One more week we share with you photographs of the food that your sons and daughters enjoyed at midday. Last Wednesday, March 7, we moved to Morocco and your sons and daughters were able to enjoy a menu made with couscous with perduras, lemon chicken with lettuce and tomato, and curd for dessert.
The gastronomic history of a country is forged with the influence of the different cultures that pass through its geography and the passage of time. In this case, Moroccan food results from a fusion between North African, Arabic and Mediterranean culture. It has a family character and a very homemade and simple preparation.
It is a type of cuisine where vegetables and fruits, spices, cereals, legumes and generally little meat are abundant. It is characterized by the combination of sweet and salty flavors, something that is also very present in the typical cuisine of the Far East.
The most used are: cinnamon, cumin, turmeric, ginger, black pepper, paprika, anise seeds, saffron and mint. All of them are responsible for giving that distinguished touch to Moroccan food.
The use of seasonal fruits and vegetables is very present, thanks in part to their influence from Mediterranean culture, eggplant being the most prominent. It is also typical to find garlic, tomatoes, onions or carrots. The use of citrus fruits such as lemon is very important, since it is used in countless dishes.
Couscous is one of the dishes that has become most popular outside of Morocco due to its easy preparation and rich flavor. It is a dish that is made from steamed wheat semolina grains and to which an endless number of ingredients can be added. It is always accompanied by boiled vegetables cut into large pieces and meat, which can be lamb, chicken or beef.
Although it is a well-known dish throughout the world, its preparation is formal and is usually done on Fridays. Friday for Muslims is a sacred day of prayer. On Fridays, this dish begins to be prepared first thing in the morning, since it takes a long time to cook. It is tradition to share couscous with family, friends and/or neighbors. For all these reasons, couscous is a symbol of hospitality.
Curd, finally, is a dish that arises from the need to take advantage of the genre before it goes bad. Curd is a dairy product, with a creamy texture, made with milk coagulated by the action of rennet. It is a dessert originally from Navarre and typical of the gastronomy of northern Spain.
About curd we can say that it is rich in proteins of high biological value, easily assimilated calcium, group B vitamins (especially B2 or riboflavin) and fat-soluble vitamins A and D.
Remember that you can check and download the month’s menu at Clickedu using your username and password and choose lunch under the service bloc. Also, you can check it out at the following link:
https://lleoxiii.com/serveis#service-6
For any queries you can contact us at comunicacio@lleoxiii.com
