Marmita, the famous Moroccan dish
Marmita is a Moroccan stew that many Moroccan families serve
.png "Marmita")
In Moroccan cuisine, marmita is prepared at least once a week at home.
You can make so many variations (meat/chicken/minced meat/veggies, as well as modifying the vegetables) that it always tastes different. Marmita can be made in a regular pan, although some people prefer a pressure cooker.
If you are Moroccan, you are probably familiar with the cukut, a gray pan with a spout on top that rotates and sizzles. Convenient because you can get marmita on the table in much less time.
There is a valve on this pan that allows you to view steam emerging. Turn the pan off and release all the steam before opening it.
Delicious and delicate in flavor, marmita is usually served as a communal dinner that unites family and friends to enjoy its hospitality and delicious flavors.
Ingredients:
- 1kg lamb, beef, or veal with bone 1 large onion, gossiped
- 1 garlic clove, pressed
- 1 grated or chopped tomato, without skin and seeds
- 1 teaspoon salt.
- 1 teaspoon black pepper.
- 1 teaspoon ginger.
- 1 teaspoon paprika
- 1 teaspoon cumin.
- 1 teaspoon turmeric.
- Few sprigs of fresh parsley and coriander, finely chopped
- 5 potatoes, cut in wedges or half (depending on size)
- 3 carrot chunks
- Handful of frozen peas.
- Olives, if necessary.
Preparation:
- In a pressure cooker, heat the olive oil and brown the meat all over.
- Add half of the herbs, the onion, tomato, and garlic.
- After a quick fry, add water until the meat is barely submerged.
- After bringing to a boil, cover.
- Make sure steam is escaping the valve before closing it and slightly reducing the heat.
- After thirty minutes, switch off the heat.
- After at least three minutes, wait for all the steam to release before opening the lid.
- Incorporate the remaining seasonings together with the potatoes and veggies.
- After that, shut the cover once again and simmer for a further fifteen minutes.
- Once more, turn off the heat and let the steam evaporate completely before opening the pan.
Serve Marmita with freshly baked bread. The bread is ideal for dipping to bring out all the flavors of the excellent sauce in the stew. BESAHA!
.png)
Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
.png)
