Best Moroccan Cuisine | Made-in-Maroc

Best Moroccan Cuisine | Made-in-Maroc

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    Best Moroccan Cuisine  | Made-in-Maroc


Moroccan cuisine

From Wikipedia, the free encyclopedia
Moroccan Tangine.jpg
This article is part of a series on
Moroccan cuisine
Related cuisine
Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.[1]Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian and Berber cuisine.

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken andseafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits.[2] As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.[3][4]

Flavorings

Spices at central market in Agadir
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra(paprika), sesame seeds, qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise),elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). 27 spices are combined to form the "celebrated" Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch(marjoram), kerouiya (caraway), and ellouiza (verbena).

Structure of meals

A typical lunch meal begins with a series of hot and cold salads, followed by a tagine or Dwaz. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served. The consumption of pork and alcohol is not common due to religious restrictions.[6]

Main dishes

Moroccan couscous
See also: List of Moroccan dishes
The main Moroccan dish most people are familiar with is couscous,[7] the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.
Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.[citation needed]
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.[8] Other fish species include mackerel, anchovy, sardinella, and horse mackerel.[9]
Other famous Moroccan dishes are Pastilla (also spelled Basteeya or Bestilla), Tanjia and Harira, a typical heavy soup, eaten during winter to warm up and is usually served for dinner, it is typical eaten with plain bread or with dates during the month of Ramadan.
A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted preserved meats such as kliia/khlia[10] and g'did, which are used to flavor tagines or used in "el ghraif", a folded savory Moroccan pancake.

Salads

Moroccan salad
Salads include both raw and cooked vegetables, served either hot or cold.[11] Cold salads include zaalouk, an aubergine and tomatomixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices) characteristic of the cities of Taza and Fes, in the Atlas.[11]

Desserts

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is "Halwa chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.

Drinks

Mint tea
Main article: Moroccan tea culture
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 is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best 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. Finally, the tea is accompanied with hard sugar cones or lumps.[12]

Snacks and fast food[edit]

A food stall in the Djemaa el Fna
Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square inMarrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for asandwich). Though the composition of a bocadillo varies by region, it is usually a baguette filled with saladand a choice of meats, Mozarella, fish (usually tuna), or omelette.[13]
Dairy product shops locally called Mhlaba, are very prevalent all around the country. Those dairy stores generally offer all types of dairy products, juices, and local delicacies such as (Bocadillos, Msemen andHarcha).[14]
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.[15]

Moroccan food abroad

Couscous is one of the most popular North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the United Kingdom, feature lamb tajine, bastilla, and couscous.
Paula Wolfert, prolific American author of nine cookbooks (two on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. Couscous and Other Good Food from Morocco was published in 1973 and is still in print; it was added to the James Beard Hall of Fame in 2008. Her Food of Morocco came out in 2011 and won the 2012 James Beard Award for Best International Cookbook.[16] Wolfert appeared on the Martha Stewart Show to demonstrate cooking in clay.
Raised between Fez and San Sebastian, chef Najat Kaanache has served as an unofficial culinary ambassador of Morocco, sharing Moroccan flavors and cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, the Netherlands and the US.[17]

Dishes[edit]

  • Eggplant turnovers, tomato rice, lentils and saffron rice
    •  
  • Moroccan spreads
    •  
  • Pickled lemonscalled "country lemon" or "leems", a Moroccan delicacy
    •  
  • Moroccan lamb with prunes and apricot





source : https://en.wikipedia.org/wiki/Moroccan_cuisine

Moroccans | Made-in-Maroc

Moroccans | Made-in-Maroc

07:51 Add Comment

Moroccans

From Wikipedia, the free encyclopedia
Moroccans
المغاربة
Imerrak
Total population
~ 38M
Regions with significant populations
 Morocco33,322,699[1]
 France1,514,000[2][3][4]
 Israel1,000,000[5]
 Spain792,158[6]
 Italy524,775[7]
 Belgium500,000[8]
 Netherlands385,761[9]
 Germany140,000[10]
 Canada100,000[11]
 United Arab Emirates100,000[12]
 United States82,073[13]
 United Kingdom70,000[14]
 Algeria63,000[15]
 Saudi Arabia60,000[16]
 Libya50,000[17]
 Sweden40,000
 Norway30,000
 Denmark26,000
 Egypt18,000
 Qatar9,000[18]
  Switzerland7,270
 Russia3,400[15]
 Australia2,500[15]
 South Africa2,100[15]
 Ivory Coast1,800[15]
Languages
Predominantly Moroccan Arabic, Berber dialects
Religion
Predominantly Islam (Sunni,Nondenominational Muslims,[19] Sufi); minorityJudaism, Christianity[20][21]
Moroccans (Arabic: المغاربة al-Magharibah, Berber: ⵉⵎⵖⵕⴰⴱⵉⵢⵏ ; Imɣṛabiyen) are a people that share a common Moroccan cultureand ancestry.
In addition to the 33 million Moroccans in Morocco, there are large migrant populations of Moroccan origins in France, Belgium,Israel, Italy, the Netherlands, Spain, and smaller groups in United Kingdom, United States, Canada, Arabian Peninsula and in otherArab states.

Berber genetic identity[edit]

Moroccans primarily descend from Berbers, Arabized Berbers and Haratin/Gnawa, like other neighboring Maghrebans. As such, Berbers are descendants of the prehistoric populations of Morocco via the Iberomaurusians and Capsians.
The Afroasiatic family may have originated in the Mesolithic period, perhaps in the context of the Capsian culture.[22][23] By 5000 BC, the populations of Morocco were an amalgamation of Ibero-Maurisian and a minority of Capsian stock blended with a more recent intrusion associated with the Neolithic revolution.[24] Out of these populations, the proto-Berber tribes formed during the latePaleolithic era.[25]

Physical anthropology of Moroccans[edit]

In traditional physical anthropology, the indigenous Berbers of Morocco and elsewhere in the Maghreb are among the variousHamitic inhabitants of Africa, representing the westernmost branch. As such, the principal morphological element in the local population is the Mediterranean type (Atlanto-Mediterranean and Basic Mediterranean).[26]
The skin of some Moroccans darkens readily under the influence of sunlight, and many of them become quite dark in the exposed parts of the body, which is typically a Mediterranean characteristic. Riffians and other Berbers of Atlas mountains of Morocco show a high percentage of blondism, higher than theother Berber groups in North Africa and some parts in Southern Europe, with about two thirds of Riffians being pinkish-white skinned with mixed or light eyes (reaching ⅘ or 80% in central Rif); the rest are of Mediterranean (mainly of classic Mediterranean or Berberid type, but many Moroccan Berbers show some blending with Classic Mediterraneans).[27]
Nordics are ancient in Northern Africa as the Egyptian monuments of the Middle Kingdom (circa 2000 B.C.), and perhaps older. They survive today mostly in the mountains of theRif, in Atlas Mountains of Morocco and the Canary Islands.[28] Moroccans in general are the most Lighted haired people in Africa . blondism is more common in the Rif, and less common in the Middle Atlas and the Atlantic seacoast; >45% of Berber Moroccan population has blond or light brown hair, in the rest of Morocco is just less than 25% of the Population are blond.[27] Moroccan Berbers of the Rif Mountains and Middle Atlas mayhave the highest percentages of Light Eyes in Continental Africa. In the Rif, dark eyes are found among 30% of the men, mixed eyes 45%, and light eyes in 25%; and the mixed eyes have green or blue elements rather than gray

First settlers[edit]

  Capsian culture
  Iberomaurusian culture
The first anatomically modern humans (Homo sapiens sapiens) in North Africa are the makers of the Aterian, a Middle Stone Age (or Middle Palaeolithic) stone tool culture. The earliest Aterian lithic assemblages date to around 145,000 years ago, and were discovered at the site of Ifri n'Ammar in Morocco. This industry was followed by the Iberomaurusian culture, a backed bladelet industry found throughout the Maghreb. It was originally described in 1909 at the site of Abri Mouillah. Other names for this Cro-Magnon-associated culture includeMouillian and Oranian. The Epipaleolithic Iberomaurusian makers were centered in prehistoric sites, such as Taforalt and Mechta-Afalou. They were succeeded by the Capsians. The Capsian culture is often thought to have arrived in Africa from the Near East, although it is also suggested that the Iberomaurusians may have been the progenitors of the Capsians.

Y-DNA of Arabs[edit]

J (L222.2)

J (L222.2)[edit]

Arabs of Morocco are a 20% J (L222.2), an accounts for the majority of (L147.1) in Saudi Arabia, Sudan & a primary element in North Africa. Seems to be an exclusively Adnani marker.[29]

E1b1b (V22)[edit]

E1b1b (M81), E1b1b (V22) and E1b1b (V65)
Arabs of Morocco are a 40% E1b1b (V22), another lineage to expand out of Egypt. Found in various ethnic groups with a peaking frequency in Sudan & Egypt.[30]

E1b1b (V65)[edit]

Arabs of Morocco are a 30% E1b1b (V65), a marker of the Ancient Libyan tribes, marker of medieval expansion into Morocco joining Banu Hilal tribes once they reached Libya.[30]

E1b1b (M81)[edit]

Arabs of Morocco are a 30% E1b1b (M81), a Proto-Berber marker E1b1b1b1a1 (M107) A reduced Proto-Berber lineage in Mali.[31]
The map shows that the Arabs ofMorocco are close Mozabites,Egyptians and Bedouins.

Historically[edit]

Between the Nile and the Red Sea were living Arab tribes expelled of Arabia for their turbulence, Banu Hilal and Sulaym, whose presence was very painful for farmers in the Nile Valley because the Arabs often came plunder.[32]
According to Ibn Khaldun, whole tribes set off with women, children, ancestors, animals and camping equipment.[32]
PopulationLanguagenE1b1aE1b1bGI JLNR1aR1bTReference
Arabs (Morocco)AA (Semitic)49—75.5—0.020.4——0.03.8—Semino2004[33]
Berbers (Marrakesh)AA (Berber)29—92.9————————Semino et al. 2000[34]
Berbers (Middle Atlas)AA (Berber)69—87.1————————Cruciani et al. 2004[35]
Shilha (Southern Morocco)AA (Berber)402.585—02.500——0Bosch et al. 2001[36]
Berbers (North central Morocco)AA (Berber)40093.8—0000——0Alvarez et al. 2009[37]
Riffians (North Morocco)AA (Berber)54095.9—0000——0Dugoujon et al. (2005)[38]
Beni Snassen (Northern Morocco)AA (Berber) & (Semitic)67095.1—0000——0Dugoujon et al. (2005)[38]

Physical differences between Berbers and Arabs of Morocco[edit]

It is easier to tell a Berber from an Arab by dress and behavior than by external physical characteristics, but there are statistical differences, particularly between the tribal Arabsand the mountain Berbers.
The highest frequencies of L-mtDNA in Moroccan cities is reported for the Moroccan Arabs of the surrounding area of El Jadida at 46%. Harich et al 2010
Frequencies (> 1%) of L-mtDNA
CountryEthnic GroupNumber testedReferenceL-mtDNA%
MoroccoMoroccan (Arabs)81Harich et al. (2010)46%
MoroccoMoroccan Arabs56Turchi et al. (2009)30.00%
A small minority of the population is identified as Haratin and Gnawa, dark-skinned sedentary agriculturalists from the southern and eastern oases that speak either Berber or Moroccan Arabic.

Berber groups[edit]

Culture[edit]

Main article: Culture of Morocco
A Moroccankaftan
Through Moroccan history, the country had many cultural influences (Europe, Middle East and sub-Saharan Africa). The culture of Morocco shares similar traits with those of neighboring countries, particularly Algeria and Tunisia and to a certain extent Spain.
Morocco influenced modern day Europe, in several fields, from architecture to agriculture, and the introduction of Moroccan numbers, widely used now in the world.
Each region possesses its own uniqueness, contributing to the national culture. Morocco has set among its top priorities the protection of its diversity and the preservation of its cultural heritage.
The traditional dress for men and women is called djellaba, a long, loose, hooded garment with full sleeves. For special occasions, men also wear a red cap called a bernousse, more commonly known as a fez. Women wear kaftans decorated with ornaments. Nearly all men, and most women, wear balgha(بلغه). These are soft leather slippers with no heel, often dyed yellow. Women also wear high-heeled sandals, often with silver or gold tinsel.
Moroccan style is a new trend in decoration which takes its roots from Moorish architecture; it has been made popular by the vogue of riad renovation in Marrakech. Dar is the name given to one of the most common types of domestic structures in Morocco; it is a home found in a medina, or walled urban area of a city. Most Moroccan homes traditionally adhere to the Dar al-Islam, a series of tenets on Islamic domestic life. Dar exteriors are typically devoid of ornamentation and windows, except occasional small openings in secondary quarters, such as stairways and service areas. These piercings provide light and ventilation.
Moroccan cuisine primarily consists of a blend of Berber, Moorish and Arab influences. It is known for dishes like couscous and pastilla, among others. Spices such as cinnamon are also used in Moroccan cooking. Sweets like halwa are popular, as well as other confections. Cuisines from neighbouring areas have also influenced the country's culinary traditions.
Additionally, Moroccan craftsmanship has a rich tradition of jewellery-making, pottery, leather-work and woodwork.
The music of Morocco ranges and differs according to the various areas of the country. Moroccan music has a variety of styles from complex sophisticated orchestral music to simple music involving only voice and drums. There are three varieties of Berber folk music: village and ritual music, and the music performed by professional musicians. Chaabi(الشعبي) is a music consisting of numerous varieties which descend from the multifarious forms of Moroccan folk music. Chaabi was originally performed in markets, but is now found at any celebration or meeting. Gnawa is a form of music that is mystical. It was gradually brought to Morocco by the Gnawa and later became part of the Moroccan tradition. Sufi brotherhoods (tarikas) are common in Morocco, and music is an integral part of their spiritual tradition. This music is an attempt at reaching a trance state which inspires mystical ecstasy.

Languages[edit]

Main article: Languages of Morocco
Linguistic map of Morocco
Morocco's official languages are Classical Arabic and Amazigh. The latter is a standardized version of the Berber languages.
The majority of the population speaks Moroccan Arabic. More than 12 million Moroccans speak Berber varieties, either as a first language or bilingually with Moroccan Arabic. Three different Berber dialects are spoken: Riff, Shilha (Chleuh) andCentral Atlas Tamazight.
Hassaniya Arabic is spoken in the southern part of the country. Morocco has recently included the protection of Hassaniya in the constitution as part of the July 2011 reforms.
French is taught universally and still serves as Morocco's primary language of commerce and economics; it is also widely used in education, sciences, government and most education fields.
Spanish is also spoken by some in the northern part of the country as a foreign language. Meanwhile, English is increasingly becoming more popular among the educated, particularly in the science fields.

Ethnic group[edit]

Ethnic groups of Morocco
The main ethnic groups are:[39]

See also[edit]

References[edit]

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source : https://en.wikipedia.org/wiki/Moroccans
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