When Frying Small Fish, Can You Dip It In Egg Then Bread Crumbs??

Food in Morocco

Moroccan Food

Morocco, unlike other African countries, it produces all the food it needs to feed its people. Its many fruits and vegetables are harvested oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five other local products which are particularly important in Moroccan cuisine are lemons, olives, figs, dates and almonds. Located on the Mediterranean coast, the country is rich in seafood. Meat is not abundant, so the meals are built around lamb or poultry.

Flat, round bread consumed in Morocco each meal. The Moroccan national dish is the tagine, a stew of lamb or poultry. Other common ingredients may include almonds, boiled eggs, raisins, lemons, tomatoes and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavor, which comes from spices such as saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The name of the tajine is taken from the clay pot with a lid distinctive cone shape in which it is cooked and served. Another staple Moroccan is couscous, made of fine grains of a wheat product called semolina. It serves many different ways, with vegetables, meat, fish or shellfish.

Sweet play an important role in the Moroccan diet. Each household has a supply of homemade desserts sweet made of almonds, honey and other ingredients. mint tea is served with all meals in Morocco. It is sweet, while still in the pot.

Chicken tagine with almonds and prunes

Ingredients

• 6 boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper black
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon powdered saffron (optional)
• 3 short cinnamon sticks
• 4 oz butter
• 2 large onions
• ½ cup sugar
• 1 strip lemon peel
• 1 pound prunes
• Bleached Almond
• Fresh watercress or mint

Procedure

1. Combine the oil and the ground spices in a large bowl.
2. Cut chicken into cubes and chop the onion finely. Place chicken and onion in the pan with oil and spices. Combine well and let stand for 30 minutes.
3. Melt the butter in a large skillet. Add chicken, hot (gold) lightly on all sides.
4. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
5. While the chicken is cooked, put the prunes in a small saucepan, cover with water and bring water to a container. Remove pan from heat and let sit for 20 minutes.
6. Drain plums, return to pan and spoon a little liquid from the meat pan at the plum. Simmer the prunes for 5 minutes.
7. Add the lemon zest, cinnamon, and half the sugar to plums.
8. Stir the remaining sugar in the flesh.
9. Organize meat on a serving platter. Add the plums to the meat, and pour the sauce of prunes over the meat and prunes.
10. Boil the remaining liquid meat to rapidly reduce by half and pour over the meat and prunes.
11. Melt a small amount of butter in a pan and brown almonds lightly. Tajine Garnish with almonds and watercress or mint.
12. Serve with rice or couscous.

For 10 to 12.

In Morocco, tajine is the name of the pot and the clay pot in the oven covered in. The tagine can be called the Moroccan crockpot "because it is used for cooking meat sit-down meals. EPD Photos / Yzza

Moroccan mint tea

Ingredients

• 1 ½ Green teaspoons (or 2 tea bags of green tea)
• Boiling water
• 3 tablespoons sugar (to taste)
• A handful (About 2 tablespoons) fresh or dried mint leaves

Procedure

1. Place tea in a teapot and two-pint fill with boiling water.
2. Let the strong tea (steep) for 2 minutes.
3. Add the mint leaves and sugar to taste.

Food for the religious celebrations and holidays

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, thick harira soup is served called a night. A bowl of harira, which is made with beans and lamb, served with fresh dates. It is served both at home and in cafés. For the feast of Eid al-Fitr, which marks the end of Ramadan, a feast day party is ready. A popular dish in this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry can be used.

The day of the Muslim feast of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a lamb is roasted in a spit and served whole on the table. Each person cuts a piece and dipped in a bowl of cumin. Rich called mescouta date bars are a popular dessert in many cases parties.

Holiday menus

I.

bisteeya nuts (cake made with puff pastry)

Couscous Fennel

Mhalbi (cream)

Fresh seasonal fruits and dates

Mint Tea

II.

Assorted salads

Tajine of potatoes, peas and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint Tea

Mescouta (cookies Date)

Ingredients

• 6 eggs, well beaten
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup (1 stick) butter or margarine, melted
• ¾ cup flour
• ½ teaspoon baking powder
• 1 cup pitted dates, chopped
• ½ cup of finely chopped walnuts or almonds
• ⅓ cup seedless raisins
• 3 tablespoons confectioners 'sugar'

Procedure

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine eggs, sugar, vanilla and butter melted or margarine by hand (or with an electric mixer) until well blended (mixture for about 3 minutes).
3. Gradually add the flour and baking powder, a little at a time, stirring with a wooden spoon to mix.
4. Add dates, nuts and raisins, and mix well.
5. Pour the mixture into a greased 8 – or 9-inch square cake.
6. Bake for about 30 minutes, or until toothpick inserted in center comes out clean.
7. While still warm, cut into rectangular bars about an inch wide.
8. Place 3 tablespoons of icing sugar 'on a small plate.
9. Roll each bar in confectioners' sugar.
10. Store bars in a box with wax paper between each layer.

24-30 bars ago.

After baking, Mescouta (cookies Date) was filmed in "sugar glass. EPD Photos

Bisteeya

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced or 1 teaspoon granulated garlic
• 2 large onions, grated
• ½ cup almonds, sliced
• 1 cup fresh parsley, finely chopped or ½ cup parsley flakes
• 2 teaspoons ginger, minced
• 3 teaspoons cinnamon, ground, or more as needed
• 5 cups chicken boneless, skinless, cooked and cut into bite-size pieces
• Salt and pepper to taste
• 1 cup butter or margarine, more or less as needed
• 5 eggs, beaten until frothy
• ¼ cup sugar
• 1 package frozen phyllo dough pounds (Available in the freezer section of most supermarkets), thawed according to package directions
• 2 teaspoons confectioners 'sugar', more or less as needed

A buyer lemons selected for action in an outdoor market. Moroccan cooking uses ingredients common to North Africa, like lemons, olives, figs, dates and almonds. Cory Langley

Procedure

1. In a large skillet, heat oil over medium-high heat.
2. Add the garlic, onions, almonds, parsley, ginger and 2 teaspoons of cinnamon. Stirring constantly, fry the onion until soft, about 3 minutes.
3. Remove from heat, add cooked chicken, salt and pepper to taste and mix well. Set aside.
4. Melt 2 tablespoons butter or margarine in a medium saucepan heat medium.
5. Add eggs, sugar and 1 teaspoon ground cinnamon and mix well.
6. Add more butter or margarine if necessary to prevent sticking, stir constantly until scrambled eggs are soft, about 5 minutes.
7. Add to chicken mixture and toss gently.
8. Preheat oven to 350 degrees F.
9. Melt ½ cup butter or margarine in small saucepan.
10. Brush the bottom and sides of pan with melted butter or margarine.
11. Remove phyllo sheets from package and develop, keep covered with clean, damp paper towel.
12. Center a sheet of edge on Pan butter cake and gently press into the pan, leaving a generous overhang around the top edge.
13. Brush the first sheet with plenty of melted butter or margarine.
14. Layer 5 more sheets of phyllo dough, brushing each with melted butter or margarine.
15. Fill the crust with chicken mixture and cover with 3 layers of phyllo, brushing each with butter or margarine.
16. Roll overhanging edges together and aesthetic rim of the mold.
17. Brush top and edges with remaining melted butter or margarine.
18. With fork, stir in 8 out of steam the top of the crust.
19. Bake for about 20 minutes or until browned.
20. Remove from oven and sprinkle top with sugar icing and cinnamon.

Serves 6-8.

Harira

Ingredients

• 4 tablespoons oil Olive
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 teaspoon ginger, ground
• 1 teaspoon ground cumin
• 3 cans (about 6 cups) chicken or vegetable broth
• 8 ounces (1 ¼ cups) green lentils, washed
• 1 14-ounce can diced tomatoes
• 1 15-ounce can chickpeas, drained
• 3 tablespoons cilantro chopped fresh
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• Lemon juice (optional)

Procedure

1. In a large saucepan, heat half the oil. Add the onion and cook for 10 minutes, until soft.
2. Add garlic, ginger, turmeric, and cumin and cook another few minutes.
3. Add the broth and add the lentils and tomatoes.
4. Bring to boil, cover and simmer 20 minutes or until lentils are tender.
5. Add the chickpeas, the remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using) and simmer for 5 minutes.

For 8-10.

Fried Carrots

Ingredients

• 1 pound baby carrots
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1 teaspoon sugar
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and freshly black ground pepper
• 2 tablespoons fresh mint, chopped
• Mint sprigs, for garnish

Procedure

1. Heat oil in a frying pan large enough to hold the carrots in a single layer.
2. Add the carrots and simmer 15 minutes, stirring frequently.
3. Add garlic and cook for 10 minutes until carrots are tender and brown spots.
4. Add sugar and cook for 2 minutes.
5. Add lemon zest and juice and season with salt and pepper.
6. Add the chopped mint and place in a serving dish.
7. Garnish with mint sprigs.

Makes 4 servings.

CUSTOMS lunch

Moroccans eat their meals at round tables under, sitting on cushions on the floor. They eat with their hands instead of silver, with the thumb and first two fingers of his right hand. They also use pieces of bread to absorb the sauce and put food on mouth. Small hot, wet towels were passed around before the meal to ensure that all hands are clean. Most meals consist in a single dish, often a stew, a dish of couscous, or soup. Serve with bread, salad, cold vegetables, and couscous or rice to one side. A typical breakfast could include beyssara (cooked dried beans with cumin and paprika), beghrir (pancakes), and bread. Two favorite breakfast may sound exotic Westerners are "heads of lambs and calves' feet.

Although Moroccans love sweets, which are usually saved for occasions special. With meals, the most common dessert is fresh fruit.

The sugary mint tea that comes with every meal is served in a special way. It is made in a silver teapot and served in small glasses. When the tea is poured, the boat was well over his glasses so that air is mixed with tea. Tea is served not only at home but also in public places. In stores, retailers usually offer tea to their customers.

Morocco is famous for the variety of delicious foods sold by its vendors. These include soup, shish kebab, roasted chickpeas, and salads. The two full meals and light snacks are sold. A favorite purchase is sugary donuts on a rope tied to take home.

Chickpeas, feta cheese and olive salad

Ingredients salad

• 2 cans (15-oz each) chickpeas, drained and rinsed
• 5 oz feta cheese, cubed
• 8 oz cherry tomatoes or grape
• 2 ounces black olives
• 4 tablespoons flat-leaf parsley
• Lettuce or other salad greens

Ingredients for dressing

• 5 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• Salt, to taste

Procedure

1. Place the chickpeas in a bowl and add feta cheese cubes.
2. Cut tomatoes in half if necessary, to make them bite.
3. Add tomatoes to the mix of chickpeas and feta cheese. Add black olives, parsley and lettuce.
4. Combine dressing ingredients in small bowl.
5. Pour over chickpea mixture, toss gently and chill.
6. Serve cold or at room temperature.

Serves 8.

Moroccan "String of Doughnuts"

Ingredients

• A box of donuts (may be regular or "mini" size)
• Cleanup heavy chains (kitchen twine)
• large safety pin

Procedure

1. Cut several pieces of 2 feet long.
2. Attach the safety pin until the end of the chain.
3. Using the safety pin as a needle "," thread the rope through the center holes 3 or 4 donuts.
4. Remove the safety pin and tie the ends of the chain together.
5. Repeat, making several chains of donuts to share as an appetizer with friends.

Mhalbi

Ingredients

• ⅓ cup cornstarch
• 3 cups milk
• ¼ cup sugar
• 1 cinnamon stick
• ½ cup finely chopped almonds
• 2 tablespoons orange flower water (optional)

Procedure

1. In a small bowl, dilute the cornstarch with ½ cup of milk. Set aside.
2. In a large saucepan, medium, put the remaining 2 ½ cups milk, sugar and cinnamon to boil.
3. Add the cornstarch mixture.
4. Whisk constantly until mixture thickens, about 5 minutes.
5. Remove from heat and remove cinnamon stick.
6. Optional: Add the orange blossom water. Pour into 5 dessert bowls and let cool.
7. Sprinkle with chopped almonds. Serve cold or at room temperature.

Makes 5 servings.

Grated fresh salad Carrot

Ingredients

• 4-6 sprigs fresh flat-leaf parsley
• ¼ teaspoon ground cinnamon
• icing sugar 1 ½ teaspoons'
• Juice of 2 oranges
• 1 ¾ pounds carrots, grated

Procedure

1. Mix the parsley with the cinnamon, sugar and orange juice in a bowl.
2. Add grated carrot and mix well.
3. Taste and adjust seasoning if necessary. Serve slightly chilled.

For 10 to 12.

Fresh Produce milk consumption Dairy is considered low, but for good reasons. As in other areas of North Africa and the Middle East, transport and storage make it difficult for the distribution of perishable products such as clean milk.Whether, taste or necessity, is a drink favored leben. It is similar to whey, except that natural milk from which butter is first bat to ferment in a jar of clay. The Low-fat leben is widely used especially by lower income groups, the cream and whole milk is used sparingly natural by the upper classes. Served fresh or chilled slightly, is a type Raipe thickened milk dish eaten as a soda. The milk is heated then thickened with the addition of pulverized powder, dried Moroccan wild artichoke hearts.

BREADS AND GRAINS

Bread is the essence of every meal. For the very poor throughout the meal can be just bread, sometimes is dipped in olive oil. The classic Moroccan bread how absorbent discs chewable oval, made from a mixture of whole wheat and unbleached white flour and gently scented with anise.

The bread is much more than an accompaniment to meals. The bread is viewed with respect in the deep appreciation of their ability to meet hunger and as a gift from God. A piece of bread dropped inadvertently may be kissed and blessed them, and that has been carefully restored. pieces of bread become tools to eat, and to pick up wet foods and enjoy the tasty juices and sauces. Community bakers take pride in recognizing each family's special symbol stamped on their breads, to breads are made with great care in the homes then toted on baking trays in the bakery.

Moroccan Diets can be described as "old classics of the Mediterranean" because the grains and oil are the base. Wheat and barley are the main grains used to make a big variety of breads. European type white bread is rising in popularity.

After weaning, the child's primary food is the sweet tea and grains in the form rice, corn meal, bread and pasta.

Despite the importance of bread, no other food can compare with the variety of preparation and the importance the legendary couscous. In indisputable Berber origin, this dish can be incomparable called by various names, contain an infinite variety of ingredients and condiments, and may be made from wheat, corn, barley, millet, green wheat, barley green shoots or twigs and even rice, tapioca, or bread crumbs. Seksu Appointed by Moroccan also be called sikuk, sksu, utsu, ta'am, and even kouski and Tunisia. The principle is the same. dry beans slipped floury with water and rubbed to form tiny pellets. These are carefully steamed without coverage for a perforated pan placed over a boiling pot. Small balls swell with moisture and absorb some of the flavors of the broth. Often two steam are required to obtain the right consistency August granules separately and tender. Often a light oil spray or smen (as clarified butter) is added. Today precooked couscous speeds up preparation meals. Couscous can be served in a large dish with meat, fruits, vegetables and spicy sauce piled it on the basis of the grain. Or, as in version French or Algerian, every part of couscous can be served in separate dishes. Couscous can be savory or sweet, and served as a lunch or a meal at the end of Diffa (feast) for the sole purpose of achieving Shaban, total satisfaction.

Desserts and Snacks
Many candies, chewy candies type of nougat, nuts, sugar, sweet and spicy couscous with sugar and cakes fried foods are readily available. But probably more sugar is consumed in the endless cups of green tea sweetened great mint scented than any otherwise.

The traditional dessert to end a meal is inevitably a variety of fresh fruits and nuts available. Dried fruit can be substituted for fresh. Moroccans are likely to enjoy their rich sweet pastry at the beginning of a meal special occasion like a wedding or circumcision, and especially during the month of Ramadan, where the meal after sunset is often begins with sweet cakes called greed mahalkra shebbakia or down along with bowls harira soup spicy.

BEVERAGES
Tiny decorated vessels served hot green tea, sweet and perfumed with fresh mint Morocco is the classic drink. Countless vessels are enjoyed every day at any time. But coffee is enjoyed and also helps many a Moroccan to begin the day. Coffee can be served black and sweet – also can bring the surprise of a mixture of sweet and hot spices. Carbonated beverages are gaining in popularity but sugary fruit drinks made from local and sometimes from crushed nuts are enjoyed as a refresher: these are called Sharbat. Cool leben, similar to whey, is also a frequent thirst damper.

Street vendors sell pure water, fruit juices, and Sharbat yet. Water is also the usual lunchtime drinks main dishes accompanied with green tea after dinner. In rich homes, is not unusual for lunchtime drink of water to be lightly scented with the subtle addition of orange flower water, rose petal syrup, or other aromatic concentrates.
Prohibitions against alcoholic beverages stern Islamic traditions are maintained in varying degrees. There are prohibitions in Jewish homes and many Jews are known kitchens for their homemade wines and fruit spirits prepared from ancient recipes and distilled from a variety of fresh fruits. Wine is a part of Sabbath and festival tradition in Jewish homes.

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love Morocco

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Sundaresh.S

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