Cuisine Marocaine Moroccan cuisine, both simple and sophisticated, is a summons to the pleasures of the palate. Amalgam of tradition and taste are, in fact, marks his culinary preparations, the most famous, tagines, couscous, pastilla, or the famous Harira which are universally known. Also, the cuisine is quite difficult to regionalize.
De Tetouan in Marrakech, Fes El Jadida, El-Aaiun, Rabat, Essaouira or any other region of Morocco, it is certain that each region takes advantage of having the little something that enhances each of these fabulous dishes already. For exploring This cuisine flavor, let you follow your desires for a change of scenery through these little recipes created especially for you in this category. So we did more that you wish to enjoy!
Moroccan cuisine elegantly accommodates vegetables and sun-drenched fruits, exotic spices and fragrant, delicate, tasty fish and meat ... The best of oriental cuisine, famous throughout the world, put your taste buds feast. The main Moroccan dishes to taste absolutely. Skewers : at the entrance of a souk, a place at the roadside, is baked before your eyes delicious skewers: a treat, and economic Fast. Couscous: it's the traditional family lunch on Friday, but you will find every day in the restaurant. During your trip you can enjoy miles couscous because it varies by region and creativity of the cook. Try not to use cutlery to eat, but rather your fingers, the Morocco. Méchoui : lamb spit roasted or baked. The meat melts in your mouth! Pastilla : a thin pastry stuffed with pigeon and almonds: the famous Moroccan sweet salty. There are variations in fish, chicken and even pudding for dessert. Tajine : this word refers to both the container (flat earthenware decorated with typical conical lid) and content (stew meat, poultry, fish and vegetables cooked to stifle). Taste, you'll understand why the tagine is the national dish of Morocco. Mint Tea : it quenches thirst, warm, resting, is drunk in the morning, after meals, at any time. A pleasure that never refuses. Patisserie : honey cakes, gazelle horns, feqqas almonds, raisins, almonds ghoriba, sesame ... Irresistible!
Drinks 
TEA WITH MINT There are different grades of green tea, whose leaves, coarse or fine, are more or less scented. Green tea of excellent quality, is often not brewed mint. The mint taste is different, as in appearance, depending on the region. Mint Meknes is most appreciated. Its stems are firm, its leaves green dark and well flavored. It must always be consumed very fresh. 
ALMOND MILK Ingredients: -250g almond -150g caster sugar -1 liter of water -1 liter of milk - ½ cup of water with flowers orange Recipe: Blanch the almonds, mix with half the sugar. Mash the almond paste in a mortar. Then soak in a liter of water. Mix the remaining sugar, milk powder, flavor with water from orange blossoms. Then spend the almond paste and mix in Chinese sweet milk. Serve chilled. 
COFFEE In Morocco, tea replaces definitely coffee. It is prepared to Turkey. After brewing it's sweetened, flavored with cinnamon and water of orange blossom. 
Lben (whey) The Lben, so Whey is prepared either a Chekou (goatskin sewn in the form of addition) or in a Khabia, jar reserved for that purpose. Put first the milk in a Guedra (earthenware container), cover and let curdle. This requires 2-4 days of time that it did. Then pour in the Chkoua that one hangs by two pieces of string to the fork of a tree in the countryside. He is shaken and swung patiently until the moment when a lapping feature indicates that the fat molecules with which it forms the lump of butter, were separated from the curds, again liquid. Empty then the "Lben" in a jar after to have passed through fine sieve.
tagines TAJINE MEAT WITH POTATOES AND PEAS
Ingredients:
In a saucepan, stir and cook for 25 minutes on medium heat
-2kg of meat from lamb into pieces (squares) -1
ladle and a half
oil -4 cloves of whole garlic-salt
-1 -2 onions chopped
teaspoon ginger
-1 / 2 packet of saffron
- 1 bunch cilantro chopped
-1 pinch of pepper, half a lemon confit, chopped in two and the other half into strips After this time, add and cook for 20 minutes -2kg small potatoes peeled -1 can drained peas -chopped coriander Ensure that the potatoes are still firm. Store the meat in a round dish and top with vegetables and sauce, garnish with candied lemon slices. Serve hot. My advice: This tagine can be made with veal shanks. TAJINE MINCED MEAT EGG 
In a saucepan over medium heat: cook for 20 to 30 minutes, 500 1kg tomatoes washed, peeled and sliced with: -1 ladle of olive oil -1 pinch of salt -1 teaspoon chili powder -1 / 2 packet of saffron Mix 1 kg minced meat ingredients: -1 / 2 teaspoon salt -1 / 2 teaspoon pepper -1 pinch of cinnamon -1 pinch of nutmeg
-1 bouquet parsley chopped medium onion
-1 -1 whole egg
-1 to 2 tablespoons breadcrumbs
-1 to 2 tablespoons of oil
Working by hand with the egg, then form balls the size of a walnut, throw them into the tomato sauce. Cook for 20 minutes. Check the seasoning. Serve hot.
In a tagine, gently place the meatballs, pour the sauce, break the eggs one by one in the center of the tagine and cook for a few minutes. Serve hot.
CHICKEN ALMOND RAW
Clean with salt water and vinegar:
-2 chickens of about 1kg 500g each Remove any fat deposits. Wash the livers and gizzards of 2 chickens. Drain all.
In a pot, stir and cook over medium heat for 10 minutes:
-250g blanched almonds and raw-
salt -1 teaspoon of smen
-1 teaspoon pepper -2 or
3 tips for knife saffron
-1 / 2 ladle of peanut oil
-1 handful of onions, bias -1
large glass of water After 10 minutes, add the chicken livers and gizzards with and make cook over medium for about 30 minutes. If necessary, add a little water during cooking.
The cooking time, add
- 1kg small whole onions
-1 bunch chopped parsley Simmer about 20 minutes, the sauce should be very smooth. Check the seasoning.
In a tagine or a round dish, arrange the chicken back to back, baste with sauce. Serve hot.
LEMON CHICKEN
clean salt water and vinegar:
-2 chickens of about 1kg 500g each remove any fatty deposits. Wash the livers and gizzards of 2 chickens. Drain everything.
In a pot, stir and cook over medium heat for 30 to 40 minutes: -2
with chicken livers and gizzards
-salt -1 teaspoon ginger
-1 teaspoon pepper
-2 pinch of saffron
-1 ladle of peanut oil
-4 cloves of garlic whole
-1 onion cut through the cooking time, add another
-1 onion -1 tablespoon angled
Coffee domed
chili powder -1 / 2 teaspoon cumin
-1 bunch cilantro chopped
-1 bunch parsley -1 tablespoon chopped
Coffee harissa or red pepper mini-
canned juice of one lemon Simmer about 10 minutes, the sauce should be very smooth.
In a tagine or a round dish, arrange the chicken back to back, baste with sauce and garnish with mini red peppers. Serve hot.
The Couscous Couscous with dried meat 
For 2kg meal. Mix and cook over medium heat for 1 hour: -2 or 3 bone marrow -salt - ½ packet of saffron -1 teaspoon pepper -250g chickpeas soaked the day before -1 fishy oil -4 handles onions cut diagonally -cover with water PREPARING THE MEAL meal preparation involves two steps: At the top of a steamer, put to cook the couscous steam for 10 to 15 minutes. Seal the two vessels of the couscous with a strip of cloth dipped in a batter of flour and water so the steam does s' that escapes from the top. When steam passes through the first cooking couscous, add -5 or 6 handfuls of chopped onions -300g seedless raisins -1kg chopped zucchini red khlii -8 slices with 2 tablespoons of fat -1kg fresh shelled bean late in the first cooking, add a little oil (about a ladle), added water and salt. Ventilate the meal and repeat the operation until the grains are swollen saturated with water. Give cook Steam about 25 minutes. Then, then spread the couscous on a large dish called "Guessâa" meal and work well in the hands (to avoid lumps) with pieces of butter. Finish cooking the couscous, meat and vegetables. Check the seasoning. Before the show, ensuring that the seeds are good parts. Drizzle with a ladle or two of broth, then place the couscous in a large round dish, draw a cone, then form a well in center and place the center: the khlii and vegetables. Serve hot. Couscous with seven vegetables 
PREPARING THE MEAL The preparation of the meal is done in two stages: In the top of a steamer, start cooking the meal steamed for 10 to 15 minutes. Seal the two vessels of the couscous with a strip of cloth dipped in a batter of flour and water so the steam does s' that escapes from the top. At the end of the first cooking, add a little oil (about a ladle), added water and salt. Ventilate the meal and repeat the operation until the grains are swollen saturated water. Give steaming about 25 minutes. Then, then spread the couscous on a large dish called "Guessâa" meal and work well in the hands (to avoid lumps) with pieces of butter. For 2kg meal placed in the top of the steamer, place the bottom of the steamer: 500g-1kg of meat -1 tablespoon salt -1 tablespoon pepper coffee -1 package of saffron -250g chickpeas, soaked the night before with a little salt and warm water -2 Ladles of peanut oil -3 onions cut diagonally -1 head of garlic whole without the peel, washed -1 bunch cilantro bound -2 liters water After the 15 minutes of cooking, where the steam through the semolina, couscous work as shown in the way of preparing the meal above, return to boiling and add to meat and vegetables: -1kg carrots, peeled and cut in half lengthwise Cook 10 minutes, then add: 500g of turnips, peeled and cut lengthwise -4 or 5 tomatoes, peeled and halved -1kg zucchini pieces with red skin -300g seedless raisins -10 pieces of dried apricots -3 onions cut diagonally -1 teaspoon smen or 80g butter Bake 20 to 25 minutes. When vegetables are cooked, stop cooking, check the seasoning. Before the show, ensuring that the seeds are good parts. Drizzle a ladle or two of broth, then place the couscous in a large round dish, draw a cone, then form a well in center and fill the center of meat and vegetables. Serve hot. Accompaniment: harissa
méchouis HEAD OF SHEEP FOR STEAM 
Ask your butcher to prepare 1 or 2 large heads of sheep. Wash and drain. In a steamer, spread several branches of mint. Remove the head or in the container top. Sprinkle with salt and cumin. Cover with foil. Fill halfway with water at the bottom of the couscous. Seal the two utensils and cook over medium heat for 1 hour to 1h30. Serve hot. MÉCHOUI THE MOROCCAN STUFFED 
The secret of good barbecue is the quality of the meat. Order from your local butcher a few days in advance a nice lamb from October to December kg.Ne especially not wash. Clean with a clean cloth. I always cut the neck of mutton before my first barbecue, to "belly" on the platter. I remove even half of the collar. Mix the ingredients: -1 Chinese bowl of rice cooked long -2 bowls of Chinese parsley -1 bowl of cilantro chopped Chinese -6 cloves of garlic mashed -1 level tablespoonful of chilli powder -1 teaspoon cumin -1 teaspoon Harissa -8 cooked white kidney, cleaned and cut into pieces -200 g of olives pitted and sliced -3 tablespoons oil Make an incision between the shoulder bones to slip the joke. The sewing with cotton thread. Coat the lamb 150 g of butter (or 2 tablespoons smen) Add salt and pepper. Cook in a public oven (bread oven) for 5 hours. The skin of the barbecue should be golden and crisp. Serve hot. Trim: Serve stuffed tomatoes on a bed of lettuce or vegetables sauteed with garlic. SKEWERS OF BEEF TENDERLOIN 
To: 1kg of meat cut into 500 2 cm cubes of sides. Mix: -1 bunch chopped parsley -salt (to taste) -1 teaspoon pepper -2 tablespoons of peanut oil -1 tablespoon lemon juice -1 onion chopped very fine marinate for 2 hours. On each pin, put 6 pieces of meat. Cook on charcoal, coal must be on a good half hour in advance, or an electric flameless. Serve very hot with the harissa and cumin mixed with lemon juice and the olive oil. Accompaniment: A glass of hot mint tea SKEWERS OF LIVER COATED 
For 1kg 500g sheep's liver, cleaned and ready to cook, and 3 screens washed and drained, mix: -1 tablespoon chili powder -1 teaspoon cumin -1 teaspoon salt Sprinkle liver and fat with this mixture, coating well on all sides of the liver and marinate 15 to 20 minutes. Cook the liver on charcoal fire and then cut it into pieces. Cut 3cm strips of strainers on 4. Coat each piece of liver of a slide screen. Thread skewers with pieces of six to cook over an open fire of charcoal. Serve hot. Accompaniment: Hot pepper, cumin and salt, mint tea hot.
The Pastry "sellou" 
Making scorch 6 bowls of flour on a baking sheet, stirring constantly. In a saucepan, cook over medium heat, stirring continuously using a wooden spoon: -2 bowls of flour browned in ¼ liter of oil until obtaining a mixture of dark -4 bowls of toasted sesame seeds and mixed -1 bowl of sesame seeds, not roasted and not mixed -4 bowls of almonds blanched, fried in oil and coarsely crushed In a large container, pour the mixture: flour, sesame seeds and almonds, then: -1kg of butter them two bowls of flour browned in oil -3 bowls sugar - ½ cup of crushed aniseed -2 tablespoons tablespoon ground cinnamon Mix all thoroughly and put in a large dish sellou by crushing with the hands. Cool. Trim: decorate with icing sugar and few almonds blanched, toasted and patted dry. "Fekkai" RAISIN AND WALNUT 
Ingredients: -7 bowls of flour -2 bowls of powdered sugar -8 eggs-a pinch of salt -4 packets of baking powder -half a bowl of butter -half of a bowl of oil -1 bowl of chopped walnuts -1 bowl of raisins washed - ½ liter of milk Mixer eggs and sugar for 3 minutes, until obtaining a light and fluffy texture, add: flour, butter, the oil, walnuts, raisins, yeast, milk and salt. Mix with hands until forming a soft dough. Divide the dough into several portions, and with oiled hands, give each the shape of a log of 4cm thick and 20cm long, place them on the plate spacing them sufficiently, and bake for about 40 to 50 minutes. Transfer to rack to cool. Cut the logs into ½ cm slices. Arrange on a baking sheet and bake on both sides for several minutes. GAZELLE HORNS OF TRADITIONAL 
In a bowl, mix the following ingredients in two or three times until obtaining a fine paste: -1kg almonds blanched -500g caster sugar -1 or 2 handfuls of water from orange blossoms -1 points gum arabic ground -1 teaspoon ground cinnamon And add: -60g softened butter mix all well, and make sausage from 4 to 5cm long, 1cm and a half thick. Preparers pulp: -1kg flour, salt -1 tablespoon and a half tablespoons of honey -1 butter -2 yolks -a little warm water Knead for 10 to 15 minutes to get a soft dough, make balls the size of a small orange. Roll out the dough as thinly as possible, a strip of 30cm long and 10cm wide. In the midst of these bands in the lengthwise, remove all of 8cm sausage marzipan, make a cut in the shape of a crescent, and Hand accentuate the shape of the crescent by adhering the two pastes. Ranger on a greased baking sheet and bake 15 to 20 minutes thermostat 6 / 7. BUTTONS "Ghraib" ALMOND 
Ingredients: -3 bowls of almonds blanched and chopped -1 bowl of powdered sugar - 2 bags and a half of baking powder -2 tablespoons melted butter -1 lemon zest -10 yolks -2 whole eggs -2 tablespoons fine semolina In guesâa, beat by hand: the eggs and sugar for 10 minutes, until the mixture is frothy. Then add the chopped almonds, melted butter, lemon zest, baking powder and semolina. Mix well until obtaining a soft dough. Grease your hands with a little butter. Make balls the size of a walnut and flatten them slightly by putting them on a background of icing sugar and place on greased baking sheet, sugared side up. Bake for 20 minutes.
