Moroccan cuisine: 10 of the most delicious popular dishes

No one disagrees about the global status of Moroccan cuisine and Atnatah Anzan about quality and joy. Perhaps what distinguishes Moroccan food is popular dishes and started dating them Moroccans different areas and become stable and present in every Moroccan house. The Moroccan cuisine is the first Arab and Africa, and the second in the world after France and Below submit to ten popular Moroccan cuisine:  

 

1. Alervaish Amaya 

Amaya attended Alervaish the remaining dry bread mixed with onions, lentils, spices ... and known this food is to savor the simplicity of its components, may be added to chicken or chicken meat bathroom ... 

 

2 -Head meat  

Eaters are taking place in the first day of Eid al-Adha, where grated sacrificial heads after burning and removing the fur, which capped and placed in a cooking utensils Bukhari Alkskas blended with spices and Almnsmat ... 

 

3 - Couscous 

Couscous is a synonym for Morocco when foreigners, which is the first in which the tourist wants as soon as he came to one of the cities in the Kingdom, has traditionally been to provide this meal at lunch on Friday, accompanied by cups of milk, and is a major eaters tops the list Alshahyoat at weddings and events. 

 

4 - Alkraein chickpea 

Eaters famous in popular circles where attending Alkraein and Tnqaaha wash in hot water with the addition of a large amount of chickpeas, which compounded the thrill and this food is often accompanied with spices (chili). 

 

5 - Tgen plum 

Tgen or tagine is the name for Utensils Morocco has traditionally been naming all the cooking Tagina. It is the most Moroccan tagines, Tajin plum is a cut meat cooked with onions and spices and grains adorn plum Molasses ... 

 

6 - Albesarh 

Eaters are popular famous in North and East regions of Morocco and attend mainly of beans or Aljelbana. Required in this food to mix with olive oil with the addition of some Almnsmat ... 

  

7 - Calories 

Is a popular drink of Moroccan and Moroccan cuisine is one of the pillars of the Amazigh has been associated with this Eaters holy month of Ramadan ... where you find on breakfast tables ... the majority of Moroccan families and well-known children celebrate the coming month, "calories" by singing songs like "Terera Terera wa tomorrow of calories. " 

 

8 - Tunjah Marrakchi

Traditional eaters called Batunjah Marrakchi known more for it in the city of Marrakech and are used more in the winter ... 

 

9 - Albestalh

Albestalh or Bstila Amazigh dish is usually chicken or fish, almonds, and is considered a national dish and the symbol of the kitchen Amazigh ancient symbols, fit much because the dish provides a key, especially in the happy occasions. Also called Albestalh name on thin sheets of dough (paper Albestalh). 

 

10 - Extravagance buried chicken

Extravagance may mean couscous evaporator in most times, and may be a lattice or rice or any class of varieties of pastries. The extravagance buried chicken, attends the chicken cooked with spices and solo Almnsmat placed above Bank and adorn powder sugar and cinnamon. 

  

Moroccan cuisine is known sophisticated and keep pace with the evolution of taste as public identifies with the cultures of the world, where he was able to Atasrn maintaining a local character and the basic elements of heritage, but popular dishes from the development does not accept this kind, whatever the different preparation from one region to another ways ...

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The way the meat Bjeen

Amounts of dough 

½ kg of flour

½ cup vegetable oil

1 tablespoon yeast

1 teaspoon sugar

1 teaspoon salt

1 cup warm water  

Amounts Stuffing 

½ kg minced meat

2 large tomatoes pill

1 onion

2 tbsp olive oil

1 teaspoon salt

½ teaspoon black pepper 

Preparation: 

In a bowl mix the flour, salt, yeast, oil well and then add the water and mix Njn then cover the bowl and leave in a warm place for an hour. 

Of charge, we Pferm onions and tomatoes are soft and put the mixture in a bowl with Buffy components and Nsfiha in refinery. At this time we protect the oven on high heat, and single out the dough in a rectangle and we cut into large pieces round size. 

Using a spoon put the filling inside each circle and gather the dough together parties for pies and cubed. Put them in Chinese and still fit the oven until golden color. 

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Poulet marocain aux olives

Preparation time: 1h30min 

Temps de cuisson: 5 à 10 minutes  

Ingredients: 

There probably has as many versions of this recipe as there are good Moroccan cooks. I propose you a quick and easy version you can cook in no time. Take the opportunity to double the recipe; it freezes well and you'll get another portion for an evening where you do not feel like cooking.:-) 

- 4-6 half chicken breasts, cut into large pieces (each breast into 5-6 pieces, about)

- 1 large onion, cut in half, then into thick slices

- 2-3 cloves garlic, pressed

- 4 tbsp. tablespoons olive oil

- 1 c. in Spanish or Hungarian paprika

- 1 c. ground ginger tea

- 1 c. cumin

- ¾ c. of turmeric

- A generous pinch of saffron

- One or two good pinches of cayenne pepper (optional)

- Salt and pepper

- A small bunch fresh coriander (cilantro mixture or / parsley or parsley only if you do not like cilantro)

- 1 ½ cup chicken broth

- Juice of half a lemon (or a whole lemon to taste)

- A little less than a c. tablespoon cornstarch

- Twenty chopped green olives (avoid at all costs potted olives) 

Preparation:  

Saute onions in oil for 2-3 minutes.

Add spices and garlic and come back 3-4 minutes.

Add chicken and sauté 2-3 minutes.

Add chicken broth, cilantro, salt, cover and let simmer forty minutes.

When the chicken is cooked, remove from pan and keep warm in a serving dish.

Add the juice of half a lemon and olives to the sauce and increase heat to medium-high to evaporate a little, 2-3 minutes.

Taste and adjust the acidity by adding lemon juice (personally, I put the juice of a whole lemon, but it's really the likes of each).

Add the cornstarch, dissolved in a little cold water. Simmer for a minute or two or until desired consistency.

Pour sauce over chicken in a serving dish and serve immediately.

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FAKKAS CROQUANT MAROCAIN

Preparation time: 30mn  

Cooking time: 40 minutes  

Ingredients: 

*FLOUR 1 KG*8 YELLOW EGGS 1*SUGAR 250G*RAISIN 200G*Blanched almonds 200G*SESAME SEEDS 80 G*beer yeast 30g*water of orange flowers*butter 120g*olive oil    

Preparation:  

1 / put the grapes to swell in water lukewarm 1/2 hour

sesames toast the almonds and seeds in a dry frying chop three quarters and other reservze

 

2 / In a bowl whisk Eggs and sugar until obtaining a white, foamy cream the butter and stir in all the almonds (achées and whole) grapes and a tbsp. of water of orange flowers.

 

3 / Add the flour and yeast dissolved in water Diede.

whisk dough (by hand or mixer) which must be well flexible

up 2 hours in a cloth and warm

turn on the oven to 180 ° 

 

4 / resume working the dough relax for

Shape into balls the size of an orange .on the floured give them as small paains long 20cm 5 cm wide and 3 cm thick

coat of the egg yolk diluted with a little water

store them side by side on the floured greased baking sheet in the oven 25 minutes

take them out and cut into slices about 1 cm thick wait a bit if he intersect bad !! !!

they will cool slightly and subsequently will cut more facilementet put in the oven 15 minutes

 

those golden biscuits are excellent with tea or coffee 

good tasting !!! 

 

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Our exclusive method of preparation Amilo a Moroccan

  

Ingredients ; 

250 g roasted almonds

250 g Kaocau

Tablespoon honey

Cup olive oil 

preparation:

1. In a blender, grind almonds and cocoa well and then lifted aside.  

2. In a blender, too, honey mixed with oil well, add cocoa and almonds and mix again, then lifted. 

3. Pour Omilo almonds in a bowl and get ready. 

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Green Moroccan Mint Tea

Preparation time: <15 minutes 

 

Ingredients ; 

*2 level tbsp green tea, 3 sprigs fresh mint 5-6 centimeters, half liter of water, 5 tablespoons fairly bulged with powdered sugar. 

 

preparation: 

If you do not have a tea pot, use a pot with a tightly fitting lid.

Use fresh water: no tap water because it contains chlorine; choose a minimum of water with the salts.

Tea: use green tea called "buds". Regular tea is made of crumbs or lower quality teas drops. The buds tea is a little more expensive but puts less, which offsets.

Mint: it is peppermint. Always use fresh mint. If you do not have one, forget the tea, unless you settle for a bad tea! If you find fresh mint market, remove the boot link and put it in a bag in the freezer WITHOUT WASHING! (See below). Or grow a mint pot on the balcony or kitchen window.

Heat the water. It should not boil. Put green tea in the teapot. When water is boiling and NOT BOILING wash mint, put on tea and pour the water. Infuse for 5 minutes, add the sugar and stir. Infuse another 2 to 5 minutes. Your tea is ready!

Very important: never wash mint in advance: it takes a smell and taste terrible cat pee. Always wash at the last moment. Obviously, one can put a sprig of mint in each glass for the "pleasure".

If you still have tea, you can keep it in the fridge and reheat the next day. Yes, yes! It will only be harder to have slept in its leaves. It can be served iced light and the summer is very refreshing.

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Batbout Moroccan

Preparation time: 2 hours  

Ingredients: 

*300g of flour
*300g extra fine semolina
*330 g lukewarm water
*20g fresh yeast or 1 packet of yeast dry baker

*Salt 1 bedroom 

Preparation: 

Dissolve the yeast in a little warm water and 1/2 tsp sugar

Book

In the bowl of a mixer or in a large dish mix semolina flour salt

Add yeast and water knead for 20 minutes

Cut your dough in number of bread you want and make balls

Place on a cloth sprinkled with semolina and sprinkle the semolina ball before also spread over 1-1.5 cm thick

Cover with a cloth and let rest 45 minutes

Bake your bread on a tagine or heavy frying pan (griddle) over very low heat (if outside will cook quickly and not domestic) your bread will inflated

Turn when they have a nice golden and remove when the other side is also well colored .. it's ready !!

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