Moroccan Cuisine/Moroccan Charosets

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine.

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.

Moroccan Charosets
50 Servings
2 c dates,pitted
1/2 c raisins,golden
1/2 c raisins,dark
1/2 c walnuts
2 T red wine,sweet,passover
1. Process dates, rinsins and walnuts in food processor until
mixture is finely chopped and begins to mass. Add enough wine to
make sticky dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

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Lentil Tagine

4 Servings
1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a large Tagine, combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.

Hookahs and Sheshas

The Hookah's origin traces back to India. It surfaced in the form we know it as today around the 15th Century when Indian Glass manufacturing began as a result of the exporting of glass to India through the British East India Company. The glass base was called Shisha. Its mystique spread to Iran where special strong, flavorless tobacco was used with it called "Ajami". It rose to fame under the Ottoman Empire's rule around the time of Murat V in 1623-1640. The sultans of the age took portraits with their Nargiles and it became a status symbol of the time. It was smoked after royal dinners and at diplomatic meetings.

Hookahs are known around the world by many different names, such as a water pipe, nargeela/nargile/narghile/nargileh, argeela/arghileh, shisha/sheesha, okka, kalyan, or ghelyoon or ghalyan. Many of these names are of Arab, Somalian, Indian, Ethiopian, Turkish, Uzbek, or Persian origin.

Shisha, a synonym for Hookah, is from the Persian word shishe, literally translated as glass and not bottle. It is more commonly used in Egypt, Morocco, Tunisia, Saudi Arabia and Somalia.

Morocco the Place

Morocco is a place where sand embraces the sea and snow. The charismatic beauty of the place is such that it lures visitors from around the world. The southern coast of Morocco converges in the Western Sahara whereas its northern sides are enveloped by the bedazzling snow capped Atlas Mountains. The Atlas Mountains not just add to the scenic splendor of the place but also safeguard it against its hostile neighbor, Algeria. The area between the mountains and Morocco’s Atlantic coast is covered with fertile plains. Beautiful gorges venturing into the sand and stony wastes of Sahara desert can be witnessed at the edge of the Anti Atlas.

A Charcoal Brazier ?

A charcoal brazier is a thick clay pot with a base and several small holes to allow the charcoal to burn.Simplicity in itself The main use for the brazier is to use in conjunction with a Tagine, this is a great way to cook and enables you to cook easily outside perfect for pick nicks etc. However the charcoal brazier as another use it's a great little barbecue.you can easily buy a round grill and your away.We would be lost without ours. I use two on my patio as a standard barbecue,but also we take it with us on pick nicks and also to the beach. It's size and versatility allows you to use it nearly any wear out doors. We would be lost without.I can't think of a more natural way to cook.Perfect for camping as it also allows you to have a contained fire after cooking,They also make great plant pots.

Dessert Couscous

Dessert Couscous,try it,serves 6 people and tastes delicious

5 c couscous
2 T peanut oil
1/4 t salt
1/4 t cinnamon
3/4 c olive oil
GARNISH ========================
1 cinnamon
1 icing sugar
1 prunes,dates, raisins & -
-almonds,,as required
Cover raw couscous with cold water & drain immediately. Stir with a
fork & let rest for 15 minutes. Sprinkle with the peanut oil mixe
with 6 tb water along with the salt & cinnamon. Mix well using your
hands until the liquid has been uniformly absorbed. Place couscous in
the top of a coucousier & [place over boiling water. Steam for 30
minutes & remove from the heat. Return couscous to a bowl & mix in
half the olive oil using your hands. Allow to cool & then sprinkle
with 3/4 c water. Mix well & set aside until it has absorbed all the
water. Return to the couscousier & steam for another 15 minutes.
Return to the bowl, add half the remaining oil & mix with your
fingers. Steam again for another 30 minutes. Return to the bowl for
one last time & mix in the rest of the oil. Arrange coucous in a cone
shape on a large serving platter. Decorate attractively with the
garnishes & serve while still hot.
Let me know what you think,all comments welcome.

Look after your Tagine

If looked after a tagine will last you many years,I have one in my kitchen I bought in Rabbat in 1996. I don't use it every day obviously but its there when I need it.
The most damaging factor for a tagine is heat the pot will take high heat but it has to be heated slowly and aloud to cool naturally, heat diffusers can be used to spread the heat when cooking,personally I just place the tagine direct on the hob then heat slowly.
For serving I always use a straw tagine mat. The worst you can do, is place a hot tagine on a cold surface for it will surely crack.



Most tagines are glazed,but you can buy unglazed for me these have a more natural look,but need treating before use.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.
Place the Tagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.

Chicken With Olives And Lemon Tagine

Chicken,Olives,Lemon, This is a incredible mixture of tastes and it really does taste as good as it sounds.As with all these recipes they can be cooked in a casserole or Dutch oven but believe me when I say it tastes so much better in a Tagine.

4 Servings.
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
-ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives
Heat oil in a large tagine or cooking pot. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning
occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to
warm serving platter or serving tagine, arrange cooked lemon wedges on top and keep
warm. Cook liquid, stirring, in tagine over high heat until reduced to
a thick sauce. Add olives and heat through. Pour over chicken.Sit back and enjoy.

Welcome To Morocco

Tangier, Casablanca, Marrakesh.. just the names of these cities stir a hint of spice in the nostrils. Morocco has been thoroughly mythologised and for good reason.Travellers extol the country's unique living history, its shimmering light and its extraordinary art.

Morocco is the ideal African starting point for the traveller. An easy hop from Europe, it is hectic but friendly and stimulating as well. Open-air markets throughout the country are piled high with rugs, woodwork, jewellery and leather - said to be the softest in the world.

- Morocco Security
Morocco is characterized by a high degree of security in all cities and calmly Division, which led tourists to visit him continuously.


- Hospitals in Morocco
Hospitals in Morocco Morocco presence of a large number of hospitals, clinics and medicines anywhere in the soil and is characterized by containing all doctors specializing in diseases and Medicines and advanced machines found in all cities, allowing you to visit Morocco Dear visitor, reassuring you mind...


- The Moroccan people
People Moroccan gentler peoples of the world in all respects and is calmly and intelligently and love of helping others or Moroccan Arabs or foreigners-there is no difference between thinking for the Maghreb ... Moroccan people From north to south of Morocco welcomes you Dear tourists .


- Traditions of Morocco
Morocco has a tradition very important tradition for thousands of years and events such as festivals and competitions, many of the mountainous interesting things which will see yourself in this beautiful country magic.


- Morocco Transport

With international airports at Tangier, Agadir and Marrakesh, Morocco is well linked to Europe, Africa and the Middle East. Taking your own vehicle to Morocco is straightforward. There's a variety of car ferries and jetfoils operating between Algericas and Ceuta in Spain and Morocco's Tangier.

The land border between Morocco and Algeria was closed in 1994 and that looks unlikely to change any time soon. Although a UN cease-fire has kept the Western Sahara quiet since late 1991, crossing the border into Mauritania isn't straightforward (though it's getting easier). In spite of this, hundreds of adventurous souls in 4WDs and on motorbikes do it every year. It won't be too long before it's possible to do the trip by some form of public transport. The route into Mauritania runs from Dakhla south along the coast for 367km (227mi) to Nou dhibou on the border and then south along the coast to the Mauritanian capital of Nouakchott.
Events Overview

Morocco is one of those religious frontiers where orthodoxy and local custom have met and compromised. The veneration of saints is frowned on by the orthodox Sunni Muslims but Islam, like Christianity, is made up of many sects and such festivals continue. It's worth asking around for details of festival dates because they follow the Islamic calendar, which is lunar and alters a little every year.

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http://www.all-tourism.com --> Top africa --> Morocco

bouazamour marwane
b.marwan@yahoo.fr
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A North african dish called Tagine

A tagine is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked.
Tagines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.
The traditional tagine is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tagine dishes are mqualli or emshmel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds)
Other ingredients for a tagine include any product that braises well: fish, quail, pigeon, beef, root vegetables, legumes, even amber and aga wood.

Morocan Date Cake

10 Servings
1/2 c butter
1/4 c sugar (or up to double amt.)
4 eggs
1 t baking powder
1 c unbleached white flour
1 t cinnamon
1 t nutmeg
1/2 t cloves,Ground
1/2 c milk
1/2 t pure vanilla extract
1 c pitted,chopped dates
1/2 c walnuts,Chopped
1 fresh whipped cream
Preheat the oven to 325 F.
Cream together the butter and sugar. Beat in the eggs. Combine the
baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry
ingredients to the egg mixture, beating well. Mix in the milk and
vanilla. Beat well. Add the chopped dates and walnuts and stir again
to distribute them evenly.
Butter and flour a 9-inch cake pan. Pour the batter into the pan.
Bake for about 30 minutes, until a knife inserted into the center
comes out clean.
Serve with fresh whipped cream.

Enjoy; Esteve; shop-morocco

Tagine Of Chicken With Prunes And Almonds

Heres a great Tagine Recipe, mouths watering just writing it.

Tagine Of Chicken With Prunes And Almonds

2 T pareve margarine or
1 vegetable oil
1 md onion,finely chopped
3 1/2 lb meaty chicken pieces,remove skin if desired
1 c ,water
1 to 3 tsp. cinnamon,Ground
1/2 t ginger,Ground
1/4 to 1/2 tsp black pepper
-preferably,Freshly Ground
1 pn ,salt
10 to 12 oz prunes,Pitted
-about 2 cups
1 T honey (or sugar (optional))
1 c whole blanches almonds
-lightly,Toasted
In a large Tagine, over medium-high heat,
heat the margarine or oil (or use a mixture); then saute the onion
until it is tender but not browned. Add the chicken to the skillet and lightly brown it on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt and pour it
over the browned chicken. Bring the liquid to a boil. Put the lid on the Tagine, lower the heat, and simmer the chicken for 30 minutes, turning the pieces occasionally. Add the prunes and honey (if used) to the Tagine, evenly distributing the prunes around the chicken, and making sure they are covered with liquid. Cover the Tagine again, and simmer the chicken and prunes together for about 20 minutes, or until both are very tender. If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving tagine. Stir about half the almonds into the prune sauce remaining in the pot; then spoon the sauce mixture over the chicken. Garnish the top with the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and heat then in a 350-degree oven, stirring them occasionally, for about 10 minutes, or until they are lightly browned. Or, to toast them in the Moroccan manner, heat some vegetable oil in a skillet and saute the almonds in the oil until they are lightly browned; then remove them with a slotted spoon and drain them on paper towels.

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It can take several months to make a Carpet, A Item to enjoy in your home for many years.

The Moroccan Tagine

Tagine is the Moroccan name for a cooking pot,one pot in particular has claimed this name as it's own. The Tagine is made from clay and has a conical lid. It comes in 100s of different sizes and shapes.
Tagines were originally and still today used by the Twarg. The Twarg people are nomads roaming the Moroccan desert.The tagines versatility makes it the ideal cooking implement,being a portable oven,cooking pot and serving dish all in one.The traditional way to cook with a tagine is on a charcoal brazier also made of clay.

The Tagines of today are normally glazed although you can still buy traditional clay Tagines,these are more rustic and need treating before use,to seal the pot and to take away the initial tase of earth.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.
Place theTagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.Never place a hot Tagine on a cold surface and always cook on a low heat.

The very nature of a Tagine is to cook slowly the conical lid acts like a oven to retain the heat,which not only prevents the food from drying out,but allows a slow infusion of flavors throughout the dish.Tagine cooking is by far the most simple and healthy way to cook.All the flavors and goodness stays in the pot.

Moroccan spices are an article in itself, There are several suitable for Tagine.If your lucky enough to pass Morocco.Ask for Tagine spice,this is normally a local mix and varies slightly.Most probably a little of everything.The contribution to food is unbelievable.

Tagines not only come in various sizes and shapes,but also in types.up to now we've only talked about cooking Tagines,functionally the most important but it doesn't stop here.You can use the base of your cooking Tagine to serve food.And strait from the oven its the best way.In fact most Moroccans eat this way using only bread to scoop up the food.There is a vast variety of serving Tagines.From as small as 7cm suitable for sauces etc, to full sizes of 30cm plus.

Serving Tagines are normally very decorative,hand painted with traditional designs.They present your meal perfectly adding decoration to the table. The conical lid keeps food warm and protected.

Tagines have also become a object of decoration,Ornamental or Decorative Tagines.The very shape of a Tagine makes it a focal point be it in the kitchen or living room.Ornamental Tagines can be very decorative.Sometimes adorned with Silver or Gold.Thousands of colorful designs.These Tagines also make great storage jars.Be it for jewelery or loose change,the uses are never ending.

Further Advice,Recipes or a wide range of Tagines can be found a Shop-Morocco.com