Morocco produces a lot of Mediterranean fruit and vegetables as well as large numbers of sheep, cattle, poultry and seafood which is a base for its cuisine. Usual flavoring ingredients in cooked dishes include preserved lemons, cold-pressed, unrefined olive oil and dried fruit. Spices are used extensively such as saffron, cinnamon, cumin, turmeric, ginger, pepper, paprika, anise seed, sesame seed, coriander, parsley and mint. The main meal of the day is the midday meal with the exception of the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine (a slow cooked stew). Bread accompanies every meal. Often lamb or chicken is next followed by couscous topped with meat and vegetables. The meal usually ends with a sweet mint tea. It is common for Moroccans to eat using their fingers and using bread as a utensil. Let's look at some Moroccan dishes: Baghnir which are crepe like pancakes. Brochetter - lamb kebab Burek a type of baked or fried filled pastry which is made of flaky phyllo dough and are filled with salty cheese (often feta), minced meat, potatoes or other vegetables. The top of the burek is often sprinkled with sesame seeds. Chicken and Olives - a quartered chicken is sautéed with garlic, onion, tomatoes and olives and spices such as ground ginger, turmeric, paprika, salt, pepper, parsley, coriander and preserved lemon. Tomatoes and Peppers Moroccan Style (Tshashuka) - Green peppers are broiled and then the skins are peeled off and core and seeds removed. Garlic is sautéed and then the sliced peppers are added. Tomatoes are scalded and skins removed. Then added to the peppers and garlic. When everything is tender remove from heat and serve chilled. Chicken Tagine with Seven Vegetables - a stew is made with cut up chicken, onion, garlic eggplant, chicken stock, cinnamon sticks, curry powder, ground cumin, turmeric, freshly ground black pepper, diced carrot, zucchini, white turnip, tomatoes and golden raisins. Served in deep bowls with rice, noodles or couscous. Chicken with Lemon and Olives (Tajine msir Zitun) - Browned chicken pieces stewed with onion, paprika, ground ginger, turmeric, salt, pepper. At the end salted lemons and olives are added. Lamb Stew - Cubed, boneless lamb shoulder is cooked with salt, pepper, saffron, ginger, garlic, onion, parsley. Just enough water to cover is added. When meat is tender preserved lemon and cinnamon is added then honey and orange blossom water. Just before serving toasted sesame seeds are sprinkled over the meat. Served over couscous. Meatball Stew (Kefta Tagine) - Ground lamb is mixed with chopped parsley, fresh coriander, ground cumin, onion, cayenne pepper and salt. Formed into balls and fried. The meatballs are set aside. The sauce is made from garlic, onion, bell peppers, parsley, tomatoes, cumin, pepper, ground cinnamon, fresh lemon juice and cayenne pepper. When the sauce is thick the meatballs are added afterwards 6 eggs are broken in and poached until set. Served directly from the pan. Baked Striped Bass with Cumin Paste (Hut B'camoun) - A whole striped bass is cleaned but the head and tail are left on. In a bowl oil, parsley, cumin, paprika, garlic, salt and pepper are combined making a paste. The mixture is spread evenly inside and over the fish. Then the fish is wrapped in foil and baked. Red Snapper with Almond Paste - Almonds are toasted then ground with sugar and cinnamon, orange blossom water, water and oil are added. Mixed into a smooth paste. Half the almond paste is filled into the cavity of the fish. The fish is placed into a baking dish surrounded by chopped onions then sprinkled with saffron, salt and pepper. The rest of the almond paste is spread over the fish and baked until done. Red Pepper Sauce (Harissa) is made with cayenne pepper, ground cumin, garlic cloves, salt and olive oil. The ingredients are made into a smooth paste and cooked for 5 minutes. Served with couscous dishes. The most popular drink is ATAI green tea with mint. Making good tea in Morocco is considered an art form and an important ritual of the day. The tea is served with hard sugar cones or lumps. Moroccan tea pots have long, curved pouring spout to allow the tea to be poured evenly into tiny glasses from a height. Tea is sold all over the country for 2-3 dh per cup although it is often served free when negotiating a purchase. It can also be bought as a loose tea in markets
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