I started researching at 7:18 and stopped at 7:32. 14 minutes.
Morocco is a country in the North East section of Africa. One of the big cities in Morocco is Casablanca, for which the classic movie is named after.
I didn't take any time to learn about their people or culture. I simply wanted to know what the cuisine in Morocco was like and a sample recipe of what they would eat.
The basic overarching themes of their food to take away are:Their food is very simple and very healthy. Nothing like Western food.
They eat lots of fruits and vegetables. One of the main themes in their food are dried fruits which I have never seen before. They will put fruits in everything.
Their food is heavily spiced and one of the more heavily spiced cuisines of the region. They use many spices that aren't commonly used in America.
They don't eat anything too exotic, but they are known to sometimes eat camel and rabbit (though some Americans do eat rabbit).
Their midday meal is their most important meal as opposed to our evening meal being our most important.
Their meals generally start out with a hot or cold salad (Yes, a hot salad). They also eat lots of soups and stews.
Couscous is very common and used to be considered a national delicacy. Bread is eaten sometimes but not often. Meat, vegetables, and fruits are the most consumed items.
For drink, green tea with mint is the most common drink in the country and is a daily tradition.
Harira - A very popular and simple soup dish. Tomato and flour base with lentils, onion, spices, chickpeas, and sometimes meat.
Couscous - A very popular dish that is usually served with raisins or other fruit, meat, lentils, and spices.
Lamb with prunes and apricots
Eggplant turnovers with tomato and saffron rice
For dessert, a popular dish is Pastilla - Pasty of filo dough filled with chicken/pidgeon, cinnamon, and raisins with powered sugar on top.
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint
1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
This recipe has everything that defines Moroccan cooking. It has mint, vegetables, dried fruits, and many different spices. It looks incredibly in pictures and is sure to impress any house guests.