Friday, June 21, 2013

Moroccan Cuisine

Perhaps you are curious about typical Moroccan fare. During our homestays it was usually some type of grain, boiled vegetables, sometimes meat, and lots of bread (side note: the best Moroccan meal I've had was prepared by the wonderful Nancy and Greg back home before I left.)

If you go to a restaurant here, which nobody does and I would never recommend, you may find something similar to this. But if you get Moroccan catering, which I would especially never recommend, you may find items similar to the ones listed below. For 10 days this month our whole group was put up at a hotel for training. The hotel prepared meals for us, buffet style. This was the third such experience we have had since arriving in country, all of them similarly fascinating, so I kept a log of some of the dishes offered. When I say "spam" I'm not actually sure what it is, but it's a tube of dry, usually red meat that sort of has the look of bologna, but a firmer consistency. I believe it may be mostly turkey.

-Rice with mayonnaise, chopped beets, chopped hard-boiled eggs, and canned tuna
-Macaroni with diced spam and ground turkey
-Sliced tomatoes and spam
-Sliced tomato, kiwi, mozzarella, two colors of spam, on a bed of shredded lettuce
-Sliced spam with heart of palm, drizzled with mayonnaise, on a bed of shredded lettuce
-Hard-boiled eggs, halved, dyed red with beet juice
-Hard-boiled eggs, halved, dyed yellow for some reason, with a date on top, drizzled with mayonnaise
-Shredded carrots and cabbage with oil, golden raisins and sliced cucumber
-Shredded cabbage with mayonnaise, chopped peaches, and raisins
-Shredded carrots, sweetened
-Beets, chopped, drizzled with oil


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