North African Cuisine “MAGHREB”
The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price. Places are limited and you are advised to reserve a table in advance.
The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.
For reservations TEL.: 22404847 and 22404800 FAX: 22314672
Appetizers
“Harissa”: Spicy Tomato Dip, “Ful”: Broad Bean Salad, “Zaalouk”: Aubergines and Tomato Salad, Salad with Olives and Grapefruit, Salad with Bulgur, Asparagus and Chickpeas, Salad with Tomatoes, Cucumbers and Pita Bread, Moroccan Beetroot and Yoghurt Salad
Main Dishes
Couscous, “Chermoula”: Marinated Fried Fish, Spicy Chicken, “Tagine” of Lamb and Olives, “Kefta”: Tunisian Grilled Meatballs, “Medfouna”: Moroccan Stuffed Pizza, “Mhamar”: Potatoes with Olives, Carrot and Raisin Casserole
Desserts
Yoghurt with Dried Fruits and Almonds, “Mehalabeya”: Moroccan Cream with Rice, “Kadaifi” Pastry with Fruits
Bread
“Khobz”: Flatbread
Maghreb Mint Tea
Price: 8 euros
North African Cuisine (Cuisine of the Maghreb)
Glossary
The Maghreb is the name given by Arab writers on geography and history to the north western part of Africa, the region which Europeans called Barbary in days gone by. The Arabic word ‘maghreb’ (المغرب) means ‘place where the sun sets’, that is ‘the west”. The cuisine of the Maghreb, comprises the cuisines of Morocco, Algeria, Tunisia, Libya and Mauritania.
The cuisine of the Maghreb was influenced by the Arabs but also by the indigenous Berbers (Moors) who were nomads and the first inhabitants of the Maghreb over two thousand years ago. They used local ingredients, such as olives, figs and dates to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians and the Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D. Maghreb cuisine was also influenced by Andalusian (part of Spain) dishes. The cuisines of Algeria and Tunisia have, in addition, been influenced by French and Italian cuisines respectively.
Four things are necessary for a nation to develop a great cuisine: abundance of fine ingredients, thus a rich land; a variety of cultural influences – the history of a nation, including its domination by foreign conquerors; a great civilisation; and lastly the existence of royal life with its royal kitchens where demands for tasty and imaginative food was the order of the day. These four factors were all present in the countries of the Maghreb, especially Morocco, and consequently this cuisine is classed amongst the world’s finest.
Maghreb cuisine is worth studying, because as is the case with Cypriot Cuisine, it was influenced by the cuisines of many of its conquerors and neighbouring countries with which it traded, many of which are common with Cyprus. The region, like Cyprus, has a high degree of geographic, political, social, economic and cultural diversity which influences both its cuisine and culinary style.
Harissa (Arabic: هريسة) is a blend of hot peppers, garlic, salt, olive oil and various spices. It acts as a flavour enhancer to stews, and serves as the national condiment of Libya, Tunisia, Algeria and Morocco, much like ketchup is used in the west. Harissa ingredients vary from neighbourhood to neighbourhood, as well as by country and ethnicity. It is interesting to note that chilies were introduced to the Maghreb in the 1400s by the Spanish, after they had acquired them during their voyages to Mexico. From Spain, peppers travelled over the water to Morocco and beyond, where spices were added and a harissa pepper sauce was concocted. The word ‘harissa’ is derived from the Arabic verb ‘harasa’ which means to mash or to squash.
Zaalouk (Arabic: الزعلوك) is a delicious cooked salad made with aubergines, tomatoes, garlic, olive oil and spices. It’s a common side dish to many meals, usually served as a dip with crusty bread.
Chermoula (Arabic: شرمولة) is a marinade used in the Maghreb, traditionally to flavour fish or seafood.
Couscous (Arabic: الكوسكوس) invented by the Berbers of North Africa is a staple food in the Maghrib that requires very little in terms of utensils and preparation. It is an ideal food for both nomadic and agricultural peoples and is in fact tiny pasta made usually from wheat. Traditional couscous dishes combine meat, poultry, or fish with vegetables, dried fruit and spices.
Tagine (Arabic الطاجين ): Although originally a Berber dish, the tagine has evolved with history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine of the Maghreb. The word ‘tagine’ means ‘large pan’ or ‘earthen pan’ and it is a dish eaten by those that live in the desert.