A country’s gastronomy remains one of the best means to know more about its history, which is the case of the Moroccan cooking. Reflection of the country’s culture and its influences, it is a Mediterranean cuisine, principally Berber with Arabo-Andalusian and African influences: the famous tajines and hariras were brought by Berbers, the dates, milks and cereals were brought by the Bedouins whereas the Moors introduced olive oil, almonds and many herbs.
Its two-thousand-years history as well as its great variety of traditional meals allowed her to be designated in the Intangible cultural heritage of the UNESCO in 2013, under the designation of “Mediterranean diet”, that is to say all the savoir-faire, knowledge and traditions regarding the way to share the table and consume aliments.
As well as the music, the cooking recipes are generally transmitted without cookbooks, and within the family (often from mother to daughter).
In Morocco, dinner is undoubtedly the most codified meal of the day.
Before sitting at the table, do not forget to wash your hand, as the meal is eaten without cutlery, except the khobz, a round bread that is used as a spoon. Once the host says “Bismillah” (meaning in the name of Allah), the dinner can start: often very generous, not being able to finish the plate isn’t considered rude.
Raw or cooked salads, accompanied of cold purées are served as a starter. The main courses are often sweet and salty mixes or spices and herbs. The most famous ones: tajines, couscous or also the harriras. On the occasion of big celebrations and parties, it is not rare to cook a mechoui: a mutton or a lamb baked on the grill. Moroccan pastries are also very renowned and very often composed of almonds, orange blossom water or of cinnamon, like the gazelle horns, ghribas and zlabias. They are generally served with a glass of mint tea.
Traditional soup composed of tomatoes, other vegetables and meat, the harrira can be eaten with a lemon wood spoon.
How to make it in three steps?
Chop the meat in little dices, the cilantro, the parsley, the celery and the onion. Put them in a pressure cooker, add the chickpeas, lentils, the saffron, the cinnamon, the pepper, the salt, the knob of butter and the passata.
Cover with 2 liters of water and cook with a lid on during 20 to 30 minutes.
In a Tupperware, mix the flour with half a liter of water, and shake energetically to avoid the formation of lumps.
Once the chickpeas are baked, put the pressure baker on a medium heat and incorporate the tomato concentrate and the angel hair pasta. After 5 minutes, add the flour and water mixture while stirring. Boil without stopping the stirring. In a bowl, scramble the egg and pour it in the preparation while mixing it.
Boil for 10 to 15 minutes.
Check the seasoning and the consistency of the soup, which should be velvety but not thick. Add more water if it is.
And that’s it! Nothing could be easier; you can now enjoy your harrira!
Les commentaires sont approuvés avant leur publication.
For the past few years, Morocco has faced an increase of its number of tourists and more and more vacationers looking for heat and change of scene invade the country and its beaches. But move away from beach resorts overrun by tourists; enjoy the numerous wild beaches, you will be surprised by their authenticity their variety of breathtaking landscapes.