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 The World | Africa and the Middle East | Morocco

MOROCCO





Map of Morocco
As salamu alaikum

LOCATION:
Northern Africa, bordering the North Atlantic Ocean and the Mediterranean Sea, between Algeria and Western Sahara

CAPITAL CITY:
Rabat

POPULATION:
34,859,364 (July 2009 est.)

LANGUAGES:
Arabic (official), Berber dialects, French often the language of business, government, and diplomacy

WEBSITE:
www.visitmorocco.com/index.php/eng

Recipes From Morocco



Moroccan cuisine shares culinary traditions with Tunisia, Libya, and Algeria, but it is also distinctly different. All these North African countries enjoy couscous, a classic dish of specially prepared wheat served with vegetable and meat stews and a well-seasoned sauce; however, Moroccan dishes use spices more subtly. The most-used spices in Morocco are saffron, nutmeg, cinnamon, cloves, and paprika. Moroccan gastronomy mixes sweet and savory in dishes that combine meat with fruit. Morocco also produces a very rich, nutty oil from the pits of a fruit of the argan tree, which is unique to the arid region of southern Morocco.
Carrot and Orange Salad*

Carrot and Orange Salad*

This simple salad is refreshing, and the orange blossom water adds an unusual touch.
Find this recipie on Page 115 of Kitchens of the World
Spicy Couscous with Aromatic Shellfish Broth*

Spicy Couscous with Aromatic Shellfish Broth*

In Morocco, couscous is traditionally made in the home, often by many women making large quantities together. Couscous is made from wheat flour rubbed with dribbles of water to form tiny grains. This dish combines light and fluffy spiced couscous with a delicious shellfish broth that is ladled over the grain.
Find this recipie on Page 116 of Kitchens of the World