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Sunday, July 20, 2008 GMT |
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Rich in both history and flavor, Morocco cuisine is one of the most exotic
in the world. The sophisticated Moroccan palate arose as the country played
host to travelers and rulers from such disparate lands as China, India, Spain
and Persia and then, finally, from serving for 40 years as a French protectorate.
Marrakech captures this richness in its Moroccan cooking holidays. The Tajine
serves as the framework for a college of ingredients, spices and styles. Tajine
de viande, Tajine des poissons, poulet aux olives et citron couscous, M’Choui
(lamb), B’Stilla (the legendary centerpiece of every banquet), Harira (traditional
lentil soup), salade Marocaine, cornes de gazelle (sugar-coated pastries with
a delicate almond paste filling) and M’Henca (almond filled pastry), or briwats
au miel covered in honey. Simple and easy to prepare organic salads and vegetables
take on an immediate exotic flavor within the context of Moroccan recipes.
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recipes chosen from the moroccan cuisine |  |  |
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