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FELT ACTIVITIES
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The KINGDOM of MOROCCO
Arabic is the national and official language of Morocco; French and Spanish,however, are widely spoken, and English is increasingly used. For several years attempts have been made to revive the Berber culture, and authorities have created an institute of Arab and Berber cultures.
The production of literature has continued to grow and diversify. To the traditional genres--poetry, essays, and historiography--have been added forms inspired by Middle Eastern and Western literary models. French is used in publication of research in the social and natural sciences. Moroccan literature is published in both Arabic and French. Many Moroccan authors and educators also publish in France. Since independence a veritable blossoming has taken place in painting and sculpture, popular music, amateur theatre, and filmmaking. The Ministry of Tourism promotes music and dance. Each year it organizes a folklore festival at Marrakech, a jazz festival at Tangier, a festival of Andalusian music at Saط£ئ’ط¢آ®dia,and an African arts festival at Agadir. An August festival at Asilah, organized by private supporters, transforms the entire town into an immense studio where artists from four continents display their work.
Education:Morocco allocates approximately one-fourth of its budget to education. Much of this is spent on construction of schools to accommodate the rapidly growing population, more than two-fifths of whom are younger than age 15. Education is mandatory for children between the ages of 7 and 13 years. In urban areas most children in this age group attend school. On a national scale, however, the level of participation drops to about three-fourths. Males account for about 60 percent of the school population. Slightly more than half of the children go on to secondary education, including trade and technical schools. Of these, about 1 in 10 go on to higher education. Morocco has 6 universities and 21 specialized institutes and polytechnics dispersed at urban centres throughout the country. Its leading institutions include Muhammad V University in Rabat, the country's largest university, with faculties of arts and letters, science, medicine, law, engineering, education, and Islamic studies and with branches in Casablanca and Fط£ئ’ط¢آ¨s; the University of al-Qarawiyin at Fط£ئ’ط¢آ¨s, founded in the 9th century and a famous centre for Islamic studies; and the Hassan II Agriculture and Veterinary Institute in Rabat, which conducts leading social science research in addition to its agricultural specialties.
Media:Morocco has 12 daily national newspapers and many magazines. The
international London-based Arabic daily Asharq Alawsat is also printed in
Morocco.There are many radio channels broadcasting in several languages and the state television has programming in Arabic, French ,Spanish and English with an Arabsat satellite channel broadcasting across North Africa and the Middle East.
The Moroccan Cuisine
The Moroccan Cuisine y Abderrahim Bargache, Presenter of the weekly program " Maida ", of Moroccan culinary art At the Moroccan T.V
These recipes were chosen among the most used ones in the culinary patrimony in imperial cities ;in other words, the very traditional cuisine of the greatest regions holding a big gastronomy tradition, as well as taken from other localities using rich specialities very close to the eco_system.
They are typically chosen to show the considerable moroccan culinary skill whose story goes back to 2000 years ago. Moreover, they were selected in their simplest sense, lightned from fatty substances( in accordance with modern times) and adapted to modes and materials of international cooking.
To respect the original taste of entries, plates and deserts, they should be prepared in terrecotta containers and tools, on firewoodor coal fire and in respect to the normal time of cooking.
This selection is graciously offered to epicure rivals, in the world, in order to raise up their curiosity and why not their intrest.In this case, the author and his crew will feel delighted to satisfy their demands.
Pastilla with Almonds and Pigeons
The pastilla, flower_shaped ornament of moroccan cuisine, is a subtil lamellar, on the basis
of onion and pigeon or chiken, parsley, hard boiled eggs and almonds, a mixture of sugar and
salt, perfumed with cinamon, there is a variety of these composants( fish, seafood and
slauthring) ; this is the most classical recipe, it's a ceremony dish served as a starter
Ingredients for 12 people :
To prepare the Forcemeat
8 pigeons or 1 chicken
3 pans of minced parsley
1kg and a half rasped onion
200 g of butter
ط£â€ڑط¢آ½ coffee spoonful of cinamon
1 coffee spoonful of pepper
ط£â€ڑط¢آ½ coffee spoonful of natural safran
8 hard boiled eggs
300 g of blanched, fried and peeled almonds
1 cup of sugar
salt
To prepare the Pastilla
1 kg of big pastille leaves
150 g of butter
churned eggs
cinamon and chilly sugar in saucers
Preparation
The Forcemeat :Put the pigeons in a pressure cooker with parsley, onion, butter, salt, pepper, safran, cinamon and a little bit of sugar, cook on a little fire and add some water when necessary. When cooked, ,remove the pigeon and leave the sauce on fire to diminish, till the liquid is over.Remove the pigeon's bones and put it in a container, mix almonds with sugar in another container, cut the hard boiled eggs in a third container .
Setting of the pastilla : Butter the pastille pan, put the first couch of leaves( the smooth side underneath) overlap them to 1/3 outside the pan, put some other leaves in the center to consolidate. Spread out a couch of sauce, add pieces of pigeon, sprinkler of sweet almonds and pieces of hard boiled egg, cover with leaves, do it again untill the forcemeat is over, bring down, outstriping leaves, glue them with churned egg and cover again with leaves,
spread out some softened butter an egg over the pastilla .Cook on a middle fire during 20 mn, then remove the pastilla ,put it on a big plate, return the other side and put it back in the cooking pan with some pieces of butter.Put back on fire for some minutes. Put slowly the pastilla in aplate to serve, decorate with arm of cross made out of shilly sugar and cinamon, serve in saucers.
TAGINE OF MEAT AND PLUMS
Ingredients for 12 people
1 and ط£â€ڑط¢آ½ kg of mutton
meat(shoulder), cut into
pieces
500 g of prunes, washed and
swollen in water
100 g of blanched and fried
almonds
2 middle onions
3 cloves of garlic
2 sticks of cinamon
1 soup spoonful of granulated cinamon
1 coffee spoonful of granulated ginger
1 pinch of crushed natural safran
ط£â€ڑط¢آ½ cup of sesame seed
5 soup spoonful of granulated sugar
1 coffee spoonful of salt
Preparation
In a container, put the meat cut into pieces, add salt, oil,
spices, 1 cruched onion and garlic, mix, leave it to impregnate,
then add water, cover the container and cook for 20 mn on a middle
fire.
Take 2 soup ladles of sauce from the container to a saucepan, use
that sauce to cook the prunes, when almost cooked, add 3 soup
spoonful s of sugar and 1 soup spoonful of cinamon, allow to
simmer.
Add meat, the second crushed onion,sprinkle with 2 soup spoonful
of sugar and finish cooking(15 mn), mix frequently.
Blanch fry and drain almonds, grill the sesame seed slightly in a
dry shallowpan
Serve meat and prunes in a plate, water them with sauce and
decorate with fried almonds and sesame.
TANJIA MARRAKCHIA
This famous speciality has the name of tanjia, the earthenware in which it's cooked, we throw all the ingredients mingled all together ,we move it to mix them, we close it with paper and a string , take it to the hammam, where it should be cooked for 4 hours.It's a plate made up by men for men, (single
men) for a fiesta or an occasion during which they will play cards , listening to music.
Ingredients
1 kg and ط£â€ڑط¢آ½ of muton meat
6 complete minced cloves of garlic
2 spoonful soup to of cumin
1 pinch of safran
1 preserved lemon, cut into 4
1 soup spoonful of "ras el hanout"
50 to 100 g of smen (staled butter)
1 glass of water
Preparation
Put all the ingredients in the earthenwave, pour oil, move everything to mix, close with paper and string, tap some holes, take it to hammam to be cooked in hot ashes, serve hot, we can cook either in a pessure cooker or in the oven .
MOUROUZIA :
Prepared to the opportunity of the feasts of L'Aط£ئ’ط¢آ¯d El Kط£ئ’ط¢آ©bir, this dish preserves well.
Ingredients
1 kg of sheep meat taken from the legs and cut into pieces (with the bone)
salt
2 soup spoonful of rass el hanout
1 pinch of natural safran
1 soup spoonful of cinnamon
1 glass of oil
200 g of butter
2 soup spoonful of honey
250 g of dry grapes
200 g of hulled and golden almonds to the oil
Preparation
In a pot, dilute the spices rassel hanout, safran, cinnamon and salt. Distemper the meat of this preparation. Adding the oil and the butter, cover of water and start to cook.
When the meat is nearly cooked, add the honey then the dry and drained washed grapes. Supervising the cooking, the sauce must be sleek and the dry grapes swollen of sauce.
To serve, prepare the pieces of meat, water of sauce and of grapes and decorate with the almonds. In order to preserve this preparation, dispose the pieces of meat in aterracotta jarre or a globe in glass and well cover of sauce.
While cold, the sauce will form a protective diaper.
BIDAWI COUSCOUS WITH SEVEN VEGETABLES
Ingredients:
1 kg& 1/ 2 of rather fat meat of
sheep (shoulder or saddle) or of
veal (collar, chest, shoulder,
bend of the knee)
1 headed cabbage (about 800 g)
1 piece of stale bread
1 soup spoonful of juice of lemon
4 cloves
1 kg of onions
250 g of chickpea soaked the day
before
150 g of butter
1 pinch of safran
1 coffee spoonful of pepper
salt
6 liters of water
1 kg of couscous
250 g of peeled tomatoes
250 g of little peeled turnips
500 g of peeled carrots and cutin length
3 branches of tied coriander
2 peppers pungent or pimentos
500 g of red gourd
250 g of soft potatoes
Preparation:
Wash and drain carefully the cut meat in ten equal pieces.
Withdraw the the heart of cabbage in him incising deeply with a
pointed knife. Whiten it 5 [mn] in boiling water with the juice of
lemon and the stale bread.
Put the meat in the pot of couscoussier, the hoary cabbage, two
pricked onions each one of 2 cloves, the chickpeas, the safran the
pepper, the salt, the water and put on quick fire.
Put the couscous in the high couscoussier and place on the pot in
boiling point. The steam must escape only from the couscous,
otherwise tie the two parts with a gang of cloth smeared of light
dough (flour and water). as soon as the steam escapes, count 1/ 2
hour of cooking.
Withdraw the couscous, put it in a big hollow dish, separate the
grains rubbing them in the palms or crushing them witha soup ladle
Water the couscous with 2 to 3 soup ladle of cold water slightly
salty, separate the grains and let to rest 15 mn.
Add to the boiling the other minced onions ,tomatoes, turnips,
carrots, tied coriander and pimentos.
remove some of the soup and cook seperately red gourd and soft
potatoes.
As soon as the soup is again in boiling point, redo the previous
operation with the couscous but this time in replacing the water
by the oil of olives.
Put back the couscous a third time in the high of couscoussier and
5 mn after exhaust of the steam, shell the couscous again.
Verify the cooking of the meat and some vegetables, rectify the
dressing.
Presentation:
Dispose the couscous in cone in a big dish, dig a crater to the
center, there place the meat and the vegetables, water of soup and
let to absorb. Serving the surplus of soup in some bowls so that
every one will be able to serve himself. Foresee some spoons to
soup for the guests who don't know how to shape some wads to the
hand.
MECHOUI
Ingredients
3 kg of lamb(shoulder or
leg of lamb)
1 soup spoonful of sweet
red pepper
ط£â€ڑط¢آ¼ coffee spoonful of hot red pepper
1 coffee spoonful of cumin
1 pinch of safran
salt
1 soup spoonful of lemon juice
50 g of smelted butter
5 soup spoonful of olive oil
1 glass of water
Preparation
clean and drain the meat, mix the ingredients in the previous
order, except for water which will be used to water the meat.
Remove the skin when necessary, Tap deeply the fleshy places,
mass the meat with that mixture, leave it impregnate if possible
for 2 hours.
Pour water in the oven plate, place the fleshy side of the meat
in the plate of the oven, using a little fire for a long cooking
of 2 hours, every ط£â€ڑط¢آ¼ an hour, water the meat with it's own juice,
add water if necessary, when almost cooked, return the meat to
cook the other side .
Serve hot either the met in complete or in individual plates with
salad leaves. Lkk
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