FOOD AND DRINK MOROCCAN KITCHEN
Moroccan cuisine is very diverse and consist of different meals. There is the Tgaine of different ingredient like beef; lamb, chicken and vegetarian. The Moroccan cuisine is a bite similar to all the Mediterranean. And there are other dishes, less well known, gazelle’s horns and other fabulous patisseries, The Moroccans consider their traditional cooking to be on a par with Indian, Chinese and French cuisine–though the finest dishes are probe-ably to be found in private homes. Today, however, up market restaurants, notably in Marrakech, give the visitor an idea of what fine Moroccan food can be. Moroccan cuisine is beginning to get the international respect it deserves with new restaurants opening in European capitals, however, the spices and vegetables, meat and fish, fresh from the markets of Morocco, undoubtedly give the edge to cooks in old Medina houses.
The climate and soils of Morocco means that magnificent vegetables can be produced all year round, Thanks to assiduous irrigation. Although there is industrial chicken production, in many smaller restaurants the chicken you eat is as likely to have been reared by a small-holder. Beef and of course lamb come straight from the local farms In addition to the basic products, Moroccan cooking gets its characteristic flavors from a range of spices and minor ingredients. Saffron (zaafrane) though expensive, is widely used, and no Moroccan kitchen is without its saffron-substitute, the famous yellow colorant. Turmeric (kurkum) is also much in evidence. Other widely used condiments include a mixed all spice referred to as ra’s el hanout (headvof the shop) cumin (kamoun), black pepper, oregano and rosemary (yazir) prominent greens in use include broad-leaved parsley (ma’dnous) coriander (kuzbur) and, in some variations of couscous, a sort of celery called kelfes. Preserved lemons (modestly called bouserra, navels, despite their breast-like shape) can be found in fish and chicken tajines or bastilla! Drinks water sidi ali orange!
