Culinary Journey: MOROCCO
Wednesday, 6 April 2011
The diverse cuisine of Morocco has been influenced over many
years by neighbouring cultures and nations including Berber,
Moorish, Mediterranean and Arab. Located in North Africa,
Morocco produces a large variety of fruit and vegetables.
Lemons, olives, figs, dates and almonds are important native
ingredients in Moroccan cuisine and with its close proximity to the
Mediterranean Sea, seafood is also very popular. Spices are
used extensively in cooking, most commonly cinnamon, cumin, turmeric, ginger, pepper,
paprika, anise, sesame seeds and coriander.
Sticking with tradition, women prepare virtually all the food in
earthenware and copper cooking dishes. The main meal of the
day is served at midday and is complemented by salads, couscous and
breads. Moroccans eat their meals at low, round tables,
sitting on floor cushions and have no need for utensils, preferring
to eat with their hands.
The dish most commonly associated with Morocco is the
tagine. Traditional tagines are made out of heavy clay and
consist of 2 parts, a base (flat with low sides) and a conical
lid. Tagines enable the chef to slow-cook at low
temperatures, resulting in rich, aromatic and tender
stews.
If you enjoy delicious spicy food and have an adventurous
palette try one of our carefully created exotic Moroccan inspired
recipes. Gregg's has expertly blended the flavours of Morocco
so all you need to do is add our Moroccan Seasoning
and enjoy!
Autumn Salad with Moroccan Roast Pumpkin and Honey Cumin
Dressing
Mini
Moroccan Meatballs with Minted Yoghurt Dip
Moroccan Chicken Apricot
Tagine
Moroccan Chicken
Kebabs
Moroccan Chicken
Pizza
Moroccan Lamb on
Lemon Pepper Couscous
Moroccan Lamb
with Fruit and Nut Couscous
Moroccan Marinade
Moroccan Skewered
Beef
Moroccan
Spiced Chicken with Preserved Lemons and Olives
Spicy Moroccan
Chicken
Let Gregg's help you to introduce the flavour of Morocco to your
family and embark on a feast for your senses and be transported to
a far away land.