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Morocco: Food
The Moroccan national dish is couscous which is finely ground semolina, usually served with a vegetable and lamb casserole called a Tagine. A Tagine is a spicy stew of chicken or meat which has been cooked slowly for many hours. It is served with a flat bread called Khubz. Tagine is also the name of the dish from which the stew is served.
Sweet mint tea is a popular Moroccan drink.
shopping for food at a
market
Some other
dishes
Chorba or soup made with calf meat, vegetables and pasta.
Salad of carrots with orange
Salad of sweet potatoes
Pigeons cooked with almonds
Sardines with potatoes
Fried chicken with olives and preserved lemon
Mechoui is spicy roasted lamb.
Harcha are sweet pancakes.
Feqqas are Moroccan biscuits or
cookies made with flour, sugar, yeast
sésame and anise seeds all mixed with water of orange blossom
and then baked.
roasted meat and vegetables
Serving a banquet
meal in Morocco
Meals for important guests are prepared by skilled chefs. The
meal is served to the guests who squat on mattresses or pillows
around a low table. There are no chairs. A silver jug of perfumed
water is taken around and poured over three fingers of the right
hand of each guest. The guests use these fingers to take the food
from the plate and to their mouths. No spoons, forks or knives
are used. After all the food has been eaten the silver jug is
filled with warm water and the guests clean their mouths and hands.
Men and women often eat their meals separately in Morocco.
Read more about Moroccan food here http://www.africa.upenn.edu/Cookbook/Morocco.html
If you use any of this information in your own work acknowledge this source in your bibliography like this
Thomas & Sydenham, Morocco [Online] www.kidcyber.com.au (2007)
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Updated © [2007] kidcyber