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Moroccan Food

Morocco, a country well known for its culture friendly, society and there delicious exotic foods and spices. Unlike the herb-base cooking across the sea of the north, Moroccan food is characterize by the rich spices, which include cinnamon, paprika, cumin. Te Moroccan can include spice mixtures combined anywhere from 10 to 100 different spices.

Each vendor has his own secret recipe (hence the name), and no two are exactly alike. Couscous, granular semolina is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats.

Lamb is a principal meat - Moroccan roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces or even an apricot puree. Meat and fish can be grilled stewed or cooked in an earthenware tagine (the name for both the pot and the dish). Savory foods are 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-pastry, soaked in honey and stirred into puddings.


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