Intro to Moroccan Kitchen!
Moroccan cuisine is one of the most sensual in the world; it seeks our senses of smell, sight, and taste - in a way like no other. The meals are not the only ones to enjoy the power of seduction —a number of the ingredients used have their own magic. The souks are fascinating, with rich fragrances, colors and evocative sounds: the silver sparkling fresh fish, bright colors of mounds of vegetables, and the warm tones of spices... In each alley corner, flashes of attractive aromas which that of warm bread, the voluptuous scent of saffron, sweet and heady rose water, scents and smells contrasting meat grilled over a wood fire and fresh mint surprise us. These fragrances are the essence of Moroccan cuisine. It’s no wonder how vast and diverse you’ll find cooking Mediterranean diet recipes. Neighboring countries, Algeria and Tunisia, offer similar features, but each has an easily identifiable personal style. While the Moroccan gastronomy exudes rich scents, Algerian dishes are less spicy. The Tunisians, meanwhile, make generous use of chilies and are distinguished by their strongly spicy cuisine. The countries of North Africa share common themes in the culinary field: tagines simmered in a small fire, grilled lamb, chicken, fish and vegetables, rich and sweet pastries. Cuisine of North Africa is made of contrasts born of diversity of landscapes and lifestyles between nomadic tribes and the inhabitants of the cities. It offers both stews cooked over a small fire, meat, and roasted vegetables, and sophisticated pies. All these dishes mingle happily to compose an array of food even more appealing. You’ll find many family dinner ideas to entertain family and friends indeed, you’ll be amazed at the diversity of the Mediterranean diet recipes. Moroccan hospitality is legendary. The custom is that one offers their guests an abundance of food. The tables are a profusion of dishes stacked on top of each other, intended to sustain the family, friends and anyone who comes to pass as well as the women, children and kitchen helpers. The Moroccans, with a ferocious appetite, eat until fully satiated, a state called shaban; a Moroccan who respects himself does not leave the table when experiencing a feeling of hunger as it seems appropriate in Western society. Moroccan cuisine responds to this essential question: "what is taste?" Firstly, it is a matter of view and smell (it feels) and touch (poking with his fork, the diner rotates or turns the product on the plate). Finally, you can enjoy. There is the crispness of the sweet, the sugar bitter, salty licorice... Playing on produce colorful, tasty, combining textures, Moroccan cuisine emerged first as an invitation to the senses. There is no chance then if the Moroccan hospitality is this sensual, abundant, generous cuisine. It's only on the side of this North Africa, more than elsewhere, eating is serious business! Evidenced by this book, practical and informative, where the dishes and products have the beautiful part, where color photographs are of close-ups in detail, on a dish of cornmeal, bricks, a red mullet with almonds, a skewer of shrimp, a tagine of lamb with dates, a salad of orange with olives, gazelle horns... Not less than one hundred recipes are available, soups in entrees, fish, seafood, meat, poultry, vegetables in salads, pastries at tea. Traditional North African but easy-to-make recipes: indeed, all needed products in markets can be found in supermarkets. You’ll find best soup recipes in Moroccan cuisine along with healthy dinner recipes. What remains are the ABCs of cooking!
Yours Truly,
Haja Aicha
Moroccan cuisine is one of the most sensual in the world; it seeks our senses of smell, sight, and taste - in a way like no other. The meals are not the only ones to enjoy the power of seduction —a number of the ingredients used have their own magic. The souks are fascinating, with rich fragrances, colors and evocative sounds: the silver sparkling fresh fish, bright colors of mounds of vegetables, and the warm tones of spices... In each alley corner, flashes of attractive aromas which that of warm bread, the voluptuous scent of saffron, sweet and heady rose water, scents and smells contrasting meat grilled over a wood fire and fresh mint surprise us. These fragrances are the essence of Moroccan cuisine. It’s no wonder how vast and diverse you’ll find cooking Mediterranean diet recipes. Neighboring countries, Algeria and Tunisia, offer similar features, but each has an easily identifiable personal style. While the Moroccan gastronomy exudes rich scents, Algerian dishes are less spicy. The Tunisians, meanwhile, make generous use of chilies and are distinguished by their strongly spicy cuisine. The countries of North Africa share common themes in the culinary field: tagines simmered in a small fire, grilled lamb, chicken, fish and vegetables, rich and sweet pastries. Cuisine of North Africa is made of contrasts born of diversity of landscapes and lifestyles between nomadic tribes and the inhabitants of the cities. It offers both stews cooked over a small fire, meat, and roasted vegetables, and sophisticated pies. All these dishes mingle happily to compose an array of food even more appealing. You’ll find many family dinner ideas to entertain family and friends indeed, you’ll be amazed at the diversity of the Mediterranean diet recipes. Moroccan hospitality is legendary. The custom is that one offers their guests an abundance of food. The tables are a profusion of dishes stacked on top of each other, intended to sustain the family, friends and anyone who comes to pass as well as the women, children and kitchen helpers. The Moroccans, with a ferocious appetite, eat until fully satiated, a state called shaban; a Moroccan who respects himself does not leave the table when experiencing a feeling of hunger as it seems appropriate in Western society. Moroccan cuisine responds to this essential question: "what is taste?" Firstly, it is a matter of view and smell (it feels) and touch (poking with his fork, the diner rotates or turns the product on the plate). Finally, you can enjoy. There is the crispness of the sweet, the sugar bitter, salty licorice... Playing on produce colorful, tasty, combining textures, Moroccan cuisine emerged first as an invitation to the senses. There is no chance then if the Moroccan hospitality is this sensual, abundant, generous cuisine. It's only on the side of this North Africa, more than elsewhere, eating is serious business! Evidenced by this book, practical and informative, where the dishes and products have the beautiful part, where color photographs are of close-ups in detail, on a dish of cornmeal, bricks, a red mullet with almonds, a skewer of shrimp, a tagine of lamb with dates, a salad of orange with olives, gazelle horns... Not less than one hundred recipes are available, soups in entrees, fish, seafood, meat, poultry, vegetables in salads, pastries at tea. Traditional North African but easy-to-make recipes: indeed, all needed products in markets can be found in supermarkets. You’ll find best soup recipes in Moroccan cuisine along with healthy dinner recipes. What remains are the ABCs of cooking!
Yours Truly,
Haja Aicha
