Moroccan cuisine: recipes. Dishes of Moroccan cuisine

Many of us have some idea of the cuisine of Spain. The state of Morocco, located in Africa, is separated from this European country by literally several kilometers, but the contrast between their kitchens is truly huge. Moroccan cuisine is a balance of simplicity and decadence, directly dependent on the season. Here, camel meat, lamb, chicken and beef are popular. Rice, legumes, bread and couscous serve as the main sources of carbohydrates. Also, Moroccans regularly eat root vegetables, vegetables, greens and fruits.

General information about Moroccan cuisine

The main rule of most national dishes for this state is their accurate and slow preparation with the addition of fresh herbs and various spices. As far as the country is full of different contrasts, the Moroccan cuisine itself is so unusual. Here it is quite possible to find a mixture of spicy, salty and sweet in one dish. For example, in meat dishes, fresh fruit or dried fruit is often added

The sample can serve as a national food, when it can simultaneously include quince and beef, dates and mutton. The traditional table in this African country should always be abundant, and among the guests it is customary to express pleasure from the food served. You ask, what devices are used by Moroccans during lunch? Only with their own hands, or rather - the forefinger, the thumb and middle finger. Often at the beginning of the meal, a large bowl of hot water is served on the table. It is intended for washing hands in it in the process of eating.

What does Moroccan cuisine consist of for lunch?

Now we'll figure out what is being treated at a Moroccan visit. Lunch often begins with the first dish - soup, which is always very thick and hearty. After the completion of Ramadan, the soup "Harir" from lamb with coriander and beans or chicken broth "Chorba", in which spices are added in a small amount, are served first. After a very tasty soup, the owners are often treated with baked meat, most often lamb. For the meeting of an important guest or a wedding they can prepare a traditional dish "Pastilla". This is a very complex design, consisting of their boiled eggs, meat of pigeons and almonds. In addition, all this stuffing is placed between the layers of the rolled up very thin dough. And the more layers, the higher the hosts appreciate the guest.

Sometimes, at the very beginning of dinner, you can enjoy a seasonal soup made of beef, raisins and pine nuts. When the dinner is already nearing the end, couscous is usually served, but when the atmosphere is informal, it is used as a side dish for Tajina. By the way, grains of semolina, which we call couscous, are very important, one of the main ingredients included in the dishes of Moroccan cuisine. Homemade bread is transferred from hand to hand throughout the lunch. And with it, and small vases with caraway seeds and salt. Finally, seasonal fruits and sweet pies are served with a wide variety of fillings. They are superbly blended with very sweet mint tea.

Salad "Shergi"

So, we continue to get acquainted with the dishes, which includes Moroccan cuisine. The recipes are different in variety, so we will consider only a few options for eating. Let's start with the salad "Shergi". For its preparation we will need: by a beam - onion green, parsley greens, radish; Salad - two heads, green olives - 10 pieces, sweet pepper - two green pods and two red pods, a pair of cucumbers and oranges, three lemons, vegetable oil - two spoons, cinnamon ground - pinch, and salt and black pepper. Let's go to the preparation. We put rice on a large dish, and the rice is already mixed with slices of the cleared lemon.

Add a mixture of finely chopped lemon, onion and parsley, slices of large-size untreated oranges and sprinkle with ground cinnamon. Next, put a slightly salted salted lettuce, strongly with its pepper and sprinkle with herbal oil, as well as black and green olives. Add red and green chili peppers cut into circles, cucumbers. Perch. To the ready salad we serve vegetable oil, black pepper and salt.

Salad from boiled eggplants

If you visit any restaurant of Moroccan cuisine, then definitely order a salad. We are sure that you will like this unusual dish . To prepare it you need the following ingredients: eggplant - three to four pieces, vegetable oil - one spoon, sweet ground red pepper - one teaspoon, garlic - one clove, caraway seeds - one teaspoon, vinegar - two spoons, lemon.

We cut finely in unrefined form washed eggplant. Fill them with salt water, vegetable oil, add pounded garlic and red pepper. Cook on medium heat, stirring constantly until all the water evaporates. The resulting mixture is served with lemon juice and cumin, then served on the table. You can eat salad both in a chilled, and in a warm or hot kind.

Briuats with meat

Choosing dishes of Moroccan cuisine, we recommend ordering meat briats. You can try to cook them yourself. To do this, we need products such as uark - 16 sheets, chopped meat - 0.5 kg, coriander and parsley - along a bun, one onion, one coffee spoon of ground coriander seeds and ground red sweet pepper, a pinch of ground ground red pepper, Butter - 100 grams, cinnamon - two coffee spoons, cumin, salt and vegetable oil for deep-frying. If you like Moroccan cuisine, then you will definitely be "crazy" from a dish made according to the following recipe.

Mix the meat with pre-chopped herbs, finely chopped onion and pepper, caraway seeds and salt. Leave for 60 minutes. Then fry this mixture, stirring, until the meat juice is evaporated. Add the beaten eggs, sprinkle with cinnamon, continue to stir. After a lapse of two minutes, remove from the fire. We put two coffee spoons of meat mixture on the leaves of uarka and add them with rectangles. Fry our briuats before browning in a frying pan with vegetable oil. Then we spread them and let the oil drain off. After that, the briuats can be served on the table.

Moroccan Cuisine in Moscow

"Marokana" is a restaurant of Moroccan cuisine in Moscow. This is the only place in the Russian capital, where, according to its owners, you can try the real food of this African country. It is located at the address: Kotelnicheskaya embankment, house number 1/15, building B, near the metro station Taganskaya. This establishment serves many of the dishes that the Moroccan cuisine is famous for.
Recipes for their preparation are sustained in national traditions. In addition to the above-mentioned delicacies, you can try mashui, bastellu with chicken, seafood in a sauce of charmum, sweets of own production - chocolate homemade sweets Habibi, almond biscuits, fuf, ghazal horns and much more. In addition to the excellent taste, the dishes of the African country are also healthy, because they are prepared from products of only natural origin.

Moroccan fish soup

Moroccan cuisine in Moscow is represented by a variety of different soups. The recipe for one of them we submit for your consideration.

In order to pamper yourself and your family, we need the following products: fish - 400 grams, one onion, olive oil - four spoons, flour - one spoon, one lemon, greens - a choice, one laurel leaf, garlic - one denticle, Cloves - four buds, hot pepper - two small pods, ground allspice - two pinches, a little ginger and salt.

Preparation of fish soup

We stick a carnation into the bulb. We boil one and a half liters of water, we pour it on, put onions, greens, peppers, spices, pour olive oil. 20 minutes cook on low heat. Then we put the fish cut into pieces into a pan and cook for another 15 minutes. We get a bunch of greens, onions and fish. The flesh of the fish is separated from the bones and sent back to the broth, while the fire does not turn off. In a bowl, we raise the flour with water and pour it into a saucepan.

Now we pass everything through the mixer, dosalivaem, add the garlic, previously passed through garlic. Also you can rub them with crackers served to the soup. Before you put dishes with a dish on the table, it is recommended to pour the soup with lemon juice.

Now you know a little Moroccan-style cuisine , and you, when you come to an appropriate institution, will not be at a loss when choosing national dishes of this country.