The colorful and exotic country of North Africa Morocco; It is a very rich country with its historical heritage, exotic bazaars, unique architecture and natural beauties.. Inspired by many cultures such as the Middle East, Africa, French, Andalusian, and Berber, Moroccan cuisine is like a reflection of multicultural geography.
Strong aromatic spices, fresh seafood from the ocean, Africa Moroccan cuisine, known for its delicious dates ripening in the heat, and dishes cooked in casseroles made with thousands of vegetables, is not very foreign to our food culture.. If you happen to be in Morocco, do not hesitate to taste these local delicacies.
Traditional Tastes of Morocco
1.Tajin (Tagine)
When it comes to Moroccan food, Tajin comes first.. As soon as you set foot in Morocco, it is possible to see Tajin in all restaurants, big and small.. Actually, it is very similar to our casserole, but it has a more original presentation in shape.. Tajin is the name of both the dish and the dish in which it is cooked.. The conical upper lid and the wider lower pot, which is also made of earth, sits inside the cooking pot.. These two-piece Tajin bowls are sold in different sizes and sizes.
These Tajins, which are decorated with colorful patterns, are one of the most important symbols of Moroccan cuisine.. Tajin has thousands of varieties such as vegetables, chicken and fish.. Meat is placed in the middle of the tajin dish and flavored with many spices such as coriander, curry, saffron, ginger and black pepper.. Many vegetables such as onions, zucchini, carrots, tomatoes, potatoes are added to this mixture.. This prepared mixture is cooked in the oven or on the stove by closing the lid.. Tajin takes time to cook, so if you go to a restaurant in Morocco and want to eat tajin, place your order without delay.
2. Couscous (Couscous)
One of the best-known flavors of Morocco is couscous. The name is not very sympathetic, but Couscous is one of the 10 local delicacies to be tasted in Morocco.. Couscous, which is the most basic dish of Moroccan cuisine with Tajin, is different from the Couscous we know.. Couscous is made from semolina, one of the staple foods of Morocco.. The semolina is softened by wetting the hands and adding flour, and couscous in different sizes is obtained.
The thinner the couscous, the better.. Cooked in high temperature steam, couscous is also served with meat or vegetables.. Couscous, which is flavored with caramelized onions and currants and you can find different varieties in every restaurant, is the national dish of Moroccan cuisine.. Regardless of the rich or poor, you should definitely try this flavor that crowns the sofa of every family on Friday evenings.
3. Harira
One of the delicacies you will see in every menu you will encounter frequently in Morocco is Harira soup.. Harira, which you will often encounter in Moroccan restaurants, is the most well-known soup of Moroccan tables.. There are many different versions of Harira, which is very satisfying.. The Harira you will eat in one city of Morocco is very different from the one in another city and restaurant.
The main ingredients of Harira are green lentils, rice, noodles, chickpeas, lamb and coriander.. Apart from lamb, it is used with chicken and red lentils instead of green lentils.. Harira soup is also an important taste for Moroccans spiritually.. Moroccans break their fast with Harira in Ramadan. With this important taste, satiety and taste of Morocco, it is one of the local dishes you can taste in Morocco.
4. B’ssara
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Soup has a very important place in Moroccan cuisine.. B’ssara means breakfast in Morocco. Moroccans drink soup both for breakfast and as a meal in the early hours of the morning.. A breakfast classic in Morocco, B’ssara is made with dried broad beans.
You can see B’ssara in everyone’s hands in the early mornings in the bazaars and streets.. B’ssara, which is decorated with olive oil and parsley poured on it, is a rich full protein store.. In Morocco, whose breakfast is not very rich in our opinion, you can start the day with B’ssara.
5th Kefta Tajin
Meatballs and eggs together. Ground beef and ground lamb form the basis of this dish.. Coriander, parsley, garlic are mixed with minced meat and small balls are made.. The balls prepared by preparing a tomato and onion sauce are cooked in the sauce.. Until this stage, it is very similar to our meatballs with sauce.
Meatballs cooked in sauce are served with eggs that are broken on top of the sauce.. One of the main dishes, Kefta Tajin, is a Moroccan dish with a high protein content, suitable for our taste, where the flavors of spices and meat are mixed together.
6. Zaalouk
Moroccan tables are very rich in salads and appetizers before the main course.. As a starter, cold appetizers or salads come to the table.. Zaalouk is the most common of these appetizers.
Composed of eggplant paste, red pepper, cumin, tomato and parsley, Zaalouk is similar to our aubergine appetizers.. Eggplants cooked on the grill are served mixed with grated tomatoes, olive oil, spices and garlic.. If you like cold appetizers prepared with eggplant, you should definitely try Zaalouk.
7. Bstilla
The pastries of Moroccan cuisine are just as good as their main dishes.. The round shape Bstilla is made from a dough called warkha. A thinly hand-rolled warkha sweet-salty burrito. Bstilla, which contains almonds, grapes, saffron, eggs and cinnamon, can be prepared with pigeon, seagull and chicken meat.. Bstilla made on holidays and special days is served by sprinkling granulated sugar on it.
8. Sebakia (Chebakkiya)
It is possible to see the traces of Arabian and Middle Eastern cuisine in the desserts as well as in the basic dishes of Moroccan cuisine.. Chebakkiya One of the most known desserts of Moroccan cuisine. Chebakkiya, which is served in patisseries, on the streets, and in places where coffee is consumed, is an inexpensive dessert that can be found everywhere. makes. With its unique form, Chebakkiya is the most important dessert of both street tastes and elegant tables.
9th Cornes De Gazelle
In all Arab countries Almonds, walnuts, peanuts and dates are consumed a lot and are the main ingredients of desserts.. Half-moon shaped Cornes De Gazelle dessert means “gazelle horn”. It is a cookie-like dessert prepared with orange blossom water, almond paste, and cinnamon filling. It is very popular in Morocco.. Cornes de Gazelle, which is on the list of the best desserts from world cuisine, is an unforgettable taste for those who love almond dessert.
10. Briouat
One of Morocco’s traditional desserts is Briouat. In shape, it is very similar to the dessert sold under the name of the amulet.. Briouat, a sherbet dessert, is served with sesame seeds dipped in the ends.. Briouat with cinnamon and orange flower water mixed in almond paste is shaped with warqa dough cut into triangles.
Brouat fried in oil and served dipped in hot honey. Briouat is one of the classic desserts of Moroccan cuisine with its delicious taste at fast-breaking dinners during Ramadan, on special occasions, at home, on the street, in short, everywhere.
11. Mint Tea (Mint Tea)
One of the leading flavors of Morocco, Mint tea is the most important symbol of Moroccan tea tradition.. A few branches of fresh mint leaves are added to 1 liter of boiling water.. Infused for 4-5 minutes, tea is served in special silver-plated glasses.
Moroccan people drink mint tea with a lot of sugar.. Before ordering the mint tea, which is prepared a little too sweet for our taste, do not forget to ask for less sugar.. Peppermint tea is poured into the glasses from high, the purpose of this is to ventilate the tea and create foam on the tea.. This taste, which has become one of the symbols of Moroccan cuisine, is served with a pleasant ceremony before and after the meal, in homes, restaurants and luxury hotels.