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Morocco Food Journey

Spaghetti, Noodles, Bolognese

Morocco, a North African country bordering the Atlantic Ocean and Mediterranean Sea, is distinguished by its Berber, Arabian and European cultural influences. Marrakesh’s medina, a mazelike medieval quarter, offers entertainment in its Djemaa el-Fna square and souks (marketplaces) selling ceramics, jewelry and metal lanterns. The capital Rabat’s Kasbah of the Udayas is a 12th-century royal fort overlooking the water

The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.

Authentic Moroccan recipes make use of a lot of spices like ginger, cumin, turmeric and many others, giving Moroccan food that special and very liked flavor. So yes! It's quite spicy– if by spicy you mean using a “lot” of spices. However, authentic Moroccan food is not spicy hot.


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Translation in Telugu
Break, Eat, Picnic, Nature, Recovery

మొరాకో, అట్లాంటిక్ మహాసముద్రం మరియు మధ్యధరా సముద్రం సరిహద్దులో ఉన్న ఉత్తర ఆఫ్రికా దేశం, దాని బెర్బెర్, అరేబియా మరియు యూరోపియన్ సాంస్కృతిక ప్రభావాలతో విభిన్నంగా ఉంది. మర్కకేష్ యొక్క మధ్యయుగ త్రైమాసికంలో మర్రకేష్ యొక్క మదీనా, దాని జెమా ఎల్-ఎఫ్నా స్క్వేర్ మరియు సిరమిక్స్, నగలు మరియు లోహ లాంతర్లను విక్రయించే సూక్స్ (మార్కెట్ ప్రదేశాలు) లో వినోదాన్ని అందిస్తుంది. ఉదయస్ యొక్క రాజధాని రాబాట్ యొక్క కస్బా 12 వ శతాబ్దపు రాజ కోట

చాలామందికి తెలిసిన మొరాకో వంటకం కౌస్కాస్, పాత జాతీయ రుచికరమైనది. మొరాకోలో గొడ్డు మాంసం ఎక్కువగా తింటారు, సాధారణంగా టాగైన్‌లో పలు రకాల కూరగాయలతో తింటారు. చికెన్ చాలా సాధారణంగా టాగైన్లలో లేదా కాల్చిన వాటిలో ఉపయోగిస్తారు.

ప్రామాణికమైన మొరాకో వంటకాలు అల్లం, జీలకర్ర, పసుపు మరియు మరెన్నో మసాలా దినుసులను ఉపయోగించుకుంటాయి, మొరాకో ఆహారాన్ని ప్రత్యేకమైన మరియు బాగా ఇష్టపడే రుచిని ఇస్తాయి. కాబట్టి అవును! ఇది చాలా కారంగా ఉంటుంది- మసాలా ద్వారా మీరు మసాలా దినుసులను “చాలా” ఉపయోగించాలని అర్థం. అయినప్పటికీ, ప్రామాణికమైన మొరాకో ఆహారం మసాలా వేడిగా లేదు.



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