Morocco and the European Union

Morocco and the European Union


Diplomatic relations between Morocco and the European Union date back to 1960, when a commercial agreement was concluded. However, the beginning of Moroccan King Mohammed VI's reign marked a major shift toward more cooperation, comprehension and partnership. In 1976 a first co-operation agreement was signed. In At the 1995 Barcelona conference the Euro-Mediterranean Partnership was inaugurated, establishing a policy with ambitious and long-term objectives in the fields of the political and security partnership,the economic and financial partnership and cooperation in social, cultural and human affairs. To develop these conditions bilaterally, the Union and Morocco have set up the EU-Morocco Association Agreement. This document, dated 1 March 2000, is the legal basis for relations between Morocco and the EU. The European Union has granted Morocco advanced status in 2008 on deepening ties and cooperation in Rabat.The first EU-Morocco summit took place on March 7, 2010Morocco tops the list of partners that benefited from the European Union's financial support as part of neighbourhood assistance, receiving about 205 million euro in 2009.

Cities in Morocco


1      Casablanca                 2,936,874   Casablaance    Grand Casablanca
2 Fes                            944,376    Fes           Fès-Boulemane
3 Salé                            814,871    Salé          Rabat-Sale-Zemmour-Zaer
4 Marrakech            794,620    Marrakech     Marrakech-Tensift-El Haouz
5 Tangier                    664,295    Tanger Assila  Tangier-Tetouan
6 Rabat                    620,996    Rabat           Rabat-Sale-Zemmour-Zaer
7 Meknes                    535,066    Meknes             Meknes-Tafilalet
8 Oujda                    398,131    Oujda Angad Oriental
9 Kenitra                    352,058    Kenitra                  Gharb-Chrarda-Beni Hssen
10 Agadir                    344,422    Agadir Ida ou tanane        Souss-Massa-Draa
11 Tetuan                    318,698    Tetuan            Tangier-Tetouan
12 Safi                            282,227    Safi             Doukkala-Abda
13 Temara                    225,084    Skhirat temara Rabat-Sale-Zemmour-Zaer
14 Inzegan                    198,879    Inzegan Ait melloul   Souss-Massa-Draa
15 Mohammedia              187,708            Mohammedia Grand Casablanca
16 Laayoune                    179,542    Layoune                 Laayoune-Boujdour-Sakia El Hamra
17 Khouribga            165,976    Khouribga Chaouia-Ouardigha
18 Beni Mellal            162,341    Beni Mellal Tadla-Azilal

Music of Morocco

Music of Morocco 




The music of Morocco ranges and differs according to the various areas of the country.

Traditional music styles


Berber folk music
Main article: Berber music
There are three varieties of Berber folk music: village and ritual music, and the music performed by professional musicians.

Chaabi "popular" folk music


Main article: Chaabi
Chaabi الشعبي (popular in English) is a music consisting of numerous varieties which descend from the multifarious forms of Moroccan folk music. Chaabi was originally performed in markets, but is now found at any celebration or meeting.

Gnawa, mystical


Main article: Gnawa and/or Gnawa music
Gnawa is a form of music that is mystical. It was gradually brought to Morocco by Sub-Saharan Africans and later became part of the Moroccan tradition.

Classical Malhun


Main article: Malhun

Classical Sufi music


Sufi brotherhoods (tarikas) are common in Morocco, and music is an integral part of their spiritual tradition. This music is an attempt at reaching a trance state which inspires mystical ecstasy.

Rock and pop


Rai, rock music
Main article: Raï
Rai is more closely associated with Algeria in the international music scene, but Morocco has produced its own stars like Cheb Mimoun and Hanino.

Music education

There are a dozen major music conservatories in Morocco, supported by the Ministry of Culture. Some of the larger of these institutions use French names in international correspondence.

  • Conservatoire National de Musique, de Danse, et d'Art Dramatique, Rabat - The National Institute for Music and Dance, Rabat (المعهد الوطني للموسيقى و الرقص بالرباط) is the most prestigious of the conservatories, established in 1944, and today has around 2000 students enrolled.
  • The Domestic Music Institute in Rabat (المعهد الموسيقي دار مولاي رشيد بالرباط), established 1928, at Dar Moulay Rachid Sidi Fateh, with 100 students.
  • Conservatory of Salé (المعهد الموسيقي بسلا), Salé established 1995, with around 1000 students.
  • Conservatory of Kenitra (المعهد الموسيقي بالقنيطرة), Kenitra established 1968, with 300 students.
  • Music Institute (المعهد الموسيقي بفاس), Fez established 1960, 400 students.
  • Conservatory House Adeel (المعهد الموسيقي دار عديل فاس) Fez, 2001, 100 students.
  • Conservatory of Casablanca (المعهد الموسيقي بالدار البيضاء), Casablanca, 1973, 200 students.
  • Conservatory of Tetuan (المعهد الموسيقي بتطوان), Tetouan, 1945, 500 students enrolled.
  • Conservatory of Tangier (المعهد الموسيقي بطنجة), Tangier, established 1962, 10 Rue Mahatma Gandhi, 450 students, specialising in Andalusi music and with the Orchestra of Tangier. Alumni include the singer Mohammed El-Arabi Serghini.
  • Conservatory of Baeraúh (المعهد الموسيقي بالعرائش) Tangier, 1972, 300 students.
  • Conservatory of Bashfshaon (المعهد الموسيقي بشفشاون) Tetuan, 1976, 200 students.
  • Conservatory of the Grand Palace (المعهد الموسيقي بالقصر الكبير) founded 1972, 300 students.
  • Conservatory of Marrakech (المعهد الموسيقي بمراكش), Marrakech. 1948, 500 students.
  • Conservatory of Meknes (المعهد الموسيقي بمكناس), Meknes, 1966, 350 students.
  • Conservatory of Agadir (المعهد الموسيقي بأكادير), Agadir, 1972, about 650 students.
  • Conservatory of Btazh (المعهد الموسيقي بتازة), Fez, 1972, 250 students
  • Conservatory of Oujda (المعهد الموسيقي بوجدة), Oujda, 1992 100 students
  • Conservatory of Safi (المعهد الموسيقي بأسفي), Qishla 4, Shawki Street Safi, 1968, 200 students
  • Conservatory of Jerada (المعهد الموسيقي بجرادة), Jerada 2002, 80 students
  • Conservatory of Temara (المعهد الموسيقي بتمارة) Temara, 500 students
  • Conservatory of Sidi Qasim (المعهد الموسيقي بسيدي قاسم) Sidi Qasim, 2004, 150
  • Conservatory of Essaouira (المعهد الموسيقي بالصويرة) Essaouira, 100 students
  • Conservatory Beni Mellal (المعهد الموسيقي ببني ملال) Beni Mellal, 1989, 250 students
  • Conservatory Ptiznat (المعهد الموسيقي بتيزنيت) Agadir. 100 students
  • Conservatory of Khemisset (المعهد الموسيقي بالخميسات) Khemisset, 1985, 350 students
  • Conservatory Bdmanat (المعهد الموسيقي بدمنات) Rabat 1999, 70 students
  • Conservatory Father J'Ad (المعهد الموسيقي بأبي الجعد) Location?, 2010



References

Muddyman, Dave. "A Basic Expression of Life". 2000. In Broughton, Simon and Ellingham, Mark with McConnachie, James and Duane, Orla (Ed.), World Music, Vol. 1: Africa, Europe and the Middle East, pp 567–578. Rough Guides Ltd, Penguin Books. ISBN 1-85828-636-0

Bibliography

Chants et Danses Berbères (Moyen Atlas - Foire au Mouton de Timhadit) par Alexis Chottin 16 juin 1935 in Revue de musicologie, T. 17e, No. 58e (1936), pp. 65–69
Olsen, Myriam ; Lortat-Jacob, Bernard, pref. Musiques de l’Atlas, Arles : Actes Sud : Cité de la musique, 1997 .
Guettat, Mahmoud, La musique classique du Maghreb, Paris : Sindbad, 1980 . (La bibliothèque arabe).
Aydoun, Ahmed, Musiques du Maroc, Casablanca : Editions EDDIF, 1994.
Mohamed Belghazi (dir.), Instruments des musiques populaires et de confréries du Maroc. Fragments de musées, Aix-en-Provence : Edisud, La croisée des chemins, 1998.
Catherine Homo-Lechner et Christian Rault, Instruments de musique du Maroc et d'al-Andalus, Fondation Royaumont / CERIMM, 1999.

Culture of Morocco

Culture of Morocco


Morocco is a country with a multiethnic society and a rich culture, civilization, and etiquette. Throughout Moroccan history, Morocco has hosted many peoples, in addition to the indigenous Berbers, coming from the East (Phoenicians, Jews, and Arabs), South (Sub-Saharan African), and North (Romans and Vandals). All of these have had an impact on the social structure of Morocco. It has also hosted many forms of belief, from Paganism, Judaism, Christianity to Islam.
Each region possesses its own uniqueness, contributing to the national culture. Morocco has set among its top priorities, the protection of its diversity, and the preservation of its cultural heritage.

In the political world, Morocco is referred to as an African state. The majority of Morocco's population is Arab by identity. At least a third of the population speaks the Amazigh language. During the Islamic expansion, some Arabs came to Morocco and settled in the flat regions, such as Tadla and Doukkala. For example, there are groups called Charkawa and Arbawa who settled in Morocco from Arabia. The Charkawa claimed to be descended from Umar ibn Al-Khattab, the second caliph of Islam.

Facts and figures

The following figures are taken from the CIA Factbook.
Population: 33,757,176 (July 2007 est.)
Ethnic groups: Maghrebians (Arab-Berbers) by heritage, and Arab or Berber by identity.
Languages:
Classical Arabic (official, though not used in daily speech)
Amazigh (A standardized version of all Moroccan Berber languages, official since July 2011)
Moroccan Arabic (not used in writing, locally known as Darija)
Vernacular Berber: Tarifit, Tachelhit, and Central Atlas Tamazight (spoken and written but not fully standardized).
Hassaniya Arabic: Primarily in the south
French: used along Arabic in business, government, military, and diplomacy.
Literacy: (definition: age 15 and over can read and write) total population: 52.3% (male: 64.7% / female: 40.6%) (2004 census)
Legal system: based partly on Islamic law, French and Spanish civil law systems; judicial review of legislative acts in Constitutional Chamber of The Moroccan Higher Council (the equivalent of the US Supreme Court).

Literature




The history of Moroccan literature started in the early Middle Ages. In the era of the Berber dynasties, coinciding with the flowering of Al-Andalus, there were several important Moroccan writers, especially in the fields of religion and historiography, as well as poets employed in the courts of, for instance, the Marinid sultans. The same goes for the period of the Saadian and Alaouite kings. The influence of France and the English-speaking world (Paul Bowles) on Morocco started in the 1930s.



Ethnic groups and languages

Morocco is considered by some as an Arab-Berber country. Others insist on the Berber-African identity of Morocco.
ahidouss
different people in morocco
Classical Arabic is an official language of Morocco, rather than a mother tongue, and is used in a limited and formal socio-economic and cultural range of activities (like newspapers and official documents), in competition with French, and until recently, Berber. The most common spoken languages of Morocco are Berber and Moroccan Arabic.
Linguistically, Berber belongs to the Afro-Asiatic group, and has many variants. The three main varieties used in Morocco are Shilha, Central Atlas Tamazight, and Riff (also called Tamazight by its speakers). Collectively, they are known as Shelha in Moroccan Arabic, and as Barbaria in the Classical Arabic used in the Middle East. The terms Barbar and Shelha are considered offensive by most Berber activists, who prefer the term Amazigh.
sehraoua
berbers
Shilha (also known locally as Soussia) is spoken in southwest Morocco, in an area between Sidi Ifni in the south, Agadir in the north, and Marrakesh and the Draa/Sous valleys in the east. Central Atlas Tamazight is spoken in the Middle Atlas, between Taza, Khemisset, Azilal, and Errachidia. Riff is spoken in the Rif area of northern Morocco in towns like Nador, Al Hoceima, Ajdir, Tetouan, Taourirt, and Taza.

Most Berbers embraced Islam quickly, though their non-Arab ethnic and linguistic distinction has resisted the Arab-Islamic influence. Hundreds of Amazigh (Berber) associations have been created to defend their culture and identity in the last few decades in Morocco and Algeria. Newsstands and bookstores in all the major cities are filled with new Berber publications that provide articles and essays about the Amazigh culture and art. In 1994, the state-owned TV station RTM (now TVM) started broadcasting a daily, 10 minute long news bulletin in the 3 Berber dialects. Berber activists are repeatedly demanding a 50% share of broadcasting time in standardized Berber (Tamazight) on all state-owned TV channels. There is also a national Tamazight channel in Morocco, called Tamazight TV. It opened in 2010, and broadcasts for over 6 hours a day, with an extended broadcast on weekends.

Traditional clothing



The traditional dress for men and women is called djellaba; a long, loose, hooded garment with full sleeves. For special occasions, men also wear a red cap called a bernousse, more commonly referred to as a Fez. Women wear kaftans decorated with ornaments. Nearly all men, and most women, wear balgha (بلغه) —- soft leather slippers with no heel, often dyed yellow. Women also wear high-heeled sandals, often with silver or gold tinsel.
The distinction between a djellaba and a kaftan is that the djellaba has a hood, while a kaftan does not. Most women’s djellabas are brightly colored and have ornate patterns, stitching, or beading, while men's djellabas are usually plainer and colored neutrally. Women are strongly attached to their "Moroccan wardrobe," despite the financial costs involved; the production of such garments is relatively expensive, as most of the work is done by hand, yet most women purchase a minimum of one new kaftan or takchita every year, normally for a special social event, such as a religious festival or a wedding. These days, it is an unwritten rule that traditional Moroccan dress is worn at such events.

Cinema


Main article: Cinema of Morocco
1944: Establishment of the "Moroccan Cinematographic Center" (CCM/the governing body). Studios were open in Rabat.
1958: Mohammed Ousfour creates the first Moroccan movie "Le fils maudit"
1982: The first national festival of cinema – Rabat.
1968: The first Mediterranean Film Festival was held in Tangier. The Mediterranean Film Festival in its new version is held in Tetouan.
2001: The first International Film Festival of Marrakech was held in Marrakech.

Movies in Morocco

Many foreign directors have been inspired by Morocco or filmed there. In 1952 Orson Welles chose Essaouira as the setting for several scenes in his adaptation of Shakespeare's "Othello", which had won the Grand Prix du Festival International du Film at that year's Cannes Film Festival. In 1955, Alfred Hitchcock directed The Man Who Knew Too Much and in 1962, David Lean shot the Tafas Massacre scene of Lawrence of Arabia in the city of "Ouarzazate", which houses Atlas Studios. Aït Benhaddou has been the setting of many films. The film Hideous Kinky was filmed in Marrakech.

Domestic architecture



Dar, the name given to one of the most common types of domestic structures in Morocco, is a home found in a medina, or walled urban area of a city. Most Moroccan homes traditionally adhere to the Dar al-Islam, a series of tenets on Islamic domestic life. Dar exteriors are typically devoid of ornamentation and windows, except occasional small openings in secondary quarters, such as stairways and service areas. These piercings provide light and ventilation. Dars are typically composed of thick, high walls that protect inhabitants from thievery, animals, and other such hazards; however, they have a much more symbolic value from an Arabic perspective. In this culture the exterior represents a place of work, while the interior represents a place of refuge. Thus, Moroccan interiors are often very lavish in decoration and craft.

Consistent with most Islamic architecture, dars are based around small open-air patios, surrounded by very tall thick walls, to block direct light and minimize heat. Intermediary triple-arched porticos lead to usually two to four symmetrically located rooms. These rooms have to be long and narrow, creating very vertical spaces, because the regional resources and construction technology typically only allow for joists that are usually less than thirteen feet.

Upon entering a dar, guests move through a zigzagging passageway that hides the central courtyard. The passageway opens to a staircase leading to an upstairs reception area called a dormiria, which often is the most lavish room in the home adorned with decorative tilework, painted furniture, and piles of embroidered pillows and rugs. More affluent families also have greenhouses and a second dormiria, accessible from a street-level staircase. Service quarters and stairways were always at the corners of the structures.
Tanjier is one of the heart places of Morocco as now its destroyed by the builders with big empire buildings.

Cuisine

Moroccan cuisine is home to Berber, Moorish, and Arab influences. It is known for dishes like couscous, pastilla, and others. Spices such as cinnamon are used in Moroccan cooking.
Sweets like halwa are popular, as well as other sweets. Cuisines from neighbouring countries also influence the country's culinary traditions.
(see the cuisine page )


Music




(see Music of Morocco page)







See also

Sport in Morocco page

Moroccan cuisine - kitchen

      Moroccan cuisine / kitchen

Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
Morocco Tajine

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

Spices and other flavorings

moroccan couscous
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)

Moroccan tanjia

Structure of meals:

The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions.


Main dishes

Moroccan Tanjia
The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, but as North African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.

Salads

Salads include both raw and cooked ingredients, served either hot or cold.[2] Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices).

Desserts


Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.


Beverages

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.

Snacks and fast food 

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for a sandwich, widely used in Morocco). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, fish (usually tuna), or omelette.
Dairy product shops (Mahlaba in Moroccan Arabic) are open throughout cities in Morocco. Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants.
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.

Moroccan food abroad

Couscous is one of the most popular Berber North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature lamb tajines, bastilla, and couscous.
Paula Wolfert, prolific American author of 9 cookbooks (2 on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. She even appeared on the Martha Stewart Show to demonstrate cooking in clay. The first Moroccan book was published in 1973 is still in print and was added to the James Beard Hall of Fame in 2008. The second Moroccan book came out last year and just won the James Beard Best International Cookbook of 2011.
Raised between Fez and San Sebastian, Chef Najat Kaanache has served as an unofficial Culinary Ambassador of Morocco, sharing Moroccan flavors and magical cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, Holland and the US.

 Different food

     Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is mainly Berber-Moorish, European, Mediterranean cuisines. The cuisine of Morocco is essentially Berber cuisine (sometimes referred to as the Moorish cuisine). It is also Influenced by Sephardic cuisine and by the Moriscos when they took refuge in Morocco after the Reconquista. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint.

  1. Moroccan Couscous

 (Berber: Seksu) is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco, Tunisia and Libya.Couscous was elected as the third favorite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in East of France.

Etymology

The name is derived from Berber seksu (meaning well rolled, well formed, rounded).Numerous different names and pronunciations for couscous exist around the world. Couscous is /'k?sk?s/ or /'ku?sku?s/ in the United Kingdom and only the latter in the United States. In Berber, it is known as Seksu or Kesksu and in Arabic: ????? pronounced Kuskus. It is also known as: taam (????) in Algeria and Morocco; Kuseksi-in Tunisia, Libya and Kuskusi (?????) in Egypt. Keskesu in Tuareg.

History

One of the first written references is from an anonymous 13th-century North Africa/Andalusian cookbook, Kitab al-tabikh fi al-Maghrib (North Africa) wa'l-Andalus (Arabic) "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. To this day, couscous is known as 'the North Africa national dish'. Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but generally that couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle East, couscous is known, but in Algeria, Morocco, Tunisia and Libya couscous is a staple. Couscous was taken from Syria to Turkey in the 16th century and is eaten in most of the southern provinces.Couscous is a staple of Sicilian cuisine. In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany.One of the earliest references to couscous in France is in Brittany, in a letter dated January 12, 1699. But it made an earlier appearance in Provence, where the traveler Jean Jacques Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet.[9] Historians have different opinions as to when wheat began to replace the use of millet. The conversion seems to have occurred sometime in the 20th century, although many regions continue to use the traditional millet. Couscous seems to have a North African origin. Archaeological evidence dating back to the 10th century, consisting of kitchen utensils needed to prepare this dish, has been found in this part of the world.In some regions couscous is made from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.

Preparation

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.[4] These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or milled to the size and consistency necessary for the couscous.Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called a ???? kiskas in Arabic or a couscoussière in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussière was probably made from organic materials which could not survive extended exposure to the elements.

Instant couscous

The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).

Local variations

In Algeria, Morocco, and Tunisia, couscous is generally served with vegetables (carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton).In Algeria and Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called "seffa". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert will be served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.In Libya, it is mostly served with meat, specifically beef, lamb, or camel, in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey, and locally referred to as "maghrood".In Tunisia, it is made mostly spicy with harissa sauce, it is served with almost everything, including lamb, beef, camel, and poultry. Fish couscous is Tunisian specialty, it can be also made with octopus in hot red spicy sauce. Couscous in Tunisia is served on every occasion; it is also served sweetened as dessert called masfouf, mostly during Ramadan.In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, nuts and topped with cream.Couscous is also very popular in France, where it is now considered a traditional dish, and has also become popular in Spain, Portugal, Italy, and Greece. Indeed, many polls have indicated that it is often a favorite dish. Although introduced in France by the pieds noirs (people of European descent who used to live in Algeria), many couscous restaurants are now owned by people originating from Algeria. In France, Spain, Italy, and Portugal, the word "couscous" (cuscús in Spanish, Portuguese, and Italian) usually refers to couscous together with the stew. Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French, Spanish, Italian, and Portuguese grocery stores and supermarkets. In France, it is generally served with harissa sauce.In North America, Australia, and the United Kingdom, couscous is available most commonly as either plain or pre-flavoured, quick preparation boxes. In the United States, it is widely available, but largely confined to the ethnic or health-food section of larger grocery stores.There are recipes from Brazil and other Latin American countries that use boiled couscous molded into a timbale with other ingredients. In Northeastern Brazil and among the diaspora of its population in other Brazilian regions, cuzcuz (Portuguese pronunciation: [kus'kus] locally, ku?'kuj? in Rio de Janeiro, kujs'kujs in São Paulo), a steamed cake of couscous and corn flour (a mixture called fubá, pronounced Portuguese pronunciation: [fu'ba], said to be of African origin from the slave trade), is a popular meal, served in many forms: With sugar and milk, with varied meats, with cheese and eggs, and so on. In Mexico, there are two dishes called the couscous taco (taco de cuscús) and couscous burrito (burrito de cuscús), which consists of the addition of couscous to a traditional taco or burrito respectively, similar in fashion to a North African pita.

Nutrition

Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf.

Similar products

Attiéké, a variety of couscous that is a staple food in Côte d'Ivoire and is also known to surrounding areas of West Africa, made from grated cassava.Wassa wassa, is another variety of couscous made in northern Togo made from yams.Berkoukesh are pasta bullets made by the same process, but are larger than the grains of couscous.Fregula, a pasta from Sardinia, consists of pellets that are larger than couscous and toasted.Kouskousaki (???s???s??? in Greek or Kuskus in Turkish), a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.In Brazilian cuisine, the "cuscuz marroquino" is a version, usually eaten cold, of the "couscous". Brazilian cuscuz is usually made out of corn meal, rather than semolina wheat. Another festive moulded couscous dish, containing chicken, vegetables, spices, steamed in a mould and decorated with orange slices is called "Cuscuz de Galinha".In Lebanese cuisine, Jordanian cuisine and Palestinian cuisine, a similar but larger product is known as maftoul or moghrabieh."Israeli couscous" (in Hebrew ?????? 'flakes' ), also called "ptitim", is a larger, baked wheat product similar to the Italian orzo.






                                                                                                         


MOROCCO - General Information

MOROCCO - General Information

Morocco (Arabic: al-Maghrib ; Berber: / or / "Amerruk" or "Elmegrib"), officially the Kingdom of Morocco, is a country located in North Africa. It has a population of over 32 million and an area of 446,550 km². Morocco also administers most of the disputed region of the Western Sahara as the Southern Provinces, but Moroccan sovereignty over the territory is not recognized by any member state of the United Nations. Despite being situated in Africa, Morocco remains the only African state not to be a member of the African Union due to its unilateral withdrawal on November 12, 1984 over the issue of Western Sahara's admission as the Sahrawi Arab Democratic Republic (SADR) in 1982.

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