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Moroccan Food Street by Feel Social

Moroccan Food Street by Feel Social
  • #: 199001
  • Price: $0.99 In Apple Store
  • Category: Lifestyle
  • Updated: 2011-02-02
  • Current Version: 1.0
  • 1.0
  • Size: 2.20 MB
  • Language: English
  • Seller: Feel Social
  • Requirements: Compatible with iPhone, iPod touch, and iPad. Requires iOS 3.1.3 or later
  • © Feel Social Inc.
  •  Add to Favorite apps

 

Description

"* Welcome to Food Street *

Welcome to Food Street, where you’ll discover a new world of great food from your own home! Take your cooking to a higher level with hundreds of delectable dishes at your fingertips. Browse recipes by name or category – Main Dishes, Soups, Desserts, and more. Spice up your cooking experience with new tips. Even take notes and pictures to remember your success and record how you did it.

* Moroccan Food*

Morocco's location in northern Africa near Spain and the region's Arab and Jewish influences create a unique food heritage. Spices, nuts, fruits, grilled meats and savory stews are hallmarks of Moroccan cuisine.

Couscous is a key ingredient in Moroccan cooking. It is made from tiny granules of semolina wheat. Couscous is often served with nuts or dried fruit and is commonly topped with stewed meats and vegetables.

Fruits, such as apricots, dates, lemons, oranges and pomegranates, are common in Moroccan cuisine. Harissa, a mixture of smoked or dried chilies, crushed garlic, olive oil and spices, adds heat to classic North African dishes. Nuts such as almonds, walnuts, pine nuts and pistachios appear in dishes both sweet and savory.

Spices are used extensively in Moroccan food. Cinnamon, saffron, cumin, coriander, ginger and paprika are common in Moroccan cuisine. Moroccan cuisine is known by its sweetness. Characteristic flavoring ingredients in cooked dishes include preserved lemon, cold-pressed, unrefined olive oil and dried fruits. The midday meal is the main meal, with the exception of the holy month of Ramadan.

The typical meal begins with a series of hot and cold salads, followed by a tagine, which is a slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tagines are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal.

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. Salads include both those made from raw ingredients as well as many that are made from cooked. Not sweets but seasonal fruits are typically served at the end of meals.

A common dessert is kaab-el- ghzal, which is a pastry stuffed with almond paste and topped with sugar. Another dessert is Halwa shebakia . It is honey cake, which is deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Zucre Coco is coconut fudge cake.

A cup of sweet mint tea is commonly used to end the meal. Making good mint tea in Morocco is considered an art. The technique of pouring the tea is as crucial as the quality of the tea.

Moroccans almost always eat with their hands and use bread as a utensil. Beef is the most commonly eaten red meat in Morocco. Mahlabas (dairy product shops) generally offer all types of dairy products, juices, and breakfasts as well as bocadillos usually 6 to 8-inch long portion of baguette, sliced in half and filled with chorizo sausage or another kind of cold cut of sausage.

* Application Features *

• Step by step methods.

• Ingredient list (great for when you go grocery shopping).

• Tips & Tricks.

• Take Notes (allowing you to take notes for later reference).

• Photos (take pictures of your attempts and associate them with particular dishes to view later).

• Share on Facebook, Twitter or via E-mail."

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The information may be outdated (2011-04-25 03:15:29). For actual information go to iTunes

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