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Essay On Moroccan Cuisine

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The Moroccan Cuisine

Morocco is an Arabic country located in the north western corner of Africa. It was founded and named Morocco by Idrisse the first 1200 years ago. The Berbers were the inhabitants of this kingdom. They used local ingredients such as olives, figs, and dates, to prepare lamb and poultry stews. (Food by country, n.d). Meanwhile, Morocco was a trade center. It was open to the new world. Traders and the visitors brought with them various cooking method. For example, these traders introduced the Phoenician, Carthaginians and the Roman food preparing ways. (Food by country, n.d). However, the Arab cooking was the strongest influence on the native cooking, which made the Moroccan cuisine a mix of all these cultures, gave it a special taste and made it shine in the cooking sky. Nowadays, the great cuisine of Morocco is well known all around the world with its famous eating habits, its delicious celebration dish Couscous, and its Honey …show more content…

When people think of Morocco food, they often think of couscous. Couscous is a North African dish made by Semolina, cocked in a traditional steamer called a Couscoussier. (Joseph, 2005). This national dish, that all Moroccan are proud of, is prepared and eaten on Friday’s lunch. Friday is the holy day in the Islam Religion. That means that the best dishes are prepared that day. The couscous is always served with green mint tea, which Moroccans called ATAY. It makes in the Barrad. If a Moroccan home is without Barrad, something is deeply wrong. (Journey beyond travel. n.d). Atay is the national drink and revered as such. It is always served after couscous with a three cups per person, with several time between the first cup and the second one. The national dish of Morocco started to be celebrated in other countries because of its special taste, and

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