Couscous is the most famous and most important meal in Morocco. In fact it is so important that in Moroccan Arabic, you can refer to couscous simply as the Arabic word for ‘food.’ This is due to the relatively inexpensive and easily accessible ingredients. But the important thing to remember about this dish is that it is traditionally made to be eaten on Fridays. This because a proper couscous can take a long time to prepare. With Fridays being the day of prayer\u00a0in Islam when many Muslim men visit the mosque, the women traditionally will stay home to prepare the big couscous meal (much like large family lunches after church!) The couscous and vegetables are both steamed up to three or four different times. And if your couscous has a meat with it, like chicken or lamb, then that will add extra time as well. The traditional Moroccan couscous has seven vegetables \u2014 cabbage, turnips, carrots, potatoes, onions, squash, and zucchini. However you can leave out vegetables you don’t like and add in those you do!<\/p>\n Tajine (\u0627\u0644\u0637\u0627\u062c\u064a\u0646)<\/strong><\/p>\n A tajine is actually the name of the cone-shaped dish that the food is cooked in. This is found all over North Africa, and it helps to keep the meat and vegetables from drying out while they cook. There are many different types of tajine dishes \u2014 chicken, lamb, and kefta<\/em> (meatballs) are the most popular. They are cooked in the meat broth or in a tomato-based sauce with spices and vegetables or eggs.<\/p>\n Bastilla (\u0628\u0633\u0637\u064a\u0644\u0629)<\/strong><\/p>\n Bastilla is a dish reserved for very special occasions. This is because they are generally quite expensive to make! A bastilla is\u00a0a meat pie (like chicken pie). Traditionally, the meat used was squab (domestic pigeons); however, now chicken is often substituted as it is much easier to come by. The meat is spiced and\u00a0baked inside a very thin dough called warqa<\/em>, which means ‘thin sheet’ in Arabic. And then, after it is done baking, sugar is sprinkled on top. It is a very filling dish and often served at weddings.<\/p>\n Harira (\u0627\u0644\u062d\u0631\u064a\u0631\u0629)<\/strong><\/p>\n Harcha (\u062d\u0631\u0634\u0629) and Msemen (\u0645\u0633\u0645\u0646)<\/strong><\/p>\n Harcha and Msemen are two of the most common breakfast or snack foods in Morocco. They’re both made from semolina, flour, salt, and sugar. The harcha is quite similar to a a dense cornbread, and the msemen\u00a0is often referred to as a ‘Moroccan pancake.’ They\u00a0can be\u00a0dipped into olive oil, smothered in honey, or eaten with soft cheese and\/or jelly on them.<\/p>\n Mint Tea (\u0627\u062a\u0627\u064a \u0628\u0627\u0644\u0646\u0639\u0646\u0639)<\/strong><\/p>\n Like a traditional couscous, mint tea is one of the staples of Moroccan culture. It is often drunk at the end of an evening\u00a0meal or with an afternoon snack. The tea is always served hot, even in the Sahara. It is made from a green loose leaf tea (Chinese gunpowder tea is often used), fresh mint, and lots of sugar. There is a tradition in Morocco for pouring mint tea \u2014 as you pour, you should raise the teapot as high above the cup as you can.<\/p>\n For traditional Moroccan recipes, you can visit this website.<\/a><\/p>\n![\"couscous\"](\"https:\/\/alakhawaynabroad.wordpress.com\/wp-content\/uploads\/2014\/11\/couscous.jpg\")
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>Harira is the national soup of Morocco. It’s popular, especially in the Atlas and Rif Mountain regions during the winter when it gets cold. It is a tomato-based soup with chickpeas, vermicelli noodles, chopped onion and parsley, and spiced with cinnamon, ginger, and tumeric. It is\u00a0often eaten with bread or dates and is relatively inexpensive.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n