Among the North African cuisines, Moroccan culinary art is most marked by the aristocratic tradition. During, the centuries has built a kitchen full of flavor and nobility, we enjoyed taking his time. The roots of this art plunge in the history of medieval Spain, in Andalusia this Muslim who had an art of living extremely refined, enriched with Islamic and Jewish contribution. 

Today the name of al-Andalus evokes in all irreparable nostalgia. Morocco has taken the recipes of ancient Andalusia to make with love and devotion complex dishes, aromatic, heady. The kitchen of the house is prepared by women - laminated pastillas, tagines painstakingly prepared, light pastries and sucrées-, while outside reign the bazaars and fairs, which develops and eaten in the street.

In sealed ovens clay slowly roast lamb early morning, and on the stalls, during Ramadan, harira soup is served as of fallen the night. The kebabs can be bought and nibbled everywhere. It is in the historic old towns - Fez, Marrakech, Meknes that continues the great tradition of Moroccan cuisine. You can, you also prepare these mesmerizing dishes that seduce all those who taste them. Your guests will remember your Moroccan dinners. 

Most ingredients in Moroccan foods promote healthy Moroccan food tends to rely on freshly prepared whole foods, herbs and spices for flavor instead of frying.   The bread tends to be cooked from whole grains, and many dishes include both vegetables and dry fruits to achieve this balance between sweet and savory that is characteristic of Moroccan cuisine. 

Here are some ingredients and healthier dishes found in Moroccan cuisine Let see tempted by a typical Moroccan recipe, we present weekly Southern recipes in northern Morocco, from Tangiers to Marrakech, all the old recipes of Fez.