00:00In the kitchen of the traditional Zereb restaurant, the chef is putting the finishing touches on hot and cold appetizers, a mid-east and atmosphere filled with the aromas of Moroccan spices and flavors.
00:15Each Moroccan city produces a specialty.
00:19Moroccan cuisine represents the culture and identity of Morocco. It is also known for its diversity. Depending on the variety of regions, each city is famous for its own dish.
00:30For example, Bastille from Faiz, Tanjia from Marrakesh, which is baked in clay, and tagine of beef with croons and caramelized apricots from Ramadan.
00:40Moroccan cuisine is also characterized by its nutritional balance.
00:4650 kilometers from the capital, cook Laila Elhamoui begins preparing a dish called Refisa.
00:52She puts organic chickens in a pressure cooker with sliced onions, later adding lentils and fenugreek seeds.
01:00Refisa is cooked over charcoal.
01:03The most famous dish is the Tanjin because it is cooked in a clay pot.
01:08It is also healthy. It can be prepared with prunes or onions or raisins or with olives.
01:17It can also be made entirely with vegetables and it is considered healthy as it is cooked over charcoal.
01:22Still in Brashwa Village, it is time to remove bread from a traditional oven.
01:31The loaves of risen reflecting perfect golden crusts.
01:37Traditional bread is characterized by its lightness and high nutritional value, a result of ancient recipes passed down through generations.
01:47Even if we like to test dishes from other countries, the uniqueness of Moroccan cuisine remains special.
01:59We notice that foreigners, especially tourists, are passionate about testing Moroccan dishes such as tagine, couscous or refisa.
02:07Under a simple tent, the breakfast table is filled with a variety of traditional bread, Moroccan pancakes along with honey.
02:19Alright, declination well done.
02:20OK.
02:30Okay.
02:32Okay.
02:34Okay.
02:37Okay.
02:39Okay ...
02:44Okay.
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