, FES
This nineteenth-century Hispano-Moorish palace houses a collection of Fes traditional art.


 culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Food is used to help celebrate special occasions in different cultures like Christmas



Food is used to help celebrate special occasions in different cultures like Christmas, New Year, weddings and birthdays and other festivals. Food is an important part of any celebration in all nations of the world, regardless of culture or religion.

Share
this articleEmail this article Add link to social media Facebook, Myspace, Twitter Download
this article PDF text & pictures for sharing & saving
Food is an important part of any celebration in all nations of the world, regardless of culture or religion. It can unite and strengthen community bonds and helps to maintain a common identity among a group of people. Different countries use food in different ways to help celebrate special occasions like Christmas, New Year, weddings and birthdays.

Christmas
Many Christmas symbols, such as mistletoe and Christmas cards, spread to the world from Great Britain. This is why many countries that were once part of the old British Empire - Australia, New Zealand and South Africa, for example - have similar Christmas customs.

Most of the foods typically associated with Christmas, such as mince pies and fruit cake, also arose from British tradition. In Australia, it is becoming increasingly popular to enjoy seafood on Christmas Day, rather than roast meats and ham, due to our warmer weather.

Traditional Christmas foods differ from one social group to the next, depending on local availability and cultural significance. Some examples include:
France - black and white pudding, which is sausage containing blood
French Canada - desserts like doughnuts and sugar pie
Germany - gingerbread biscuits and liqueur chocolates
Nicaragua - chicken with a stuffing made from a range of fruits and vegetables including tomato, onion and papaya
Russia - a feast of 12 different dishes, representing Christ’s disciples.
New Year
Traditional New Year foods around the world include:
Greece - a special sweet pasty baked with a coin inside it
Japan - up to 20 dishes cooked and prepared one week earlier. Each food represents a New Year’s wish; for example, seaweed asks for happiness in the year ahead
Scotland - haggis (sheep’s stomach stuffed with oatmeal and offal), gingerbread biscuits and scones
Spain - 12 grapes, meant to be put into the mouth one at a time at each chime of the clock at midnight.
Lunar New Year
In many Asian countries, the New Year doesn’t start on January 1, but with the first full moon in the first Chinese lunar month. Traditional New Year food includes:
China - fish, chestnuts and fried foods
Korea - dumpling soup
Vietnam - meat-filled rice cakes and shark fin soup.
Weddings
Around the world, weddings share common ground. No matter what the religion or culture, the typical wedding is a joint celebration for the families that involves a wedding cake and traditional foods. Foods that feature prominently in weddings include:
China - roast suckling pig, fish, pigeon, chicken, lobster and a type of bun stuffed with lotus seeds are commonly served. It is especially important to offer both lobster and chicken: the lobster represents the dragon and the chicken the phoenix, so including both on the menu is thought to harmonise the Yin and Yang of the newly joined families.
Indonesia - foods served depend on the region and religion, but could include spicy rice dishes like nasi goreng, dim sum, sushi or even Western recipes like beef wellington.
Italy - food is a very important part of an Italian wedding. Bow tie-shaped twists of fried dough, sprinkled in sugar, represent good luck. A roast suckling pig or roast lamb is often the main dish, accompanied by pastas and fruits. The traditional Italian wedding cake is made from biscuits.
Korea - noodles are served, because they represent longevity.
Norway - the traditional wedding cake is made from bread topped with cream, cheese and syrup.
Britain - the honeymoon has been said to originate from a time when the father of the bride gave the groom a moon’s (month’s) worth of mead (alcoholic beverage made from honey) before the bride and groom left after the ceremony.
Birthdays
The custom of the birthday party originated in medieval Europe, when it was supposed that people were vulnerable to evil spirits on their birthdays. Friends, family members, festivities and presents were thought to ward off the spirits. Traditional birthday foods from around the world include:
Australia - birthdays are often celebrated by sharing a decorated birthday cake with lit candles, which the person celebrating the birthday blows out while making a wish.
England - a cake may be baked containing symbolic objects that foretell the future. If your piece of cake has a coin, for example, you will one day be wealthy.
Ghana - the child’s birthday breakfast is a fried patty made from mashed sweet potato and eggs. Traditional birthday party fare includes a dish made from fried plantain (a kind of banana).
Korea - for their first birthday, the child is dressed and sat before a range of objects including fruit, rice, calligraphy brushes and money. Whichever item the child picks up predicts their future; for example, picking up the rice indicates material wealth. After this ceremony, the guests eat rice cakes.
Mexico - a papier-mâché container in the shape of an animal (piñata) is filled with lollies and other treats. The blindfolded child hits at the piñata until it breaks. The treats are shared amongst the guests.
Western Russia - the birthday boy or girl is given a fruit pie instead of a cake.



morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Fennel Scented Kale Soup


The holidays are about balance. (We all know that’s not true. The holidays are about pie.) Between all of the heavy, high-calorie holiday feasts, parties and work luncheons (with pie! yay!), it’s a good idea to stick to lighter fare at home this time of year. The following vegetarian kale soup is reminiscent of Italian wedding soup and makes for a hearty but light break between slices of… pie ([facepalm]).
Dried fennel seed gives the soup a gentle aromatic flavor. Barley adds texture and helps to thicken the soup’s liquid as it cooks.
Useful tip: If reheating for leftovers, the barley may soak up some of the liquid. Add 1/4 cup of water or so per serving to reconstitute.
Note of interest: The kale and the dried fennel seed used in this post came from a very generous neighbor’s garden. Thank you!
In YC News: December is Roast Post Month! Each week we’ll be posting a roast recipe in preparation for the holidays. Check back if you feel so inclined.
Fennel Scented Kale Soup – serves 4 – 6
1 T olive oil
4 – 6 cloves garlic, crushed and peeled, plus 1 clove, halved
1 lb kale, stems removed, chopped into 1/2 – 1 inch pieces
3 large low-starch boiling potatoes, such as Yukon gold
4 C vegetable stock
2 C tomato juice
1/2 C pearl barley
1 t dried fennel seed
shaved Parmesan or Asiago cheese (optional)
In a large stockpot, soften the 4 – 6 garlic in oil over medium heat about 1 minute. Add the kale and saute until wilted, about 2 – 4 minutes, keeping an eye to not burn the garlic.
Stir in the potatoes, stock and tomato juice, cover and bring a simmer. Reduce heat and continue to simmer for 10 minutes, stirring occasionally.
Stir in the barley and fennel seed, cover and continue to simmer for 45 minutes, stirring occasionally. To serve, rub individual soup bowls with the cut side of the halved garlic clove before ladling in the soup. Top with shaved Parmesan or Asiago cheese.



morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Standing Rib Roast au Jus


Standing Rib Roast au Jus

December is Roast Post Month at Yankee Cook. Hooray! [noisemaker sound] Each Thursday until New Years we’ll be posting a new holiday roast for your holiday inspiration. This year’s Roast Post theme is Party of Four -  each roast recipe is written to accommodate four people as opposed to the usual eight or ten, because not every holiday party has dozens of people in attendance. We’re kicking off Roast Post Month with Standing Rib Roast au Jus.

Standing rib roast is the same cut of meat as prime rib before it’s been cut into steaks. A full standing rib roast rack has seven ribs, and can weigh up to 16 lbs and yield as many servings.  A two rib roast normally weighs between 3.5 to 4.5 lbs. What’s nice about making a smaller standing rib roast is that while it’s large enough to carve at the table, it’s also small enough to sear in a pan after it roasts. Roasting at the relatively low temperature of 325 degrees gives you control over the doneness of the center and prevents the outer edges of the meat from overcooking. A quick pan-sear finishes the roast off for a crispy exterior. Another benefit to roasting small – it takes a lot less time to cook.

One thing that’s nice about standing rib roast is that it doesn’t require a roasting pan with a rack. The ribs act as a rack, so if you’re just starting out and you don’t have a roasting pan, make this and you can just use a baking dish. You could even use a brownie pan.

Carving tip: To make the roast easier to carve, remove the ribs first and tie them back on using butcher’s twine. This way the person carving will only need to make vertical slices for the steaks to come off. After dinner, save the bones to make beef stock.

Standing Rib Roast - serves 4
Special equipment: You will need a meat thermometer and butcher’s string.

3.5 – 4.5 lb standing rib roast
1 – 2 T salt
6 sprigs of sage
6 sprigs of thyme
2 t cumin
1 T olive oil
1 – 1.5 t salt
2 C beef stock
additional sage and thyme sprigs for garnish (optional)

Start off by severing the ribs from the rest of the meat. Place the roast in a cutting board with the rib side down, starting at cut side of the bone, run a knife horizontally along the bone to remove the roast from the bone. Set the ribs aside. Trim away any extra fat from the top of the roast. Generously salt the roast with one to two tablespoons of salt. Fit the roast over the ribs and use two pieces of butcher’s string to tie the two parts back together just as they had been before the ribs were removed .

Place the roast on the counter in a large plate. Allow to sit for 1 hour at room temperature. This will take away the chill from the fridge in order to allow the meat to cook more evenly in the center.

Heat the oven to 325 degrees. Finely mince 1 tablespoon of each of the sage and the thyme (about 2 or 3 sprigs) Combine the herbs, cumin olive oil, and salt in a small bowl.

Remove the salt from the rib roast using paper towels. Pat dry.

Rub the herb mixture into the roast and place the roast in a large baking dish.

Insert the meat thermometer into the center of the roast so that it’s not touching a bone. Place the roast in the center of the oven and cook until the thermometer reads 135 degrees (about 1 3/4 to 2 hours) for medium rare or 150 for medium (about 2 – 2 1/4 hours).

Remove the roast from the oven and, keeping the thermometer in place, loosely tent the roast with foil. Allow the roast to rest for at least 20 minutes or up to an hour. The temperature will continue to climb another 10 or 11 degrees.

After the roast has rested, take about a tablespoon of the rendered fat from the baking dish and heat to a shimmer over medium high heat in a large frying pan.

Sear all sides of the roast in the frying pan using tongs – at least 30 seconds per side or until a crispy, brown crust forms.  Set the roast on a serving platter or carving board with channels (to avoid spillage). Cut and remove the strings.


For the Jus:

Pour the stock into the frying pan and scrape up any bits of the meat, stirring to dissolve. Add the remaining sprigs of sage and thyme to the pan. Lower heat to medium and allow to reduce to about half the volume (about 5 minutes). Strain the jus through a mesh strainer into a gravy dish.

Carve the roast by slicing vertically to make steaks. Serve with the jus over something starchy and absorbent like mashed potatoes or a good polenta.






morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Roasted Duck with Fig Stuffing

Like most artsy kids raised in 1980s New England, sometime around age eight I was cast in the local children’s theater production of Charles Dickens’ A Christmas Carol. My official role was something like, “Ensemble Girl #7″, but I was also cast as the understudy for a more senior role  – a role that had two whole lines. Despite everyone telling her to break a leg, on the night of the performance the other kid was in perfect health, so that 15 minutes I spent rehearsing the two lines were for naught. I did, however, get to spend what seemed like hours singing about figgy pudding with the rest of the sheep in the ensemble. Apparently it left a mark.
Remember the scene where Scrooge and the Ghost of Christmas Present(s) are creepily watching the Cratchit family serve goose on Christmas Day? And Bob walks in with Tiny Tim on his shoulder and announces that Timmy was “good as gold” in Church, and everyone’s super bummed because we all know it’s bad news for Timmy if Scrooge doesn’t get his act together and pay Bob a fair wage? Well, it makes sense that the Cratchits would serve goose at Christmas because they had like nine kids and a common roasting goose can feed up to 16 people.
What if you want to serve a fun, festive game bird for your holiday roast, but you’re only serving four people (see this month’s theme below)? In that case, goose is clearly not the best option, but duck certainly is. And it’s more readily available in supermarkets than goose, saving you a wild goose chase.
Duck is a rich, dark poultry option with a texture far more tender than turkey and a flavor that’s mildly gamey. The duck breast is surrounded by a thick layer of fat, so it’s important to score the skin in order to let the some of the fat melt away. Salting the bird beforehand seasons both the meat, but also the basting liquid so that each baste adds more seasoning. A good herbed bread stuffing absorbs some fantastic duck flavor and added figs balance out the savory herbs nicely.
Not quite figgy pudding, but close enough to be just as festive.
A note on this month’s theme: December is Roast Post Month here at YC. Each Thursday until New Years we’ll be posting a new holiday roast for your holiday inspiration. This year’s Roast Post theme is Party of Four -  each roast recipe is written to accommodate four people as opposed to the usual eight or ten, because not every holiday party has dozens of people in attendance.
Roasted Duck with Fig Stuffing – serves 4
1 – 5-6 lb duck
2 T salt
1 – 2 ft baguette with a good crust (about 6 cups diced)
1 t olive oil
2 shallots
1 sprig fresh rosemary
1 sprig fresh marjoram
1 sprig fresh thyme
2 sprigs fresh sage
1/3 C dried mission figs
1/2 C cream or milk
1 t salt
1/2 t freshly ground pepper
Heat the oven to 400 degrees.
Rinse and pat dry the duck. Set in a plate breast side up. Score the top 4 times on each side. Season generously with the two tablespoons of salt.
Cube the bread into 1 inch pieces. Place in a baking dish and toast in the oven while the other ingredients are prepared or about 10 minutes.
Heat the oil in a small frying pan over medium-low. Peel and dice the shallots and add them to the oil. Soften about 5 – 7  minutes.
Finely mince the herbs, stems removed. Dice the figs into 1/4 inch pieces.
Remove the bread from the oven and in a large bowl toss with the shallots, herbs, figs, salt, pepper and cream or milk.
Stuff the duck with the bread mixture. Set on a rack in a roasting pan and allow to cook for about 2 hours total, basting every half hour until the temperature of the thickest part of the thigh reaches 175. Temperature will continue to climb to the safe temperature of 180. Serve hot with lighter sides like steamed vegetables.