Question

Hi, I am doing my homework and wondering what type of food you'd get in Morroco? Also do you also know what types of drinks do you...

...get? I am really stuck and my homework has to be in soon....! Thank you...

Location

Country: Morocco

Answers

Tagine is the national dish that you eat 6 day a week. There is Tagine with lamb, beef, fish etc. This is eaten with the right hand and a piece of bread to scoop up the food.
Couscous is eaten on friday lunch.
Moroccan minth tea with lots of sugar is served the whole day through.
typical seasoning is cummin, paprika, cinnamon, fresh koriander and parsley.

Good Luck!
The best known Moroccan dish is the tagine. Tagine is actually the name of the cooking dish and has become to be the word used for that method of cookery. Think of Casserole, which is the name of the dish and also of what you cook in it.Tagines can be with beef, lamb/mutton, goat meat, chicken, or fish. The main spices and herbs used in Moroccan cookery are cumin, paprika, some ginger, saffron(or a cheaper substitute), together with parsley and fresh coriander.
As a main meal the other dish is cous-cous. Cous-cous is steamed over a large pot in which meat and vegetables are boiling. When the cous-cous is cooked, the vegetables and meat (although sometimes no meat ) is arranged over a vast plate of cous-cous and some of the juice it is cooked in is poured over.
The Moroccans also eat a lot of chicken, and every town will have a lot of chicken rotisserie cafes. As a lighter meal there are bowls of lentils, delicately spiced, sometimes served with cheaper cuts of meat, and also haricot bean stews, which come out like baked beans in texture but with a fantastic flavour and colour. This can be served with chicken, also.

Traditionally Moroccans don't use knife and fork, but used bread to pick up their food and eat it, everybody sitting around a central communal dish. Nowadays more and more "western" influence has increased the use of knives and forks!

The soup is known as 'harira', it is what they traditionally eat to break the fast at Ramadan, but is also eaten all year round. It is often served with a boiled egg, dates, and a very sweet and sticky sweetmeat called 'shabakiya'. It's recipe varies from place to place. In the South it is a tomato based soup with chick-peas, noodles, some vegetable, and rarely small pieces of meat. I don't know all of Morocco, but certainly i know that further North, around Rabat, you will find a predominantly thick green pea soup.
Morocco is famous for it's very sweet mint tea (no milk!), but they also flavour tea with other herbs such as a sweet mountain thyme,and :sheba" which is a type of the herb absinthe. Otherwise , very strong espresso coffee . This is sometimes served with an equal amount of heated milk as 'nous-nous' (pronounced as in cous-cous), which means 'half and half'.

I hope this helps you, anything else you need to know just ask. And don't just copy and paste to your homework!!
Tagine is the main dish for most Morocans and also Couscous.
Tagine for the lunch meal and couscous at night.
People prepare couscous for lunch in Fridays cause friday is the holy day for al muslums.
For drinks , tea either with mint in big touristic cities or just boiled tea with sugar for people in local old villages and also for the nomads.
People also drinks soda in Restaurants , coffee and Juice.
Also people in the south ( desert) they drinks camel milk as a healty and energitic drink that make them resist thurst during the day especially in the hot summer.
Tajene and cous cous is their main food. There are very few restaurants that serve alcohol, and the ones that do are rather expensive. You can buy all types of alcohol in the large Marjane or Asima Supermarkets at that are in nearly every major town or city in Morocco. Can I ask, which part of Morocco you are planning to visit?
hello , there are many dish in morocco , u will not find a problem of that . what u wanna eat u will find it
famous dish in Morocco is couscous which is a pasta and vegitables with meat also harira soup. we do have also Bakiya and spanish call it Paella which is originaly from andalous.Arab who create this dish and call it BAKYA mean leaft over in Arabic. and dish contain rice and leaft over off food remaining like chiken,fish...
The main Moroccan dish:
most people are familiar with is couscous, an old delicacy probably of Berber origin.
Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.

Salads:
Salads include both those made from raw ingredients as well as many that are made from cooked vegetables and served either hot or cold. The latter include zaalouk, an eggplant and tomato mixture

Desserts:
Sweets are not usually served at the end of a Moroccan meal. Seasonal fruits are typically served at the end of meals. A common dessert is kaab el ghzal ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is " Halwa shebakia " it is honey cake, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Zucre Coco are coconut fudge cakes.

Drinks:
The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.
Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the optimum taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses.
The tea is sold all around the country for 2-3 dh per cup although it is often served free when you are negotiating a purchase. You can also buy it as loose tea from all kinds of markets around the country for various prices...

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