Moroccan cuisine takes on a new meaning. TAGINE The most famous and main dish in the country, tagine, always and wins the hearts of many. Pronounced as [tæˈʒiːn].It is actually a special food which is named alongside the cookware used to make this astounding dish. The best part is the red meat or chicken and also involves a wide variety of green vegetables of one’s preference. Moreover, the tagine of olives and fries are also highly appreciated. The ingredients that mostly make up the wide range of tagine dishes include onions, garlic, cumin, paprika, cloves, fresh ginger, coriander, lemon juice, olive oil, turmeric, honey. These are for the chermoula paste. For the tagine, they are parsnips, olive oil, carrot, dates, prunes or figs, potatoes …show more content…
Easy to pronounce, the Makouda also known as Maakouda batata are a neat cluster of potato cakes or small fritters that look quite tempting. They can be eaten plainly or at times used as filler for sandwiches. Another great preference is having it dipped into whipped eggs and fried thereafter. The Makouda can be served as an appetizer or as a side dish. Its ingredients include; an egg, potatoes, cumin, paprika, black pepper, chopped parsley, some salt, coriander, cloves and garlic. Another alternative would be a different texture like having it as mashed potatoes. This was how it was eaten traditionally. However, most people prefer the grated ones with a solid feel. They say it’s more wholesome and lands in the stomach heavily providing great satisfaction. This hearty and healthy meal will be really fun to share with family and …show more content…
This is one of the best beverages that would make up a power breakfast. It is an excellent non-alcoholic drink that is very inexpensive. HARIRA It is basically chickpea and lentil stew. This one in particular is very relevant in Moroccan traditions as it is a part of the major festivities such as Ramadan. Here, it is the soup that is mostly used to break the fast. I guarantee that it is much more interesting to consume than turkey. You must get carried away once you get your hand on this flavour national soup. You can also have this dish if you want to lay off the chill of the desert night. It is cooked with fresh herbs which help to cool it. FISH CHERMOULA It has proven itself wholesome, delicious and always gets better by the day. During preparation ingredients which make the chermoula are paprika, olive oil, hot pepper flakes, cumin, coriander and garlic and lemon juice. The fish is rubbed on each side with the chermoula, refrigerated for about an hour and finally grilled or boiled before serving. It comes out very simple and scrumptious. So grab a bite!
There are specials offered at every meal depending on the season and the catch of the day. Chef Vanzile says that he plans the menu around what fresh fish and produce look the best rather than what is trendy. However, there is still a great deal of ambition evidenced in the menu. Some recent specials included Mahi chowder and blackened salmon with Romesco cream as well as more expected fare such as sautéed crab cakes and a shrimp omelet. Fish and chips were the special on St. Patrick’s Day, an Irish themed-meal for diners to enjoy.
Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips. This diet was supplemented by domestic livestock, wild game, and fish. (History of the Cajuns. (2001). www.terrebonneparish.com)
Hungarian Gulyás A hearty winter stew/soup made from beef, onions and paprika. Popular all over central Europe the recipe varies by country. Vepřo-knedlo-zelo
The favorite dish served at this gathering was called "Luau" (chicken wrapped in the young and tender leaves of the Taro plant and baked in coconut milk) thus giving the feast its new name. A luau is a feast for the senses. One of the most interesting and enjoyable ways to experience culinary ethnicity is through the foods indigenous to that culture and a luau provides a true taste of the tropics with traditional foods such as gooey purple Poi, purple-colored dinner rolls, poke, chicken lu'au, mahi mahi, Lomi Lomi salad, chicken long rice, and luscious desserts of haupia (coconut pudding), fresh fruits, cookies, pies and cakes plus a variety of non-traditional foods. But the highlight of the feast is the kalua pig and preparation is an intricate and important process.
This soup is not easy to make but if it comes with great benefits. The nutrients in this soup is amazing and great for the body. It has calories, protein, fiber, iron and calcium. All these nutrients in just one soup. The soup not only taste good but has good nutrients that helps the body grow and flourish no wonder every Haitian makes it. I hope my instructions are clear and I wish you the best luck to making this wonderful and delicious
"A leg of pork, marinated in the juice of bitter oranges, salt, crushed garlic and oregano before being roasted, always forms the centrepiece on special occasions." (Beatriz Llamas 1) Another tradition around food in Cuba includes fried food which are featured in Cuban meals. Potatoes, squash, cassava, sweet potatoes, and yams are all fried and served in Cuban meals. There are typically four courses in a meal consisted of a regular dinner .
I believe the Iranian dish, sabzi polo, is culturally relevant to my identity. Polo sabzi is a dish made of “polo”, which translates to rice, and “sabzi”, which translates to herbs or greens. The cuisine is typically made with basmati rice and different herbs, such as dill, leek, cilantro, and parsley. Iranian foods frequently include a variety of herbs and greens. Its main ingredients are simply basmati rice and herbs.
Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.
After I seat myself, the waitress presents me a menu. The silverware is served in a napkin, including a spoon, a fork, and a knife. The cover of the menu is red and it says “Authentic Food, Just Like Your Mama’s Cooking”. Food in the restaurant includes desserts, seafood, shawrma, and couscous, kuashari, and kabsa, falafel sandwich and so on. Apart from traditional Middle Eastern food, the restaurant also offers some western food, such as pizza and fries.
Do you remember hearing about stories of flying carpets? These stories are traced back to the Arab culture, and most Moroccans now share this culture. Like Morocco’s famous rugs woven with different colors, old and new customs intertwine to make one culture. In this paper, you will explore Morocco’s geography, history, economy, and culture.
Dates are a staple in the Qatari diet, and most savoury meals are accompanied by rice. Qatar's national dish is Machbūs, a meal of rice, meat and vegetables. Other popular traditional dishes are Balaleet, noodles seasoned with sugar, saffron, and cinnamon, and served with an omelet on top; and Ghuzi, a whole roast lamb served with nutty rice. Middle-Eastern dishes commonly eaten in Qatar include kebabs, hummus, stuffed zucchini, and lamb-stuffed vine
It has many home-grown fruits and vegetables which include: oranges, melons, tomatoes, sweet and hot peppers, potatoes, lemons, olives, figs, dates, and almonds. Positioned on the coastline of the Mediterranean Sea, the country is bountiful in fish and seafood. There is not an ample amount of beef, so meals are usually consist of lamb or poultry. Present at every meal is the flat, round Moroccan bread and mint tea. Moroccans have three meals per day. First is breakfast which contains preserves, or a pancake like food known as baghrir, bread, olive oil, and butter. Next, lunch which is the largest meal of the day. Typically, it consists of couscous and tajine. Couscous is a coarsely ground pasta made from semolina, a type of wheat, which is served with a meat or vegetable stew poured over it. Tajine is a slow cooked stew leaving tender meats with aromatic vegetables and sauce. Finally, dinner varies from light to heavy meals, with soup, known as harira, and bread. Moroccans love tea and coffee. However, with their coffee they will need a lot of milk and sugar. Sweets are very important in the Moroccan diet. Every household has homemade sweet desserts made from almonds, honey, and other ingredients. Hence, since some Moroccans are Muslim, they are forbidden from eating pork or drinking alcoholic beverages. However, alcohol is served in bars and cafes throughout the country. Moroccans etiquette is taken very seriously. You are only allowed to eat with your right hand, using the thumb and first two fingers. The left hand is used for picking up bread or passing dishes on to other people. Do not help yourself to bread, wait until it is given to you and use the bread to wash up sauces and clean your plate. You cannot lick your fingers until the end of the meal, if they are dirty you can wipe them on the bread. Also, you are to clean your hands before every meal with rose or
The recipe which caught my eye was a Moroccan lamb tagine. The problem was I did not have a tagine, which is a cooking vessel, but I did make it in a pot. Morocco is located at the northwestern edge of Africa. Again most of the ingredients were readily available at the local supermarket or the African market. The tagine needed seventeen separate ingredients including meat, oil, spices, vegetables, and fruits. Again this was a recipe which took more than one day to prepare, as the lamb was marinated overnight. It was an easy one pot meal. All of the ingredients were mixed together and allowed to stew for two to three hours before serving. I also made some saffron rice to serve with the tagine. Using the injera as an eating utensil, I tried my meal. The Moroccan lamb tagine was too sweet for my taste and I did not enjoy it. The injera, it did not taste any better with the
In the fall, my favourite dish is a simple olive oil, butter and herb pasta. What makes this pasta spectacular though is the chantrelle mushrooms Mr. Alpini picks every September. These mushrooms are later used to create glorious winter soups and creamy risotto. In the warmer months they are brought back to the table where they have since been preserved in olive oil. For a quick lunch I top crusty pieces of baguette with chantrelle mushrooms, sun dried tomatoes, melanzana and a slice of provolone cheese.
Known as Chinese or Mongolian fondue pot, the Hot Pot is a feast of flavors and textures that are mainly prepared in winter. Involves cooking different foods in a hot broth with various sauces and place it in the center of the mesa.Include: meat, vegetables, mushrooms, Wan Tan, egg dumping and even seafood. According to the China region in which we find ourselves, the Hot Pot can be made in many ways.