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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Moroccan couscous 2015

 

Preparation time: 1h30 min 

 

                

                 Ingredients: 

*800g couscous         *3 liters of water  

*400g veal meat          *2 ladles of cooking oil 

*3 courgettes              *ginger 1,5càc powder

*3 carrots                     *1 tsp pepper 1 tsp of parpika 

*2 aubergines              *1 tsp turmeric 

*3 turnips                     *salt 1 tsp

*400g pumpkin 

*1 large onion 

*3 large tomatoes 

Preparation:   

First you peel all the vegetables then placed in the bottom of the container couscous (called Barma) the meat sliced ​​onion spices tomatoes cut into small plus 1 ladle of oil dice, allowed the all on medium heat 5 minutes, stirring occasionally, then added to the container 2 liters of water over all the chopped vegetables except the pumpkin and allowed to cook covered.

in another large bowl is versse the couscous is done moisten with a little water and stir with the palm of the hand and then put in a couscous (called cascass) and deposited on the first container (Barma) when dedant boil the mixture and allowed couscoussier 15 minutes and then bring down the couscous, it versse the couscous in the big récipent it is wetted with a large water glass over some salt and then rubbed with a little oil and allowed to stand QLQ min.

it makes the couscous in the couscous then deposited on the Barma for 15 min, and then repeated the same job with the couscous as for the first time.

in the bottom container (Barma) adding pumpkin.

it makes the couscous in the couscous then deposited on the Barma for another 15 minutes and then versse the couscous in Ghent déspersse vessel and its seeds by hand (careful it's very hot).

in a large dish is put down and the couscous is deposited over the pieces of meat and vegetables and couscous wetting it with a full glass of water Barma and put a little of the sauce in a bowl.

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