摩洛哥烹飪 / Moroccan Cookery / La Cuisine Marocaine (translated from French to English)

(La version française disponible au: http://lotusandcedar.blogspot.com/2009/04/moroccan-cookery-la-cuisine-marocaine.html )

When I was in Morocco, I ate all the time. The Moroccan meals were so fantastic, delicious and irresistible: Traditional harira soup with lentils or chick-peas, couscous with seven vegetables, chicken tagine with pears, meat tagine with onions and tomatoes, seafood pastilla, and many other familiar dishes.

For desserts and pastries, my favourite was bastella. One can serve it in two ways: either with milk (traditional way of preparation), or with a very light pastry cream.

Regarding the menu price at a restaurant, a complete meal (table d'hôte) usually costs less than dishes ordered separately (à la carte). But, think twice if you are on a diet!!

People who would like to learn how to cook Moroccan food may take cooking classes offered locally. For me, I was member of a program organized by Ms. Diane Seed who is a chef living in Rome, Italy. During the one week program, I was able to learn many techniques and methods of Moroccan cooking.

Well, enjoy your meal!!!

For more information, please visit Diane Seed's“Adventures Gourmet” websites at:
* Outside Italy: Marrakech, North India, South India, Greek Island Idyll Sifnos;
* Within Italy: Rome, Puglia, Amalfi Coast, Sicily.

References:
* Diane Seed Cooking School and Gourmet Tours http://www.italiangourmet.com/cookingschool.php
* "Morocco" http://en.wikipedia.org/wiki/Morocco
* "Moroccan Cuisine" http://en.wikipedia.org/wiki/Cuisine_of_Morocco