Moroccan cuisine,aromas and flavors of Maghreb an unique and very ancient noble tradition also in Gastronomy .When you get to know a country for simple tourism or business linked to the Industry of Tourism,it is great of course to come in deeply in the culture of the country,starting to know history,customs, traditions, folklore and of course another one equally very important the gastronomy.
When I produced some tours of Morocco,came yhe idea to organise some cultural gastronomic tours from Tangier, visiting Asilah Larache,Tetouan until Fez,some others were a mix of Imperial cities such as Fez,Marrakech, Rabat,Meknes including,Saleh,others with Casablanca reaching with an extension the coastal area of the beautiful Agadir.A sort of combination of the Classic Imperial Cities Tour with something different linked to Gastronomic Tours it is something I recommend everyone.
To know deeply the gastronomy of a country and with the opportunity to enjoy an Educational is undoubetly importan because you come back home with something of relevant in your experience luggage.In theme of gastronomy,you taste something,you discover another one,you ask more and in Maghreb proud of their culture and traditions people is very open to explaine you more,your interest is very appreciated in this corner of our World and honestly you learn a lot.Morocco has been one of the destinations,gave me many statisfactions,I learnt a lot,discovered and visited several times,apart the relevant historic patrimony,amazing architecture and cultural treasures this country is also a paradise a heaven concerning gastronomy.
Many people often identify the cuisine of Maghreb,Algerian, Moroccan and Tunisian under a single category in part it is true in part not.Local populations the Berbers have assimilated different cultures from the historic past,different civilisations,colonisation,communities which have been living in this vast land of North Africa,but every area has kept its ancient tradition including gastronomy as well.
The so popular and famous Cous cous which reached fame and popularity also abroad with many excellent typical Maghreb restaurants is not the same Cous cous in Algeria or Morocco, there are things in common of course similarities,ingredients and preparation,similar methods,then in many cases the flavors are often different.
The use of the ingredients is naturally the result of what you taste,an example in Tunisia is often used the Harissa that hot sauce so famous in all the country,Tunisian people used it in a wide variety of plates in Morocco not so much and the same in Algeria.The famed and popular Algerian Kabyle Cous cous is different from a Couscous you can eat in Marrakech Fez or Casablanca.In Algeria especially in the capital for historical and cultural reasons French cuisine has influenced the use of certain ingredients although maintaining with proud its own identity in Morocco less,it is more Andalusian and typically Berber and mixed with other culture lived in this country although also Morocco was a former French colony too.
The traditional Moroccan cuisine,with the former Berber inhabitants began to develop the first recipes using essentially lamb and chicken,we can call tajine prototypessince in the period of the great dynasties Nazari, Almohads and Almoravis which influenced later during the reign of Al Andaluz,the Caliphate of Cordoba,Spanish cuisine and in particular the Andalusian which generated a kind of cuisine called Mozarabe,a kind of cuisine also called some centuries ago Cocina Morisca,The "Moriscos"were Moorish assimilated or sons and nephews of the Moorish who left Spain in 1492,this Mozarabe cuisine can also referred to be a sort of daughter of the Moroccan Arab-Berber cuisine, using ingredients such as sesame, cinnamon, almonds, honey a kind of very trendy and delicious cuisine you will appreciate if you visit in some excellent restaurants of Seville,Cordoba and Granada.
Moroccan gastronomy in the centuries developed a very creative cuisine, from the medieval period, just at the turn of the 13th century and 14th century, with a varied use of many ingredients.Moroccan cuisine began to be a set of tastes,sweet,salty,spicy and "agrodolce" using a gastronomical termYou can say almost a universal kind of cuisine,Mediterranean with an exotic touch,healthy, ,nutritive rich in vitamins,proteins,someone even consider it also ..Aphordisiac.Certainly is a cuisine very rich because there is an integral use of vegetables,meat,fish, fruit,spices,herbs,fresh ingredients,then developed furthermore after the discovery of America then in the 15th century with the introduction of tomatoes,peppers and vegetables discovered there.
Moroccan cuisine also more than of the fraternal countries Algeria and Tunisia had strong influences from the Jewish populations lived in particular in the cities of Fez,Hims Essaouira and Meknes who lived in the famous Mellah or Al Mallah, the Jewish neighborhoods of these towns,the Jews moved later in the 18th century and also in the south in Marrakech, Saleh and Rabat.The cuisine of Tangier, Tetuan, Tetouan,Asilah, Larache and Nador in the North of theccountry,although maintaining its secular identity has strong Andalusian influences,and then assimilated even more adopring due the proximity in a sort of revival heritage the Mozarabe cuisine mentioned before due the exodus of the last Moorish arrived in Morocco from Andalusia after the famous reforms in the Iberian Peninsula.The differences also vary from area to area, for example in the North up to Fez extensive there is a big use of orange,lemon and olives typical Mediterranean fruit, in the south is used more than in the North the cherry and in other areas people use other ingredients such as chestnut,melon,pear and apple while honey more or less is something used in all the country giving that particular sweet flavor which capture the taste,on the meat for example.
To prepare a lunch or a dinner for many guests there is another ancient tradition.This tradition is called Diffa.This kind of tradition dating from the time of the first Amazigh Berber Almoravid dynasties, when preparing lavish banquets in noble palaces in honour of the Kings or Nobles for special events,meetings with other families, parties,weddings,the tables started to be adorned with small decorated dishes to contain the food prepared and where everyone could eat.
The preparation of a Diffa was particularly cured in every details with sofas with pillows of different colours to create harmony with thee furniture and in pitch with the environment such as curtains drapes and in particular the decorations Zelig and Sebska of the buildings to make comfortable ad attractive the hospitality,A Diffa was also an event to celebrate the return from a pilgrimage from the holy cities of Medina,Mecca,Damascus or Baghdad.Today as in the past in relation to ancient traditions,it continues because is part of a culture,transmitted by generation to another.
An important figure in Moroccan cuisine is the presence of the woman who in addition to cook is also responsible for creating the fragrance and flavor of the foods,with a touch of sesame,spices,almonds and some plates using orange juice and including petal rose extracts to give that "aphrodisiac" flavor to the food.
Furthermore the great tradition of Moroccan chefs is really prestigious many of the best chefs come from the cuisine of the Royal Family learning,training,improving and reaching their top level in the kitchen of the Royal Palace of King Hassan in Rabat.
The preparation of a lunch or dinner is generally very attentive and carefully in every detail, next to the served food generally in low tables there is always the famous Atay the Mint tea, prepared with mint leaves relatively cool and then sweetened.The Atay the mint tea in Maghreb is not just an ordinary drink,culturally,means invitation, friendship,brotherhood, a social drink which id shared in family,with friends,guests,invitates and it is served on a silver platter called Tbak with cakes, biscuits and pastries and of course it is also used as aperitif.At thr centre of the tables in many occasions is present or are present the Haska,one or more depending of the size which are metal chandeliers adorning the table.This is an elegant detail to give a touch of stylish elegance and to be apprecciated by the guests as a signal of courtesy and welcome.
Additionally, there is the tradition of the Tass,in the Western World before sitting at the table you go to the toilet to wash your hands.Well in Maghreb the tradition of the the Tass is something very special,the Tass is a metal container with water that is brought to the guests to wash their hands,the tradition is to wash your hands together with other people from this Tass before to enjoy lunch or dinner and not going individually to the toilette or bathroom.
A traditional dinner or lunch in Morocco is also shared eating all together using hands from the same plates,trays or containers,it is typical in Morocco Maghreb countries,no forks or spoons you use bread to help you,it is a way of sharing the socially dinner,sharing the food,because this food is of all a kind of sense of socialisation.
Of course,do not miss the music,many dinners or lunches are with music too.The ancient Amazigh culture and then Arab-Berber music is used to create a warm and pleasant environment.In northern Morocco,in the area of Tetouan and Tangier is often used as the typical music born from the fusion of Arabic song with sounds Andalusian,called L´Andalouse music in the South area there is a music called Chaabi a kind of music very common in the area of Agadir and Casablanca.
Moroccan cuisne,although many people thinks is the Cous cous has in the Tajine its national gastronomic speciality ,even more than the so famous Couscous.the Tajine are slow-cooked stews braised at low temperatures,resulting in tender meat with aromatic vegetables and sauce there are Tajine of chicken,lamb or fish with different ingredients such as lemon,olives including apricots,an excellent Taijine of chicken is with honey and apricots,while a beef tajine is prepared in different ways using pears,apples and sultanas.
The famous Cous cous so popular worldwide in Morocco is a cream coloured semolina steamed over an aromatic broth made of meat and vegetables and served with meat and sauce created from the same broth.Olives preserved in lemon juice and salt is an essential ingredient in many Moroccan dishes.
All types of olives are used for different recipes,are of different sizes and colours and they are used on different occasions.The lamb cooked on hot coals,known as Mechoui is traditionally served during the Eid al Kebir which event takes place at the end of Ramadan.
Another popular speciality is the Tapine an excellent meat stew meat and vegetables flavoured with herbs and spices.You can also taste also a 100% Berber speciality like the Lamb Mechoui a whole lamb roasted and seasoned with saffron and pepper.Another famous hot plate is the Bastaila a mixture of pigeon meat,eggs,flavoured with lemon, almonds,cinnamon,saffron and sugar all wrapped in several layers of a pastry called Ouarka.You can taste in some places the Kaab and ghzal gazelle's horns.There are many other delicious specialities as Briouat,Harira,Kefta,Zaalouk,Pastilla,in special occasions prepared and served in a sort of buffet in small circular or square plates.
Many traditional plates are seasoned with sesame seeds,adding in many cases saffron and fresh herbs and also olive oil is also very widely used in Maghreb cuisine.a different type of oil from the North of the Mediterranean Sea,different than Ligurian,Tuscan or Provencal, much more similar to 'olive oil of Andalusia, Portugal,Greece and Southern Italy,different in flavor but also in color and density, for obvious reasons of environmental temperatures and geographical latitude,the use is notan abuse of olive oil,according the traditions.
This country is a gastronomic paradise, when you will visit this land of the Atlas and the Rif and the Imperial Cities you will learn many thingsof course, the most important thing in my opinion is visiting it with a lot of interest you will know really so much.Morocco is a country as a big palace with several doors,it is great to open all those many doors from North to South I hope to have given you a small idea of what is the Moroccan cuisine and a summary of the great culinary traditions of this beautiful country learnt there
I suggest a Educational there,if you have the opportunity,from a Classic Tour of the Imperial Cities,from a Tour of Northern Morocco or combinations as Marrakech -Rabat, Saleh,or Marrakech-Casablanca-Agadir or an integral tour from Marrakech or Casablanca to Tangier,you will learn a lot of course,creating very interesting tailor made tours also linked to gastronomy,a new product,something different opening maybe new channels and something really interesting and unique in its kind.Morocco offers all that and honestly a multitude of beautiful things more.
Francesco Mari
www.visitmorocco.com
www.tourisme.gov.ma
www.tourism-in-morocco.com
www.moroccan-gastronomy.com
www.dar-najat.com
www.ilove-marrakesh.com
www.morocco-excursion.com
marrakech-trips.com
www.moroccohighlights.com
No comments:
Post a Comment
Thanks a lot to read and note.