Moroccan Food, Tradition, and Culture

Supervised by :

Prepared by : Houda Gaou-Gaou Hind Amahboul

Mr . Hajjou

PlanIntroduction

History of Moroccan Food Characteristics of moroccan food

Tradition and culture some recipes of Moroccan food

•Conculsion

IntroductionMorocco is a country with a multiethnic

society and a rich culture, civilization, and etiquette. Throughout Moroccan History, Morocco has hosted many peoples.

Each region possesses its own uniqueness, contributing to the national culture. Morocco has set among its top priorities, the protection of its diversity, and the preservation of its cultural heritage.

History of Moroccan FoodMoroccan cuisine is extremely diverse,

thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Amazigh, Moorish, and Arab influences.

Cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Characteristics of moroccan food

But what are the characteristics of Moroccan cuisine

nowadays?

What can we find in common all over Morocco?

The most visible is mint tea, which is also a symbol of welcome and hospitality as well as being served as an aperitif and digestive.

Then there is “batbout” bread, small, round and flat and slightly leavened. There is “r’ghaif” puff pastry, either simple or stuffed, as well as “amlou”, small moulded marzipan sweets with aragana oil , and honey. “Couscous”, “méchoui” and “bastilla” are important main dishes and obligatory at large events. I should mention “harira” soup, which can be prepared with lintels, chick peas, squash, broad beans and other ingredients. At times this soup is thick and heavily seasoned and can be a whole meal in itself.

Tradition And CulturMorocco’s culture and its traditions are rich

and have a deep history. Each city has its own unique culture and characteristics, which it holds into tightly. Still, there are some traits that all of Morocco shares...

Moroccan Folklore is extremely diverse and equally fascinating. In fact to say that it is diverse is a massive understatement. The folklore varies in different areas , tribes , even from one language to another, the folklore traditions are as plentiful as the people themselves.

Some RecipesRecipe of Tea:If you ’d like to try making your own

Moroccan tea, this Mint Tea recipe will show you how easy it is:

The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste.

Serves 2 to 4.

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 tablespoon Green Tea leaves 1 large handful fresh spearmint l

Recipe oF BastillaA triple layered savory pastry: A layer of chicken is covered with a layer of eggs and a lemony-onion sauce and then topped with a layer of crushed almonds. Everything is wrapped in phyllo pastry and delicately covered with cinnamon and sugar.

Ingredients: 4 tablespoons (1/2 stick) unsalted butter 3/4 cup chopped shallots 3 cups Homemade Chicken Stock, recipe

follows, or canned broth 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups couscous 1/2 cup pignoli nuts, toasted 1/4 cup currants

Directions: Melt the butter in a large saute pan, add the

shallots and cook for 3 minutes over medium heat. Add the

carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns

Recipe of HarriraHarira is a traditional dinner dish

(especially during Ramadan), which is a thick tomato and lentil soup with lamb, chickpeas, noodles, cinnamon, ginger, turmeric and cayenne. Street stalls offer more snack-like evening options like roasted almonds, cumin-spiced

Recipe of CouscousIngredients 4 tablespoons (1/2 stick) unsalted butter 3/4 cup chopped shallots 3 cups Homemade Chicken Stock, recipe

follows, or canned broth 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups couscous 1/2 cup pignoli nuts, toasted 1/4 cup currants

Directions: Melt the butter in a large saute pan,

add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock: 3 (5-pound) chickens6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns

Conclusion

Morocco is a place like no other, where multi-ethnic cultures combine with various traditions, which gives you many reasons to visit this fascinating country.

Thank you for your attention