Today we travel to Morocco, an ethnically diverse country with a rich culture and civilization. Since we are feeling a little hungry, we invite you to learn some of Moroccan’s cuisine with us, long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. It is mainly a combination of Berber-Moorish, European, and Mediterranean cuisines. It is also influenced by Sephardic cuisine and by the Moriscos when they took refuge in Morocco after the Spanish Reconquista. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients such as saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. A big part of the daily meal is bread. Bread in Morocco is principally from durum wheat semolina known as khobz.
The most popular drink is "atai", green tea with mint leaves and other ingredients. Tea occupies a very important place in the culture of Morocco and is considered an art form. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests. It is served to guests, and it is impolite to refuse it.
After this mouthwatering experience, let's digest these amazing flavors with some relaxing music from Moroccan instrumentalist, singer, choreographer and film director, Nour Eddin playing at a live concert in Rome, Italy .
- Alba Serrano-Miro