Traditional foods in morocco
We left the beautiful northern Spain and after the long walk we have done since Poncebos to Bulnes, come very close to a country where they know the food and although it is not known or is too widespread, I can assure you that is truly delicious . We’re going to Morocco would you come with us?
The cuisine of this North African country is great and best of all, it is not very expensive. Dishes mainly based on meat and sweets and traditional foods are Bastila (pigeon meat pastry), harira (a stew that is often consumed during the time of Ramadan) or the popular Couscous, a drawing made with semolina, egg , chicken, lamb and various vegetables.
Aspect of popular bastel
It also stresses the baiser or mashed beans, which is usually very consumed by sailors in the morning and usually accompanied by a good dash of olive oil and cumin. But Moroccan restaurants also offer French cuisine, Italian and Spanish, but more often is that if we dedicate ourselves to that country’s national cuisine.
El Tajin is equally popular in Moroccan tables, is a stew of chicken or lamb is seasoned with many species and may also be of vegetables. Less is the DJJ condinemtado Mahama chicken stuffed with almonds, semolina and raisins are also very outstanding or the mchoui, roast lamb and kab-el-ghzal, almond pastries.
Vegetable looks tajin
Here, people who do not have much time to stop and eat usually eat the famous kebabs or skewers, spicy meat, especially spicy. Although meat is not only what we eat in this country, a destination that has a good balance between its ingredients, such as legumes, vegetables and meat among others already mentioned.
And with that we finish this first issue devoted to Moroccan cuisine, a cuisine that is able to surprise anyone, since even the most gluttonous candy lovers thanks to its wide range of preparations.