Moroccan

Introduction/History
Moroccan cuisine is extremely diverse and stems from many different cultures that have had some sort of influence on Morocco in the past. Since Morocco is renowned for its large production of fresh tropical fruits and vegetables. Their dishes are mostly include protein, which is why sheep, cattle, poultry and seafood all exist in large quantities in the country.

Typical Foods

 * Meats:** Beef is the most commonly eaten red meat even though lamb is preferred it's not as common because of it's high cost. Poultry is very popular there.


 * Fish:** Seafood isn't eaten as often as the meat.


 * Vegetables:** Vegetables are served in man different ways. They can be served raw or cooked, hot or cold, in salads or in main courses. Eggplant and Lentil are the two most popular vegetables.


 * Starches:** Couscous is the most popular dish.


 * Breads:** Moroccan Flatbread is the break they eat. They use a lot of dough in their cooking


 * Desserts:** They don't serve any sweets at the end of a meal, they serve fresh fruits (seasonal). The fruits can be eaten raw or cooked and stuffed in some sort of pastry. For example " Halwa shebakia " (honey cake) is made of small pieces of dough deep-fried and dipped into hot honey and sprinkled with sesame seeds on top.


 * Condiments/Spices:** Spices have been introduced to Morocco thousands of years ago. Saffron, mint, olives, oranges and lemons are grown on Moroccan grounds. Popular spices there include: cinnamon, cumin, turmeric, ginger, pepper, paprika, anis seed, sesame seed, coriander, parsley, saffron and mint.


 * Drinks:** Green tea with mint.

Famous Dishes
Couscous Pastilla Harrira Tajine Lentil soup Zaalouk

Foreign Influences
Mixture of: Berber, Moorish, Mediterranean, Arab and African influences.

A Typical Meal
A typical lunch (midday meal) would consist of a "mezzeh" entree which is a selection os hot and cold salads followed by tajine aside of bread which is used as a form of utensil. The main dish would include either lamb, chicken and couscous topped with meat and vegetables. The meal ended with a cup of sweet mint tea.

Recipe
Chicken filled Pastilla recipe: (http://www.grouprecipes.com/11307/moroccan-chicken-pastilla.html)

Ingredients 
 * 4 boneless skinless chicken breasts
 * salt, pepper
 * 1 bunch fresh parsley, sprigs
 * ginger
 * 6 eggs, 1 egg beaten
 * 2 cups almonds, blanched, browned on the stove
 * 12 phyllo pastry
 * 1 cup sugar
 * cinnamon

Directions 
 * 1) In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.
 * 2) In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.
 * 3) In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.
 * 4) Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.