How Can A Donkey Appreciate The Flavor of Ginger?

Photo: the largest couscouss dish in the world, Made in Morocco

When a Moroccan wants to point out incompetence or ignorance in whatever domain it may be, this culinary proverb comes spontaneously to his lips. This simple fact illustrates the high place held by the art of cooking in a country where eating has become a rite and the composition of dishes follows strict rules. Now, do you know that chicken, for example, can be prepared in 75 different ways in Morocco?

Of this art the foreigner usually knows only the exotic and folkloric "Couscous", which has crossed oceans and infiltrated even into small towns. But one has to be invited to the family table to discover in all its ample richness the traditions of cooking in Morocco. it is here that one can taste the perfect "Tajins" of mutton or beef accompanied by vegetables or austere and refined decorated only with a crown of golden onions or dried raisins. Its grains are light and fine, cooked and re-cooked in steam, delicately seasoned with oil or butter.

In Morocco, as elsewhere, there are special dishes for formal and festive occasions differing greatly from the day to day family meals. Even the daily fare varies according to the financial status and social and regional background of a person, while for a connoisseur a simple cup of mint tea can testify to the subtlety of flavors.

Now let's list some of the most popular Moroccan dishes

The Couscous: It is the national dish. It is generally composed of wheat semolina steamed over a stew of lamb or chicken accompanied with vegetables and garbanzo beans. It should be mentioned that the preparation of couscous varies from one region to the other; e.g., the seven-vegetable couscous prepared in Casablanca, etc. Couscous is traditionally eaten with the fingers, though presently the use of spoons is becoming more and more common.

Meshoui: Oven-roasted or barbecued lamb. Generally, the impaled lamb, supported by two forks, is set at a certain height of the blaze. It is a succulent dish which usually starts a feast.

Tajins: Stew of lamb or poultry, garnished with olives, almonds or prunes.

Harira: It is a thick soup with small meat cubes, lentils, garbanzo beans, beans, tomatoes, and exotic spices specific to this dish.

Enjoy then the Moroccan cuisine, and when you finish eating, just say "Shoukran", for recognitition