What kind of foods do Moroccan's like to eat?!

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Morocco is located in the northwestern corner of Africa. Morocco is slightly larger in area than California, and its territory has three different regions. The northern coast along the Mediterranean Sea is made up of fertile land that rises to elevations of about 8,000 feet (2,400 meters). The Atlas Mountains run between the Atlantic coast in the southwest to the Mediterranean Sea in the northeast. Finally, the semiarid area in the south and east known as the Western Sahara connects Morocco with the vast African Sahara Desert.

Morocco faces a problem with desertification. Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil. Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.

In the northwest, agriculture in Morocco thrives. Except in years when there is severe drought, Moroccan farmers are able to supply the country with enough food.
2 HISTORY AND FOOD

Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.

The Arabs brought with them new breads and other foods made from grains. They
Morocco
introduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they had learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish. In modern times, the French and the British made contributions to Moroccan cuisine.
3 FOODS OF THE MOROCCANS

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.
Chicken Tajine with Almonds and Prunes
Ingredients

* 6 skinless, boneless chicken breasts
* 2 Tablespoons olive oil
* 1 teaspoon salt
* ? teaspoon ground black pepper
* 1 teaspoon powdered cinnamon
* ? teaspoon powdered ginger
* ? teaspoon powdered saffron (optional)
* 3 short cinnamon sticks
* 4 ounces butter
* 2 large onions
* ? cup sugar
* 1 strip lemon peel
* 1 pound dried prunes
* Blanched almonds
* Fresh watercress or mint

Procedure

1. Combine the oil and ground spices in a large bowl.
2. Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
3. Melt the butter in a large skillet. Add the chicken, searing (browning) them 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 cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
6. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
7. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
8. Stir the remaining sugar into the meat.
9. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
10. Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
11. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
12. Serve with rice or couscous.

Serves 10 to 12.

In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes. EPD Photos/Yzza
In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes.
EPD Photos/Yzza
Moroccan Mint Tea
Ingredients

* 1? Tablespoons green tea (or 2 teabags of green tea)
* Boiling water
* 3 Tablespoons sugar (or to taste)
* Handful (about 2 Tablespoons) of fresh or dried spearmint leaves

Procedure

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

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

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

The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.
Holiday Menus

I.

Cashew bisteeya (pie made with phyllo dough)

Couscous with fennel

Mhalbi (custard)

Fresh seasonal fruit and dates

Mint tea

II.

Assortment of salads

Tajine of potatoes, peas, and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint tea
Mescouta (Date Cookies)
Ingredients

* 6 eggs, well beaten
* ? cup sugar
* 1 teaspoon vanilla extract
* ? cup (1 stick) melted butter or margarine
* ? cup flour
* ? teaspoon baking powder
* 1 cup pitted dates, chopped
* ? cup walnuts or almonds, finely chopped
* ? cup raisins, seedless
* 3 Tablespoons confectioners' sugar

Procedure

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

Makes 24 to 30 bars.
http://www.foodbycountry.com/Kazakhstan-…
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Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Really yummy food.

I eat a lot.