Ms. Mennen

Capital: Rabat

Largest City: Casablanca

Surrounding Countries: Algeria

Mauritania

Western Sahara (claimed by Morocco)

Size: 274,460 square miles

slightly larger than California

Adopted: November 17, 1915

Red Historic significance in Morocco - proclaiming the descent of

the royal Alaouite family from the Islamic prophet Muhammad.

Represents hardiness, bravery and strength

Green Represents love, joy, and hope

Represents the color of Islam

Five-pointed star represents the seal of Solomon (legendary item from medieval times).

Population: 35 million National Language:

Arabic

Berber

Other: Moroccan Arabic, Hassaniya Arabic, French

Currency: Moroccan Dirham Ethic/Racial: 99% Arabic-Berber Religious: 98.7% Sunni Islam

Mediterranean Sea – fish and seafood Atlantic Ocean – fish and seafood Fishing along the coast offers rich catches of

sardines, bonito (similar to mackerel) and tuna.

Vast Plains – fertile agricultural land Sahara Desert – very dry and extreme

temperatures Large Mountains

17% of land is capable of growing crops

The coastal region to the north enjoys a Mediterranean-style climate, with hot dry summers and mild wet winters. However, rainfall decreases progressively down the coast.

The warm climate and rains allow for production of winter wheat and barley, with vegetables, fruits, grapes, olives and pulses (dried seeds) grown during the summer.

The highland areas of the Rif and Atlas mountains: Climate varies with altitude in the mountainous areas of Morocco, which make up 80% of the land. The more elevated mountain regions have higher rainfall and colder temperatures, with winter snow.

Grazing land for sheep, goats and some cattle in the valleys.

Fruits trees and olives, figs and almonds can be cultivated here.

Desert to the south east: In the southern part of Morocco, the semi-arid conditions beyond the Atlas Mountains soon become desert. This region has virtually no rain, very hot summer daytime temperatures and very cold winter nights.

Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil.

Increasing irrigation is opening up the production of other export crops such as tea, sugarcane, cotton, tobacco, sunflowers and soybeans.

Livestock-rearing (goats, sheep and cattle) is widespread across the country, providing a plentiful supply of meat and dairy products.

With its fertile land, Morocco has the potential to be largely self-sufficient, producing enough to support it’s people, as well as for export. However, droughts present a continual threat, causing hardships in agriculture.

Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.

Common crops: Oranges

Melons

Tomatoes

Sweet and hot peppers

Potatoes

Couscous Five more native products

that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds.

Moroccan cuisine has been influenced by a fascinating blend of Arab, Berber, Middle Eastern, Moorish, Iberian, Mediterranean, African and Jewish influences which is uniquely Moroccan.

Spices hold pride of place in any Moroccan kitchen and are used skillfully to create a variety of distinctive flavors. Common spices include cumin, cinnamon, turmeric, ginger, paprika, aniseed, pepper, coriander, sesame seeds, saffron and mint.

http://www.travel-exploration.com/subpage.cfm/Spices

•Sesame •Cinnamon •Turmeric •Ginger •Cumin •Paprika •Lightly dip your bread into the spice infused olive oil

Moroccan individuals are usually considered very hospitable, similar to other desert communities. This is because they find travel to be difficult in the area and help those who are traveling so others will help them, when needed.

Celebrations and Food: May

▪ El Kelia des Mgouna - Festival to celebrate the new crops

July ▪ Sefrou - Festival of the cherry harvest ▪ Al Hoceima - Festival of the sea harvest

August ▪ Immouzer du Kandar – Festival for harvesting apples and pears.

October ▪ The Date Festival

November ▪ Ramadan - Month of fasting ▪ Eid al Fitr – End of Ramadan ▪ Erfoud – A harvest festival

December ▪ Rafsae - Olive harvest festival

Traditionally the main meal is enjoyed at midday.

A meal will often start with salads that are followed by a traditional Moroccan tagine (traditional stew prepared in a unique clay pot).

Mint tea will be served either with the meal or at the end.

Washing is very important – clean your hands before every meal

Eating with your hands is a time-honored tradition. Rule number one: eat with your right hand only, using the thumb and first two fingers. Using more is a sign of gluttony.

Do not refuse food or gifts when offered - it’s very bad-mannered to turn down a charitable moment.

Bread is offered at every meal and it is common for Moroccans to eat with the fingers of one hand .

The left hand may only be used for picking up bread or passing dishes on to other people.

Never help yourself to bread, wait until it is given to you.

Use the bread to mop up sauces and clean you plate.

Makouda Moroccan street food is legendary!

Makouda are little deep-fried potato balls, deliciously dipped into spicy harissa sauce.

Ingredients: potatoes, onion, butter, garlic, cumin, salt, pepper, turmeric, cilantro, eggs, oil.

Bread Bread is a staple at every meal in

Moroccan culture. It can be eaten as a snack, as an appetizer before a meal, or to accompany a meal.

Ingredients: warm water, yeast, honey, salt, flour, wholemeal flour, olive oil, sesame seeds

Mint Tea Known as ‘Moroccan whisky’, mint tea is the

drink of choice. It is usually heavily sweetened with sugar chipped off a sugarcane.

Ingredients: gunpowder green tea, boiling water, sugarcane, fresh mint

Fried Eggs with Khlii Moroccans can offer you their traditional

preserved meat called Khlii (or Khlea). It is made from seasoned lamb or beef dried in the sun for few days and then cooked in animal fat, oil and water. Add this tasty topping to some fresh eggs and a side of bread and you’ve got a hearty breakfast to keep you going all day!

Ingredients: eggs, lamb or beef, garlic, salt, coriander, cumin, vinegar, olive oil, water, animal fat

Bisteeya This is a traditional favorite in Morocco. Try this

delicious triple-layered savory chicken pie if you want a hearty and filling lunch!

Ingredients: butter, chicken, onion, salt/pepper, cinnamon, ginger, cumin, cayenne, saffron threads, turmeric, chicken stock, eggs, cilantro, parsley, almonds, phyllo dough

Harira During the holy month of Ramadan, the fast is

broken at sunset each day with a steaming bowl of harira soup. Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander.

Ingredients: lamb, tumeric, pepper, cinnamon, ginger, cayenne, butter, celery, onion, red onion, cilantro, tomatos, water, green lentils, garbonzo beans, vermicelli pasta, eggs, lemon

Mechoui Enjoy this slow-roasted lamb – a stable in

the Moroccan culture! Ingredients: lamb leg, butter, garlic, salt, pepper,

cumin, saffron threads, tumeric, oilive oil Moroccan Chicken, Apricot and Almond

Tagine Not to be missed is a Morocco tagine, a

savory dish of chicken, fish, beef or lamb and vegetables which is slow-cooked to perfection in a unique pottery container.

Ingredients: olive oil, onion, garlic, ginger, chicken, turmeric, cumin, coriander, cinnamon, waterm vegetable stock, garbanzo beans, harissa, honey, apricots, raisons, almonds, lemon, butternut quash

Kaab el Ghzal (Gazelles Horns) Almond paste scented with orange flower

water and cinnamon is enclosed in a delicate pastry, molded into a crescent, and then baked until barely golden. A dip in orange flower water followed by a dusting of powdered sugar.

Ingredients: almonds, sugar, orange flower water, butter, cinnamon, mastic, pastry dough, egg

Halwa shebekai Try out this Moroccan sesame cookie! This

sweet treat is shaped into a flower, fried and then coated with honey. Also known as mkharka, it's usually served during Ramadan and for special occasions.

Ingredients: flour, baking powder, salt, sesame seeds, ground anise, ground cinnamon, saffron, turmeric, gum arabic grains, sugar, eggs, butter, olive oil, vinegar, orange flower water, yeast, honey.

Mint Tea INGREDIENTS 1/2 tablespoon loose Chinese gunpowder green tea 2 ½ cups boiling water 2 to 3 tablespoons sugar, or to taste 1 large bunch fresh mint (1/2 ounce)

PREPARATION Put tea in teapot and pour in ½ cup boiling water, then

swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.

Add remaining 2 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

Harira INGREDIENTS ½ pound lamb meat, cubed ½ teaspoon ground turmeric ¾ teaspoon ground black

pepper ½ teaspoon ground

cinnamon 1/8 teaspoon ginger 1/8 teaspoon ground

cayenne pepper 1 tablespoon butter ¼ cup celery, chopped

½ onion, chopped ½ red onion, chopped ¼ cup fresh cilantro, chopped 14 ounce can tomatoes 3 ½ cups water ¼ cup green lentils ½ cup garbanzo beans,

drained 2 ounces vermicelli pasta 1 egg, beaten ½ lemon, juiced

Harira PREPARATION Place the lamb, turmeric, black pepper, cinnamon, ginger,

cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes.

Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes, stirring frequently.

Pour tomato juice, 3 ½ cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

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e_horns.htm http://cookingtheglobe.com/moroccan-breakfast/ http://www.bbcgoodfood.com/howto/guide/top-10-foods-try-morocco http://moroccanfood.about.com/od/dessertsandcookies/r/Chebakia.htm http://moroccanfood.about.com/od/saladsandsidedishes/r/potato_cakes.htm http://www.taste.com.au/recipes/670/moroccan+bread http://honestlyyum.com/10328/moroccan-mint-tea/ http://multinationalcook.blogspot.com/2014/10/how-to-make-moroccan-khlii-

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