Download - Moroccan food, tradion, and culturl
![Page 1: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/1.jpg)
![Page 2: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/2.jpg)
Moroccan Food, Tradition, and Culture
Supervised by :
Prepared by : Houda Gaou-Gaou Hind Amahboul
Mr . Hajjou
![Page 3: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/3.jpg)
PlanIntroduction
History of Moroccan Food Characteristics of moroccan food
Tradition and culture some recipes of Moroccan food
•Conculsion
![Page 4: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/4.jpg)
IntroductionMorocco 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.
![Page 5: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/5.jpg)
History of Moroccan FoodMoroccan 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.
![Page 6: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/6.jpg)
Characteristics of moroccan food
![Page 7: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/7.jpg)
But what are the characteristics of Moroccan cuisine
nowadays?
What can we find in common all over Morocco?
![Page 8: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/8.jpg)
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.
![Page 9: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/9.jpg)
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.
![Page 10: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/10.jpg)
![Page 11: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/11.jpg)
![Page 12: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/12.jpg)
Tradition And CulturMorocco’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.
![Page 13: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/13.jpg)
Some RecipesRecipe 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.
![Page 14: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/14.jpg)
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 1 tablespoon Green Tea leaves 1 large handful fresh spearmint l
![Page 15: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/15.jpg)
![Page 16: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/16.jpg)
Recipe oF BastillaA 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.
![Page 17: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/17.jpg)
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
![Page 18: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/18.jpg)
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
![Page 19: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/19.jpg)
![Page 20: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/20.jpg)
Recipe of HarriraHarira 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
![Page 21: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/21.jpg)
Recipe of CouscousIngredients 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
![Page 22: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/22.jpg)
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.
![Page 23: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/23.jpg)
Add the pignoli nuts and currants to the couscous, stir and serve.
Homemade Chicken Stock: 3 (5-pound) chickens6 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
![Page 24: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/24.jpg)
![Page 25: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/25.jpg)
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.
![Page 26: Moroccan food, tradion, and culturl](https://reader038.vdocuments.mx/reader038/viewer/2022110115/54c30cae4a79598b3f8b4632/html5/thumbnails/26.jpg)
Thank you for your attention