21 Traditional Moroccan Recipes

Today we want to offer you some information about traditional Moroccan Recipes. Morocco is geographically located in the north-west corner of Africa. The country is slightly larger in area than California, USA and it has three different regions. ✅ GET THE COMPLETE RECIPES HERE : https://ourbigescape.com/21-great-traditional-moroccan-recipes/ 🔴 Subscribe to Our Big Escape Channel for more videos just like this: https://www.youtube.com/channel/UCui8qQuvNXnj5ssL5Y9nDuA?sub_confirmation=1 The northern coast of Morocco along the Mediterranean sea is the most fertile land and rises to heights of about 8,000 feet. Moreover, the Atlas mountains start from the Atlantic coast, southwest, and runs to the Mediterranean Sea on the northeastern side. Last, but not least, the semiarid region is in the east and south region, the Western Sahara, and connects Morocco to the vast Sahara Desert. Morocco, since ancient times, faces problems with desertification which is caused by forces of mother nature such as inadequate rainfall or drought. However, in the northwest region of Morocco agriculture thrives, except when there is a severe drought. Therefore, farmers in Morocco can supply citizens with enough food. The History of Traditional Moroccan Recipes The Berbers, Nomads, were the first inhabitants of this country more than 2,000 years ago. They brought stable dishes in the traditional Moroccan food such as couscous and tagine The Berbers used local ingredients including dates, figs, and olives to prepare poultry and lamb stews. However, other ingredients are being used today to prepare these stews Of traditional Moroccan food. After the Berbers inhabited the land, Morocco got the opportunity to experience the tradition of the Arabs. When the Arabs occupied the region during the 7th Century, they brought grains and bread meals to the traditional Moroccan food. Some of the well-known spices that were brought by the Arabs include saffron, caraway, cinnamon, ginger, cumin, and many more. Additionally, the Arabs also came with a new cooking technique different from that of the Moroccans known as the sweet-and-sour cooking. This technique involved a combination of different flavors inherited from the Persian tradition.