We will discuss in our assignment the different cultural & traditional cuisines of top five countries which influenced the food now being eaten. Then later in second phase of assignment we will discuss the traditional food preparation and dinning patterns of these five countries. SPAIN: Spanish cuisines are dominated by fresh produce, light seasoning of seafood from the Atlantic Ocean, Mediterranean Sea, and fresh water mountain streams. For the purpose of culinary, we divided Spain into seven regions: Canary Islands, North Coast, North Interior, Central Plains, Northeast, Southeast Coast, & South.
The North Coast is cool, wet & lush. It is known for its famous Basque culinary traditions, cuisine here is highly valued. Basque cooking techniques includes slow simmering in olive oil and subtle red & green sauces. Fish dishes flourish with the northernmost region, and famous for its assorted and finer sea foods. Huge variety of herbs used with lamb and veal. The most popular cuisines are fish and meat pie. North interior is popular for local trout. White asparagus, baby artichokes, peas, potatoes, beans, wheat and sweet pepper are grown along with rivers.
This region is particularly famous for its simple cooking techniques and popular dishes are bread sauteed with meats, eggs & vegetables. Central plains are famous for fresh meat, beans and sausage. Saffron and cheese is commonly used in their food. Catalonia is famous for its unique combinations of food like squid with pork, rabbit with raisins. Romesco sauce and sweet seasonings are used to flavor savory dishes. Spanish Levant or Southeast Coast is famous for its huge groves of citrus fruit, grapevine yards and vegetable farms.
This region is popular for its well known seafood dish. “Paella”. MOROCCO: Moroccan cuisine is the culinary star of its region North Africa. As it is at the cross roads of many civilizations, It is blended with Arab, Berber, Moorish, French, Middle Eastern, African, Iberian & Jewish influences. Moroccan cuisines are rich with fruits, fresh or dried like apricots, dates, figs and raisins. Moroccan chicken and pigeon dishes are flavored specially by lemon preserved in a salt-lemon juice mixture.
Nuts are also used in Moroccan dishes commonly like in pine nuts, pistachios and almonds. Moroccan sweets are famous for its rich flavors of fruits, cinnamons and almonds. Spices are used extensively in this particular cuisine. Since thousands of years, Moroccan cuisines flavors are richly flavored by Saffron from Taliounie, olives and mint from Meknes, lemons and oranges from Fes. Spices commonly used are karfa (cinnamon), kharkoum (turmeric), skingbir (ginger), libraz (pepper), kamoun (cumin), Pakistan:
Pakistan has been rich in all of its tradition and cuisines. It is not much different from the Indian, Iran and Afghanistan cuisine. Most of the herbs, spices are used in both cuisines are same. Pork is banned in Pakistan as it is not a halal meat. Most of the drinks are non alcoholic. There is a huge variety of Pakistani cuisine. It includes Mughlai, Sindhi, Punjabi, Balochi, North Western cuisine. Pakistan cuisine is one of the most traditional, culturally oriented, and diverse cuisines in the world. Meat is a major diet component in Pakistani cuisine.
Moreover, vegetables, pulses and beans are also important. Wheat and rice is a necessary item of food at any time. The spices used in the cuisine range from mild, hot, spicy, and very spicy. Most of the cuisines are spicy. The meat dishes are first marinated in yogurt and spices for few hours and then cook on slow flame. These dishes are very popular in Pakistan. The famous dishes of Pakistani cuisines are Briyani, Korma, Kabab, Tikka, Pulao, Behari Kabab, Murgh Chana, Tandori fish & Jehanga. & a huge variety of deserets are Kher, Sherkhurma, and Rabari etc.