Moroccan Cuisine

Moroccan Cuisine

Moroccan cuisine is influenced by its interactions and exchanges with different cultures and countries over the years. Some of these influences include Indian for there use of spices, Arab influences included the introduction of use of grains including wheat making breads as well other cereal based products. The Turks also had the influence while controlling Morocco introducing olive oil, nuts and a new range of vegetables. These continued to contribute to Moroccan cuisine as they could be produced in there country as the climates of some of the influential countries were similar to that of Morocco. One of the dishes that began in morocco that has now spread across the world is couscous. It is made up of steamed durum wheat which may not of come about if wasn't for the influence of the Arabs. It is widely eaten as a side dish as durum wheat can be grown in Morocco and the surrounding countries due to the small amount of precipitation needed in its growth. Morocco also produces a lot of its own spices now, some of these include cinnamon, cumin, ginger and pepper. For meats a lot of the Moroccan diet consist of lamb and beef. For there agricultural exports fishing is a main one making up over half the agricultural export market (56%).


   Moroccan Spice Market
                   
   http://en.wikipedia.org/Moroccan                http://onceamonthmeals.com/