Friday, September 03rd 2010
Moroccan cuisine has been influenced by native Berbers, Moors, and Arabic
cuisines from the Middle East. Many of the dishes are heavy stews or roasted
meats. Popular ingredients are chicken, lamb, olives, apricots, almonds,
and semolina.
The most popular meat served is lamb. This is usually served in a stew,
roasted on spit, or as kebabs. Moroccan lamb is leaner than most lambs
served throughout Europe and the Americas.
The other popular dish, and widely known around the world, is Couscous;
coarse semolina grains. Boiled, steamed, or soaked in water, couscous
can be mixed with fruits, nuts, meats, vegetables, or by itself.
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