Moroccan

The Moroccan food and Moroccan cuisines take great advantage of the natural bounty of a country where morocco cooking and eating is both a practical and social ritual. The cooks involved in Moroccan cooking in the kitchens of the four royal states (Fez, Meknes, Marrakech and Rabat) helped to improve Moroccan cuisine and craft the basis for what we know as morocco cuisine today. Cooking the Moroccan recipes of midday meal is the main meal, except during the holy month of Ramadan, and abundant servings of Morocco food are the norm. The meal usually begins with a series of hot and cold Moroccan dishes of salads which are followed by Moroccan food recipes of tagine, or stew. The heartiest plate, mostly the Morocco recipe of a lamb or chicken dish, is next, followed by a full plate of Moroccan recipe of couscous topped with meats and vegetables. A relaxing cup of sweet mint tea is the grace note to this meal. It is not rare for Moroccans to eat with the use of their first three fingers of hand, and they can easily use bread as a "utensil." Enjoy making these simple and traditional morocco recipes in your kitchen.