One Day in Casablanca, Morocco

Casablanca, Morocco, is a metropolis with historic roots that create a diverse cityscape, and it is also where a lot of the money to support the entire country comes from. A myriad of industries, art galleries, fashion designers and rapid expansion draws many to the city, but tourists will be most interest in the cultural and historical aspects of Casablanca.

Even if you only have 24 hours to explore Casablanca, you will have plenty of time to see some of the more important sites.

Consider starting with breakfast at Paul, which is a French bakery. This restaurant is located in Villa Zevaco, where art deco architecture is the norm. There is always a constant flow of people in the villa, and locals consider it one of the trendiest places to hang out.

After a bit of breakfast, head to Hassan II Mosque. The mosque is not the oldest in the country, as it was only constructed in the 1980s, but it is picturesque nonetheless. The building has French architecture and rises up from the ocean on a rocky outcropping that looks like a throne. It is the third largest mosque in the world with 25,000 worshipers cramming inside in a single day; there are 80,000 worshipers if you count those in the courtyard and squares.

After a walk around the mosque you might be ready for lunch. If that is the case, consider taking a ride to Rick's Caf. For some, visiting Casablanca is about remembering the Hollywood film, Casablanca. This caf was inspired by the film; stop by on Sunday to enjoy a live jazz session.

In the afternoon, burn off the lunchtime calories with a walking tour of the city. This allows you to explore most of the historic and popular sites in Casablanca, including Quartier Habous. This quarter is stuffed with shopping, food and other delights, all based on the French-Moroccan culture. This Medina was built in the 1930s as an experiment to mix the two cultures in one place. It has been highly successful and continues to draw visitors interested in both handmade and commercial goods.

You have many options for dinner. One particularly memorable dining establishment is the cliff top restaurant A Ma Bretagne, a favorite among local residents, which serves modern food and a fresh selection of seafood.

Once the sun sets, consider hitting up Boulevard de la Croniche, which is full of nightclubs and bars. This area is a particularly popular destination for the hip, younger crowd in Morocco.

While many who travel to Casablanca use it as a jumping off point to visit other regions of Morocco, such as the High Atlas Mountains, after spending some time in the city, you, too, will likely agree that it is worth setting aside time during your holiday in Morocco to explore some of the sites that make this Moroccan city one to visit.

Sam Mitchell writes about holidays in Morocco for Journey Beyond Travel. Access Journey Beyond Travel while planning your Morocco holiday with questions about trekking in Morocco as well as other historical and cultural excursions.

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How to Cook Couscous

It may look like rice, but it's actually a kind of pasta. And as simple as their appearance, learning how to cook couscous is simple as well.

A staple food in North African countries and a popular dish in the Middle East, couscous are starting to gain popularity in other parts of the world. Traditionally prepared steamed, there also pre-packaged couscous available which is prepared by simply boiling it in water. Once it has boiled, it is covered, removed from heat and left to sit, and after five minutes, it is ready to serve. Couscous is very versatile as it can be served in a number of ways; as a side dish, as salads, as soups or stews, as a dessert when mixed with fruit and nuts, or even as cakes. There are numerous ways of how to cook couscous, and they don't take very long to prepare.

Taking ten minutes to cook, traditional Moroccan couscous is prepared by first boiling one cup of orange juice (or any other fruit juice) and a half cup of water in a small pot. In another pan, one teaspoon of cinnamon and 1/4 cup each of raisins, silvered almonds and pitted, chopped dates are sautéed for two minutes in half a cup of water. The boiled juice and one cup of cooked instant couscous are mixed in afterwards, and the dish is ready.

Couscous salad is typically prepared one day before serving and is of course served cold. Preparation starts by boiling two cups of water, two tablespoons of vegetable oil, and 1/4 teaspoon each of turmeric, cinnamon and chopped ginger in a 1 quart saucepan, then stirred in two cups couscous and 1/2 cup of raisins. The heat is turned off; the pan is covered and left to stand for about fifteen minutes. Afterwards, the mixture is moved to a large mixing bowl, along with a cup of chopped zucchini, 1/2 cup of chopped carrots, 1/2 of chopped green onions, 1/4 cup each of chopped red and green bell peppers, and a fifteen ounce can of drained garbanzo beans. Meanwhile, three tablespoons of vegetable oil, 1 to 1/2 tablespoons of lemon juice, and some salt are blended together in a small bowl. This is then poured on the couscous salad, which is mixed well to break up clumps, covered up and refrigerated overnight, eight hours at the least. The salad is best served lined with lettuce leaves and sprinkled with a half cup of sliced almonds.

For dessert, here's how to cook couscous chocolate cream cake. First, 2 to 1/4 cups of water, 1/4 cup of cocoa, 1 to 1/4 cup of sucanat (unrefined cane sugar) and one cup of couscous are mixed together in a saucepan to simmer for ten to fifteen minutes until it thickens. A tablespoon of vanilla is then added into the mix and stirred. The resulting mixture would then be spread into a nine-inch springform pan with a removable side. Next, ten ounces of chocolate chips are to be melted in a double boiler, or if such isn't readily on hand, simmer water in a saucepan and place the chips in a metal bowl held above the steam. The chocolate is then mixed in a blender, first with tofu, and later with maple syrup. This would then be poured onto the couscous, which is refrigerated for about two hours before serving.

Couscous has proven itself a miracle meal by virtue of the many ways it can be prepared. When one knows how to cook couscous, it is like knowing how to cook an entire banquet.

Please click these links if you want to know more about how to cook couscous or how to cook couscous in general.

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Why Should I Spend My Holiday in Morocco?

When you are planning an overseas holiday there are plenty of things to look for in a destination. You want somewhere exciting and exotic, something quite different from the place where you live. Climate is important; you want nice, sunny days that are perfect for exploring a new city. There needs to be plenty to do, lots of landmarks, shopping and activities to keep you busy. Of course, your holiday also needs to fit inside your budget. If you are looking for a great holiday that ticks all the boxes, you can't look past Morocco.

Here are some of the reasons you should choose Marrakech, Morocco for your next vacation;

It's Perfect Place to Relax - Morocco is known to be a great spot for a relaxing holiday. There are some excellent spa retreats where you can be pampered and enjoy a massage or treatment. In cities like Marrakech you can unwind in many of the local Hammams, traditional North African spas where you can wash and cleanse your skin in beautiful surrounds.

You Can Experience the African Desert - Whether on the back of a camel or on a 4x4, the desert is an amazing place. Day trips depart from the major cities and for those who are keen, several day long camping treks can also be arranged.

You Can Learn Moroccan Cooking - Morocco is famous for its food. Of course, one of the best reasons to visit is to try out the local specialties for yourself. Many hotels, like the Marrakech Riad, offer cooking classes. In just a few hours you can learn to cook like a local. Don't forget to try out many of the excellent Moroccan restaurants during your stay.

There Are Planty of Places to Shop 'Til You Drop - Beautiful silks, exotic spices, traditional African rugs and intricate leatherwork are just a few of the many wonderful treasures you can shop for in Morocco. Leave early and experience the hustle and bustle of a local souk, or marketplace, or peruse the laneways for Marrakech in small stalls and shops for the perfect gift or souvenir.

You Can Dance Until Dawn - Marrakech is known as the Ibiza of the Middle East. Spotted with local discothèques which play both western and Moroccan music you can dance your heart away all night. Expect to see some excellent DJs and even a belly dancer or two in these clubs. Remember that Morocco is an Islamic country, and while the attitude towards alcohol is quite relaxed here it is better to keep it inside clubs or your own hotel.

You Can Experience the Hospitality of a Riad - Why stay in a regular old hotel when you could experience the hospitality and luxury of a Riad. A Riad, sometimes spelt Ryad or Riyad, is a large traditional home or palace which has been transformed into a boutique hotel or bed and breakfast type accommodation. These decadent homes are beautiful places to stay, furnished in the traditional Moroccan style. Riads usually feature an interior courtyard with a garden and water feature, a great place to escape the midday sun and relax.

There are plenty or reasons to visit Morocco. This surely is a great place to spend your next vacation.

When you are looking for Marrakech accommodation, consider an authentic Moroccan Riad. Why not experience the warmth and hospitality of Marrakech Riad during your visit to Morocco. A Riad, sometimes spelt Ryad or Riyad, is an affordable and comfortable way to discover Morocco. Marrakech Riad often have special offers and packages available, a great way to save on your Marrakech accommodation.

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How to Become a Good Cook

Learning something to do and learning something to do the right way are two different things. Same is the case with cooking. Almost every one of us can try their hands on one or the other simple or complex recipe yet there are few who can do it the best way. So what is it that differentiates a good cook from a mere cook? The answer is manifold. Let us have a look at the various factors that make important considerations while you want to be good at your cooking.

Learn about the Ingredients: Learn about the ingredients. To be a good cook you must know the nutritional value of ingredients and how to cook them so that they retain the freshness and the nutritional value as well. It is also essential to learn this as there are certain ingredients which if used together add to the nutritional value of meal. On the other hand there are others that not only ruin the taste but also can have bad impact on your health as well. Still there are others that act as complimentary ingredients for each other i.e. if one may have a bad impact on a person with certain body chemistry the other ingredient will counter its effect.

The Various Ways of Cooking: Learn about the various ways of cooking a food. Gone are the days when you knew only one or two ways to get food ready. Now you can boil it, fry it (stir fry or deep fry), can broil it, can steam it, can bake it and can grill it. You can use even use more than one technique to cook one food. However, it is important that you know it which method will produce the most tasty and most nutritious food as it may be different for different type of food.

Learn from Everyone: When you are learning do not hesitate to learn from someone who is younger to you or someone who is ranked low to you. Whenever you come across some new taste or new food ask the cook about the difference. It will enrich your knowledge and experience as a cook.

Do it Right: While preparing a specific dish, make sure you add the right quantity of the ingredients. This is crucial to have the same taste which is specialty of that specific dish. If you need less serving reduce the amount in right proportions. Also make sure you take care of the timing. Changing the heat will also have considerable impact on the preparation of food. A great tip in this regard is to organize the ingredients before you start cooking so that you only have to pay attention to timing when everything will already be in right proportion.

Here in this article you will learn about Moroccan cooking and you will also get an information about Moroccan recipes.

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Top 5 Must-Eats of Morocco

Morocco is filled with delicious cuisine with a unique flavor. It is perfect for anyone, savory and scrumptious. There are so many different options on the Moroccan menus that travelers sometimes get overwhelmed with the choices. Everything sounds foreign and slightly scary. The five favorite foods of Morocco are couscous, chicken tajine, beef and prune tajine, bastilla, and the traditional kefta tajine.

Couscous has spread all over the world. You can find it at lots of supermarkets in America and other countries. It is small bits of wheat, barley or any kind of pasta. It is steamed and then topped with different vegetables. The vegetables are usually steamed and they usually include carrots, potatoes, chickpeas, cabbage, squash and zucchini. They are arranged artistically in a pile on top of the meat. There are vegetarian couscous options if you prefer. It is one of the only dishes in Moroccan cooking that you don't eat with bread. Couscous is truly a culinary delight.

There are many types of chicken tajine. You can get chicken with French fries, chicken with lemon or chicken with lemon and olives. The most preferred is the chicken with lemon and olives. This delectable dish consists of tender chicken pieces simmered in a broth of onions, lemon slices and Moroccan spices. The broth is then boiled down and added to the dish. Green olives and lemon rinds usually decorate the finished result. You eat all tajines with slices of Moroccan bread, khobz.

Beef and prune tajine is another appetizing type of tajine. The beef is cooked to perfection, flavored with the traditional spices and onions. The prunes have previously been flavored with cinnamon. This dish combines the savory spices of the meat with the sweet cinnamon, leaving a taste to remember. Roasted almonds and sesame seeds are sometimes added as a garnish.

Bastilla is a specialty of Morocco and the Arab world. It isn't known to many other countries, but it is definitely a must-eat. Bastilla is a thin papery shell of dough that is stuffed with a sweet and savory filling. The filling consists of ground almonds and nuts, ground meat, onions, cinnamon and powdered sugar. The shell is artfully dusted with powdered sugar and cinnamon.

Kefta tajine is a more rustic meal of Morocco, not the type to be served at weddings or fancy meals. It is usually served in the Sahara desert, in the Berber tents and gives the true flavor of Morocco. It is a tomato-based tajine, with small balls of spiced ground meat distributed throughout it. As a finishing touch, they break eggs on top of the sizzling tajine, cooking the eggs instantly. The combination of the egg, meat and tomato is excellent.

When eating in Morocco, there will certainly never be a bland moment! Every single dish is flavored perfectly, which is why Morocco is so renowned for its cooking. Make sure to try every one of the top five dishes in Morocco!

Jaffar Wilson currently works with Experience It! Tours offering custom designed tour packages to Morocco and travel to Libya

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How to Make a Tasty Moroccan Salad

Moroccan food is varied and diverse and it contains a lot of different influences, including Mediterranean, Arab, Moorish and Berber cuisines. The Arabs introduced the fruit and spices and also the sweet and sour flavors often found in tagine recipes. The Ottoman empire introduced kabobs, the Jews taught new food preservation techniques and the French brought wine and pastries.

Poultry, sheet, cattle, and seafood are all produced in the country, in large quantities, and a wide range of vegetables and fruits are grown there, including tropical ones. Dried fruits, cold-pressed olive oil, and lemon pickle feature in many Moroccan dishes. Moroccan food usually features more spice than Middle Eastern cooking.

Moroccan salads can be made with cooked or raw ingredients and they are served cold or warm. A tomato and eggplant mixture known as "zaalouk" is a popular Moroccan salad recipe, as is "taktouka," which is a combination of green bell pepper, tomatoes, garlic, and spices.

Perhaps you are familiar with Moroccan ingredients. One of the most famous North African ingredients is couscous and this grain is especially popular in the UK and France. Bastilla and lamb tagine are also popular dishes.

Using Couscous to Make Salad

You can use couscous as the basis for a Moroccan salad. Simply cook some couscous following the directions on the package, and then stir in some finely diced tomatoes, cucumber and dried fruit or raisins. Stir in some olive oil, finely chopped garlic, and cumin for flavor and perhaps some lemon juice too. Season to taste with salt and pepper and you have a healthy Moroccan salad.

Another way to use couscous for a Moroccan salad would be to add saffron, dates, dried apricots, nuts, olives and a little orange juice, or any combination of those ingredients. This would make a light and aromatic salad.

Recipe for Zucchini Salad

The follow recipe makes enough to serve four people. In this recipe, zucchini is diced and combined with delicious flavors including garlic, parsley, cumin, lemon juice, paprika and more.

What you will need:

• 1 1/2 lbs fresh zucchini
• 1 teaspoon paprika
• 1/4 cup olive oil
• 1 teaspoon salt
• 4 tablespoons water
• 1/8 teaspoon cayenne pepper
• 3 finely chopped cloves garlic
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon cumin
• 2 tablespoons lemon juice

How to make it:

Scrub the zucchini but do not peel it. Trim the ends and dice it finely. Add the zucchini to a pot with the garlic, water, olive oil, and spices. Cover the pot and cook it over a moderate heat for seven or eight minutes, or until the zucchini is tender but still has a bit of bite to it.

Stir in the parsley, cumin, and lemon juice and simmer the mixture uncovered until the liquids have reduced. Taste it and adjust the seasoning. You can serve this salad chilled or warm, as a dip for crackers or pita bread or served with a fork.

Food blogs are a great way to discover new recipes and food ideas. Doing a recipe search by ingredient means that you can find the perfect recipe to use up whatever you have in your refrigerator.

RecipeDirectory.org Where the Web Searches for Recipe Sites.

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The Moroccan Cuisine

Moroccan cuisine is a very diverse cuisine because of the influences of many civilizations and cultures that coexisted in Morocco. Moroccan cuisine is a mix of Berber, the first people that lived in Morocco, Arab, Mediterranean, and African influences. Throughout the history Morocco was the doorway between Europe and Africa and the point of interaction of many civilizations. Many experts consider Moroccan cuisine as the culinary star of North Africa and rated it among the best cuisine in the world. There are few places in the world where food is more carefully and artistically prepared, more delightfully served and more enjoyed than in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean vegetables and fruits. And also produces large quantities of sheep, cattle, poultry, and seafood that serve as a base for the Moroccan cuisine. Agricultural side of morocco influences the Moroccan cuisine that consists of a lot and vegetables and fewer portions of meats.

Spices

The spices are used widely in the Moroccan dishes, they are imported to Morocco for thousands of year and some are grown locally such as saffron, mint, oranges, and lemon. moroccan cuisine is characterized by rich spices like cumin, coriander; dried ginger, cinnamon, and paprika are on the cook's shelf. Also a side dish that open the appetite is called Harissa, a paste of garlic, chilies, olive oil, and salt, makes for spicy dishes that stand out among the milder foods that are more the Mediterranean norm. And there is also Ras El Hanout, which means head of the shop, names a dried spice mixture that combines anywhere from 10 to 100 spices. Each vendor has his own secret recipe, and no two are exactly alike.

The Meals

Moroccans have three meal Breakfast, lunch, and dinner; Bread is eaten with every meal. The midday meal or the lunch is the main meal, with the exception of the holy Month of Ramadan, The main meal is served around 9 or t10 o`clock of the night, because people were fasting during the day. The typical meal starts with hot or cold salads followed by the main dish; the main dish contains lamb, chicken, beef or fish with vegetables. A cup of sweet Mint tea is usually used to end the meal. If a Moroccan invite you to drink tea with him, don`t refuse his invitation you will disappoint him. In Morocco, tea with mint is a symbol of hospitability and welcoming the guests. Moroccans always wash their hands before start eating the meal because they eat mostly with their hands and use bread as utensil only for couscous some they use spoons.

Famous dishes

Couscous is a dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. Different cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally topped with meat and vegetables. It can also be eaten alone, flavored, or plain, warm or cold, or as a dish. Moroccans believe that couscous` origin is morocco. Couscous is popular in Morocco and Northern Africa countries like Algeria, Tunisia and Libya. It is also popular in the west Africa,franc,Spain and Italy, as well as in turkey,Greece, Cyprus and and most Arabic countries. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Most family cooked couscous in Fridays as a tradition. Nowadays, couscous is an international dish that you can get in many big restaurants in many parts of the world.

Meats

Beef is the most eaten red meat in Morocco, lamb is preferred but it`s not common because of its higher price. Poultry and fish are used more due to their lower price. Among the most famous dishes are Couscous, Tajine, Tanjia, Pastille and Harira. Harira is the most famous soup in Morocco that is eaten extensively with dates in the holy month of Ramadan. Moroccan salads made from raw ingredients and cooked vegetables. The salad could be served either hot or cold such as Zaalouk, eggplant and tomato mixture.Lamb is a principal meat, roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in earthenware called Tagine. Savory foods are enhanced with fruits, dried and fresh apricots, dates, figs, and raisins, to name a few. the lemon preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filed dough, soaked in honey, and stirred into puddings.

Conclusion:

Moroccan cuisine is one of the most important cuisines in the Mediterranean cuisine. The civilizations that lived in morocco enrich the diversity of Moroccan cuisine. In Morocco, Most homemade dishes are prepared by women. Moroccan women don`t allow their husbands to be with them in the kitchen they consider it their own private business. The wives stand in the kitchen for long hours to prepare the wonderful dishes especially when there is guest at home. Moroccan people are eager to show their hospitality to their guests. So if you visit Morocco even the poor family will starve to prepare the most famous and finest dishes for you to show you their hospitably. The way of cooking some dishes vary from different cities in Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

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Moroccan Food Recipes

A quest about the Moroccan food, takes one back to the old ages. As a matter of fact the more a culture will be rich the more it will have influence of other factors on it other than the natives. The cliché holds true especially for the cuisine of a region. Food of a typical part of a world is something that tells a lot about its culture, history and climate. It is a silent yet strong depiction of the norms and values of that region. How people learnt about different ingredients and how they devised the various uses of same ingredients is not a matter of few days of years. It spreads over decades and even centuries. Moroccan food has all the ingredients that make a cuisine a rich one.

Morocco is a Mediterranean country that is one of the major tourist destinations in North Africa. The beautiful landscape and the rich culture is the reason for hundreds and thousands of tourists visiting this African country everywhere. However, this is not the only attraction that pulls people from other parts of the world to it; rich Moroccan food is one of the major attractions in this regard. Those who have a predilection for the good food, come to Morocco to share the taste of rich Moroccan food.

To grasp the richness of Moroccan recipes one has to look into various factors. There are historical impacts and cultural influences over the cuisine of Morocco which make it one of the oldest and the richest cuisines. Variety is the beauty of the Moroccan dishes; be it the ingredients that come from all the food groups or be it the various styles and methods of cooking a single food recipe. Let us have a look at the different aspects of Moroccan cuisine.

Historical & Cultural Influences: Since ancient times Africa has been an attraction for the invaders and traders. The rich climate of the continent including Morocco is responsible for the foreigners to come to this country for one or the other purpose. Historians say Barbers were the people who lived in Morocco in the times which can be possibly traced back in time. Then there came Arabs whose influences are still obvious on Moroccan culture and traditions. Geography of the country also makes it an important region as it acts as a gateway between the two continents; Europe and Africa itself. Hence a lot of trade was being done through the country which greatly influenced its cuisine as well especially the spices that are vastly traded through Morocco.

Climatic Impacts: Climate of the country could also be held responsible for the rich food traditions. Whether it is about the various agricultural produce or the cattle tending, Morocco is blessed to produce a large variety of ingredients inside the country.

Here in this article you will learn about Moroccan food and you will also get an information about Moroccan recipes.

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Moroccan Cooking

Moroccan cooking is marked by the variety of ingredients and the different styles of cooking. It is considered to be one of the oldest and richest food cultures in Mediterranean region. Unlike other North African countries who are immensely influenced by the effects of other cultures and traditions, Moroccan cuisine has evolved as a distinct one. It did adopt the various ingredients and styles yet its own style remained dominant. You will get a hint of different food styles in Moroccan cooking including Berber, Arabs, and Turks and even Italian yet these cannot be termed as the major influence. Moroccan foods are unique in their own way which differentiates the Moroccan cuisine from other cuisines of the region. Let us have a look at the various elements of the Moroccan cooking.

Vegetables and Fruit: Moroccan food is prepared using a large number of fruit and vegetable which makes sense as you will get a larger variety of foods which is grown inside the country. Though not all the foods are native of this country yet after invaders or immigrants brought these here these are being grown here. Mediterranean atmosphere is big time responsible for this which is suitable for a variety of crops. Onions, beans, tomatoes, potatoes, chili, egg plants and olive make important produce from fruit and vegetable group.

Meat: Shepherding is one the oldest occupation in Mediterranean region and so is it in Morocco. Native people tend herds of sheep, goats, cows, buffalos and bulls. This is what makes all sort of red meat available readily locally. Amongst white meat chicken and fish are used commonly. Some other type of meat like pigeon meat is also used to prepare certain Moroccan dishes.

Spices: Spices make an important part of Moroccan cuisine. There will be a very few dishes that won't make use of the aromatic and flavor enhancing spices. These are different spices which are the essential element of Moroccan routine dishes e.g. cumin, ground ginger, turmeric, cinnamon and paprika.

Herbs: Herbs are also widely used that not only add nutrition to the food but also enhance its flavor. Parsley, fresh coriander, mint, rosemary and thyme are used in routine dishes.

Dry Fruits: A specialty of Moroccan dishes is the use of dry fruit. Whether it is salted or sweet dish, meat dish or vegetarian one different dry fruits are commonly used. Almonds, pine nuts, walnuts and resins are the typical examples.

Specialties of Moroccan Cooking: Like it is for other renowned cuisines so is the case with Moroccan cuisine that some dishes become a specialty of that cuisine. Couscous and Tagine make two of such dishes. Couscous is wheat cooked in typical Moroccan style which is used as a side dish or base for other dishes while Tagine is a special dish of meat which is cooked in the special pot called tagine itself.

Here in this article you will learn about Moroccan cooking and you will also get an information about Moroccan recipes.

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Easy Moroccan Tagines Cooking Tips For Beginners

If you hardly step foot in the kitchen to cook anything, you'll discover that it's not really all that bad after all. Beginners who are keen to try something new should consider getting some Moroccan tagines to whip up some tasty dishes. Here's how simple the cooking process is.

Get The Ingredients

You need to first decide on what you would like to cook with these cooking tagines. People normally use them to cook stew. So it depends on what type of meat or vegetables you would like to eat. The traditional Moroccan dish would be lamb or vegetable stew. Once you've made up your mind, find out the list of ingredients and get them from your local store. Cooking is basically a breeze provided you have taken some time to plan. Prepare the ingredients by chopping the vegetables or and make sure the meat is cut into chunks.

Cooking The Stew

Moroccan tagines are made up of 2 parts. The top cone-shaped cover which is brilliant in keeping the stew from drying up during the cooking process. That's because heat that travels upwards will condense at the top of the lid and the moisture will flow back down to the dish. The other part is the base of which you just need to place on a stove, add some cooking oil on it and start your cooking process. It's basically the same way of cooking with Moroccan tagines. Heat up the oil and cook the meats. Some people prefer to braise the meat to seal up the juices before removing them. Next, just add in your garlic, onions, spices, vegetables and stir them well. You may add in water or broth depending on your taste. Leave it to boil before adding in your meat. Cook for a few hours or until the meat is tender enough.

Serving The Dish

You could add in some garnishing on your stew if you like. Recommended would be apricots or nuts. But you can be as creative as you like. You could choose to serve your lovely dish in tagine that you cooked with or you could transfer all of it to a serving tagine. That is if you're big on presentation style. The stew can be served with refreshing mint tea for drinks and freshly baked bread to go with the stew.

Summary

Now that wasn't so difficult preparing a simple stew with cooking tagines right? Even if you are a beginner, you can get it done once you know the basics. Enjoy a wonderful meal with your family and friends.

Amelia Warmheart is an avid traveler but a lousy cook. When not traveling or recovering from jet lag, she shares tips on how easy it is to cook with Moroccan tagines to beginners. Anyone could whip up a simple stew with these cooking tagines in no time.

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