Moroccan cuisine: 2nd best gastronomy in the world

The influences of different cultures present in Morocco (Amazigh, Arabic, Andalusian, etc.) make Moroccan gastronomy one of the richest in the world. This is how it was ranked 2nd best gastronomy in the world in 2014 by WorldSIM Travel Blog. Welovebuzz offers the essential Moroccan cuisine, dishes cooked in every household in the kingdom.

Couscous

Whether with seven vegetables or onions and candied fruits, couscous remains one of the most common dishes of the Moroccan family and is usually prepared on Fridays. The preparation requires a certain technicality since the very hot semolina is handled by hand and must be mixed three times.

Tajine

This dish is a kind of meat stew or fish stew that can be accompanied by vegetables or dried fruits. Spices are essential to the success of this dish that is simmered in the utensil that bears his name "tajine". For vegetarians, there is the Berber tajine that contains no meat. What is impressive about this dish is that it can be an everyday dish, very economical, or for more special occasions.

The Harira

This soup is traditionally the dish of breaking the fast during the month of Ramadan. Made of chickpeas, lentils, onions, and meat, it is very rich and nutritious allowing to recharge the batteries after the day of fasting. The Harira is usually accompanied by dates and small pastries.

SOURCE:
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