chhiwat choumicha:chhiwat bladi 2011
Moroccan cuisine is one of the most sensual in the world they desire our sense of smell, sight and taste - in a way like no other. The meals are not the only ones to enjoy this seductive power - many of the ingredients used have their own magic. Chhiwat choumicha 2011 is one of the most viewed documentaries on www 2m tv about Moroccan recipes The souks are fascinating places, full of fragrances, colors and sounds evocative silver sparkling fresh fish, the brilliant colors of mounds of vegetables, spices, warm colors ... At each corner of street, puffs of enticing aromas including fresh bread, the scent of saffron voluptuous, sweet and heady scent of rose water and mixed odors of fresh mint and grilled meat fire Wood surprise us and we feast. These fragrances are the essence of Moroccan cuisine.
Moroccan cuisine is characterized by a very wide variety of dishes: couscous known as chhiwat choumicha, tagines countless, pastilla, barbecue, best known for, but also many other dishes often known only to Moroccans: the tagine mrouzia the tangia Marrakchi, harira (soup of breaking the fast of Ramadan), the Baddaz the tagoula (boiled barley flour), the seffa and there are also many regional recipes and each place has its variety of mint for tea. Moroccan pastry is also very varied.
chhiwat choumicha recipes has undergone many influences: Arabic cooking, some recipes date back to the era of the Abbasids, the kitchen Berber couscous in particular, Moorish kitchen for stews, tagines and sweet and sour mix. There is also an influence of sub-Saharan African cuisines, Jewish cuisine and cultures from countries in South Asia like India.
Neighboring countries, Algeria and Tunisia, offer comparable characteristics to those of chhiwat choumicha, but each has a personal style easily identifiable. While Moroccan cuisine exudes a rich fragrance, Algerians dishes are less spicy, Tunisians, meanwhile, make generous use of chili and are distinguished by their kitchen raised high. The countries of North Africa have common themes in the culinary field: a slow cooked tagines, lamb, chicken, fish and vegetables grilled over charcoal, rich and sweet pastries.
chhiwat bladi 2011 2m tv
The cuisine of North Africa is full of contrasts arising from the diversity of landscapes and lifestyles between nomadic tribes and city dwellers. It offers both stews cooked over low heat, meat and vegetables grilled over a wood fire as sophisticated tortes. All these dishes come together happily to compose a chart of the most appetizing. Moroccan hospitality is legendary. The custom is that one offers its guests an abundance of food. The tables have a profusion of dishes, stacked one upon the other, intended to sustain the family, friends and anyone that comes to pass as women, children and kitchen helpers. The Moroccans have a ferocious appetite, eat until full satiation, a state called Shaban, a Moroccan who respects himself does not leave the table feeling a sensation like hunger, it seems appropriate to do so in the right Western society.
Ago in Moroccan cuisine something that answers this crucial question: "What is taste?" At first a matter of view (looking at a flat), then smell (we feel) and touching (we your fork, you turn or return the product in the plate). Finally, we taste. It differs from the crispy sweet, bitter sweet, salty liquorice ... Playing on colored products, savory, combining textures, Moroccan cuisine is needed first as an invitation to the senses. No one chance so if the Moroccan hospitality is the kitchen sensual, abundant, generous. Is that side of the North Africa than elsewhere, eating is serious business! Evidenced by this book, practice and teaching, where the food and products have the lion's share, where color photographs of close-ups follow in detail, on a plate of semolina, brigs, a mullet with almond, a skewer shrimp, a lamb tagine with dates, an orange salad with olives, horns of a gazelle ... No fewer than a hundred recipes are available there, soups appetizers, seafood, fish, meat of poultry, vegetables, salads, pastries, teas. Recipes for North African tradition on www.2m.tv but easy to implement: indeed, we find all the necessary products on the market u in supermarkets. What remains still the basics of the kitchen!
halawiyat choumicha maghribia
halawiyat maghribia :Moroccan pastries 2011
Moroccan cuisine is often full of pastries made with almonds and honey, which accompany the service of traditional mint tea. These are often called Arab or Oriental pastries such as:
• Baghrir• Bastela au lait dite ktéfa• Bechkito • Bejmat • Briouats aux amandes • Bouches de dames • Chebakia • Chrik • Cornes de gazelles Kaab el ghzal • Dattes fourrées • Fakkia del moulouk • Feqqas • Ghoribas aux amandes • Griouch • Haloua chebbakia • Haloua dial jeljlane • Haloua rhifa • Jabane • Krachel • M'hencha • Mkharqa • Sellou • Sfenj • Tkaout .Chhiwat choumicha maghribia,the ultimate Moroccan recipes are appreciated everywhere in the .it is one of the world best cuisines.
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