Moroccan and provides a delicious experience. There is the main reason for the shares of the Moroccan food is varied interaction with the outside world for several centuries. Food kitchens in Morocco, blended from different cultures as diverse as Berber, Arab and Middle East, and the Berber, Jewish, Mediterranean and Africa, the Iberian.

Over the different historical eras and centuries the Moroccan cuisine is refined by the ability of high-cooks in the kitchen property Meknes, Fez, Marrakech, Tetouan and Rabat. This refined cuisine laid the basis for the modern Moroccan cuisine.

The history of Moroccan cuisine

Morocco was at the crossroads of different civilizations, which have a major impact in Morocco in the food. Even today, you will find some of the best recipes of Morocco through the Internet, but the truth is that there's nothing like a taste of Moroccan spices.

It should be noted that the history of Morocco can be seen reflected in the kitchen. People and tribes from around the world had come to Morocco and settled here, which led to the kitchen, which blended many different flavors. There was a political refugee, who came at a time along the road from Baghdad, Iraq during the Middle Ages to settle in Morocco. Attending local recipes, which have since become part of the traditional Moroccan cuisine. Signature on one of the characteristics of this type in the recipe is mixed with fruit, cooked meat such as chicken with apricot.

Moroccan food and also heavily influenced by Muslims or Morisco refugees who were expelled from Spain's former Spanish Inquisition. An important part of the Moroccan cuisine is one of the components used. The result of the Mediterranean and Morocco since the vegetables and fruits, are used in the preparation of different Moroccan recipes. Poultry, livestock and fisheries and also in abundance in Morocco, and has thus become an integral part of the country kitchen.

Moroccan spices

Food in Morocco can not dispense with the Moroccan spices. One of the largest markets for spices in Morocco in Agadir, you can find different types of spices and ingredients used to make the taste is different. Spices are used in all recipes of Morocco, the issue of taste will remain with you for life.

People, including some of the Moroccan saffron and spices, which came from Tiliouine, mint and olives from Meknes, oranges and lemons, while the Fez. Some of the spices as well, such as stem Kamon (latency), karfa (cinnamon), kharkoum (tumeric), libzar (pepper), skingbir (ginger), tahmira (red pepper), and sesame seeds, Anis seeds, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).

Moroccan great meal

I had to really Tanginess tasting flavors and hot from the kitchen to understand why the Moroccan the People in all parts of the world. The most important part of the Moroccan kitchen is lunch. Moroccan and mid-day meal will begin the hot and cold, followed by tagine. Bread is the staple food in every mid-day meal. This is followed by lamb or chicken dish and then applied the couscous topped with vegetables and meat. At the end of the meal, you will get to drink a glass of sweet mint tea, which is part of the tradition.
Anglais