The Secret Recipies Of The Best Cuisine In The World

Introduction Moroccan cuisine is the culinary art of the country with the most tangled cultural history situated at the crossroads of Africa, Europe, and the Middle East. In The Secret Recipes of the Best Cuisine in the World, readers will become aware of such a rich tapestry of flavors and aromas which make Moroccan food famous all over the world. This e-book will open doors to traditional recipes passed down for generations to let you enjoy the real taste of Morocco in your own kitchen. Chapter 1: The Soul of Moroccan Cuisine Cooking in Morocco is a blend of influences, each having contributed in its specific way to the rich and varied culinary identity the nation has. The Berbers, the natives of Morocco, laid the groundwork with their reliance on cereals, olive oil, and fresh vegetables. The Arab invasions contributed a bounty of spices, nuts, and dried fruits that gave the dishes complexity and interest. The Moors brought in the sophisticated cooking style of Andalusia, while the French and Spanish colonial periods contributed their ingredients and gastronomic innovations. This chapter will introduce you to the underlying ingredients that make Moroccan cuisine what it is today. You will be exposed to the main foods such as couscous, saffron, and pickled lemons used day in and day out. Also discussed will be fresh herbs such as cilantro and parsley and spices such as cumin, cinnamon, and ginger combined with other spices to make the unique and aromatic flavors that distinguish food that is truly Moroccan. Chapter 2: The Art of the Moroccan Tagine The tagine is the pride of Moroccan cuisine, an archetype dish of this country's philosophy: to cook slowly, deliberately, and with love. So named for the earthenware, conically topped pot in which it cooks, the tagine is a basic formula that can accommodate any number of ingredients-from tender meats to fresh vegetables and aromatic spices. The chapter teaches one how to master the tagine-from preparing classics like Chicken with Preserved Lemons and Olives, Lamb with Prunes and Almonds, to vegetarian tagines that display a kaleidoscope of colors and flavors offered by fresh produce in Morocco. This chapter covers the perfect techniques of the tagine: layering ingredients, maintaining the heat, and letting it stew to slow cook and bind flavors together. From novice to experienced, these hints will help you make a tagine that is both delicious and authentic. Chapter 3: Sweet and Savory: Moroccan Couscous and Beyond Although couscous is so much more than a side dish, it often represents family, community, and tradition in Moroccan cuisine. This chapter is going to deal with just such a popular type of grain that plays the central role of many meals in Morocco. We will first start by showing you how to steam couscous so it achieves that light, fluffy texture so highly prized. From there, we're going to try a variety of different couscous dishes, both sweet and savory. You will learn to make Couscous with Seven Vegetables, a classic Moroccan dish both filling and healthy, as well as more intricate variations, including meat, dried fruits, and nuts. We'll also be introducing you to Tfaya-a sweet and sour topping of caramelized onions, raisins, and cinnamon that adds an interesting flavor dimension to your couscous dishes. But couscous is not all there is to Moroccan cuisine. This chapter is also reserved for some other classics of Morocco: Harira, the thick spicy soup eaten from dawn till dusk during Ramadan, and Bastilla, a sweet-savory pastry stuffed with spiced meat, almonds, and cinnamon. These recipes will expose an interesting play of flavors, characteristic of Moroccan cooking, where sweet and salty are combined in perfect balance.