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  2. Moroccan cuisine - Wikipedia

    en.wikipedia.org/wiki/Moroccan_cuisine

    Spices and ras el hanout are used extensively in Moroccan food. [ 11 ] [ 12 ] [ 13 ] Although some spices have been imported to Morocco through the Arabs , introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes , and oranges and lemons from Fes —are home-grown, and are ...

  3. Ras el hanout - Wikipedia

    en.wikipedia.org/wiki/Ras_el_hanout

    Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. [1] The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. [2]

  4. List of Moroccan dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Moroccan_dishes

    Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] and stuffed with almond paste. [3] Faqqas: Dessert A type of macaroon made with semolina flour. [1] Ghoriba (Ghriyyaba) Dessert Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] Keneffa: Dessert A variety of ...

  5. Maghrebi cuisine - Wikipedia

    en.wikipedia.org/wiki/Maghrebi_cuisine

    Spices found in this region's cuisine are ginger, allspice, caraway, saffron, paprika, cloves, cumin, coriander, cayenne pepper and turmeric. [16] Fresh peppermint, parsley, or coriander are also very common. Spice mixtures such as ras el hanout, baharat, and chili pastes like harissa (especially in Tunisia) are frequently used as well.

  6. Outline of herbs and spices - Wikipedia

    en.wikipedia.org/wiki/Outline_of_herbs_and_spices

    Quatre épices – spice blend used mainly in France, but also found in Middle Eastern kitchens. Ras el hanout – popular Moroccan blend of spices that is used across North Africa. Recado rojo – or achiote paste is a popular blend of spices from Mexico. [58] Sharena sol – the better known of the savory species.

  7. Za'atar - Wikipedia

    en.wikipedia.org/wiki/Za'atar

    This species is also extremely common in Lebanon, Syria, Israel, Jordan, and Palestine, and is used by peoples of the region to make one local variety of the spice mixture. [12] The medieval book A-lma'tmd fi al-a'douiah al-mfrdah , attributed to al-Turkomani (1222–1297 CE), describes za'atar as a distinct and renowned class of edible and ...

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