|Tagine - courtesy of larache-morocco.blogspot.com|
We are now on our culinary journey toMorocco is a unique country. Although geographically located on the continent of Africa, their cuisine is very similar to Middle Eastern cuisine, with hummus, dates, figs, and olives important aspects of the cuisine, however Moroccan cuisine is spicier. Their national dish is Tagine. Tagine is both a dish and a cooking vessel. Although traditionally cooked in this vessel, I cook tagines in my regular pot at home. Tagine can be any combination of meat and/or vegetables, slow cooked with dried fruit, nuts, preserved lemons and olives. Lentils and other legumes also feature in their cuisine, as does the spice blend Raz al Hanout. Raz al Hanout will generally include about a dozen different spices. While the exact recipe for this spice blend can vary, some spices that are always included are:
“Flavors of Series 3 around Morocco Africa” by
- dried chile peppers
I love using Raz al Hanout when making spiced nuts, as in my recipe here. Couscous is the primary grain eaten in Morocco. If you need some inspiration to start your exploration into this cuisine, check here for some recipes (including a Ras el Hanout recipe) and for all vegetarian Moroccan recipes, here's another link.
Now, let's visit the rules for the event..
- Multiple entries and Achived entries allowed if reposted
- Entries must Include link back to simply.food & this announcement
- Both veg and non-veg entries will be accepted, however since simply.food is a veg. blog, I strongly encourage you to come up with some delicious vegetarian Moroccan food
- Submit recipes by using the Linky Tool below
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