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Moroccan tasty cuisine is influenced by Morocco's interactions and exchanges with other cultures. The real Moroccan cuisine is typically a mix of Arabic ,Mediterranean and Berber cuisine.


Spices hold pride of place in all Moroccan kitchen and are used skill-fully to create a variety of distinctive flavours to tempt any palate.

Common spices are : paprika , cumin , ginger , cinnamon , turmeric , aniseed , pepper, coriander, saffron and also mint.

Couscous has an important role in Moroccan cuisine and is gaining popularity world-wide..

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Couscous is a Berber traditional North African dish of granules of durum wheat, which is cooked by steaming.

It is served with a meat or with vegetable stew spooned over it. he original name is derived from the Berber seksu or kesksu, meaning "well rolled", "well formed", or "rounded".

How to prepare Couscous meal :

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets.

This process continues until all the semolina has been formed into tiny granules of couscous. This process is labor-intensive. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.

A couscoussier, a traditional steamer for couscous. Properly cooked couscous is light and fluffy, not gummy or gritty. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was probably made from organic materials which could not survive extended exposure to the elements.

Bon Appétit !

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A tajine or tagine is a historically North African Berber dish that is named after the earthenware pot in which it is cooked.

The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing.

How to prepare Chicken Tajine meal :

½ a preserved lemon

4 pieces of chicken of the bone

1 small red onion

1 clove of garlic

1 tbsp fresh coriander and parsley

1 tsp black pepper

1¼ tsp ginger

1tbsp olive oil

1 heaped tsp turmeric

Pinch of saffron

1 tbsp ghee - clarified butter

Around 10 olives

Cut the preserved lemon in half and scoop out and chop the flesh and add it to the tagine pot. Set the peel aside for later.

Chop and crush the garlic and add it to the lemon. Add all the spices, the olive oil and the ghee, and mix.

Coat the chicken in the mixture and leave to marinade, preferably overnight.

Chop and add the onion and cook on a medium heat for 20 minutes, turning twice during this time.

Add 250ml water to the sauce and leave to simmer on a low heat for another 45 minutes.

Chop the lemon skin into ‘hand-shaped’ fans and use them to decorate the dish along with the olives.

Bon Appétit !