Category:Preparation Methods for Moroccan Cooking

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A great importance is given to the way in which dinner is served in Morocco. There are meals that need a long time to be prepared; this is the case of Bstilla, a crisp pastry rolled as thin as tissue paper, which is filled with chicken. This meal is followed by the typical brochette or kebab flavored with bits of beef or lamb fat, which is then followed by Tajine, chicken or meat in a spicy stew. In Morocco, every household makes its own bread which consists of semolina flour. When the bread has been shaped, every family puts its own stamp or mark on it before they send it to a common bakery oven. Tajine is followed by Batinjaan, an eggplant or chopped tomato salad. At the end Moroccans have slices of peeled melon, pastries made with honey and almond, and then a small portion of mint tea. Nevertheless, the most delightful dinner to prepare and serve is Couscous.