The diferences between Spain and Morocco in food

 by Rubén Abellán and Amine Abid

First, we’re going to talk about Moroccan food. Moroccan cuisine is extremely refined, thanks to Morocco’s interactions and exchanges with other cultures and nations over the centuries. The people from this country have a lot of  tea with cakes and olives. In Morocco there are different types of food, for example:

– Couscous: It is the main dish in Morocco, made with a great variety of meat and vegetables like courgette, pumpkin etc.

– Tajine: It is a an historically Berber dish from North Africa that is named like that for the special earthenware pot in which it is cooked. Tajine often combines lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons.

– Cornes de gazelles: The name is in French and it means “horns of gazelle”. They are little cakes and are made of orange blossom juice and their form is like a little croissant.

-Green tea with mint: In Morocco tea is considered an art form and drinking it with friends and family is often a daily tradition.

Perhaps in a new post we’ll talk about Spanish cuisine. It consists of a variety of dishes, which stem from differences in geography, culture and climate. But you’ll have to wait for the new school year to begin ;).

Sources:

http://en.wikipedia.org/wiki/Moroccan_cuisine

http://en.wikipedia.org/wiki/Spanish_cuisine

http://en.wikipedia.org/wiki/Tajine

http://en.wikipedia.org/wiki/Moroccan_tea_cultre