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It's a Vegan World(IAVW), Brainchild of Vaishali of Holy Cow is at Home Cook's Recipe's this June, to celebrate and explore Moraccan Cuisine.

Moracco officially referred as "Kingdom of Moracco" located in North Aftrica is a country of multi-ethnic groups with rich civilisation and culture. Morocco is referred to as an Arab state and sometimes as an African state. Capital of Moracco is Rabat, and the largest city in Moracco is Casablanca. Moracco is known for its culture and it seams we can make friend's easily here. Their unity is cultural diversification is considered to be unique culture.

Moroccan cuisine is being considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber Cuisine, the Arabic Andalusian cuisine, the Turkish Cuisine from the Turks and the Middle Eastern cuisine from Arabs, as well as Jewish Cuisine.It is unfair for Moroccans to eat using the first three fingers of a hand, and to use bread as a "utensil."

Spices are used extensively in Moroccan food. Cinnamon, Cumin, Turmeric, Black Pepper, Saffron, Corriander Seed's, Ginger, cayenne, Paprika, anise seed, sesame seed, Parsley, Mint, Fragrant Water's and Basil are all the spices that are vastly used in Moraccan Food.

Eating is considered as Practical and Social Ritual here. The meal usually begins with a series of hot and cold salads.A fresh, cool salad is often served at the start of a meal. Among the most commonly served are a tomato and green pepper salad (similar to the Spanish gazpacho), a mixed herb salad, eggplant salad or a salad redolent with oranges. Then comes the stew.

Then comes couscous topped with vegetables. Couscous is the most famous Moroccan dish eaten along with Vegetables and Chickpeas. A "couscous of seven vegetables" is common in Fez, where seven is considered a lucky number. The seven "lucky" vegetables are onions, pumpkin, zucchini, turnips, chili peppers, carrots and tomatoes.

Dessert's aren't always served at the end of a Moroccan meal, but when they are served, it would be, "gazelle's horns" are a croissant-like pastry which is stuffed with almond paste and topped with sugar. Baklava is a famous dessert served here.

A soothing cup of sweet mint tea is the grace note to finish the treat. The most popular drink is Green Tea with Mint consumed after meal. The tea is accompanied with hard sugar cones or lumps. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests.

Here are the Simple Guidelines for the IAVW-Moracco.

(a) Prepare a Dish that is a Vegetarian [Egg’s are not allowed]. It's a Vegan Event Remember. So Avoid, honey, butter, eggs, cheese, ghee, milk, yogurt (basically no milk-based products), gelatin, and, of course, no meat's or fish. Vegan meat substitutes are fine.

(b) Post Moraccan Recipe's with images to make us drool , on your blog this June 2009. More entries per person are also allowed.

(c) Linking back to this IAVW-MORACCO Event Announcement Link and to Vaishali's Holy Cow blog is a must.

(d) If you can include any Great info that, you would like to share on Moraccan Cuisine in your post, it is very much appreciated.

(e) Use of the Logo to the event is also appreciated.Url of the logo image:

"http://farm4.static.flickr.com/3599/3588472212_9c695c9fcd_m.jpg"

(f) I will not accept your old post’s, So you got cook for the event freshly!

(g) E-mail me to glassofhoney(AT)gmail(dot)com with SUBJECT as IAVW-Moracco with the following details..

Attach a Picture of the Dish. Size does not matter.

(h) Last Date till which you can send me the entries is July 1st-2009. I will do the roundup by 10'th of July-2009.

(i) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

So Iam eagerly looking forward for your entries.If you need any clarification’s on the above feel free to mail me glassofhoney(AT)gmail(dot)com or leave a comment below.

Please Let me know your views on Logo, How do you like the warm mode? If you would like to go for white background logo, here it is.