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Armenian vs Moroccan food & cuisine

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Armenia

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Morocco

Armenia

Morocco

The average Armenian daily plate size is

The average Moroccan daily plate size is

2579 g.
1804 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 452 G

WHEAT

388 G

RICE

13 G

CORN

26 G

BARLEY

16 G

RYE

1 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 698 G

WHEAT

488 G

RICE

8 G

CORN

122 G

BARLEY

78 G

RYE

0 G

OATS

1 G

MILLET

1 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Produce 1087 G

PULSES

7 G

VEGETABLES

595 G

STARCHY ROOTS

181 G

FRUITS

304 G

SEA PLANTS

0 G

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Produce 686 G

PULSES

20 G

VEGETABLES

267 G

STARCHY ROOTS

107 G

FRUITS

241 G

SEA PLANTS

0 G

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Meats 172 G

POULTRY

49 G

PORK

26 G

BEEF

70 G

MUTTON AND GOAT

10 G

OTHER MEAT

0 G

OFFALS

17 G

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Meats 108 G

POULTRY

59 G

PORK

0 G

BEEF

22 G

MUTTON AND GOAT

14 G

OTHER MEAT

5 G

OFFALS

8 G

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Fish and seafood 16 G

FISH

15 G

SEAFOOD

1 G

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Fish and seafood 50 G

FISH

49 G

SEAFOOD

1 G

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Eggs and dairy 668 G

EGGS

35 G

MILK AND DAIRY

612 G

ANIMAL FATS

21 G

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Eggs and dairy 114 G

EGGS

24 G

MILK AND DAIRY

84 G

ANIMAL FATS

6 G

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SUGARS, FATS AND NUTS 184 G

NUTS

5 G

SWEETENERS

148 G

SUGAR CROPS

0 G

VEG OILS

27 G

OILCROPS

4 G

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SUGARS, FATS AND NUTS 148 G

NUTS

15 G

SWEETENERS

94 G

SUGAR CROPS

0 G

VEG OILS

36 G

OILCROPS

3 G

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Herbs

DILL

OREGANO

SUMMER SAVORY

TARRAGON

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

PARSLEY

THYME

Armenia
Common
Morocco

DILL

OREGANO

SUMMER SAVORY

TARRAGON

ZIZIPHORA

BAY LEAVES

CILANTRO

MINT

PARSLEY

THYME

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Spices

CARAWAY

FENUGREEK

SUMAC

ALLSPICE

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

DRY CHILI

PAPRIKA

ANISEED

CLOVES

FENNEL SEED

GINGER

GREEN CARDAMOM

MACE

NIGELA SEED

SAFFRON

TURMERIC DRY

Armenia
Common
Morocco

CARAWAY

FENUGREEK

SUMAC

ALLSPICE

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

DRY CHILI

PAPRIKA

ANISEED

CLOVES

FENNEL SEED

GINGER

GREEN CARDAMOM

MACE

NIGELA SEED

SAFFRON

TURMERIC DRY

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Aromatics

ROSEWATER

GARLIC

ONION

TOMATO

CHILI PEPPERS

GINGER

LEMON

ORANGE WATER

Armenia
Common
Morocco

ROSEWATER

GARLIC

ONION

TOMATO

CHILI PEPPERS

GINGER

LEMON

ORANGE WATER

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Condiments

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

YOGURT

TOMATO PASTE

ARGAN OIL

CLARIFIED BUTTER

DATES

FERMENTED BUTTER

OLIVE OIL

OLIVES

PEPPER PASTE

PRESERVED LEMONS

TAMARIND

Armenia
Common
Morocco

DRIED YOGURT

FRUIT MOLASSES

LAMB FAT

POMEGRANATE MOLASSES

TAHINI

YOGURT

TOMATO PASTE

ARGAN OIL

CLARIFIED BUTTER

DATES

FERMENTED BUTTER

OLIVE OIL

OLIVES

PEPPER PASTE

PRESERVED LEMONS

TAMARIND

Morocco

SEASONINGS

Moroccan cuisine combines sweetness with savor and adds spiciness without overwhelming heat. Cumin, coriander, saffron, ginger, and cinnamon are the main spices that give a distinctive profile compared to more subtle Mediterranean cuisines. Dried and fresh chili peppers are used lavishly; mint, fresh cilantro, and parsley freshen up dishes; bell peppers, tomatoes, onions, and garlic prevail in aromatics; olives and preserved lemons bring a tangy kick. Orange flower, jasmine, and rose petals water infuses exotic aromas into desserts.

RAS EL HANOUT – a dried spice mix popular in Morocco, Tunisia, and Algeria, blends from a dozen to 80 spices. The name means “head of the shop” – the best spices the seller has to offer. Each shop, company, or family may have their own blend. Common ingredients, though, include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander, black pepper, sweet paprika, fenugreek, and turmeric.

LA KAMA – a lesser-known but traditional Moroccan spice blend that includes black pepper, turmeric, ginger, cinnamon, and nutmeg.

Also popular in Moroccan cooking are:

Levantine ZA’ATAR – dried oregano, thyme or marjoram, sumac, sesame seeds, salt.

Arabic BAHARAT – black pepper, cumin, coriander, cinnamon, cloves, cardamom, nutmeg, paprika.

SAUCES

HARRISA, a hot chili pepper paste made from a variety of chiles, could be the baklouti, guajillo, anaheim, chiles de arbol peppers, along with garlic, coriander, caraway, cumin, and lemon juice (or preserved lemon) and olive oil and is widely used as a marinade, dip or sauce.

CHERMOULA is a marinade and relish used in Moroccan, Algerian, Libyan, and Tunisian cooking, it slightly reassembles the Latin American chimichurri. In Morocco its often used for fish. Frequent ingredients include fresh cilantro, garlic, olive oil, lemon juice or preserved lemon, cumin, paprika, chili peppers, salt. It can come in different hues and tones: green (without paprika and red elements, with red tone due to sweet paprika or harrisa and yellow tone due to turmeric (source).

Moroccan cuisine is exclusive with four distinct cooking styles that are both cooking techniques and flavor combinations on the same time: m’hammer (red), m’chermel (marinated), m’qali (fried) and q’dra (skills).

M’HAMMER is a classic way of preparing tagine in which roasted meat is doused in a sauce made of onions, paprika, and cumin. A generous amount of paprika is used, giving sauce a brownish red color, and the meat is cooked in the sauce, its later taken out, charred under the broiler (source) and put back.

M’CHERMEL is a cooking style that is characterized by marinating food in chermoula sauce.

After marinating, food can be cooked in any other style, but the term m’chermel describes the process and style of cooking with this particular marinade.

European tradition cooks usually pan-brown the meat in the beginning before stewing. M’QALLI method is vice versa – first, the meat is stewed, and when it absorbs the broth and becomes tender, is fried. Compulsory spices are ginger, saffron, and turmeric.

Q’DRA is also the name of deep cookware unique for this type of cooking. It involves cooking meat very slowly, until it becomes exceptionally tender. This will be considered the most casual cooking technique; literally what Moroccans will prepare almost every day. (source) A liquid yellow broth is made with saffron and turmeric, pepper, cinnamon, parsley, and smen, while paprika and ginger are never used for this style.

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