Ezulazula Imigwaqo ephilayo yaseCasablanca, ngamukelwa yiphunga elimnandi elingiholela ngqo enhliziyweni yendawo yokudlela yasedolobheni. I-Casablanca, imbiza encibilikayo yama-flavour ethonywe amakhulu eminyaka omlando we-Moroccan, ihlinzeka ngezinhlobonhlobo zezitsha kokubili okumnandi futhi okugxile ngokujulile esikweni lendawo. Idolobha ligcwele izinto ezithokozisayo zokupheka, kusukela kumathegi aphekwa kancane kuya kumakhekhe amnandi, ngalinye linikeza ukunambitheka kwefa le-gastronomic elicebile laseCasablanca.
Ngakho-ke, yini okufanele uyizame ngokuphelele lapho uvakashela? Ake singene ekudleni kwasendaweni okuphambili kakhulu i-Casablanca esigcinele yona.
Ezindaweni zokudla okumnandi, i-tagine iyinkosi. Lesi sidlo se-Moroccan esiyisakhiwo sodumo, esiqanjwe ngebhodwe lobumba oluyi-conical okuphekwe kulo, sihlanganisa inyama, imifino, kanye nenhlanganisela yezinongo ezifana ne-cumin, i-coriander nesinamoni. Umphumela uba isitshulu esithambile, esinephunga elimnandi esiyisisekelo sokudla kwase-Casablanca. Bese kuba nomzala othandekayo, ovame ukujatshulelwa ngoLwesihlanu, okuwusuku lwasendaweni lokuphumula nemibuthano yomndeni. Ngokuvamile kunikezwa ngenhlanganisela emnandi yemifino eyisitshulu futhi kwesinye isikhathi iwundlu noma inkukhu, konke okunongwe ngokuhambisana kwezinongo.
Kulabo abanezinyo elimnandi, amabhikawozi aseCasablanca ayigugu. I-must-try ama-cornes de gazelle, amakhekhe afana ne-crescent agcwele unamathisele we-alimondi futhi anephunga elimnandi lamanzi ezimbali eziwolintshi. Lezi zidlo ezithambile ziwubufakazi bethonya ledolobha lama-Andalusian namaJuda.
Abathanda ukudla kwasemgwaqweni akufanele baphuthelwe yithuba lokuzama i-b'ssara, isobho likabhontshisi we-fava elinothile elinomsoco futhi eliduduzayo, ikakhulukazi phakathi nezinyanga ezipholile. Futhi ngokuluma okusheshayo, akukho lutho oludlula isemishi le-maakouda esanda kwenziwa - i-fritter yamazambane ebabayo efakwe ku-baguette e-crusty.
Ukudla kwase-Casablanca kubonisa umlando wayo, isiko, nothando lwendawo lokudla okuhle, okunenhliziyo enhle. Kungaphezu kokudla nje; kuyisipiliyoni esikuxhumanisa nomphefumulo wedolobha. Kungakhathaliseki ukuthi ujabulela ukudla okuphekwe kancane noma uluma ikhekhe elimnandi, isidlo ngasinye sinikeza amazwibela enhliziyweni ye-Moroccan cuisine.
Amathegi
E-Casablanca, ukudla kwasendaweni kuchazwa ngamathegi amnandi, amaphakathi nesiko lokudla laseMoroccan. Lezi zidlo, eziqanjwe ngezimbiza zobumba ezihlukile eziphekwe ngazo, zaziwa ngendlela yazo yokupheka enensayo ethuthukisa ukunambitheka. Ngohlu lwezithako ezihlanganisa inyama enoshukela njengewundlu nenkukhu, kanye nokukhethwa kwemifino, amathegi ahlanganisa ukuhlukahluka kwama-flavour aseMoroccan, ngenxa yezinongo ezifana nesafroni nekhumini, kanye nezengezo eziyingqayizivele ezifana nolamula ogciniwe neminqumo.
Isibonelo, ithegi lewundlu elinamabhilikosi nama-alimondi liwubufakazi bobunzima bobuchwepheshe bokupheka baseMoroccan. Iwundlu elithambile, uma lihlanganiswa nobumnandi bamabhilikosi kanye nokuthungwa kwama-alimondi, liphumela esitsheni esiyidili lezinzwa. Ngakolunye uhlangothi, i-tagine yemifino inikeza inketho yenhliziyo kulabo abangayidli inyama, ehlanganisa ukuxuba okunamandla kwemifino efana nezaqathi kanye ne-bell pepper, efakwe ku-sauce katamatisi ocebile, okubonisa ukuthi ukunambitheka kwemvelo kwezithako kugcinwa kanjani.
Amathegi amele inhliziyo ye-Moroccan gastronomy. Ukupheka okucophelelayo okunensayo kuhlanganisa izinongo nezithako ukuze kube nesipiliyoni sokudla esinelisa ngokujulile nesiyingqayizivele. Uma use-Casablanca, ukuzitika nge-tagine akunconyiwe nje kuphela, kubalulekile kunoma ubani ofuna ukuzicwilisa endaweni yokudla.
Couscous
I-Couscous ibamba ngempela okushiwo yifa le-Casablanca culinary. Lesi sidlo esiyisisekelo sase-Moroccan sakhiwe kusuka kuzinhlamvu ezincane ze-semolina, ezishiswe ngokucophelela zibe ukuthungwa okulula nokunomoya. Ubuciko bokwenza i-couscous kuwumkhuba othandwayo ngaphakathi kwesiko laseMoroccan, elidluliselwa ezizukulwaneni ngezizukulwane.
Iresiphi ethandekayo ye-couscous ihlanganisa lezi zinhlamvu ezihlanganiswe ne-medley yemifino emisha efana nezaqathi, i-zucchini, no-anyanisi, futhi ihlanganisa iwundlu elimnandi noma inkukhu. Le nhlanganisela ibe isiphekwa ngobumnene ku-couscoussier, ibhodwe elikhethekile elakhelwe ngisho nokusatshalaliswa kwesitimu, okuqinisekisa ukuthi okusanhlamvu ngakunye kugcwele ukunambitheka okumnandi kwezithako ezihambisana naso.
Indalo yokugcina iyisidlo esanelisayo nesiphunga elimnandi. I-couscous i-fluffy ngendlela engavamile, ihambisana nokuthambile kwenyama nemifino. Inhlanganisela ehlukile yezinongo, okuhlanganisa i-cumin, i-turmeric, nesinamoni, inikela ukunambitheka okuyinkimbinkimbi, okuyiqiniso okuwuphawu lobuciko bokupheka base-Moroccan.
Ngaphezu kokudla nje, i-couscous imele isenzo sobunye nemikhosi, ngokuvamile ibamba itafula emicimbini yokugubha kanye nemibuthano yabathandekayo. Ukulungiselela i-couscous kuyisenzo sokuzinikela, esidinga kokubili isikhathi nokunakwa ngokucophelela. Nokho, umphumela uwukuhlangenwe nakho okwanelisayo okuhlanganisa uthando nomoya wesiko laseMoroccan.
Ithebhulethi
I-Pastilla, isidlo esidumile esivela e-Morocco, ihlanganisa kahle izinto ezinoshukela nezinambitheka ukuze uthole umuzwa oyingqayizivele wokunambitheka. Yaziwa nangokuthi i-B'stilla, ikhombisa ukujula kwemikhuba yokupheka yaseMoroccan. Lesi sidlo siwumbukiso wokuziqhenya wamagugu okudla okucebile e-Morocco.
Ukwakhiwa kwe-Pastilla kuhilela ukupakisha izingqimba zekhekhe elithambile, elithambile elinengxube emnandi yenkukhu eshukiwe noma ijuba, ama-alimondi, amaqanda, nokukhethwa kwezinongo ezifana nesinamoni nesafroni. I-pastry ibe isibhakwa ukuze ithole umbala ophelele wegolide onsundu kanye nokucwebezela okwanelisayo. Ukufafaza kokugcina ushukela oyimpuphu nesinamoni phezulu kunikeza ubumnandi obucashile obuhambisana nengaphakathi elimnandi.
Okwenza i-Pastilla ihehe ikakhulukazi ukuphindaphinda kwayo okuhlukahlukene. Nakuba iresiphi yakudala idinga inkukhu noma ijuba, zikhona ezinye izinguqulo, ezihlanganisa ukudla kwasolwandle noma ezinye ezisekelwe esitshalweni, okuvumela ukuqamba okusha ngaphandle kokulahlekelwa uhlamvu oluyisisekelo lwesitsha.
Ukulunywa ngakunye kwe-Pastilla esanda kulungiswa kumema ukuzindla ngenqwaba yamathonya amasiko abe nomthelela ku-gastronomy yase-Moroccan. Iphrofayili ye-flavour ehlukahlukene, ukusebenzisana kokwakheka, kanye nokulungiselela ngokucophelela kuyizimpawu zesiko lokudla lase-Morocco. I-Pastilla igqama njengesibonelo esiyinhloko sokuzwana phakathi kokumnandi nokunambitheka okufanekisela izitsha zaseMoroccan.
UHarira
I-Harira, isobho le-quintessential lase-Moroccan, inendawo ekhethekile ezinhliziyweni zabantu bendawo kanye nezivakashi ngokufanayo. Lo mhlanganisela onomsoco futhi onephunga elimnandi uyintandokazi yonyaka wonke, ogxiliswe ngokujulile kumagugu okupheka e-Morocco. Nakhu ukuthi kungani wonke umuntu kufanele azame i-harira uma ese-Casablanca:
Okokuqala, izimpande ze-harira esikweni lokudla lase-Moroccan ziyajula, zifanekisela okungaphezu nje kokudla. Amasiko asendulo akubona kuthakazelisa amatafula e-Iftar ngesikhathi se-Ramadan, akunikezi nje ukudla okunomsoco kodwa futhi nomuzwa wobunye phakathi kwalabo ababuthana ukuze bahlanganyele isidlo. Kuyisobho elihlanganisa umoya wokuhlanganyela womphakathi waseMorocco.
Ngokomsoco, i-harira inamandla. Njengoba igcwele uphizi, udali notamatisi, leli sobho linikeza inala yamaprotheni, imicu, nezakhi ezibalulekile, okulenza libe ukudla okufanelekile kwabadla imifino abafuna ukudla okwanelisayo nokunomsoco. Izinongo, okuhlanganisa ujinja, i-turmeric, nesinamoni, azigcini nje ukufaka isandla ekunambithekeni kwayo kwesiginesha; baphinde banikeze izinzuzo ezihlukahlukene zezempilo.
Uma sikhuluma ngokunambitha, isipuni ngasinye se-harira sibonisa i-symphony yama-flavour. Izinongo ziyahlangana ukuze zenze iphrofayili eyingqayizivele, enobumnandi kanye nencanyana yesinongo, okuqinisekisa ukuthi ukulunywa ngakunye kuyanelisa njengokugcina. Kuwubufakazi bolwanga lwaseMoroccan olucebile futhi oluhlukahlukene.
Ngaphezu kwalokho, ukuguquguquka kwe-harira kuyamangaza. Izindlela zokupheka zendabuko ngokuvamile zihlanganisa inyama, kodwa kunezinhlobo eziningi zemifino ekhona, esikhundleni senyama ngemifino eminingi noma imifino. Lokhu kuqinisekisa ukuthi isobho ligcina ukuqina kwalo futhi lithandeka kulabo abalandela ukudla okusekelwe ezitshalweni.
kwaselwandle
E-Casablanca, idolobha elaqanwa yi-Atlantic, ukudla kwasolwandle akukhona nje ukudla; kuwubufakazi bamagugu kanye nendlela yokuphila yedolobha. Izimakethe zendawo, eziphila ngokuphithizela kwabadobi abadoba izinhlanzi zabo, zinikeza ukukhetha okungenakuqhathaniswa kwemali eningi yasolwandle. Ukusha lapha akusona isimangalo nje kodwa kuyiqiniso lansuku zonke kubo bobabili abahlali kanye nezivakashi ezifuna ukunambitheka okuyiqiniso kolwandle.
Uma uxoxa ngokudla kwasolwandle kwase-Casablanca, kubalulekile ukugqamisa ithegi yezinhlanzi zase-Moroccan - itshe legumbi lesiko lokupheka. Lesi sidlo, esicwile emlandweni, sipheka kancane izinhlanzi ezinezinongo, utamatisi, nemifino embizeni yobumba eyaziwa ngokuthi i-tagine. Kuyinqubo yokupheka engapheki nje inhlanzi kuphela kodwa futhi iyishadisa nephunga elijulile le-cumin, ijinja, nesafroni, okuholela esitsheni esithambile kwimfoloko futhi sicebile olwangeni.
Amasardine agayiwe angenye intokozo yendawo okungafanele ishaywe indiva. Kusukela ku-grill, lezi zinhlanzi ezincane ziyinto enkulu e-Casablanca. Ifakwe kancane ngamakhambi nezinongo, ayisibonelo esihle sokuthi isinongo esilula singakhuphula kanjani ukunambitheka kwemvelo, okumnandi kwezilwane zasolwandle. Inqubo yokosa yengeza umusi ocashile, idala isidlo esiqondile kodwa esiheha ngokuphelele.
Lezi zibonelo akuzona nje ukudla; bayisimemo sokuzwa inhliziyo yobuciko bokupheka baseCasablanca. Ukuluma ngakunye kuxoxa indaba yolwandle, ikhono labapheki, kanye nokunyakazisa kwesiko laseMoroccan.
Amakhekhe aseMoroccan
Amakhekhe aseMoroccan ayidili lezinzwa, aziwa ngezendlalelo zawo ezinhle, amaphethini anemininingwane, nokunambitha okucebile. Kuhlanganiswe nesiko lokudla laseMoroccan, lawa maswidi abalulekile kunoma ubani ovakashela e-Casablanca.
Kufanele uzibonele lezi zinhlobo ezine zamakhekhe kanye nezitolo ezaziwayo lapho zitholakala khona:
- M'hancha: Leli khekhe elimise okwenyoka, lihlanganisa ingxube emnandi yama-alimondi, isinamoni, nephunga lamanzi ezimbali eziwolintshi. I-Pâtisserie Bennis Habous, edume ngamaphudingi ayo angempela e-Moroccan, iyindawo ekahle yokujabulela i-M'hancha.
- I-Chebakia: Efana nezimbali, la makhekhe ahlanganisa inhlama nembewu kasesame, uju, nezinongo ezinephunga elimnandi njenge-anise nesinamoni. UPâtisserie Bennis Habous no-Pâtisserie Bennis Gauthier baziwa ngokukhonza i-chebakia ehamba phambili e-Casablanca.
- Brirouat: Lawa makhekhe acwebile, anonxantathu afika nokugcwaliswa okuhlukahlukene okuhlanganisa inkukhu, ukudla kwasolwandle, noma unamathisele omnandi we-alimondi. Kuma-briouat asezingeni eliphezulu, i-Pâtisserie Bennis Gauthier iyindawo ethandwayo, eyaziwa ngokuphatha kwayo okunambitheka nokuthungwe kahle.
- Izimpondo zensephe: Lawa makhekhe, alingisa ukuma kwezimpondo zensephe, akhiwe ngokugcwaliswa kahle kwe-alimondi futhi athuthukiswe ngephunga elimnandi lamanzi ezimbali eziwolintshi. Ukuze uthole izimpondo zensephe zangempela ezihlanganisa umongo wokwenziwa kwamakhekhe e-Moroccan, i-Pâtisserie Bennis Habous indawo ongayivakashela.
Kulabo abathanda amaswidi noma abazisa ubuciko bokupheka, ukuhlola lezi zindlela zokupheka zendabuko zaseMoroccan nokuvakashela izitolo zamakhekhe ezihlonishwayo zaseCasablanca kuthembisa uhambo olukhumbulekayo olungena enhliziyweni ye-Moroccan gastronomy.
