Introduction
Morrocan food is diverse in itself and contains also influences from other cultures that came in contact with the Kingdom trough the centuries adding some subtil changes and nuances to it and making it richer bringing in European Arab and Andalucian. However it's bases and roots are Amazigh which is known to rely heavily on corn ,olives, plums, beef, lamb, chicken and local spices like the Safran. Morrocan cuisine is also known to rely heavily on a combination spices which give a unique taste making it one of the most renown in the world . In this article i'm going to present to you one the all time favorite Couscous.
One of the stapple foods of this cuisine is the couscous it's a 3000 years old recipe made with wheat semolina that is cooked several times and "ftale" which is the term used in morrocan darija to describe the action of aerate the semolina with your hand so that is won't become pasty like texture and instead become a very light texture. The toppings differ greatly from one region to the other for instance in certain parts of the northern regions of morroco the couscous can be made with fish or sweet with plums it really depends when it is served. But the classical one is more popular and is the same al throughout Morrocan . Toppings are essentially composed of beef, lamb carrots hummus pumkin. It is generally served after the friday prayers and eaten with the family gattered around it.
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| Sweet Couscous |
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| Traditional Couscous |
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| Fish Couscous |
