Recipes and foods from Morocco

Morocco is a North African nation, which is the most Western cider by the countries of the Maghreb. It has coastlines on both the Mediterranean and Atlantic oceans and how to expect to play an important role in Moroccan cuisine and seafood.

The country, like most of North Africa was originally Berber, Arabic and then a Spanish and then a French colony. Consequently, the cuisine of Morocco is extremely versatile and useful is ginger, saffron, almonds, walnuts.

Couscous is the national staple food and is served usually with stews of fish, chicken, meat and vegetables. Moroccan cuisine is one of the great cuisines of the world.

Below are two classic Moroccan recipe s:

Chicken with tomatoes and honey

Ingredients:
3 whole chicken breast with bone (with your skin) into two parts split
2 Onions, peeled and finely chopped
6 Garlic cloves
1 Stick of cinnamon
1 / 2 Tsp of ground ginger
generous pinch saffron
2 kg very ripe tomatoes, blanchiert, peeled and coarsely chopped
1 heaping TABLESPOON dark honey
Juice of 1 lemon
Salt and black pepper
Oil for frying

Method:
Heat the oil in a large pan and use chicken breast Brown all over. The chicken from pan and set aside imagine removing. Tip the onions to the Pan and FRY until golden brown before adding garlic and spices (except saffron). FRY for 2 minutes, then add the chopped tomato and generous season.

Continue cooking over high heat until the tomatoes break and release their juices. Reduce the heat to this point and return the chicken in the pan. Reduce heat, simmer to the smallest and continue cooking for about an hour or until the meat is fully formed. At this point, remove the chicken and a heated Bowl.

Continue to cook the sauce until it begins to caramelize and then thicken crumble in saffron, add the lemon juice and honey. Allow to boil for another five minutes, stirring the sauce. Fit the spices, pour over the chicken sauce and serve.

Moroccan Harost balls with dates, raisins and nuts

Ingredients:
400 g pitted dates
100 g raisins
100 g raisins
100 g walnuts
1-2 Tablespoons sweet red wine

Method:
Add dates, raisins and walnuts a food processor and process is finely chopped until mixture and starts to stick. Add enough of sweet red wine, to form a sticky mass.

Line a baking sheet with parchment pager and drop slightly rounded teaspoon of mixture on the lined sheets. Roll each mixture in hazelnut-sized balls with damp Palms round.

Put in the refrigerator and cool down for at least 3 hours or until the balls are fixed

Dyfed Lloyd Evans is the creator of the site recipes free recipe Celtnet, where you many traditional Moroccan recipes as part of his recipes by North Africa-recipes collection can find.