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Gastronomy |
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ressort mazaganA sensual approach to gastronomy at Moroccan tables, the sight, smell and touch give you a preceding idea of the flavour. The full blown blossoming of colours; the textures create such a surprising contrast, the different contrast of flavours complement each other. Incurred in a world where we have the privilege of awakening our senses. The majority place it in third position after the French and the Chinese. The organiser of the Culinary Art Festival in Fez explains “Vegetables are to be served everyday and meat signifies a special occasion,” Couscous exists in about 100 different varieties and is eaten as a family dish whilst using your right hand.Tajine which deviates about 300 different ways (chicken, vegetarian, lamb, keftas maybe even fish), equally musters its followers. In Marrakech they mention Tanjia. This is when following the tradition, before going to the steam baths and after having chosen the perfect combination of spices; stop off at the butcher’s taking with you a jar. After having chosen the best cuts of meat it’s off to the steam room. The dish is cooking whilst he takes a steam. Then there are two possibilities: he will take it home or go to the N’zha (the oriental way of dining whilst sitting on grass). |
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What would their food be like without flaky pastry? In Southern France we go for cereals and stuffed vegetables whilst in Marrakech, Fez or Oujda they prefer filo pastry or “Trid” It would be impossible to talk about Moroccan food without bringing up “Pastilla” (A traditional dish using pigeon) The method in Tangiers tends to be acidic’n’savoury, (chicken and lemon) sweet’n’savoury in Marrakech (pigeon and almonds). The key to this meaty thing with vegetables or sometimes with spiced fruit is that there is a light cinnamon flavouring added to the pastry. Another item left to discover is the Mechoi, which is whole lamb roasted on a skewer Marrakchi style. Never has meat tasted so good! Every household has this dish ready to eat day or night. Fresh mint tea served with every meal is a symbol of Moroccan hospitality and generosity. On a land engulfed with sun, raisins, almonds, dates, pomegranates, and ginger relish in juice! |
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