Moroccan Cuisine: Ten of the most popular dishes

There are no two differences about the status of Moroccan cuisine worldwide and does not get balanced about its quality and flavor. Perhaps what distinguishes Moroccan food is the popular dishes, which are familiar to Moroccans in different regions and are fixed and present in every Moroccan house. Moroccan cuisine is considered the first Arab and African, and the second in the world after France. The following is a presentation of ten Moroccan popular dishes:
1- Al-Rafaisa Al-Aamieh

Al-Rafeesh Al-Aamiya prepares the rest of the dry bread mixed with onions, lentils and spices ... Known for this dish is the taste and simplicity of its ingredients, and may be added to the chicken meat or the flesh of the pigeons ...
2 - flesh of the head Mfour

It is eaten on the first day of Eid al-Adha, where the heads of the sacrificial animals are scattered after burning them and removing them from the fur they cover and placed in the couscous cooking utensils, mixed with spices and spices.

3 - couscous

The couscous is a synonym for Morocco when it is foreign. It is the first thing that a tourist wants when he comes to a city in the Kingdom. This meal is usually served on Friday, accompanied by a glass of milk.

4 - Crouching with chickpeas

It is popular in the popular circles, where it is prepared to wash the seeds and sow them in hot water with the addition of a large quantity of chickpeas, which increases the pleasure and is often accompanied by this dish with spices (hot).

5 - Plum dumplings

The Tajin or Tajin is the name of Moroccan pottery vessels. One of the most important Moroccan tajines is tajine plum, which is a piece of meat cooked with onions, spices and spices and decorated with plum plums.

6 - Albisara

Is a popular popular dish in the northern and eastern regions of Morocco and is mainly prepared from beans or pilbana. It is required in this eater to mix olive oil with the addition of some ...

7 - calories

Is a popular Moroccan drink and is one of the pillars of the Moroccan Amazigh cuisine. These eaters were associated with the holy month of Ramadan ... where the majority of Moroccan families are found on breakfast tables ... The children's celebration is also known as the month of " For freedom ".

8 - Tangier Marrakesh

Traditional eaters are called Marrakesh Tangier because they are more known in the city of Marrakech and are used more in the winter ...

9 - Bastille

Bastille or Bastilla is an Amazigh dish usually made of chicken, almonds or fish, and is considered a national eater and a symbol of ancient Amazigh cuisine, much to serve as a main dish, especially in happy occasions. The name Bastille is also called on thin sheets of dough (sheet pastel).

10 - the buried chicken

Spaghetti couscous often means evaporator, as it may be a poetic, rice, or any type of pastry. As for the chicken buried in the chicken, the chicken is cooked separately with spices and candies, and it is covered with a cup of sugar and cinnamon powder.