Morocco is famous for its traditional and wonderful dishes, served in various official events.

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The Reason Behind This Original Moroccan Food

Morocco is located in north-west Africa, in an area historically visited by a wide variety of people from throughout the world, including European sailors, Arabic missionaries and African merchants. Its cooking is consequently a fancy one with a fashionable history that you simply will style.

The traditional & original Moroccan food is well known and much respected by most chefs worldwide due to its taste, diversity, and combination of meat, vegetables, and spices which make it very healthy, tasty and special.

As an example of our original Moroccan food is the tagine of lamb, beef or poultry stew. Other common ingredients might embrace almonds, hard-boiled eggs, prunes, lemons, tomatoes, and alternative contemporary vegetables. In Morocco, the tagine, like alternative dishes is understood for its distinctive seasoner and taste, that comes from a mix of spices together with saffron, cumin, coriander, cinnamon, ginger, and ground red pepper.

The tagine's name is taken from the distinctive ceramic ware dish with a round shape prime during which it's steamed and served. Another original Moroccan food, necessary dietary staple is couscous, made of fine organic grains of a wheat product referred to as flour. It is served in many alternative ways in which, with vegetables, meat, or seafood.

Original Moroccan Food Structure

A typical lunch meal in Morocco begins with a series of salads and side-dishes, followed by a tagine or one thing similar. Bread is eaten with every meal. Often, for a proper meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables on a Friday.

A cup of sweet mint tea typically ends the meal. Moroccans either eat with a fork, knife, and spoon or with their hands having bread as an implement betting on the dish served. Couscous is one of the most popular original Moroccan food. Markets, stores, and restaurants in Europe, particularly in France and recently the UK, feature lamb tagine, Bastilla, and couscous.

 Here are some pictures of our original Moroccan Food

The Art of The Original Moroccan Food

The originalMoroccan food is taken into account one among the foremost vital cuisines within the world. One of the reasons for its importance is its remarkable diversity of influences. The cooking of the primary inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous.
Moroccan ladies are the most protagonists of ancient Moroccan cooking, it is definitely a familiar heritage, and their vast knowledge is transmitted from generation to generation. The first recommendation to discover its exquisite food is to visit what is called "souks", which means markets, they are at the heart of Moroccan life, here you can get aware of the aromas, colors, and textures that form the variety of ingredients from the Arab, Mediterranean and Berber culture that you will find in their delicious dishes.

The most common spices that dominate Moroccan cooking are cumin and “Ras el hanut”, 
a blend of herbs and spices that typically include ginger, cumin, black pepper, cinnamon, cardamom, pepper and nutmeg among others. Do not forget to taste the variety of bread to accompany your meals with delicious sauces, as well as exquisite desserts and delicate tea infusions.

The basis of the oroginal Moroccan food is couscous, made up of wheat flour, mixed with meat or lamb meat, further as onions, carrots, coriander, ginger, tomatoes, apples of land, zucchini, chickpeas and different spices available. Ancestral custom is that couscous is consumed on Fridays, and must be eaten with the right hand, but of course, tourists can enjoy it every day. We notably suggest couscous with seven vegetables from Rabat, the capital of the Kingdom of Morocco.

French cook Paul Bocuse sees original Moroccan food collectively of the highest 3 within the world as a result of it's extremely wealthy, varied and complicated. A well-known magazine interviewed Moroccan chef Maryam Diane who said that "Moroccan food is, above all, a wonderful moment that we share with other family members or friends, entertaining and creating jokes whereas preparation ... historically our preparation isn't supported a very mounted reference book, however, rather it's associated with ideas like spontaneousness, feelings...

A well known dish of this region is the "tajine" or "tajín" or "tagine", 
its name comes from that of the container in which it is prepared, this kind of container is made of terracotta and its lid is characteristic by its conelike} shape. This dish may be a mixture of vegetables with meat, among which you can use veal, lamb, tuna, chicken or sardines to combine with olives, lemon, quince, plums or prunes and many alternative mixtures counting on the cook's style, of course always adding the exotic spices.

Do not raise the question, motivate yourself to enjoy every gastronomic moment that this great country can bring you, eating in Morocco will be a succulent experience because eating is always a pleasure and if it's additional during this nice country, you'll feel very glad.