Blossary – The World of Moroccan Cuisine

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Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco's culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, dried and fresh -- apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Taliouine, mint and olives from Meknes, and oranges and lemons from Fes, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.

Category: Food

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Created by: Marouane937

Number of Blossarys: 58

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tajine

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.

Domain: Food (other); Category: Functional food

tajine

Tajine in cucina marocchina sono stufati lento-cucinati brasati a basse temperature, con conseguente tenera carne con verdure aromatiche e salsa. Tradizionalmente vengono cotti nella pentola tajine, cui copertina ha una manopola-come formazione alla sua sommità per facilitare la rimozione. Durante la cottura, il coperchio può essere sollevato senza l'ausilio di un guanto, consentendo il cuoco controllare gli ingredienti principali, aggiungere le verdure, spostare le cose intorno, o aggiungere ulteriore liquido di brasatura.

Domain: Food (other); Category: Functional food