Moroccan restaurants in Brighton - any good ones?

[Dancin Ninja BHA]

Looked on google, Rotana restaurant on Preston Street mentioned...is this any good?

Any other places that people have been to, and would recommend?

Thanks in advance

 

[CHAPPERS]

The Blue Man - Little East Street

 

[turienzo's lovechild]

blue man!

well good

 

[BIG GAY AL]

yeah blue man is really nice, i would recommend!

 

[Dancin Ninja BHA]

To the three that replied, thank you

 

[Sergei Gotsmanov]

I think Mascara on Western Rd may be Moroccan.

 

[deletebeepbeepbeep]

Mascara on western road is also good and you get belly dancing in between courses as well!

 

[BensGrandad]

Having never been to Morroco or had moroccan food what is it like and what are the specialities.

 

[deletebeepbeepbeep]

Moroccan cuisine - Wikipedia, the free encyclopedia

Cous cous, fish, vegetables and tajine.

 

[algie]

Having never been to Morroco or had moroccan food what is it like and what are the specialities.

Couscous Spelling?

 

[BensGrandad]

Looked at Wikepedia and it doesnt look very inspiring but what is tajine

 

[brakespear]

Looked at Wikepedia and it doesnt look very inspiring but what is tajine

stew.

 

[deletebeepbeepbeep]

A tagine is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.

Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).

 

[BensGrandad]

A tagine is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.

Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).

That all sounds quite nice and I may be tempted to take her indoors to try it somewhere.

 

[pyi]

Make it at home.

Enjoy.

 

[Scampi]

North African food is ace, way more to it than just tagines. Went to Mascara a few years a go and had an excellent meal. I believe it's run by the same people as La Fourchette.