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Moroccan food, tradion, and culturl
1.
2. Supervised by :
Mr . Hajjou
Prepared by :
Houda Gaou-Gaou
Hind Amahboul
3. Plan
Introduction
History of Moroccan Food
Characteristics of moroccan food
Tradition and culture
some recipes of Moroccan food
• Conculsion
4. Introduction
Morocco is a country with a multiethnic society
and a rich culture, civilization, and etiquette.
Throughout Moroccan History, Morocco has
hosted many peoples.
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.
5. History of Moroccan Food
Moroccan cuisine is extremely diverse, thanks
to Morocco's interaction with other cultures
and nations over the centuries. Moroccan
cuisine has been subject to Amazigh, Moorish,
and Arab influences.
Cooks in the royal kitchens of Fez, Meknes,
Marrakesh, Rabat and Tetouan refined it over
the centuries and created the basis for what is
known as Moroccan cuisine today.
7. But what are the
characteristics of
Moroccan cuisine
nowadays?
What can we find in
common all over
Morocco?
8. The most visible is mint tea, which is also a
symbol of welcome and hospitality as well as
being served as an aperitif and digestive.
9. Then there is “batbout” bread, small, round
and flat and slightly leavened. There is “r’ghaif”
puff pastry, either simple or stuffed, as well as
“amlou”, small moulded marzipan sweets with
aragana oil , and honey. “Couscous”, “méchoui”
and “bastilla” are important main dishes and
obligatory at large events. I should mention
“harira” soup, which can be prepared with
lintels, chick peas, squash, broad beans and
other ingredients. At times this soup is thick
and heavily seasoned and can be a whole meal
in itself.
10.
11.
12. Tradition And Cultur
Morocco’s culture and its traditions are rich and
have a deep history. Each city has its own unique
culture and characteristics, which it holds into
tightly. Still, there are some traits that all of
Morocco shares...
Moroccan Folklore is extremely diverse and equally
fascinating. In fact to say that it is diverse is a
massive understatement. The folklore varies in
different areas , tribes , even from one language to
another, the folklore traditions are as plentiful as
the people themselves.
13. Some Recipes
Recipe of Tea:
If you ’d like to try making your own Moroccan tea,
this Mint Tea recipe will show you how easy it is:
The recipe reflects the fact that most Moroccans
like their tea quite sweet. Adjust sugar to your
personal taste.
Serves 2 to 4.
14. Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
1 tablespoon Green Tea leaves
1 large handful fresh spearmint l
15.
16. Recipe oF Bastilla
A triple layered savory pastry: A layer of
chicken is covered with a layer of eggs
and a lemony-onion sauce and then
topped with a layer of crushed
almonds. Everything is wrapped in
phyllo pastry and delicately covered
with cinnamon and sugar.
17. Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows,
or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
18. Directions:
Melt the butter in a large saute pan, add the shallots
and cook for 3 minutes over medium heat. Add the
carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
19.
20. Recipe of Harrira
Harira is a traditional dinner dish (especially
during Ramadan), which is a thick tomato and
lentil soup with lamb, chickpeas, noodles,
cinnamon, ginger, turmeric and cayenne. Street
stalls offer more snack-like evening options like
roasted almonds, cumin-spiced
21. Recipe of Couscous
Ingredients
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or
canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
22. Directions:
Melt the butter in a large saute pan, add the
shallots and cook for 3 minutes over medium
heat. Add the chicken stock, salt and pepper,
raise the heat to high and bring the stock to a
boil. Off the heat and add the couscous.
Cover the pan and let it sit for 10 minutes.
23. Add the pignoli nuts and currants to the couscous, stir
and serve.
Homemade Chicken Stock:
3 (5-pound) chickens
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
24.
25. Conclusion
Morocco is a place like no other,
where multi-ethnic cultures combine with
various traditions, which gives you many
reasons to visit this fascinating country.
