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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.
Meat, vegetables (a typical dish of Marrakech) Rfissa [] Main course Meat, lentil (Rfissa is a traditional Moroccan dish that's usually made for women who gave birth. It's made of Filo pastry, soaked in a broth of meat, and lentils)
Beboush, a savory and slightly spicy snail soup, is a traditional delicacy in Moroccan cuisine. [23] It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint.
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Algerian and Moroccan tagine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. [16] [17] [18] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tagines. The sweet and sour ...
Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. [1] [2] Taktouka is an extremely popular dish and can be found in many a restaurant in different parts of Morocco.
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