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Moroccan Cuisine

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African cusine has a very distinct aroma, just like its culture. North Africa's authentic flavor is what makes Moroccon cuisine so rich. Guarded by the Atlantic sea in the west, sizzling hot winds in the south and the calm waters of the Mediterranean in the north, the foods of Morocco take great advantage of the natural bounty in a a country where eating is both a practical and social ritual.

The midday meal is the main meal, except during the holy month of Ramadan, and abundant servings are the norm. The meal usually begins with a series of hot and cold salads which are followed by a tagine, or stew. The heartiest plate, often a lamb or chicken dish, is next, followed by a heaping plate of couscous topped with meats and vegetables. A soothing cup of sweet mint tea is the grace note to this repast. It is not uncommon for Moroccans to eat using the first three fingers of a hand, and to us bread as the spoon.

One constant in Moroccan food is delicious vegetarian fare. The recipes call for nuts, chickpeas, lentils, and couscous to deliver authentic tastes with ingredients you’ll find in any large supermarket.

Here, indulge in some very delicious fanfare:

Moroccan Country Bread (Khubz Maghrebi)

Ras el Hanout

Orange and Olive Salad (S'lata Botukan wa Zaytoon)

Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali)

Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim)

Moroccan Pumpkin Soup (Chorbat al qara'a)

Moroccan Mint Tea

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